Prep 0 mins
Cook 30 mins
Here's a quick and easy Mediterranean-inspired dish. Pink beans, cannellini or Great Northern beans can replace the pinto beans if you prefer. Turkish apricots, dates, raisins/currants can sub for prunes, too. From the cookbook 'Bean Banquet: from Boston to Bombay. Serve over pasta, brown rice, coucous, quinoa, etc accompanied by steamed vegetable of choice (we served the beans over whole wheat couscous with a side of freshly steamed green beans) or you may prefer a simple tossed green salad. Non-vegans may enjoy the bean mixture topped with a garnish of crumbled feta...
- 1 cup dried pink beans
- 1⁄4 cup olive oil
- 1 large yellow onion, diced
- 1 garlic clove, mashed
- 2 cups fresh tomatoes, diced (I tried 1 cup of fire-roasted canned tomatoes and 1 cup of leftover marinara sauce) or 2 cups canned diced tomatoes
- 1⁄3 cup prune, pitted and diced small (reduced from 3/4 cup)
- 2 tablespoons vinegar (vinegar was not specified but I tried raw apple cider )
- 1⁄4 cup apple juice or 1⁄4 cup apple cider
- 1⁄4 teaspoon ground cinnamon
- 1 dash ground cloves
- 1 dash freshly grated nutmeg
- 2 bay leaves
- salt, to taste
- white pepper, to taste
- fresh basil, cut into ribbons or fresh parsley, minced
- 1⁄2 lemon, sliced
- Cook the dried beans *reserving* some of the liquid.
- Heat olive oil in a large skillet or saucepan.
- Lightly brown the onions and garlic for a few minutes.
- Add all the ingredients except for the beans and simmer for about 15-20 minutes or until onions and prunes are soft.
- Add the drained beans (and a little bean broth to thin the sauce if necessary.) Heat through for a few minutes.
I used dried apricots, I thought I had prunes, but sadly, no. I served it over brown rice, possibly my favorite food in the world! Also, I cut the vinegar back to 1 Tbsp. I am not a huge fan of savory dishes with sweet spices, so I skipped the cinnamon and cloves, but did use the nutmeg. Loved it, thanks for sharing! Made for Ramadan 2013