STREAMING NOW: Eden Eats

Pinto Beans and Prunes (Vegan)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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...”
READY IN:
30mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the dried beans *reserving* some of the liquid.
  2. Heat olive oil in a large skillet or saucepan.
  3. Lightly brown the onions and garlic for a few minutes.
  4. Add all the ingredients except for the beans and simmer for about 15-20 minutes or until onions and prunes are soft.
  5. Add the drained beans (and a little bean broth to thin the sauce if necessary.) Heat through for a few minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: