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Pinto Beans and Prunes (Vegan)

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“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...”

Ingredients Nutrition


  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.

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