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: