 |
| Pinto Beans Are A Vegan Staple Make Soup, Refried, Baked, or Chili Beans |
One of the "must have" foods in a vegan kitchen is a nice pot of pinto and/or red beans. A healthy vegan choice, a half cup of pinto beans provide 8 to 12 grams of protein, are free of fat, cholesterol and sodium and provide 32% of daily recommended amount of fiber. In addition - and probably most important for Vegans - they are a good source of Lysine.
Pinto Beans
The night BEFORE:
Soak a package of dried pinto beans in cold water (make sure the beans are well covered as they will soak up a great deal of water!). This shortens the cooking time and some say it will also make them a LOT less "gassy". ;-)
The next morning:
Rinse the beans thoroughly and place in a large cook-pot, cover with water and bring to a low boil. Let simmer for 2-3 hours or until beans are tender.
During this time add (more or less to suit your taste):
1 Tbsp Chili Powder
1 tsp Cumin Powder
Healthy Handful of chopped, fresh cilantro
2 tsp Sea Salt
2 tsp Garlic
1 Med/Large Onion - Diced
Couple shakes of dried pepper flakes
Serving Suggestions:
Bean soup - serve from the pot in a bowl containing a spoonful of white rice.
Refried beans - strain the finished beans, then pulse until smooth in a food processor. Roll-up in a tortilla with some fresh tomatoes and lettuce or fried potatoes for a yummy burrito!
Baked beans - strain liquid, then place in a glass baking dish. Add 1/2 cup Brown Sugar, 1/4 cup Ketchup, 1/4 cup Molasses, 1/4 cup Mustard. Bake for 1hour at 350 degrees.
Chili - Cook up some ground "meat" crumbles (like Yves-brand) with some Soyrizo, then add mix to the pot of beans with some canned tomatoes.
Comments
Post a Comment