Thursday, January 22, 2009

Vegan Smoky Beans

This meat-free bean dish gets its smoky flavor from Spanish smoked paprika, ground cumin and fire roasted tomatoes. All of these ingredients were purchased organic and were still very inexpensive. This is a wonderful side dish with a great aromatic presence, and would be simple to "set and forget" in a slow cooker. photo:

1 15 oz can pinto beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 large onion, diced
3 cloves garlic, minced
1 green bell pepper, diced
1 15 oz can fire roasted tomatoes
1 tsp cumin
1 tsp smoked paprika
1/4 cup fresh oregano leaves

Heat 2 Tbsp oil in a saucepan over medium-high heat. Saute the onions until just tender and add the garlic, and bell pepper. Once the garlic is tender add the cumin and paprika and allow the spices to toast lightly. Stir in the tomatoes and the beans and allow to simmer over medium heat, covered until the beans are tender. Prior to serving stir in the fresh oregano leaves.

These beans are very versatile so don't be surprised if you see a Leftover Makeover featuring these vegan smoky beans in the near future.

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