Welcome back! First I want to thank you for your patience with the weird themes, ugly background colors, or anything else you might have experienced so far since Monday when we started the transfer to WordPress.org. I’ve gotten everything mostly figured out now! 😉
So, as I mentioned on Tuesday, I have a brand new recipe for you that you can use (this weekend?!) to put your new bean soaking skills to good use. This recipe is vegan, nightshade free, and gluten/grain free.
I’ve made this recipe now several times and the hardest part is remembering to set aside some of the bean cooking liquid to thin them out when you add them to the skillet with the veggies. I mention this now in hopes that you will remember to save the cooking liquid!
Ingredients Yield: ~4 servings
- 1 cup dry pinto beans soaked 8-24 hours, then cooked and lightly seasoned
- 1/2 of a medium white onion, sliced
- 2 cups mushrooms, sliced
- 3/4 cup frozen peas (or corn if you prefer)
- 1 fat clove garlic, minced
- small handful fresh cilantro, chopped
- 2 tbsp+ olive oil
- Salt & Pepper
- dried spices for seasoning: cumin, turmeric, oregano
- 1 lemon or lime
- Heat 2 tbsp olive oil in large skillet over low heat, add minced garlic and swirl in skillet.
- While the garlic is cooking, prepare your onions and mushrooms and set aside.
- After garlic becomes fragrant, turn up to medium-low and add your onions, cook until translucent, about 4-5 minutes.
- Add mushrooms and continue to cook over medium-low until mushrooms brown slightly. At this point you’ll probably need to add either more oil or water to the pan, I prefer water, but add sparingly, a tablespoon or so at a time. Stir frequently while mushrooms/onions cook to prevent burning.
- Season your veggies with salt, pepper, and other desired spices. I use cumin, turmeric, and oregano. Don’t overthink it. Just add a little bit and stir. We’ll taste later and you can adjust. Go easy at first.
- After seasoning, rinse your frozen peas in hot water, drain well, and add to the skillet. Stir and continue to cook. Adjust the heat as necessary, most likely turning it down to low.
- Set aside 1 cup of cooking liquid from beans.
- Drain the remaining liquid off the beans and return to the pot they were cooked in. Mash the beans with a potato masher, they don’t have to all be smooshed to bits, you can leave a few whole, but mash most of them up.
- Add the mashed beans to the skillet with the veggie mixture and add some of the hot/warm cooking liquid to the skillet, just about 1/4 cup at a time and stir well.
- Continue adding cooking liquid until the beans reach the consistency that you’d like.
- Taste & season as necessary.
- Add juice from half a lemon or lime to the bean mixture and stir to combine.
- Serve over rice, quinoa, roasted sweet potato, or baked potato!
- Sprinkle on the fresh chopped cilantro and squeeze a bit more lemon or lime juice on top to serve.
- We usually enjoy this over rice with some guac on the side.
- Also great with shredded cheese, if you eat it.
- This saves and reheats very well. I put a bit of water in the bottom of a small pot and add the bean mixture in and stir as it heats.
- Would make a great filling for burritos with a bit of rice and your favorite burrito accompaniments!
- Other spices that would go well in this dish: chili powder, crushed red pepper, or maybe a bit of crushed coriander seed.
Other Recipes to try: Soaked Beans
Nightshade Free Refried Beans – Vegetarian/GF
Sweet Potato & Pinto Bean Burgers – Vegan/GF
Mexican Pizzas – Vegan/Vegetarian Options
I’d love to hear your feedback! If you have any questions about soaking or the recipe leave a comment and I’ll get back to you shortly.
Happy Eating! ♥