This is an easy vegan version of the pinto or “colorada” beans that accompany many Dominican meals. It uses a little sweet smoked paprika to give the pinto beans a rich, almost meaty taste.... Although usually a side, these beans will make a tasty protein packed meal on their own with some brown rice and a crunchy cabbage salad. They are equally delicious as a filling for a burrito. Beans are great sources of protein, and when eaten in combination with a whole grain like brown rice, or a whole wheat tortilla as suggested here, they will give your body complete protein, important to know if you are moving towards a vegetable based diet to reduce your risk of cancer recurrence.
Heat the oil in a Dutch oven, or heavy bottomed pot, over a medium-high heat. Add cumin and let it sizzle for 30 seconds. Add the onion, carrot, celery and oregano. Sprinkle with salt and cook for 2 minutes. Partially cover and turn the heat down to medium-low and sweat for 10 minutes or until they are tender and beginning to caramelize.
Add the smoked paprika and cook for 1 minute, stirring to mix.
Add the cooked beans and their liquid, or if using canned, add just enough water to cover. Bring to a boil then reduce to a low simmer and cook, covered for about 30 minutes. Add a little water if the beans look too dry, taste for salt. Serve with Basic Brown Rice or in a burrito.
Always drain and rinse canned beans before using to get rid of the excess salt.
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