Pinto Beans And Prunes (vegan)

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 1 cup dried pink beans
• 1/4 cup olive oil
• 1 large yellow onion, diced
• 1 garlic clove, mashed
• 2 cups fresh tomatoes, diced (i tried 1 cup of fire-roasted canned tomatoes and 1 cup of leftover marinara sauce) or 2 cups canned diced tomatoes
• 1/3 cup prune, pitted and diced small (reduced from 3/4 cup)
• 2 tablespoons vinegar (vinegar was not specified but i tried raw apple cider )
• 1/4 cup apple juice or 1/4 cup apple cider
• 1/4 teaspoon ground cinnamon
• 1 dash ground cloves
• 1 dash freshly grated nutmeg
• 2 bay leaves
• salt, to taste
• pepper, to taste
• fresh basil, cut into ribbons or fresh parsley, minced
• 1/2 lemon, sliced

Recipe

• 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.