Friday, November 19, 2010

Quick One-pot Dishes II: Curried Pinto Beans

thanks! to i'm an herbivore for the inspiration for today's lunch. in lieu of split peas for the following soup|stew, she used lentils, which was also my plan until i realised i had none, so i've used pinto beans.

Curried Pinto Beans,
a variation on a legume soup|stew

2 (15 oz.) cans of pinto beans, or lentils, or split peas (about 3 cups cooked*)
2 carrots, chopped into coins & half-moons
2 potatoes, cut into small cubes
a third veggie, sweet potato, celery, squash, optional
1 red onion, roughly chopped
4 cloves chopped garlic, minced
2 tsp cumin
2 tsp curry powder (i use the sundays at moosewoods blend)
1 tsp red chili flakes, to taste
a pinch of cinnamon, to taste
1/4 cup olive oil
water, or veg stock, just enough to cover beans
1 Tbsp nutritional yeast
1 Tbsp quick oats, for the stew option
s & p, to taste

cook the beans, or lentils, or use canned*.

add the beans to small soup pot, as well as, the remaining ingredients. the onions & garlic could be sautéed here if time allows. simmer for 20 minutes. since i had it on hand, & because only water was used, i added 1/2 cup mushroom stock for more flavour.

to reduce the water & make more creamy, take out about a cup of beans (even if there's a few veg mixed in) & mash, return to the pot. bring back to a simmer, add the oats (if using) & simmer hard for 1minute. add the nutritional yeast, s & p.

makes 4 good sized bowls (if served, with or over rice, would go further).

* 1 cup dry beans (most kinds) = 2.5 cups cooked beans, or
1 cup dried lentils = 3 cups cooked


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