Cook for Your LIFE and I work extensively with the Hispanic breast cancer community here in New York City. We have learned a lot from each other. We have taught them to love chard and kale, even some brown rice, and they have taught us to love all their various ways of cooking the humble bean.
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.
1. 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.
2. Add the smoked paprika and cook for 1 minute, stirring to mix.
3. 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.
Ann’s Tips and Tricks
Always drain and rinse canned beans before using to get rid of the excess salt.
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