Rich + creamy - 13gm protein + 13gm fiber per serving + ready in 30 minutes
Ingredients
3 cups cooked pinto beans - 2 (15-ounce) cans
2 cups bean cooking water and vegetable broth combined, plus more as needed
1 leek, white and light green parts, chopped
1 yellow onion, chopped
6 cloves garlic, minced
1 cup fresh parsley roughly chopped
Zest of 1 lemon
4 Tbs lemon juice
½ tsp crushed red pepper, optional
1 Tbs mellow miso dissolved in 2 Tbs water
Salt + freshly ground black pepper to taste
instructions
Add the leek and onion to a large skillet with ½ cup bean cooking water and cook over medium heat for 8 to 10 minutes, until very soft and almost melting. Add splashes of water as needed to prevent sticking.
Stir in the garlic and red pepper flakes and cook for about 1 minute.
Add ¼ cup pinto beans and ½ cup bean cooking liquid or vegetable broth.
Mash the beans with a fork until mostly smooth and mix well.
Add the remaining beans and liquid, stir well, and simmer for about 10 minutes, or until slightly thick and creamy, adding more liquid as desired.
Turn off the heat.
Stir in the chopped parsley.
Stir in the lemon zest, lemon juice, and dissolved miso
Season with plenty of freshly ground black pepper and salt to taste
Notes
Adapted from and a very big thanks to Nisha Melvani of #cookingforpeanuts for the recipe
Brothy Pinto Bowls
Rich + creamy - 13gm protein + 13gm fiber per serving + ready in 30 minutes
Ingredients
3 cups cooked pinto beans - 2 (15-ounce) cans
2 cups bean cooking water and vegetable broth combined, plus more as needed
1 leek, white and light green parts, chopped
1 yellow onion, chopped
6 cloves garlic, minced
1 cup fresh parsley roughly chopped
Zest of 1 lemon
4 Tbs lemon juice
½ tsp crushed red pepper, optional
1 Tbs mellow miso dissolved in 2 Tbs water
Salt + freshly ground black pepper to taste
instructions
Add the leek and onion to a large skillet with ½ cup bean cooking water and cook over medium heat for 8 to 10 minutes, until very soft and almost melting. Add splashes of water as needed to prevent sticking.
Stir in the garlic and red pepper flakes and cook for about 1 minute.
Add ¼ cup pinto beans and ½ cup bean cooking liquid or vegetable broth.
Mash the beans with a fork until mostly smooth and mix well.
Add the remaining beans and liquid, stir well, and simmer for about 10 minutes, or until slightly thick and creamy, adding more liquid as desired.
Turn off the heat.
Stir in the chopped parsley.
Stir in the lemon zest, lemon juice, and dissolved miso
Season with plenty of freshly ground black pepper and salt to taste
Notes
Serves 4
Very versatile bowl - one can add spices (I add a mix of turmeric, ginger and cumin) plus any greens like chard or kale can be added
Adapted from and a very big thanks to Nisha Melvani of #cookingforpeanuts for the recipe