Tuesday, June 23, 2009

Modified Grit Pinto Beans Vegan

From the Famous Grit Restaurant in Athens, GA (Go Dawgs!) is the delicious and famous vegan/vegetarian restaurant. I will be sharing some modified and original recipes from this cool joint!


1 quart dried pinto beans, sorted and rinsed

water to soak and cook beans

1 small or 1/2 large yellow onion, finely chopped

2 tablespoons minced fresh garlic

1 scant tablespoon cumin powder

1 tablespoon plus 1 teaspoon salt

1 teaspoon freshly ground black pepper

additional water if necessary

Soak beans over night, or for at least 6 hrs in water to cover 9or boil beans for 2 minutes in water to cover and set aside, covered, to soak for 2 hrs).

Drain and rinse beans and combine with all other ingredients except salt in a large cooking pot. Add enough water to cover plus 1.5 inches. Bring to a full boil, loosely covered. Reduce to a simmer, stirring occasionally, until beans are very tender, 1 hr or more. If necessary, add water in small increments to avoid burning and maintain simmer. When beans are tender, add salt and stir well.

Makes 12 cups

Modified version: can be eaten as a side item or main dish as laid on top of grilled squash and zucchini, also great covered with fat free or reduced fat sour cream or yogurt and fresh chopped cilantro! Enjoy!

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