Pecan Pinto Beans with Almond Butter Sauce This is a creamy and delicious bean d…
🌱Pecan Pinto Beans with Almond Butter Sauce🌱 This is a creamy and delicious bean dish. My trick to thicken the sauce and make it more creamy is to blend some of the beans. 😳Kids are home this week so will have to think of some creative ways to keep them busy. ‘Ketchup,’ a character I created, (yes I still like to play make believe and no I don’t eat ketchup!!), will be making several guest appearances. It baffles me that my grown-up kids love it when I appear as ‘Ketchup.’ (My youngest is 11!)….
🌱🌱🌱Recipe: (Note: if using dry beans, reserve cooking liquid. For canned beans, reserve liquid.) Cook 1 large roughly chopped onion and 3 sliced garlic cloves in about 1/4 cup vegetable broth until onions have softened, about 10 minutes, adding more broth as needed if too dry. Add 1.5-2 tsp bebere seasoning @frontiercoop (or use 1 tsp ground cumin, 2 tsp dried oregano, 3/4 tsp smoked paprika, 1/4 tsp chipotle powder if you don’t have bebere), and cook another 30 seconds while mixing. Add 1/2 cup broth, 1/2 cup bean cooking liquid (or liquid from canned beans), 1-1/2 tbsp tomato paste and heat another minute. Mix in 1-1/2 tbsp tamari or soy sauce (I prefer low-sodium gluten-free), 1 tsp maple syrup and 1 tsp apple cider vinegar. Transfer to blender and add 1 tbsp almond butter and 1/2 cup cooked pinto beans. Blend until mostly smooth. Return to stove and simmer about 10 minutes for flavors to meld and sauce to thicken a little. Stir in 2 cups cooked pinto beans, 1/2 cup chopped pecans and salt to taste. Serve once warmed through. .
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