THOUGHTFUL FORKFULS

These warming, vegan pinto beans get their flavour from leeks, smoky sweet paprika, soy sauce, mustard and garlic. It is so easy and only takes 10 minutes.

Mexican-ish Beans

My partner loves beans, and because they’re also cheap and nutritious we cook with them a lot. We also like wraps. I think that pretty much everything tastes better in a wrap. Perhaps it’s the fact that it brings back memories of eating mock duck wraps at 2000 Trees festival, or I just find it excessively fun getting food all over my face. Either way, if you find yourself landed with a distinctly average meal, I assure you that throwing it inside a soft doughy wrap and eating it with your hands will enhance your eating experience a hell of a lot.

Despite the look and sound of this dish, however, it is far from average. This is one of those dishes that is so quick and easy to make, yet tastes so rich and comforting, despite the fact it is very good for you! If you like wraps too, you can eat it inside homemade flour tortillas with some salsa, salad and some guacamole. It also works well with some rice salad (pictured) or quinoa, instead of the tortilla, for a gluten-free version. The pictured version uses kidney beans instead of pinto beans. 

 

MEXICAN-ISH BEANS
Serves 2
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 leek (or onion), chopped
  2. Tbsp olive oil
  3. 3 cloves of garlic, chopped
  4. Few twists of freshly ground black pepper
  5. 1 tsp smoked paprika
  6. 1/2 tsp chilli flakes
  7. Tsp bouillon stock powder (or a stock cube crumbled up)
  8. 390g can of pinto beans and reserved water from the can (or 240g cooked beans and a good splash of tap water)
  9. 1/2 tsp dijon mustard
  10. Tsp light soy sauce
Instructions
  1. Wash the leek thoroughly to remove any soil residue between the layers
  2. Heat the oil in a medium saucepan over low-medium heat and add the leeks and garlic
  3. Fry gently for about 10 minutes, until the leeks have softened
  4. Add the pepper, salt, smoked paprika, chilli flakes, bouillon powder and fry for a minute more
  5. Add the pinto beans, water from the can, mustard and soy sauce and bring to a boil.
  6. Turn down the heat and simmer for about 10 minutes, until the liquid has reduced down a bit
Notes
  1. Option: You can mash the beans at the end, for a dish which is more reminiscent of 'frijoles refritos'; a traditional dish in many Latin countries of cooked and mashed beans.
http://www.thoughtfulforkfuls.com/

Comments

  1. Leave a Reply

    Trish kabala
    December 8, 2014

    Delicious, very spicy so I served it with guacamole without any more chilli and lots of salad!

  2. Leave a Reply

    Richard George
    January 9, 2015

    Ridiculously simple and delicious! Maybe half a tsp of smoked paprika would be preferable for those who aren’t keen on an intense smokey flavour

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