Tonight I am making one of my very favorite vegan recipes in the whole world, Native American Beans. The reason I love this recipe so much is that it is extremely versatile. I can turn it into 3 or 4 different meals throughout the week, plus enjoy the leftovers just as they are. When I make these beans I usually turn them into bean tacos, taco salad, and nachos throughout the week. Just add some of your favorite pico de gallo, lettuce, and avocado and you’ve have got great versatility.

I used to work as a therapist in a therapeutic group home for girls. Anyway, many of my client’s were Native American. One of the girls told me the key to great beans is to cook them at a very low heat for about 4 hours. The next time I made these beans I did just that and they were better than ever.

The last time I made these beans I invited my parent’s over for dinner. My mom was complaining because there was no hamhock in it. I told her to give them a try because they really don’t need hamhock. She was skeptical, but by the end of the meal had been won over and stated she will make her beans vegan next time (one small victory).

Anyway, here is the recipe. I hope you enjoy it and get as much use out of it as I do.

Native American Beans (Gluten Free)

3 lbs organic pinto beans
4 cups organic vegetable broth
4 cups bottled water
1 white or yellow onion
3-4 cloves garlic
3 tbsp olive oil
1 tbsp ground cumin
Salt and pepper to taste

Soak pinto beans over night in lightly salted water. When ready to begin cooking beans, drain water and remove cracked beans, and any bad beans. Sauté chopped onion in olive oil for 3-4 minutes. Add garlic and sauté another 2-3 minutes. Add beans, water, vegetable broth, cumin, salt and pepper.

A great place to get organic spices is at Mountain Rose Herbs

They have one of the largest assortment of organic herbs that I think I have ever seen. In addition, they sell organic, fairtrade teas.

[tags]organic vegan recipes vegetarian dinner[/tags]

IceRocket Tag: [vegan]