Smoky Garden Beans
[Vegan, Gluten-Free]
Author Bio
Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost...
Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India. Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint! Read more about Rinku Bhattacharya
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Smoky Garden Beans [Vegan, Gluten-Free]
This is a very versatile recipe for smokey garden beans (or pinto) and is a perfect basic recipe for almost anything.
Ingredients You Need for Smoky Garden Beans [Vegan, Gluten-Free]
How to Prepare Smoky Garden Beans [Vegan, Gluten-Free]
- Soak the beans for at least 4 to 6 hours or overnight.
- Turn on the saute mode and add in the oil with onion and the garlic and saute for about 3 minutes.
- Add in the tomato, salt, cumin and smoked paprika and cook for another 2 minutes.
- Add in the soaked beans with the oregano and 2 and 1/2 cups of water.
- Turn off the saute mode. Cover and cook set on 17 minutes.
- Do a natural release or let it rest for 10 minutes and release the pressure.
- Add the lemon juice and serve as needed with rice or tortillas
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