So, have you, too, a bag of prunes in your cabinet that you don’t know what to do with? No? Well, I did. I think I thought I’d do something specific with them, and then never did that. So, instead… this is what I’ve done. Thanks to Cookgirl for this.
Pinto Beans and Prunes
- 1 cup dried pink beans
- 1/4 cup olive oil
- 1 large yellow onion, diced
- 1 garlic clove, mashed
- 2 cups fresh tomatoes, diced (I tried 1 cup of fire-roasted canned tomatoes and 1 cup of leftover marinara sauce) or 2 cups canned diced tomatoes
- 1/3 cup prune, pitted and diced small ( reduced from 3/4 cup)
- 2 tablespoons vinegar ( vinegar was not specified but I tried raw apple cider )
- 1/4 cup apple juice or 1/4 cup apple cider
- 1/4 teaspoon ground cinnamon
- 1 dash ground cloves
- 1 dash freshly grated nutmeg
- 2 bay leaves
- salt, to taste
- white pepper, to taste
- fresh basil, cut into ribbons or fresh parsley, minced
- 1/2 lemon, sliced
- Cook the dried beans *reserving* some of the liquid.
- Heat olive oil in a large skillet or saucepan.
- Lightly brown the onions and garlic for a few minutes.
- Add all the ingredients except for the beans and simmer for about 15-20 minutes or until onions and prunes are soft.
- Add the drained beans (and a little bean broth to thin the sauce if necessary.) Heat through for a few minutes.