Pinto Beans and Prunes from

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.

Image courtesy of antpkr /
Image courtesy of antpkr /

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


  1. Cook the dried beans *reserving* some of the liquid.
  2. Heat olive oil in a large skillet or saucepan.
  3. Lightly brown the onions and garlic for a few minutes.
  4. Add all the ingredients except for the beans and simmer for about 15-20 minutes or until onions and prunes are soft.
  5. Add the drained beans (and a little bean broth to thin the sauce if necessary.) Heat through for a few minutes.

Original post, here.


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