Winter Vegetables and Beans
Smoky and spicy beans paired with glazed beets and carrots
Servings: 4 servings
Ingredients
For the Beans
- 2 cups beans (tepary or pinto) dried and soaked overnight or longer
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 3 tbsp mesquite flour (or toasted flour)
- salt to taste
- apple cider vinegar to taste
- red pepper flakes/dried chili flakes to taste
For the Vegetables
- 1 bag carrots peeled
- 6 small beets (red and golden) peeled
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 2 tsp cumin
- salt to taste
Instructions
- Soak beans overnight (or up to 24 hours if using tepary beans). Rinse well.
- In stock pot, add 1 tbsp olive oil to pan. Add diced onions, and cook, stirring frequently, until onions are translucent. Add salt, cumin, and red pepper flakes (start with 1/2 tsp for mild) and cook for an additional minute, stirring frequently.
- Add beans and cover with water/vegetable stock. Liquid should be 2" above the beans. Bring to a a boil for 20 minutes, and reduce to simmer, and cook until beans are tender (45 mins - 4 hours). You might need to add warm water periodically - do not let the water evaporate/absorb fully.
- Once beans are cooked, add mesquite flour and stir until combined. Stir at low heat until broth thickens. Add vinegar to taste. Check for salt and spice levels. Add salt and pepper flakes if needed.
- Set aside.
- Chop or dice carrots and beets into 2" pieces.
- Prepare steamer and water for steaming. For extra flavor, add 1/4 c apple juice, 1 tsp cumin, and 3-4 garlic cloves to water.
- Steam carrots and beets until almost tender, adding more liquid as needed - steam like colors together so the colors don't bleed.
- Divide vegetables into 2 groups (by color is best, if you are using more than one color). Add 1 group to a hot pan coated in oil. Stir to coat. Add 1 tsp cumin. Then, add 1T vinegar and 2T honey, stirring constantly, until vegetables are coated and have reached desired doneness. Salt to taste.
- Repeat with the other vegetables, this time leaving out the honey.
- Plate: 1/2-3/4c beans, equal parts glazed(with honey) vegetables and sautéed (without honey). Salt final dish to taste as needed.