This vegetarian bean recipe is an oven-baked casserole that uses some of the herbs and vegetables typically found in food from the Provence region in France. Adding pinto beans makes this vegan dish hearty but light-tasting. You can use this recipe as a base to incorporate any vegetables you may have in the fridge, or herbs you may have in the cupboard.
Vegetarian Bean Recipe Ingredients
Vegetarian Bean Recipe DirectionsTo use dried beans in this recipe, they must be fully cooked before you begin. You should soak pinto beans in lots of water overnight. Drain the soaking water off the beans. Cover them by 2 inches with fresh water, do NOT add any salt, and gently boil them for 1 hour. Adding a bit of kombu (seaweed) to the water while they cook will improve their digestibility. To use canned beans, look for one that doesn't have any salt listed in the ingredients. Some brands actually cook the beans with kombu, and if you can find one of these that is ideal. Before using them, rinse and drain the beans. Heat a pot (one that can go in the oven) to medium on the stove. In a bit of olive oil, saute the onions, then garlic, then peppers. Stir in the tomatoes, cooked beans, herbs, and salt. Put the lid on the pot and put in the oven for about 30 minutes, or longer if you wish, at 350 degrees F. You will need to keep a closer eye on it, but if you prefer you could leave this on the stove rather than transfer to the oven. Once the flavors have come together and the peppers have softened, stir the parsley through to wilt and serve, and/or top the stew with as much fresh parsley as you enjoy.