Meal prepping is a thing, and local vegan instructor JL Fields makes it easy with her latest book, Vegan Meal Prep. Read about the book in “Vegan Meal Prep Guide,” and try this sample recipe for a flavorful entrée.
Pinto beans are incredibly versatile. They are excellent in soup and chili, make a great base for baked beans, and are the star of refried beans. But with a fiery boost from fresh peppers, they stand up well on their own. Enjoy these with the Spanish Rice (recipe here) and steamed kale or spinach.
Prep: 5 minutes
Cook: 20 minutes
• 1 teaspoon extra-virgin olive oil or ¼ cup vegetable broth
• 1 red bell pepper, seeded ad diced
• 1 jalapeno pepper, seeded and minced
• 2 (14.5-ounce) cans pinto beans, rinsed and drained
• ½ cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon salt (optional)
• ¼ teaspoon freshly ground black pepper
- In a large pot over medium-high heat, heat the olive oil. Sauté the bell and jalapeno peppers for 3 to 5 minutes. Add the beans, vegetable broth, cumin, chili powder, salt, and pepper. Bring to boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
- Transfer to a large storage container, or scoop about 1/3 cup of beans into each of 6 storage containers. Let cool before sealing the lids.
Place the airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months. To thaw, refrigerate overnight. Reheat in the microwave for 1½ to 3 minutes.
Make quick refried beans by reheating in a small saucepan on the stove and adding a splash or two of vegetable broth while mashing with a potato masher.
Calories: 183; Fat: 2g; Protein: 11g; Carbohydrates: 32g; Fiber: 11g; Sugar: 2g; Sodium: 340mg
Recipe from Vegan Meal Prep: Ready-to-Go Meals and Snacks for Healthy Plant-Based Eating, published by Rockridge Press. Copyright © 2018 by JL Fields.