This is a dish that is oh so satisfying for the cold winter months when you are craving something warm and thick, yet healthy and full of goodness!
What is special about this dish is that it guides you through prepping your own beans and lentils from scratch! This is how I usually cook beans and lentils, and don’t even remember the last time I used canned ones.
A lot of canned products are heavy in salt and often contain preservatives and other additives (such as BPA) that aren’t so great for you in large quantities. Not to mention, cooking your own beans is considerably cheaper, making it far more cost effective than buying canned.
Plus, it’s seriously simple. If I can do it, you can do it.
This dish is smoky, hearty, tender, flavorful, perfectly spiced and seriously delicious!
What you’ll need are:
1 cup pinto beans
1 cup lentils
2 medium-sized carrots
2 cups diced tomatoes
2 tsp olive oil
2 tsp flour
1 tsp chipotle pepper
Salt to taste
Add pinto beans to a large pot and cover with cool water (at least a few inches above the beans as they will expand). Soak for at least 6 hours or overnight uncovered at room temperature. Once beans are soaked, drain and add to a large pot. Cover with water about 2 inches over the top and bring to a boil. Then reduce heat to low or medium-low and simmer for about 30 minutes. Then pour out the water and cover the beans with fresh boiling water. This prevents the meal from causing gas. Cook for 10-20 more minutes, or until beans are tender.
While the beans cook, you can wash the lentils and cook together with the carrots, cut into cubes in a separate pan. They don’t need to go through the same procedure as the beans.
Drain the cooked lentils and beans, then add the chipotle pepper and salt to taste, mixing it all very well.
Pour the mixture into a baking tray, then pour the diced tomatoes and olive oil on top. Mix the flour with some water and pour as the last layer of the dish. Bake over medium heat for 40 to 50 mins.
What you’ll get is an enticingly delicious and rich meal!
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