Creamy Pinto Beans with Quinoa & Sliced Avocado
 
Prep time
Cook time
Total time
 
Make sure you soak these beans overnight and rinse well. Cook these beans until they are almost falling apart for a rich and creamy flavor.
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 cup small dried pinto beans, that have been soaked overnight and rinsed
  • 5 cups of vegetable broth
  • 2 bay leaves
  • 1 Guajillo chile, seeded and torn into small pieces (or any other mild chili like jalapeno)
  • 2 tablespoons vegetable broth
  • 1½ cups chopped onion
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon salt (or more to taste)
  • 1 cup hot cooked quinoa
  • 1 avocado sliced
  • 2-4 tablespoons chopped cilantro
Instructions
  1. In a large saucepan, add the pre-soaked beans, bay leaves and Guajillo chili. Bring the beans to a boil, reduce the heat to low, cover and simmer until tender, about 2 hours. Add more water or stock if needed.
  2. In a saute pan, heat the vegetable broth over medium heat. Add the onion, red pepper and salt and saute until onions are soft and translucent. Add more veggie broth if it is sticking.
  3. Combine the onion and cooked beans.
  4. Serve over cooked quinoa or side by side, and garnish with sliced avocado and chopped fresh cilantro. Drizzle with salsa or this jjalapeño sauce shown. Just combine a chopped jalapeño with lime juice and a touch of maple syrup in a food processor until desired consistency.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/creamypintobeans/