Simmered in a rich, zesty and tangy spiced sun-dried tomato sauce seasoned with a little liquid hickory smoke, these pinto beans are so hearty and packed with rich barbecue flavor that even your most barbecue-crazy carnivorous friends won't miss the meat on the grill with this dish. They won't even miss the grill at all, as it's all done on the stove-top. They'll probably be amazed that it's not only vegetarian, but vegan too.
As if the beans aren't delicious enough by themselves, they're also topped with extraordinary eggplant slices tossed with a dry-rub spice and herb seasoning and fried in hot oil. Complete the experience by serving the beans and eggplant on a bed of hot freshly cooked brown rice for a thoroughly nourishing and tasty dinner that will have your family and friends asking for seconds. I made up about 1 1/2 cups dried rice that yielded about 4 cups cooked rice for the quantity of beans that this recipe gives.
This incredible beans and eggplant dish is adapted from a recipe in a book that I recently received called "The Southern Vegetarian" by Justin Fox Burks and Amy Lawrence. Not just a collection of meat-free adaptations of American Southern classics — a cuisine that most of us don't associate with vegetarian-friendly food — Burks and Lawrence use Southern ingredients and techniques to come up with dozens of truly unique and creative vegetarian recipes with a modern Southern flair. This is one of the most exciting cookbooks to cross my path for some time now, and I'm looking forward to trying ideas like strawberry-basil shortcake sliders, sweet potato pancakes with peaches and pecans, green pea hummus, vegetarian gumbo, curried cauliflower soup, peach and tarragon pesto pizza, and plenty more. I'm getting hungry just writing this!
(Note: I received a copy of The Southern Vegetarian for review, but the opinions expressed above are entirely my own.)
Now without further ado, let's get cooking.
|Southern-Style Pinto Beans with Rice and Fried Eggplant|
|Recipe by Lisa Turner|
Adapted from The Southern Vegetarian Cookbook
Cuisine: American South
Published on August 26, 2013
Hearty pinto beans simmered in a rich, tangy and spicy barbecue-style tomato sauce with hickory smoke flavoring
More pinto beans recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Refried Beans with Sun-Dried Tomatoes
Pinto Bean and Avocado Burritos
Corn and Pinto Bean Dip
Pinto Bean and Zucchini Hummus
I'm sharing this with Jac's Bookmarked Recipes and also Ricki's Wellness Weekend.
On the top of the reading stack: various cookbooks
Audio Accompaniment: Lux by Brian Eno