“Mulled” Pintos & Roasted Roots

One of many blessings of last season was that one of my fellow interns loved to create and experiment in the kitchen just as much as I do. She had a style all to her own, and introduced me to many new dishes and combinations I would never have thought of on my own (like kale pancakes!) This meal was inspired by one of my favorite impromptu dishes she threw together for lunch last summer. A shame I didn’t have any collards on hand this time around, since it makes a terrific filling for collard wraps.


“Mulled” Pintos & Roasted Roots

A few tablespoons olive oil

1-2 large beets

3-5 carrots (or other root vegetables)

Chopped leek or onion

Salt and pepper

A few generous sprinkles cloves, allspice, and paprika

2 cups cooked pinto beans

2-3 whole cloves (optional)

Preheat oven to 375ºF. Peel and cube vegetables then toss with leek or onion, oil and seasonings in a baking pan and roast until fork tender, about 30-45 minutes. Meanwhile, simmer beans with seasonings (including whole cloves if available). Adjust to taste, then combine with roasted vegetables and enjoy with brown rice. Unique and intensely flavorful, brilliant combination. Mmmm!

This entry was posted in Casseroles and Baked Dishes, Gluten Free, Stews and curries, Vegan and tagged , , . Bookmark the permalink.

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