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!