Pinto Beans with Sage Ragout

Winter brings heartier fare, cooked longer and slower. This recipe will help your body build energy and strength to prepare for the warmer days ahead.

Serves 4 people

Ingredients

1 tablespoon olive oil

1 onion sliced

3 carrots, chopped

1 teaspoon sea salt

3 cups water or vegetable stock

1 cup soaked Pinto beans (soak beans during the day for 8 hours, then rinse)

1 cup soy milk

¼ cup finely chopped fresh sage

To a medium pot add stock or water and rinsed beans. Bring to a boil, lower the heat and simmer for 1 to 1 ½ hours, or until the beans are tender. Drain and set aside.

Heat the oil in a large pot and sauté the onions and carrots until the vegetables are tender, add beans, soy milk, salt, and sage; simmer for a further 5 minutes.

Serve with short-grain brown rice and sourdough bread. (Find a bread that has no sugar)

NOTE: For faster preparation, cooked pinto beans may be substituted for uncooked pinto beans. To prepare with pre-cooked beans, sauté the vegetables then add cooked beans and heat through. Add the soy milk and sage, simmer 10 minutes longer. Serve with short-grain brown rice and sourdough bread that has no sugar.

Photo: Thank you Digital Buggu — Pexels