Simmered in a wealthy, zesty and tangy spiced solar-dried tomato sauce seasoned with a bit liquid hickory smoke, these pinto beans are so hearty and filled with rich barbecue flavor that even your maximum fish fry-crazy carnivorous pals won't pass over the beef at the grill with this dish. They won't even pass over the grill in any respect, because it's all achieved at the range-top. They'll probable be surprised that it is no longer best vegetarian, however vegan too.
As if the beans are not scrumptious enough by means of themselves, they are additionally crowned with exquisite eggplant slices tossed with a dry-rub spice and herb seasoning and fried in hot oil. Complete the enjoy via serving the beans and eggplant on a mattress of warm freshly cooked brown rice for a thoroughly nourishing and attractive dinner with a view to have your circle of relatives and pals asking for seconds. I made up approximately 1 half of cups dried rice that yielded about four cups cooked rice for the amount 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 
(Note: I received a copy of The Southern Vegetarian
Now without further ado, let's get cooking.
More pinto beans recipes you're certain to experience 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 pinnacle of the studying stack: various cookbooks
Audio Accompaniment: Lux by Brian Eno
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