Dilled Red Beans with Pickled Beets

Name: Dilled Red Beans with Pickled Beets
Yield: 6 servings
Ingredients: 1 1/2 tablespoons olive oil; 1/2 medium red onion, quartered and thinly sliced; 1 cup thinly sliced green cabbage or precut coleslaw; One 28-ounce can red beans, drained and rinsed; One 12-ounce jar sliced pickled beets, drained; 1 tablespoon agave nectar or maple syrup; 1 tablespoon red wine vinegar, or more to taste; 1/4 cup minced fresh dill; Salt and freshly ground pepper to taste

January 24, 2012

This colorful, subtly sweet-sour bean dish provides a nice contrast to mild pasta, potato, or grain dishes.

Recipe information

Yield
6 servings

Ingredients

1 1/2 tablespoons olive oil

1/2 medium red onion, quartered and thinly sliced

1 cup thinly sliced green cabbage or precut coleslaw

One 28-ounce can red beans, drained and rinsed

One 12-ounce jar sliced pickled beets, drained

1 tablespoon agave nectar or maple syrup

1 tablespoon red wine vinegar, or more to taste

1/4 cup minced fresh dill

Salt and freshly ground pepper to taste

Preparation

Step 1
Heat the oil in a medium skillet. Add the onion and sauté over medium heat until limp.
Step 2
Add the cabbage and continue to sauté until the vegetables are golden.
Step 3
Stir in the beans, beets, agave nectar, vinegar, and dill. Continue to cook over medium heat just until everything is heated through, 4 to 5 minutes. Season with salt and pepper and serve.
Menu Suggestions
Step 4
Serve with Sautéed Paprika Potatoes (page 207) and one of the mixed greens salads from the Recipe Not Required suggestions (page 192).
Step 5
For a hearty meal, Creamy Pasta with Asparagus and Peas (page 128) makes a good companion dish. Add a simple salad or one of the mixed greens salads from the Recipe Not Required suggestions (page 192).
Step 6
This goes well with Quinoa Tabouleh with Pine Nuts (page 183) and corn on the cob for a tasty summer meal.
nutrition information
Step 7
Calories: 153
Step 8
Total Fat: 3.5g
Step 9
Protein: 5.5g
Step 10
Carbohydrates: 29g
Step 11
Fiber: 6g
Step 12
Sodium: 285mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).

TagsBean and Legume Vegetable Dill Herbs & Spices Side Dinner Dairy Free Gluten Free Vegan Vegetarian Quick Easy Weeknight Meals Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Menu Suggestions

Step 4

Step 5

Step 6

nutrition information

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Recipe notes