Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

Sprouts in the Hood
Exploring My Hood Through Food and Lifestyle Photography

Sunday, March 3, 2013

Vegan Beans with Tamarind and Chipotle: A Winter Dish that Comforts.

Bowl of Pinto Beans with Tamarind Chipotle Chutney

Instead of using bacon and ham, Add some tamarind and chili to flavor your bean dish.

Tamarind Pods

Beans Served on Black Bread

Pot of Baked Beans


2 cups dried pinto
6 cups of water
1 cup tamarind and chipotle chutney
1/3 cup molasses
2 tablespoons mustard
1 onion, diced
1 teaspoon salt
1 tablespoon oil

1.  Soak the beans overnight in a pot of water.
2.  Rinse the beans then cook in a heavy metal pan
with 6 cups of water.
3.  Add 1 tablespoon of oil to water.
4.  Add 1 teaspoon of salt to water.
5.  Boil gently until beans are tender (around 1.5 hours).
6.  Add the tamarind and chipolte chutney, molasses, mustard, diced onion.
7.  Simmer until desired thickness.
7.  Serve on a tortilla or bread.

Tamarind Beans Garnished with Roasted
Peppers and Sprouts

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