When I first became a vegetarian in the 90's, my mom gave me a cookbook (called the cookbook for people who love animals) which was written in the early 80's and had great, simple, healthy recipes. This pinto bean mash up recipe is inspired by this cookbook which I still use on a regular basis!
Here is the recipe for the Pinto Bean Mash Up (see pictures to the left):
1 tbsp olive oil, 3 garlic cloves, minced, 2 onions, chopped, 2 celery stalks, chopped, 1 carrot, chopped, 2 cups additional vegetables (I used zucchini, green beans, crimini mushrooms), chopped, 1 cup collard greens, chopped, 2 tbsp fresh parsley, chopped, 1 tsp cumin, 1/2 tsp sea salt, 1/4 tsp turmeric, 2 cups cooked pinto beans, mashed, 2 - 3 tbsp
tahini, 1/4 tsp paprika, 1cup cooked rice (I used a mixture of japonica and short grain brown rice)
Preheat oven to 375 degrees. Heat olive oil in large pan and saute onions and garlic for 5 minutes. Add celery and saute for 2 minutes. Add carrots, additional veggies, collard greens, parsley, cumin, sea salt, and turmeric and saute for
5 minutes. Remove from heat and combine with mashed pinto beans, mixing well. Add tahini and mix well. Transfer mixture to a lightly canola oiled casserole dish, sprinkle with paprika, and bake, covered, for 30 minutes.
Once the mash up was baked, it was served with rice, seasoned with flax oil, and sea salt, and was a tasty and fortifying meal!