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Dilled Red Beans with Pickled Beets

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

Need to make a substitution?

Preparation

  1. 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.

  2. 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).

  3. 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).

  4. Step 6

    This goes well with Quinoa Tabouleh with Pine Nuts (page 183) and corn on the cob for a tasty summer meal.

  5. 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).
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