Benama Red Pinto Italian style

By Amandine Kmieckowiak

Recipe from her cookbook, The Gentle Cookbook



Good for:



  • 1 teaspoon coconut oil
  • 2 onions, diced
  • 1 medium courgette, cube
  • 1 handful of chestnuts mushrooms, diced
  • Spices (a pinch of each):
    smoked paprika
    ground cumin
    ground turmeric
    ground coriander
    chilli flakes
    salt & black pepper
    sumac (optional)
  • 1 tin (400g) pinto beans, drained
  • ¼ tin (1oog) chickpeas, drained
  • 1 tin chopped tomatoes
  • 125 ml red wine (small glass)
  • 2 tbsp nutritional yeast
  • 1 tbsp chopped basil leaves
  • 2 lemon slices, squeezed
  • 3 tbsp sunflower seeds

Step by Step Instructions

Step 1

Fry the diced vegetables in the oil and all the spices for 10 minutes over a medium heat, stirring regularly.

Step 2

Add pinto beans, chickpeas, chopped tomatoes and red wine and continue to stir for 5 minutes before adding the nutritional yeast. Serve with basil, lemon and sunflower seeds.

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