Vermont Wood Stove Pinto Beans: The Smoky Vegan Recipe Derek Makes Every Week
Derek Sarno shares his go-to weekly recipe — smoky, brothy pinto beans made with mycelium bacon, aromatics, and Better Than Bouillon. The beans start soup-like on day one and naturally thicken overnight, making leftovers even better. A budget-friendly, deeply satisfying plant-based main dish served with sautéed kale and nutritional yeast.
17:00
by Derek Sarno
#whole foods plant-based #dairy-free #smoky #simmered #WFPB #vegan #dried beans #leftovers #mycelium bacon #budget meal #meal prep #brothy #one pot #plant-based #oil-free option #kale #nutritional yeast
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🧾 Ingredients
- 11 lb pinto beans, soaked
- 2½ pack MyBacon (mycelium bacon), diced
- 31 onion, diced
- 44–5 cloves garlic, minced
- 52 tablespoons vegetable oil
- 62 tsp smoked paprika
- 72 tsp granulated garlic
- 82 tsp granulated onion
- 92 bay leaves
- 102 tsp No-Chicken Better Than Bouillon
- 118–10 cups water
- 12Salt and black pepper to taste
- 13Nutritional yeast (for topping)
- 14Kale (for serving)
- 15Olive oil (for kale)
- 16Sliced garlic (for kale)
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