This “hearty vegan one-pan pinto beans with macaroni” is the perfect combination of simplicity and comfort. It brings together earthy pinto beans, tender macaroni, and vibrant vegetables like carrots, celery, and sun-dried tomatoes. Slowly simmered in a flavorful broth infused with balsamic brine and aromatic herbs, this dish offers layers of tangy, savory goodness. The whole recipe comes together in one pan, making cleanup a breeze while still delivering a satisfying, wholesome meal. Garnished with fresh parsley and seasoned to perfection, this dish is as nourishing as it is delicious—ideal for a cozy weeknight dinner or a quick, fuss-free meal with a burst of flavor.
One-Pan Pinto Bean & Macaroni Delight: A Hearty Vegan Feast
Course: One pot Recipes, Vegan Recipes, Vegetarian RecipesCuisine: fusionDifficulty: Easy2
servings30
minutes1
hour20
minutesIngredients
1 red onion, peeled and chopped
2 garlic cloves, peeled and finely chopped
150g carrot, peeled and chopped
100g celery stick, chopped
6 sun-dried tomatoes, chopped
2 tbsp balsamic vinegar brine
100g pinto beans
100g macaroni pasta
1 tbsp tomato puree
1 tsp dried oregano
800ml water
Ground rock salt
Ground black pepper
Rapeseed oil (for cooking)
Parsley, finely chopped (for garnish)
Directions
- Heat some rapeseed oil in a sauté pan over medium heat. Add the chopped onion, garlic, celery, and carrot. Cook until fragrant.
- Stir in the dried oregano, sun-dried tomatoes, and balsamic vinegar brine. Mix well.
- Add the pinto beans and 500ml of water. Stir, bring to a boil, then lower the heat, cover, and simmer for about 1 hour.
- Add the tomato puree and stir until dissolved. Add the remaining 300ml water and the macaroni pasta. Stir, cover, and simmer for another 20 minutes until the pasta is cooked.
- Season with ground rock salt and black pepper. Mix in the chopped parsley.
- Serve and enjoy!
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