Pinto Beans And Prunes (Vegan)

• 1 cup dried pink beans
• 1/4 cup olive oil
• 1 large yellow onion, diced
• 1 garlic clove, mashed
• 2 cups fresh tomatoes, diced (I tried 1 cup of fire-roasted canned tomatoes and 1 cup of leftover marinara sauce) or 2 cups canned diced tomatoes
• 1/3 cup prune, pitted and diced small (reduced from 3/4 cup)
• 2 tablespoons vinegar (vinegar was not specified but I tried raw apple cider )
• 1/4 cup apple juice or 1/4 cup apple cider
• 1/4 teaspoon ground cinnamon
• 1 dash ground cloves
• 1 dash freshly grated nutmeg
• 2 bay leaves
• salt, to taste
• white pepper, to taste
• Garnish
• fresh basil, cut into ribbons or fresh parsley, minced
• 1/2 lemon, sliced

1. Cook the dried beans *reserving* some of the liquid.
2. Heat olive oil in a large skillet or saucepan.
3. Lightly brown the onions and garlic for a few minutes.
4. Add all the ingredients except for the beans and simmer for about 15-20 minutes or until onions and prunes are soft.
5. Add the drained beans (and a little bean broth to thin the sauce if necessary.) Heat through for a few minutes.

beans, olive oil, yellow onion, garlic, fresh tomatoes, vinegar, apple juice, ground cinnamon, ground cloves, nutmeg, bay leaves, salt, white pepper, fresh basil, lemon

Taken from www.food.com/recipe/pinto-beans-and-prunes-vegan-497606 (may not work)