Skip to main content
Epicurious
Cookbooks

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

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).
TagsBean and LegumeVegetableDillHerbs & SpicesSideDinnerDairy FreeGluten FreeVeganVegetarianQuickEasyWeeknight MealsCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.