Pasta Fazool Pinto Beans Brown Rice Elbows VeggiesPasta Fazool Pinto Beans Brown Rice Elbows Veggies
From Vegan Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegan lifestyle. Let no animal suffer or die that we may live!"


Pasta Fazool Pinto Beans Brown Rice Elbows Veggies
1 lb. Brown Rice Elbows, whole grain
2 lb. Pinto Beans, dry
2 lbs. Onions
1-2 lb. Carrots
2 lbs. Mixed Vegetables, frozen
1 - 28-oz. can Crushed Tomatoes
2 - 6-oz. cans Tomato Paste
4 tbsp. Basil, dried
4 tbsp. Oregano, dried
1 tbsp. Garlic
1/2 tsp. Fennel Seed, whole
Hot Sauce or Cayenne Pepper, to taste

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Pasta fazool pinto bean brown rice elbows veggies is a delicious vegan recipe that takes about 30 minutes to prepare and cooks in a large pot on the stovetop in about one and a half hours. Leftovers can be stored in the large covered pot in the refrigerator for several days without loss of flavor, and saves us from cooking a main meal every day. This recipe makes enough for 10 or more adult servings. This recipe is also a great choice for covered dish suppers.

We usually begin in advance by cleaning and washing the pinto beans.  They can either be cooked with 10 cups of water in a slow cooker on low heat in about 8 hours or on the stovetop in a pot in about 3-4 hours, or in a pressure cooker in 40 minutes.  If cooking in a pot on the stove, bring the water to a boil on high heat and then reduce the heat to simmer until the pinto beans are tender (mixing occasionally to insure that they are not sticking to the bottom of the pot).

While the beans are cooking, we place a large soup pot on the stove top and bring 1/2 gallon of water to a boil.

Place the frozen mixed vegetables in the water in the soup pot, and mix well to make sure the veggies are not sticking together.

While the water is heating, wash and clean the fresh veggies, and peel the carrots and onions, and shred or cut them into medium to small pieces. We usually finely shred the onions and carrots. If using fresh garlic, it can be shredded with the onion and carrots, or crushed in a garlic press.

Add the cut or shredded veggies to the pot with the basil, fennel seeds, oregano, crushed tomatoes, tomato paste, and hot pepper, mix well. When the water begins to boil again, reduce the heat to simmer until the onions become semi-translucent, and the veggies are tender to your taste.

When the veggies are tender, add the brown rice elbows and mix well; cook for about 8-10 minutes, mixing ever minute or two, until the elbows begin to get tender.

Add the cooked pinto beans, and mix well on simmer or low heat to keep the contents warm.

By this time the brown rice elbows should also be fully cooked; if not, cover the pot, turn the heat off, let stand for several more minutes until the elbows are tender to your taste.

Serve and enjoy with a large tossed salad.

Ingredients Information

Utensils and Equipment Information

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Vegan FlagThe above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!