Pinto Beans And Prunes (Vegan) - cooking recipe

Ingredients

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

Preparation

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