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Home » Forums » Cooking / Recipes » Recipes

Several BEAN recipes

2 replies [Last post]
Thu, 03/10/2011 - 9:40am
thinkhappy's picture
thinkhappy
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Joined: Feb 10 2008
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LouLou's Red Kidney Bean Curry (The Kind Life)

This is super tasty and filling and easy to make...even if you are new to Indian cooking. Being a Brit, I frequently crave a curry...since going vegan over a year ago...I've found this dish totally satisfies any curry craving (even in meat eaters). Serve this dish with hot fluffy pilau rice. If you prefer to cook the kidney beans from dried, use 1.25 cups of dried beans & soak overnight. Then place in double the volume of water & boil vigorously for 10 mins. Drain & rinse well. Place back in the pan with double the volume of water, bring to boil, then reduce the heat, cover & simmer for 1 - 1.5 hours or until beans are soft & tender. This is essential to remove toxins from the dried beans.
  • Prep time: 20 minutes
  • |
  • Cook time: 35 minutes
  • |
  • Total time: 55 minutes
  • |
  • Servings: 4
  • 2 tins (15oz) kidney beans drained & rinsed
  • 2 tbsp. of vegetable or canola oil
  • 1/2 tsp. of cumin seeds
  • 1 onion finely chopped
  • 2 garlic cloves, crushed
  • 1 inch of fresh root ginger - grated
  • 2 tbsp. of curry paste (I use Pataks MILD)
  • 1 tsp. of ground cumin
  • 1 tsp. of ground coriander
  • 1/2 tsp. of chilli powder
  • 1/2 tsp. of salt
  • 1 14 oz can chopped tomatoes
  • 1 fresh green chilli finely chopped (OPTIONAL)
Steps
  1. Heat the oil in a large pan (make sure you have a lid)
  2. Fry the cumin seeds in the oil until they start to
  3. Add the onion, garlic, ginger and fresh chilli (if using): fry for 5 mins
  4. Stir in the curry paste, cumin, coriander, chilli powder and salt: fry for another 5 mins
  5. Add the tomatoes, stir in and simmer for 5 more mins
  6. Add the pre-cooked or tinned kidney beans, stir in and cover and cook on low heat for 15 mins
  7. Check to see if any water needs to be added to the pan as beans cook ( I have never needed to)
  8. Serve garnished with some fresh chopped cilantro.

Black Bean Cakes With Guacamole (TKL)

 
 
This is a delicious recipe which I found in a cookbook. The original included eggs, so I've switched that out to using olive oil. It makes it just as moist and yummy.
  • Prep time: 20 minutes
  • |
  • Cook time: 10 minutes
  • |
  • Total time: 30 minutes
  • |
  • Servings: 4
  • 1 Avocado
  • 1 tbsp. of Lime Juice
  • 1 pinch of Salt
  • 1 pinch of Pepper
  • 1/4 cup(s) of Bread Crumbs
  • 1/4 cup(s) of Fresh Chopped Garlic
  • 1 tsp. of Cumin
  • 3 tsp. of Olive Oil
  • 1/4 cup(s) of Chopped Tomato
  • 15 ounce(s) of 1 Can of Black Beans
Steps
  1. For guacamole, in a small bowl mash avocado. Stir in lime juice; season to taste with the salt & pepper. Cover and put in fridge until ready to use.
  2. Open, drain, & rinse can of black beans. Put into bowl with bread crumbs, garlic, cumin, and olive oil.
  3. Mix by hand (or you can use either a food processor or potato masher) until all ingredients are well blended.
  4. Add a little olive oil to a nonstick or stainless steel pan. Form bean mixture into 4 or 5 patties; about 1/2 inch thickness.
  5. Turn heat on medium to high and when oil is hot, add the patties. Cook 5 minutes both sides until they are heated through and are browned.
  6. To serve; top the patties with the guacamole from fridge and the chopped tomato.

Sweet Potato and Lentil Stew

(THIS IS SO GOOD! ADD 1 can of healthy choice tomato soup)

 
Who doesn't love an easy meal from the slow cooker? This is easy, hearty and delicious. This recipe is for a 4 quart slow cooker, so adjust where necessary.
 
 
  • 4 cup(s) of vegetable broth
  • 1 1/2 cup(s) of Lentils, rinsed
  • 3 cup(s) of sweet potatoes, peeled and cubed
  • 3 medium sized carrots, sliced or diced as you wish
  • 1 medium sized onion, chopped
  • 4 garlic cloves, minced
  • 1/2 tsp. of ground cumin
  • 1/4 tsp. of ground ginger
  • 1/4 tsp. of cayenne pepper
  • 1/4 cup(s) of minced cilantro or parsley
  • 1/4 tsp. of salt
Steps
  1. Combine first 9 ingredients in slow cooker.
  2. Cook on low 5-6 hours or just until vegetables are tender.
  3. Stir in cilantro/parsley and salt just before serving.
  4. Enjoy!
 

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azuki beans with kabocha squash

4 6-inch pieces of dried kombu

  • 1 cup(s) of dried azuki beans
  • 2 cup(s) of kabocha squash, cut into large chunks (peel only if the squash is not organic)
  • 1 tsp. of shoyu
  • 1 pinch of chopped fresh cilantro or parsley, for garnish
Steps
  1. Combine the kombu and beans in a bowl and cover with water by an inch or two. Soak overnight.
  2. The next day, drain the kombu and beans and discard the soaking water.
  3. Slice the kombu into 1" x 1" squares, and place them in a heavy pot with a heavy lid, preferably enameled cast iron.
  4. Add the beans and enough fresh water to just cover the beans. Bring to a boil.
  5. As the beans boil, strain off any foam that rises to the top.
  6. Let the beans boil, uncovered, for about 5 minutes, as this allows gases to release.
  7. Cover the pot, reduce the heat to low (or place on a flame detector if you have one), and simmer for about 40 minutes.
  8. Check the beans every 10 minutes, adding water to the pot when the water level appears to dip below the bean level.
  9. After 40 minutes, arrange the squash on top of the beans and add more water to keep the beans covered.
  10. Cook for another 20 minutes, or until the beans are soft and tender.
  11. Add the shoyu to the beans, and cook for 10 more minutes.
  12. Serve garnished with the cilantro or parsley.
  13. Variations: You can use any kind of winter squash (buttercup, butternut, Hokkaido pumpkin, delicata, and so on), or even carrots, in place of the kabocha squash in this dish. You can also make a soup from azuki beans and sweet vegetables. Follow the same directions, but use more water and a variety of sweet vegetables (such as onions, carrots, squash, and corn). Season with shoyu, garnish with scallions. This is also deeply nourishing and revitalizing.
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