Tasty, Easy Bean Main Dishes
Prepared polenta provides an easy way to add variety to the dinner repertoire. I often use it sliced and sautéed as a side dish, but occasionally, it will become an intrinsic part of a recipe, as it is here, topped with a simple combination of black beans and spinach. Look for this kind of polenta in natural foods stores, as well as in supermarkets’ Italian or gluten-free foods sections. Adapted from Vegan Express by Nava Atlas. Read More→
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Vegan, wheat-free, corn-free, heart smart, low fat, and best of all, delicious! Recipe from Taste Life! Organic Recipes (2002) by Leslie Cerier. Reprinted by permission of Square One Publishers. Read More→
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Few dishes are more basic to southwestern cuisine than the beloved Frijoles. A good helping of them is a standard sight at lunch, dinner, and sometimes even breakfast. Here’s a simple vegan preparation (though they’re no longer prepared with lard as often as they once were, still, take care to ask if you have them in a restaurant). Serve alongside the southwestern egg dishes in tortilla specialties that don’t themselves contain beans, such as Stacked Squash and Bell Pepper Enchiladas. Read More→
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Here’s an easy and unusual recipe that highlights fresh spinach. If you use baby spinach, you can skip stemming, making the recipe even quicker than it already is. This Persian recipe is a Sabzi—referring to a recipe using greens and herbs, ingredients so typical to this cuisine. Serve with a fresh flatbread and a salad of chickpeas and tomatoes. Read More→
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Small white beans cooked in a savory sauce is a common Sephardic dish, served all year round for holidays and every day meals alike.
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Lima beans have long been, and are still, more widely used in the South than elsewhere. They’re often called “butter beans” and combining them with tomatoes, as in this Creole-influenced recipe, is a common way of preparing them. Read More→
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These generous quesadillas make a filling one-dish meal that’s easily completed with a salad on the side. Adapted from Vegan Express. Photo courtesy of Eat Air-A Vegan Food Log. Read More→
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Here’s a vegan burger-type entree made even simpler by the fact that you need not even make, fry, and flip patties. Pinto beans and quinoa team up to make a great, high-protein sloppy joe filling. Serve with any of VegKitchen’s potato salads or any of the tasty slaws in A Slew of Slaws. Finish with a dessert of fresh fruit. This menu is likely to become a fixture in your repertoire if you have a penchant for simple, hearty meals, and it’s a great choice for hungry teens. Read More→
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