Coconut milk plus lots of onion and scallion add up to a creamy and tasty sauce for this mildly spicy bean dish. I like to cook my beans from scratch with a sea vegetable to enhance their digestion and add minerals, but if you prefer, you can start with canned beans and skip the first step. Either way, this comes together quickly once you have the beans on hand. Serve with rice, steamed vegetables, and/or a green salad for a fine meal. Recipe contributed by Leslie Cerier. Photos by Tracey Eller. more→
This hearty lentil soup features a slew of compatible ingredients, including potatoes, cauliflower, and spinach or arugula. It all melds together in a garlicky, mildly curried broth. Add a fresh flatbread and a simple salad for a satisfying meal. more→
This satisfying soup features lentils, potatoes (and optional sweet potatoes) and greens, a trio of compatible ingredients in a mildly curried broth. This is a wonderful soup to come home to on a cold late fall or winter day, so make it on a quiet Sunday and enjoy it when you come home from work the next day. It’s also a good choice to pack in a Thermos, to take to work or school. more→
The earthy flavor of these protein-packed legumes shines in this basic rendition of lentil soup. Make sure to see the variations listed below the recipe. This is perfect as a soup centerpiece, served with crusty bread or fresh cornbread, and any kind of salad you enjoy.
Red beans, broccoli, and tomatoes are enveloped in a gingery miso sauce. It’s unusual to give a bean dish an Asian spin, but the balance of colors, textures, and flavors in this dish work very well. Quinoa makes a perfect bed of grain for this dish, though feel free to serve over rice or millet, or on its own in shallow bowls. Photos by Hannah Kaminsky. more→
Sometimes you need a quick and dip for a party or as an easy appetizer. This is simple to make, but dressed up with a little rum in the beans, some chile in the vegan sour cream, and topped with multicolored heirloom tomatoes, it makes an appealing presentation. Recipe and photo from The Great Vegan Bean Book* by Kathy Hester ©2013, Four Winds Press. Photo by Renée Comet. Reprinted by permission. more→
Here’s a simple and tasty stewed bean dish for late summer or early fall. Use yellow summer squash or delicata in late summer, or butternut squash in early fall. Tomatoes and white beans are a companionable pair. Serve with crusty bread and a big colorful salad. more→
This recipe is one of my favorites. It’s much like a ratatouille, but using chickpeas instead of the traditional eggplant and zucchini, and an original spice combination. The result is a dish with a complexity of flavors and the bonus of minimal preparation! Contributed by Dreena Burton, from Vive le Vegan!*