Tasty, Easy Bean Main Dishes
Here’s a hearty skillet dish that combines black beans, potatoes, and tortillas with lively southwestern flavors. If you have the potatoes done ahead of time, it’s a meal that can be on the table in 30 minutes. Serve with garlicky sautéed greens and a big salad. Adapted from The Vegetarian Family Cookbook.
While this bakes, you will be enchanted with the aromatic mingling of nutty coconut sauce infused with lime, ginger, and curry. It is a deeply flavorful dish that is also almost effortless in preparation. Everything comes together lickety-split and you have an exotic bean entrée to serve over rice. Recipe reprinted from Let Them Eat Vegan* by Dreena Burton (Da Capo, ©2012), by permission. Photo by Hannah Kaminsky.
This deliciously different dish of black-eyed peas and brown rice features plantains, which look like bananas and taste a bit starchier and less sweet. They’re very easy to cook. Boil them for about 5 minutes, or until the seams split open, peel, and cut into chunks. Recipe from The Oldways 4-Week Vegetarian & Vegan Diet Menu Plan, © 2014. more→
If you want to dress up a simple grain-and-bean pilaf in an instant, a good-quality, prepared tomato salsa is the answer. This is truly an emergency dinner, but a hearty and healthy one, at that! Vary the type of grain and/or bean you use each time you make this, and serve it with a simple salad or coleslaw and a steamed vegetable like broccoli, or fresh corn on the cob. Adapted from The Vegetarian 5-Ingredient Gourmet. more→
This easy recipe highlighting fresh spinach and black-eyed peas is inspired by Sabzi—referring to Persian dishes using greens and herbs — ingredients typical to this cuisine. If you use baby spinach, you can skip stemming, making the recipe quicker than ever. Serve with a fresh flatbread and a salad of chickpeas and tomatoes. Photos by Hannah Kaminsky. more→
This simple dish of black beans served over rice has come to be known as a regional standard in Florida due to the popularization of black beans by the Cuban-American community. Once you have your cooked beans on hand, this preparation requires a minimum of effort. Photos by Evan Atlas.
This classic recipe is easy and quick to prepare using good quality canned chickpeas (as we more commonly refer to garbanzos). Serve with fresh bread and a simple homemade coleslaw. Adapted fromVegan Soups and Hearty Stews for All Seasons. Photos by Rachael Braun. more→
It must be fully admitted that this recipe combining vegan sausage, canned beans, and barbecue sauce screams “emergency dinner!” But it’s spicy, hearty, high in protein, and best of all, ready for the table in about 20 minutes. Some nights, you need a main dish like that, and this one never disappoints. Photos by Hannah Kaminsky.
This colorful, subtly sweet-sour red bean salad, embellished with the flavor of pickled beets, provides a nice contrast to mild pasta, potato, or grain dishes. It’s a nice side dish to serve with grilled vegetables, too. Photos by Evan Atlas.
This tasty stew of chickpeas and tomatoes, flavored with lots of ginger, is vegan, wheat-free, low fat, and best of all, delicious! Recipe from Taste Life! Organic Recipes* (2002) by Leslie Cerier. Reprinted by permission of Square One Publishers. more→
The subtly sweet and tart flavors of this vegan baked bean dish make it homey and comforting. This is delicious served with fresh cornbread or fresh rye bread. Add some simply prepared greens (kale, collards, or chard), broccoli, or green beans. A colorful salad completes the meal. more→
Few dishes are more basic to southwestern cuisine than the beloved Frijoles, or refried pinto beans. 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. more→