Search Results for: green beans

The simple vegetable duo of green beans and carrots makes a flavorful, colorful side dish for summer meals. The hint of Asian flavors - soy sauce and sesame (oil and seeds) makes it special. [Read more...]

Leafy spring greens like spinach, arugula, or watercress look and taste very appealing with pink beans. The more garlicky you make this simple dish, the better. A perfect choice when you're looking to get more beans and greens in your daily fare! Photos by Evan Atlas. [Read more...]

This simple recipe for chard with pinto beans is inspired by a Native American recipe made with wild greens. It's an excellent way to use up big bunches of chard when it's in peak season. You can use any variety of chard — green, Swiss, rainbow — our favorite is the latter. You can substitute other greens in whole or in part, too — kale, collards, spinach, mustard greens, etc. Try this side with tortilla dishes that don't themselves contain beans, like vegan quesadillas. [Read more...]

The word "borracho" was a nineteenth-century north-of-the-border term for a drunkard, and so the name of this recipe literally means "drunken pinto beans." Simmering the pintos in beer, and embellishing with jalapeño peppers and fresh cilantro gives them a unique flavor. Serve this with tortilla or rice specialties that don't themselves contain beans. Delicious as a side dish with Southwestern flavored dishes like Baked Rice with Cheese and Green Chiles or Tofu Rancheros. Or, you can use this as a tasty filling for soft tacos or wrap them into tortillas for simple burritos. Photos by Evan Atlas. [Read more...]

This earthy stew of broccoli rabe, beans, and mushrooms is quick to prepare, and is good served on its own in shallow bowls with crusty bread, or over pasta or polenta. Adapted from Wild About Greens by Nava Atlas. 

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If one had to choose a single truly characteristic dish of New Orleans, it would be hard to come up with one more renowned than red beans and rice. A dish that has been around long enough to have become established in local folklore, it's also one that even today, graces many New Orleans restaurant menus. Vegetarians visiting New Orleans should be aware that "red and white," as it has come to be known, is often made with spicy smoked sausage.

When I visited New Orleans back in 1985, I was lucky enough to find a rare meatless version at the I & I Creole Vegetarian Restaurant, which is no longer open. The chef and owner, had made a batch that day. Her "secret ingredient" was a bit of peanut butter, which imparted a rich, roasted flavor. That, along with a good dusting of cayenne, produces an excellent adaptation of this classic. This isn't a dish to start when you come home from work at night! It’s not a lot of work, but needs time to simmer. It’s perfect to make on a rainy Sunday afternoon. Adapted from Great American Vegetarian. Photos by Hannah Kaminsky.

Serves: 8

• 2 cups (1 pound) dry red or kidney beans
• 1 ½ tablespoons olive oil
• 2 medium onions, chopped
• 1 medium green bell pepper, finely diced
• 2 large celery stalks, diced
• 2 cloves garlic, minced
• 14- to 15-ounce can diced tomatoes (try fire-roasted)
• 2 bay leaves
• 2 heaping tablespoons natural peanut butter
• ¼ cup chopped fresh parsley
• Several leaves sliced fresh basil, or 1 ½ teaspoons dried
• ½ teaspoon dried thyme
• Salt and freshly ground pepper to taste
• Cayenne pepper to taste
• Hot cooked rice

Sort and rinse the beans, then soak the beans overnight in plenty of water to cover. Before cooking them, drain the beans, then place them in a soup pot  with water in approximately 1 ½ times their bulk. Bring to a simmer and add the oil, onions, bell pepper, celery, garlic, tomatoes, and bay leaves. Cover and simmer over low heat for 1 hour.

At this point the water level should be just below the beans and vegetables. Add a bit more water if necessary to bring it to that level. Add the peanut butter, parsley, basil, and thyme. Simmer gently over very low heat for  1 ½ hours, stirring occasionally.

At this point there should be a thick, sauce-like consistency to the liquid. Mash a small amount of beans against the side of the pot with a wooden spoon.

Season with salt, pepper, and cayenne. Cover and cook until most of the beans have burst and are very soft, 20 to 30 minutes longer. The resulting consistency should be thick and saucy. Remove the bay leaves and serve over hot cooked rice.

Nutrition information (with ½ cup cooked rice)
Per serving:  Calories: 297;  Total Fat: 3g;  Protein: 11g;  Carbs: 54g;  Sodium: 16 mg

Black beans are delicious prepared with lots of garlic. This is a great accompaniment to vegan quesadillas or soft tacos that don’t themselves contain beans; it's also a fantastic filling for soft tacos. These also go nicely with most kinds of simple meals that needs a little protein boost.

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This Vegan Black Beans and Rice is loaded with Cuban-inspired flavors and packed with hearty plant-based protein and healthy brown rice. And it's easy to make in just 30 minutes!

Growing up in Florida, you get a chance to experience a lot of Cuban (or Cuban inspired) foods, thanks to the large Cuban-American community.

And black beans and rice are one of the classics! (In fact, beans and rice are two of my favorite plant based ingredients.) This vegan-friendly version is loaded with healthy protein and lots of flavor.

Plus, it's so simple to make that you can throw it together for a weeknight dinner.

Tips & Tricks

I used canned black beans for this recipe, but you can also use dried beans if you prefer. You'll need to soak and cook approximately 1 ⅔ cups dried beans to make enough for the recipe.

The apple cider vinegar gives a nice flavor, but you can substitute white wine vinegar if that's what you have on hand.

I served the black beans with brown rice, because I prefer to use whole grains when possible. But it would be equally delicious with white rice or even couscous.

More Tasty Vegan Recipes

If you love this recipe, be sure to check out these other delicious plant-based ideas:

• Cuban Plantain and Rice Bowls
• Jamaican Red Beans and Rice
• New Orleans Red Beans and Rice
• Spanish-Style Rice and Red Beans

Recipe

Cuban-Inspired Black Beans and Rice

5 from 1 vote

This Vegan Black Beans and Rice is loaded with Cuban-inspired flavors and packed with hearty plant-based protein. And it's easy to make in just 30 minutes!

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

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Ingredients

• 1 onion large, finely chopped
• 1 bell pepper red or green, finely diced
• 2 tablespoon olive oil
• 3 cloves garlic minced
• 3 ½ cups black beans canned, drained and rinsed
• 2 tablespoon apple cider vinegar
• salt and pepper to taste
• 1 dash cayenne pepper or to taste
• ½ cup water
• cooked brown rice for serving
• 1 small onion finely chopped, for optional garnish

US Customary - Metric

Instructions

• Heat 1 ½ tablespoons of the oil in a large skillet. Add the onion and sauté over medium-low heat until it is translucent. Add the bell pepper and garlic and continue to sauté until the onion is golden.
• Add the beans, vinegar, and seasonings (be generous with the black pepper) along with the water or cooking liquid. Simmer over very low heat, covered, for 10 minutes.
• With the back of a wooden spoon or a mashing implement, mash about ½ cup of the beans in the skillet, or enough to thicken the base. Make sure there is enough liquid to keep everything nice and moist but not soupy. Simmer for 5 minutes longer.
• Serve the black beans over the cooked rice, topping each serving with a sprinkling of the chopped raw onion, if desired.

Notes

Serves 6 as a side dish, or 3-4 as a main course.

Nutrition (Estimate per Serving)

Calories: 191kcalCarbohydrates: 27gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 4mgPotassium: 435mgFiber: 9gSugar: 2gVitamin A: 634IUVitamin C: 27mgCalcium: 36mgIron: 2mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

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.

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Lima beans (often called "butter beans") have long been — and still are — more widely used in the South than elsewhere. Combining them with tomatoes, as in this Creole-influenced recipe, is a common way of preparing them. Lots of fresh herbs enliven this simple dish. [Read more...]