FASOULIA (BREAKFAST KIDNEY BEAN DISH)
This is a traditional breakfast served in many Arabic countries. It can also be eaten for lunch or dinner in case you don't have any meat on hand, as the beans are full of protein and fiber! Very delicious! Serve and eat the traditional way, by grabbing it with pita bread.
Provided by AiyahM
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat; cook the onion, stirring occasionally, until translucent, about 5 minutes. Stir in the jalapeno pepper; cook and stir until softened, about 5 more minutes. Mix in tomato and tomato paste; stir to combine with the onion and jalapeno pepper. Pour in the kidney beans with their liquid; stir in the cumin and curry powder. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the beans are hot and the sauce has thickened, about 15 minutes.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 38.8 g, Fat 11.4 g, Fiber 14.5 g, Protein 12.5 g, SaturatedFat 1.5 g, Sodium 480.5 mg, Sugar 3.1 g
KIDNEY BEAN GUMBO
This is an easy dish to make and perfect for a meatless dinner served with french bread and crisp salad. The recipe was published in The New American Diet Cookbook. I made only a few minor adjustments.
Provided by PaulaG
Categories Gumbo
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the sliced okra in boiling water just until tender; set aside.
- Saute the onion and garlic in oil until the onion is soft and golden.
- Add the celery and greepeppers, cook until tender.
- Add tomatoes and heat to boiling.
- Reduce heat, add seasonings adjusting to fit personal taste and simmer for 45 minutes.
- Add okra, peas and beans.
- Cook a few minutes until peas are done and beans and okra are warmed.
- Serve over cooked brown rice.
Nutrition Facts : Calories 271.5, Fat 3.9, SaturatedFat 0.6, Sodium 589.6, Carbohydrate 52, Fiber 9.5, Sugar 9.9, Protein 9.6
BEAN AND BEAN GUMBO
Making this spicy dish is much simpler than it looks! Serve on rice or with freshly baked cornbread. Enjoy!
Provided by Sharon123
Categories Gumbo
Time 50m
Yield 8-9 cups
Number Of Ingredients 20
Steps:
- In a saucepan, warm the oil.
- Stir in the onions, garlic, and chiles.
- Cover and cook on low heat, stirring frequently, until the onions are tender, about 8 minutes.
- Add the paprika, cumin, thyme, celery, bell peppers, and 3 cups of the water or stock.
- Bring to a simmer, cover,and cook for about 5 minutes.
- Add the okra, black-eyed peas, white beans, brown sugar, and tomatoes and simmer for another 5 minutes, or until the vegetables are tender.
- In a small bowl, whisk together the cornmeal and the remaining 3 tbls.
- of water or stock and stir into the gumbo.
- Simmer for 5 to 10 minutes, until the cornmeal is cooked and the gumbo thickens slightly.
- Add the parsley, lemon juice, and salt and pepper.
VEGETARIAN GUMBO RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, cremini mushroom, garlic, low sodium soy sauce, dried thyme, smoked paprika, dried oregano, cayenne pepper, vegan worcestershire sauce, liquid smoke, salt, pepper, cannellini bean, bread crumbs, vital wheat gluten, vegetable broth, all purpose flour, celery, okra, green bell pepper, tomato, red kidney bean, brown rice, fresh parsley
Provided by Rachel Gaewski
Categories Dinner
Yield 5 servings
Number Of Ingredients 25
Steps:
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add ½ cup (75g) diced onion and cook for 3-4 minutes, until semi-translucent.
- Add the mushrooms and cook for 5 minutes, until most of the juices have evaporated.
- Add 2 cloves of minced garlic, the soy sauce, 1 teaspoon thyme, 1 teaspoon paprika, ½ teaspoon oregano, ¼ teaspoon cayenne, 2 teaspoons vegan Worcestershire sauce, ½ teaspoon liquid smoke, ½ teaspoon salt, and ¼ teaspoon pepper and cook for another 4-5 minutes, until all of the liquid has evaporated and the spices are fragrant.
- Add the cannellini beans to a medium bowl and mash until mostly smooth (a few lumps are okay). Then, add the mushroom mixture, bread crumbs, vital wheat gluten, and 2 tablespoons vegetable broth and mix well until combined. Use your hands to knead the mixture until cohesive, then begin to roll about a tablespoon at a time of the mixture into "meatballs".
- In the same large pot, heat 3 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the meatballs and cook for about 5 minutes on each side, until golden brown. Remove the meatballs from the pot and set aside.
- Add the remaining 2 tablespoons of olive oil to the pot, along with the flour. Stir the roux continuously with a wooden spoon for about 3-4 minutes, until the consistency resembles wet sand.
- Add the remaining ½ cup (75g) diced onion, the celery, and the okra to the pot and cook for 4-5 minutes, until the onion is semi-translucent.
- Add the remaining 4 cloves of minced garlic and the green bell pepper and cook for another 3-4 minutes, until the garlic is fragrant.
- Add the remaining teaspoon of vegan Worcestershire sauce, ½ teaspoon liquid smoke, 1 teaspoon thyme, ½ teaspoon oregano, 1 teaspoon paprika, ¼ teaspoon cayenne, and ½ teaspoon pepper and cook for 4 more minutes, until the spices are fragrant.
- Add the crushed tomatoes and stir until combined. Then, add the red beans and add the remaining 3½ cups (840ml) vegetable broth and stir until well combined. Simmer on low heat for 30 minutes, stirring from time to time, until the gumbo has thickened.
- Season with salt to taste. Then, add the meatballs and stir to incorporate.
- Serve over rice and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 1090 calories, Carbohydrate 113 grams, Fat 76 grams, Fiber 17 grams, Protein 31 grams, Sugar 16 grams
GUMBO Z'HERBES WITH RED BEANS
Categories Bean Garlic Leafy Green Onion Vegetable Vegetarian High Fiber Winter Gourmet
Yield Makes 24 cups, serving 10 to 12 as a main course
Number Of Ingredients 11
Steps:
- In a heavy skillet (preferably cast-iron) cook oil and flour over moderately low heat, stirring constantly with a flat-edged metal or wooden spatula, until roux is the dark reddish-brown color of chestnut shells, about 45 minutes. (Alternatively, make Microwave Brown Roux and transfer to skillet.) Roux may be made 1 week ahead, cooled completely, and chilled, covered, in a glass or stainless-steel bowl. Reheat roux in skillet over moderately low heat, stirring, before proceeding. Stir in onions, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened.
- In a 10- to 12-quart heavy kettle bring 4 quarts water to a boil and add carrot tops and assorted greens. Simmer greens, stirring occasionally, until just tender, about 15 minutes. Transfer greens with tongs to a large shallow baking dish, letting excess cooking liquid drip into kettle and reserving all cooking liquid. Cool greens until they can be handles and chop coarse.
- Stir beans and remaining 3 quarts water into reserved cooking liquid and simmer beans, covered partially, until tender, about 1 hour. (Older beans may take longer to cook.) Add roux mixture by large spoonfuls, stirring well after each addition, and stir in greens, garlic, and salt and pepper to taste. Simmer gumbo, partially covered, stirring occasionally, 30 minutes. Gumbo may be made 2 days ahead, cooled completely, uncovered, and chilled, covered.
- Serve gumbo ladled over rice in large soup plates.
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