Hmm, lets see, do I need to eat more legumes, hell yes! and there is a perfect book to help me do that in so many different ways. Kathy Hester’s The Great Vegan Bean Book has a lot of my favorite things, beans, lots of beans, plant-based with options for gluten-free, nut-free, soy-free or oil-free.
There are beans for breakfast, meals and even dessert(chickpea cookies and black bean fudgesicles). There are usual vegan meals, burgers, dips and then other cuisines and fusion recipes to choose from Indian, Mexican, Jamaican, Asian, French, Moroccan, you name it. If you don’t win a copy at this giveaway, pick The Great Vegan Bean Book at amazon.
Kathy explains all the possible standard beans, along with variations for specialty heirloom beans. She describes which beans are in each family and that can be used interchange-ably in a recipe.
The book has nutrition information with each recipe.
It has Recipes to make your own staples like chorizo and chik-un patties.
Staples to keep food budget in check and also to avoid all the added preservatives.
Allergy friendly, gluten- and soy-free and no added oil and also an index for gluten and soy-free.
I made this Smoky White Bean dip from the book. I added a roasted Red bell pepper to it and spiced it up a bit more for my taste, and sent most of it and fresh veggies, packing with hubbs for his rafting trip. It was a definite hit with everyone.
I also used another batch of the dip to make sandwiches the next day. They will soon be posted in a separate post. I added some roasted Veggies and greens.
You can check out many more tried and tested recipes from the book on Kathy’s blog tour, like these Pecan Chickpea Chocolate Chip cookies, butternut Squash Frijoles, These Chickpea Seitan Crispy patties & Coconut Pecan Blondies!
1 ½ cups (279 g) brown basmati rice
Per 1 ½-Cup (340 g) serving:
377.0 calories; 5.0 g total fat; 0.5 g saturated fat; 10.0 g protein; 76.5 g carbohydrate; 7.5 g dietary fiber; 0 mg cholesterol.
Tania
can this be made in the Instant Pot/ if so, how much water?
Helen Murray
I would love to know this too, any idea on timings for an instant pot? Thanks
Vegan Richa Support
follow this recipe guidelines: https://www.veganricha.com/instant-pot-black-eyed-peas-rice-pulao-lobia-pulao/
Helen
Thanks!
Vegan Richa Support
very welcome
Tina M Kaufman
If I don’t have lentils, can I substitute Chana deal in this recipe? If so, any adjustments needed?
Thanks!
Richa
mung bean will work.for chana dal, soak it overnight before using
Desiree P
I like black lentils w/coconut butter and pepper.
Jacky
Black beans are definitely my favorite. I lived in France for a year and couldn’t find them anywhere and it was devastating! I love them in burrito bowls.
Heather Cornbleth
Red lentils! There’s so much you can do with them. And they’re lower oxalate so my autistic son can eat them! (Along with chickpeas…)
Jenny Metler
Mung beans. Sprouted.
Anonymous
I found wonderful tasty anasazi beans, little white beans with red spots. I like to serve them with a creamy soft jalapeno polenta…Yum
aquarhapsody
I just had to come back and say I’ve made this dish 3 times now, and it blows me away every time! All my coworkers are jealous when I bring it for my lunch. 😉 Thank you so much for sharing it!
JD
Red and black beans, cooked and served with rice. Yum!
Unknown
favorite bean: any split pea or lentil. favorite recipe: any type of dal. i need to perfect my dal so i can eat it daily.
Lynda, SWFL Naturally
Cherokee Trail of Tears black beans which we grow, harvest and either replant or use for our own meals. Made a rockin’ burger with them recently.
sandra
I love beans cooked all alone, with a little salt and pepper – but hummus is pretty good too.
con or heidi
just simple pintos 🙂 We eat a lot of pintos, black beans, kidney beans, and chickpeas.
Viswa
I love Rajma / Pink Beans. They make the tastiest rajama masala.
Rebecca Pytell
I love black-eyed peas! I usually use them to make vegan tacos.
Erin from Long Island
Chick peas are my absolute fav, but lentils are a close second. I love them with eggplant and tomatoes, seasoned with rosemary and garlic, and served with spaghetti squash or whole wheat pasta
knitsh
I love black beans in homemade veggie tacos (avocado, hot sauce, fresh herbs and sauteed veggies). The are delicious and versatile!
Sunday Morning Banana Pancakes
Oh my goodness, everything in this post has me drooling!
Mira
Lately I’ve been loving black beans, cooked with spices and fruit (mango, strawberries, rhubarb…). But in the winter I love beans in soups!
Heather B
White kidney beans are so versatile and tasty! Really love them in Italian style recipes.
Joann Lakes
Cannellini beans done Italian style
Mia Aitken
I love Adzuki Beans. They were hard to find but alas I found them. I used a recipe by Scott Jurek with them… Oh Yum. So Good. Are there any Adzuki Bean Recipes in this book? I’ve liked what I’ve seen with the recipes on the blogs so far. Yummmm
steph
I love white kidney beans cooked with some spinach, pepper, and pan-roasted cherry tomatoes.
Kate
Beans beans beans, love me some beans! Lentils have become a favorite, especially my lentil soup. Secret to making it heavenly is adding grated lemon peel to the broth, and lemon juice to the soup just before it’s done. I would LOVE this cookbook to pieces!
Corey
I love black beans, especially in Thug Kitchen’s Black Bean with Cilantro Pesto Wrap.
Bethany Townsend
I love lentils. I love them in soups, stews, salads, and tacos. They are a very versatile bean!
farmersmarketvegan
Not fair that I can’t say the chickpea because they truly are my favorite! Although, I’ve had very good experiences with both fava and lima beans lately, so maybe I can switch it up for now. 😉
Madeline
I love fava beans- soo good in fuul!
Connor
I love mung beans, in all forms. Whether it is sprouts in slaws, salads, noodle dishes….they are so versatile. They make a fun replacement to any kind of shredded vegetable (cabbage, squash, carrot, broccoli, etc.), green beans and the nuttiness can even be used in place of peanuts and sesame seeds. Delicious!
sarahhhhhh
lentils will always be my go to!
Chris
Hey, I like chickpeas! Grumble grumble … All right, I’m going to have to go with black beans – black beans and rice with a little bit of spice is fantastic, as is a good quinoa salad with black beans …
TeriPDX
Purple Hull Peas, served with okra and cornbread!
Pittsburgh Exhumed
Blackeyed peas! I love to use them to make BBQ beans and greens, Hoppin’ John and more! They are also excellent simply “naked” on a salad. I’ve honestly never met a bean I didn’t like.
MonsterAteMy
Love ’em all, but let’s say black beans, spiced and served over quinoa or rice.
Tyeler
I love lentils, especially as sloppy lentils or meatballs.
Multi Carrier Shipping
Very nice and so its unique to use lentils for biryani. Thank you for the idea to add on to my vegetarian journey.
Josiane
Beans? Really, I love them all! If I have to choose, I’d say pinto beans. I like cooking them in all kinds of ways; the last thing I did using them was a pinto bean dip/hummus. Reading the comments reminded me that I *love* adzuki beans too, and I haven’t cooked them in way too long… They’ll be on our menu soon!
Hawaii Travel Questions? Ask Evalani
Yum!! I love black beans. Black beans with rice that is! I make the beans with a bit of apple cider vinegar, onions, olives, different spices and the secret… A touch of agave to bring out the flavors!
Bobbie {the vegan crew}
OK, so if I can’t mention the chickpea, I’ll go with kidney beans. I love beans of all sorts, but we probably go through more dark red kidney beans than any other — except chickpeas, of course, but we aren’t going there. 😉
Thanks for the giveaway!
Ellen
Black beans are my favorite. I like them the best in black bean and corn salsa, but lately I have been trying them in baked goods. They are perfect in chocolate muffins and brownies, providing a delicious way to sneak in some healthy legumes.
LLuAnn
Oh my, hard to choose a single favorite, but ONE favorite would be great northern beans, cooked the way my mother used to with tomatoes, onion and brown sugar. Best baked beans ever! Other favorites are pintos, black beans, lentils, kidney beans, lima beans…. (well, you get the picture)! 🙂
Eleanor
Black beans…….black beans and more black beans…………
Eleanor
forgot …..love me some black beans in a myriad of soups. But I add them to salads, pasta, rice, quinoa……
Donia Fay Cook
Yellow split peas (besides chick peas, who doesn’t loooovveee chick peas??) are my favorite. I make a thick dal curry with them that includes lots of garlic and onions and eat it with rice or roti and a simple green salad w/ a homemade lime dressing or steamed broccoli and cauliflower. Now I’m hungry.
Angie
Lentils!!! I make a giant pot of lentil chili every week!!! Through out the week we dress the chili up different ways. Lentil chili, tacos, burgers etc.. So yummy!!
Kitchen Queen
I love whole masoor, be it as dal or biryani.