I had an opportunity recently to work with a local vegan restaurant, helping them come up with new dishes to feature. This is one of the best-selling specials to come out of this project. The chimichurri and the crispy tortilla strips really elevate this simple, healthy dish into something extraordinarily delicious!
BLACK BEAN FAJITA BOWL
8 OZ BELL PEPPERS, MIX, RED, GREEN, YELLOW
2 OZ ONION, RED, JULIENNED
⅔ CUP BLACK BEANS, COOKED
2 CUPS QUINOA, COOKED
2 TBSP OLIVE OIL
2 CORN TORTILLAS, JULIENNED
½ cup CHIMICHURRI (recipe follows)
2 tbsp. CILANTRO, FRESH, CHOPPED
1.PREPARE CHIMICHURRI AND SET ASIDE.:
2.PREPARE BEANS AND QUINOA, KEEPING WARM FOR SERVICE.:
3.FRY JULIENNED TORTILLA STRIPS IN HOT OIL UNTIL CRISP. DRAIN AND SPRINKLE LIGHTLY WITH SALT.:
4.SAUTE/STIR-FRY BELL PEPPERS OVER MEDIUM-HIGH HEAT UNTIL COLOR BRIGHTENS AND THEY SOFTEN SLIGHTLY. ADD ONIONS AND CONTINUE TO SAUTE UNTIL TRANSLUSCENT. :
5.PLACE 1 CUP QUINOA IN A BOWL. TOP WITH FAJITA PEPPERS AND ONIONS, FOLLOWED BY BLACK BEANS.:
6.DRIZZLE DISH WITH CHIMICHURRI AND GARNISH WITH TORTILLA STRIPS AND CILANTRO.:
CILANTRO-LIME CHIMICHURRI SAUCE
½ CUP CILANTRO, FRESH
¼ CUP PARSLEY, FLAT LEAF
¼ CUP OLIVE OIL
⅛ CUP LIME JUICE
1 TSP MINCED GARLIC
1 TBSP AGAVE NECTAR
¼ TSP CUMIN
½ TSP SEA SALT
⅛ TSP BLACK PEPPER, GROUND
PUREE ALL INGREDIENTS TOGETHER. USE IMMEDIATELY OR STORE COVERED IN REFRIGERATOR.
U.S. Senate Bean Soup is traditionally made with navy beans, ham hocks and onions. It is served in the dining room of the United States Senate every day, in a tradition that dates back to the early 20th century.
This hearty, economical soup grew in popularity during and between World Wars I and II. It was frequently served to the military.
Here, I have taken the original recipe and made it vegan, by replacing the ham hocks with vegan bacon, kicking up the flavor with a bit of veggie paste and liquid smoke. I’ve given it a creamier consistency by pureeing half of the beans and I finished the dish with crisp, fresh-baked croutons.
Senate Bean Soup
1 pound dried navy beans
2 quarts water
1-2 cups chopped vegan bacon
1 large onion, chopped
1 tablespoons olive oil
1 Tbsp. vegetable broth paste, such as Better Than Bouillon (optional)
1 tsp. liquid smoke (optional)
Salt and pepper to taste
Soak beans overnight in water to cover, plus 2 inches to allow for swelling.
Drain and rinse beans then add to a large pot with water to cover plus another inch or two over medium high heat. Bring to boil and skim off any foam that accumulates on the surface. These are impurities that should be removed.
Reduce heat to simmer and cook for 1 hour.
Meanwhile, cook the onions and bacon in olive oil until lightly browned, about 10 minutes over medium heat. When the beans have been cooking for an hour, they should be tender, almost done.
At this point, scoop out about half of the beans and puree them in a blender until smooth. You may want to remove some of the cooking water if it looks too watery. You can set it aside and add some back in later if you need it.
Add the pureed beans back into the pot along with the bacon and onions. Add a tablespoon of vegetable broth paste and liquid smoke, if using. Stir and adjust water as necessary to make the soup the consistency you like. Simmer for another half hour or so, stirring occasionally until flavors are blended and heated through.
Serve with crispy croutons, if desired. Enjoy!
I couldn’t wait to try this recipe I stumbled upon at SpiceyAndSugaryBites. I’ve never made an Indian curry with kidney beans before. It turned out great. I hope you will give it a try as well!
I pre-cooked the dried kidney beans after soaking overnight.
Meanwhile I gathered my spices and chopped my aromatics.
The saute’ smells amazing!
I love that final stage where everything comes together and all that’s left is the simmer and check for seasoning. My husband walked in and said, “Oh, we are having chili!” And I said, “You’ve never had chili like this before!”
A rich, thick, stick to your ribs chowder–filled with hearty chunks of potatoes, celery and onion–this one has all the elements of the original, but gets its creaminess from my secret ingredient: navy beans! This version is not only healthier and cruelty-free, but it’s so filling and delicious!
New Vegan Clam Chowder
1 pound dried navy beans
3 strips dried kombu seaweed
2 tablespoons olive oil
4 strips tempeh bacon
1/2 medium onion
3 stalks celery
1 clove garlic, minced
8 ounces oyster or shiitake mushrooms
2 cups vegetable stock
1 large potato, peeled and diced
big sprig of fresh thyme
3/4 cup dry white wine
Handful fresh parsley, chopped
Dulse or kelp flakes (optional)
Dice the bacon, onion, celery and garlic.
Heat olive oil in large skillet and add bacon.Saute until browned. Add onion and celery and saute until softened.
Add mushrooms and saute until softened. Increase heat and deglaze with white wine until pan is almost dry.
Add stock, thyme and diced potatoes. Bring to boil, cover, reduce heat and simmer until potatoes are just tender, about 10 minutes.
Add contents of skillet to pot on stove and heat through. Check for seasoning, adding salt and pepper as desired. You may wish to add dulse or kelp flakes for more of a sea-derived flavor.
Pasta fagioli is a classic Italian soup combining hearty white beans and pasta in a savory tomato broth with fresh thyme and a hint of garlic. It makes a perfectly filling dinner and reheats well for lunch the next day.
Adapted from a recipe by Chloe Coscarelli
2 tbsp. olive oil
1 small onion, finely chopped
1 large carrot, peeled and finely chopped
2 cloves garlic, minced
3 cups vegetable broth
3/4 cup water
4 ounces tomato sauce
2 cups cooked cannellini beans
1 tbsp. fresh thyme, chopped
1 tsp. sea salt
1/2 cup pasta shells or other small dried pasta, cooked and cooled
Saute onion and carrot in olive oil over medium heat until soft, about 7 minutes. Add garlic and sauté another 30 seconds, until fragrant. Add broth, water, tomato sauce and thyme. Bring to boil and simmer, uncovered for 20 minutes. Add beans and pasta and simmer until heated through. Season to taste with salt and pepper.
Another weeknight meal I pulled off with minimal work! This soup didn’t even require any vegetable chopping! Can it get any easier?
I fired up the crockpot and added a few ingredients and let it cook on low for four hours. Dinner. Done.
Spicy Black Bean Soup
4 cups cooked black beans
3 cups vegetable broth
16 ounces of your favorite tomato salsa
2 teaspoons ground cumin
Place all ingredients in crockpot and cook, covered, on low for 4 hours. Feel free to add a cup or so of frozen corn or other vegetables near the end of the cook time. Make it your own!
Yield: 4 – 6 servings