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Which bean do you think will taste good in this recipe?

Ok, so we LOVE making pav bhaji (http://allrecipes.com/Recipe/pav-bhaji/detail.aspx). Basically, take whatever veggies you have leftover in your fridge at the end of the week, dump them in a pressure cooker along with some opo squash, and cook for half an hour (the more variety, the better). Mash and add to a sauce of tomatoes, onions, and a crapload of spices (I'm so eloquent). Serve with toast.

Problem is that it doesn't have any protein. Eat it, and you'll be hungry in an hour. So, to correct this, we add tofu (my mom seems to really love the soft kind). It tastes pretty good. But I don't want to use tofu, I'd rather use something less processed, like whole beans. And that's where I'm asking for help.

What types of beans do you think will work well? The star/hero/focus is the veggies, I want the veggies to shine through, not the beans. Tofu worked really well because it acquires the taste of the sauce, so the star was the veggies. What type of beans do you think will work well, that is, is pretty tasteless? Being veg*ns, I figure ya'll can appreciate the difference between the tastes of all the beans, since my omni (self-described carnivores) friends usually proclaim that they're beans, they all taste the same.

garbanzo or kidney beans

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Red lentils. They will cook into a puree (make sure there's enough water) and be pretty anonymous. They will take on the spice flavours.
I had to Google "opo squash" because I'd never heard of it. For some reason there was a picture of Catherine Deneuve among the images! LOL

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Red lentils. They will cook into a puree (make sure there's enough water) and be pretty anonymous. They will take on the spice flavours.
I had to Google "opo squash" because I'd never heard of it. For some reason there was a picture of Catherine Deneuve among the images! LOL

Completely agree for the red lentils.

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yep, either home cooked garbanzos or red lentils.

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I'd use white beans, personally. Or pintos. They're both pretty bland, in my opinion,

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I think white beans or red lentils would be the best option.

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Ok, I'll try the red lentils and white beans (is that official name, or is that the cannelloni beans?). I personally find pinto pretty strong, and I'm 1/2 allergic to garbanzos/channa (erm...long story), but it may work for others =)

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Ok, I'll try the red lentils and white beans (is that official name, or is that the cannelloni beans?). I personally find pinto pretty strong, and I'm 1/2 allergic to garbanzos/channa (erm...long story), but it may work for others =)

Cannellini beans (white kidney beans) i've also seen cans of "small white beans"...

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Ok, I'll try the red lentils and white beans (is that official name, or is that the cannelloni beans?). I personally find pinto pretty strong, and I'm 1/2 allergic to garbanzos/channa (erm...long story), but it may work for others =)

Cannellini beans (white kidney beans) i've also seen cans of "small white beans"...

Cannellini is a name that became popular in the 90s. Before that they were "white kidney beans" or "Navy beans." Because I guess that's what the Navy fed the sailors on. Just think, if you soaked em in seawater, you wouldn't even have to salt em!  ;D

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