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Creamy Spicey Beans

What you need: 

2 cups cooked barlotti beans
3 shallots
3 cloves garlic
1 teaspoon cumin
1 teaspoon ground cardomon
1 teaspoon mixed spices
100 ml veg stock
1 can tomato pieces
2-3 tablespoon soy yoghurt
squeeze lemon juice
good grind of pepper

What you do: 

Saute the shallots and garlic in a little of the stock until tender. Add spices and cook for 2 minutes. Add beans and cook for further 2 minutes. Add tomatoes, stock and a good grind of pepper. Mix and allow to simmer for 5 minutes. Add yoghurt and lemon juice to taste.
Serve with fresh crusty vegan bread for a complete set of amino acids (or so I'm told) and a big fresh garden salad.

Preparation Time: 
15 mins
Cooking Time: 
Servings: 
3
Recipe Category: 

SO HOW'D IT GO?

This was really good.  I made quite a few changes, out of necessity, but I think it was probably pretty similar to the original recipe.  I used pinto beans instead of barlotti beans, onion instead of shallot.  I realized halfway through that I had no idea what "mixed spices" was, so I first added some season-all type stuff, tasted, and decided it needed something more.  So, trying to stick with the flavors, I added a little curry powder.  This rounded the flavors out.  I didn't have soy yogurt so I blended some silken tofu in the food processor (same difference) and added that.  I also added a package of chopped frozen spinach at the end for extra nutrition (I add spinach to almost everything), and it went surprisingly well with all the other flavors and textures. 

The cardomon flavor was really unique and very good.  I would not have thought of this combo!  My family really liked it-- even my husband said it was excellent and he doesn't say that about much.  I love that this has great nutritional value and tastes great too.  It was very comfort-food.  We will definitely be making this again! ;)b

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