At Roosevelt Lodge in Yellowstone National Park, a few years back, I had Roosevelt Beans, which the server assured me were “completely vegan”. They were delicious, but when I looked at the recipe card she gave me afterwards, they did not appear to be vegan at all. Sure, there were lots of beans in there - but, disappointingly, also rather a lot of meat. So, I had a go at making a fully vegan version. After a few attempts, this is the recipe I’ve settled on. I’ve also omitted the sugar from the original recipe as it was weirdly sweet.
Ingredients:
300g onions, chopped
30mL olive oil
6 cloves garlic, finely chopped
450g frozen soya mince
2 teaspoons smoked paprika
1 tbsp whole grain mustard
2 400g cans butter beans, drained
1 400g can baked beans
1 400g can kidney beans in chilli sauce (or taco beans in sauce)
1 400g can kidney beans (not in sauce), drained
400 mL water
8 tbsp tomato purée
Salt and pepper to taste
Method
Fry onion in olive oil gently for 10 mins until translucent and soft; add the garlic and fry another 1-2 mins. Add the soya mince, smoked paprika, mustard and stir well for another couple of minutes. Add all the beans, the water and tomato purée and bring to the boil. Simmer for 30 mins or so. Add salt and pepper if needed. Enjoy with a green vegetable and rice.
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