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Beans Two Ways

(by Angela Lambru)


1 lb. dried beans (red kidney, pinto, etc)

salt to taste

Wash and soak the beans in a large pot of water overnight.

Discard the soaking water and rinse beans under running water.

Fill a big pot with fresh water, and bring to a boil.

Add beans, and bring to a boil again.

Reduce heat to medium-low, cover, and cook about 2 1/2 hours, until beans are softened but not mushy.

Add salt after 2 hours or a few minutes before the end of cooking.

Set aside 2 c. with cooking liquid for bean sandwiches.

Flavored Beans with Rice

handful of cilantro leaves with stalks

2 large or 3 small cloves garlic

2 T. tomato paste

1 large carrot or 1 medium potato, cut into large pieces

Put remainder of beans back on the stove.

In a blender, puree cilantro and garlic with 1/2 c. water.

Add to beans, along with tomato paste and carrot or potato.

Cover and continue cooking over medium-low heat until thickened.

Serve with rice.

White Rice

1 c. raw long-grain rice

I T. coconut or vegetable oil

1 clove garlic, minced

1 1/8 c. water

Rinse rice and set aside.

Heat oil in a medium sized pot, and sauté garlic for 1 minute.

Stir in rice, coating it with oil.

Add water, and cook at high heat until most of the water has evaporated.

Lower heat, cover, and cook about 20 - 25 minutes.

Bean Sandwiches

1 T. coconut oil

1 large clove garlic, finely chopped

2 c. reserved cooked beans

2 T. finely chopped cilantro

pinch of salt

drizzle of olive oil

In a large frying pan, heat coconut oil, garlic, and cooked beans with cooking liquid.

Cook over medium heat while smashing beans with a fork, about 5 minutes.

Reduce heat, and continue cooking and smashing until consistency is like thick batter.

Add cilantro and salt, and cook for 2 more minutes, mixing well.

Let cool before making the sandwiches.

Use whole wheat, multi-grain, or other hearty bread to make sandwiches, drizzling with olive oil.


(Read A Bumpy Road to Vegan-ville, the story that accompanies this recipe.)

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