Anyone here a fan of beans?
I love them, and I’m hardly picky about what kind of beans I like, except for like wax beans, those are gross, imo. But in general I do love them. Butter beans are my favorite followed by chickpeas but honorable mention goes to the following beans: black, pinto, borlotti & kidney.
Okay, that’s enough about beans…maybe.
Today it’s entirely too hot (again, imo) for stew but last week it was still perfect for stew so I took what was going to be a summery bean salad with bell peppers, cannellini beans and pickled shallots and turned it into a vegan stew.
This is a really great way to get a delicious fajita flavor without actually having fajitas, though I did cut up a large tortilla shell for lunch and skipped’em for dinner because life is all about balance, ya know?
This is a one pot vegan meal that’s perfect for a quick weeknight meal and you can take the leftovers for lunch the next day. Or you can be a lazy cat and just make one meal for the day and enjoy it for lunch and dinner. The choice is totally yours.
Kitchen Tools:
Stock pot
Wooden spoon
Chopping board
Kitchen knife
Kitchen scale
Ingredients:
Onion
Bell peppers (any color)
Cannellini (navy) beans
Garlic
Red chili pepper
Nutritional yeast
Corn on the cob (or canned/frozen)
Directions:
*Drain and rinse your beans if canned, just drain if you cooked them from dry.
*Chop onion and bell peppers into a uniform size so they cook at the same time. Mince your garlic and chop the corn off the cob. Weigh everything if you do that.
*Heat your stock pot over medium heat. If your goal is an oil free vegan recipe, add water or broth to the pot and if you’re not, add some oil.
*Add onions, chili and bell peppers and cook for 3 to 5 minutes, just until they start to turn a little translucent. Stir in corn and cook another 3 to 5 minutes. Add salt and black pepper.
*Add garlic and stir another 3 minutes.
*Stir in your beans along with fajita seasoning. Those little packets are salty as hell and hard to find in Romania so I used: cumin, oregano, garlic powder, chili powder and cayenne pepper. Stir again and add water or broth, about 250 grams, or about 1 cup.
*Add in nooch and bring to a boil. Reduce to a simmer for about 10 minutes until thick & creamy. And you’re good to go.
Extras: I cut one large tortilla shell into chips for lunch. I also added a leftover Verdino filet for extra protein. For dinner, I added TVP on the side, again for my big vegan muscles!
That’s it. A quick and easy vegan meal that anyone can make and enjoy. And if you really like it, change the fajita seasoning for curry or more herbs like Provence for a different flavor profile altogether.
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