Archives for posts with tag: kidney beans

Beany chili with amaranth polenta

My partner made a chili based on the Meaty Beany Chili recipe in Isa Does It, but with added lentils and leaving out a couple of herbs and spices. One night we ate the chili in burritos, then the next night I decided to prepare some polenta to eat with the leftovers.

I found a recipe called “Amaranth Polenta with Roasted Chiles” in Terry Hope Romero’s Viva Vegan. Sadly, since this meal was intended for the whole family, I left out the chilis from the polenta completely. But I did include some amaranth, which was my very first time cooking with amaranth (marketed as an “Aztec superfood”!). I thought the amaranth polenta was very tasty and paired well with the chili, especially with some guacamole on top.

Kerryann's chilli con veggie

For years, chilli was my husband’s signature dish. I guess he missed not making it for me since I became vegan, because last week he did some googling and found a recipe called Kerryann’s chilli con veggie (on Jamie Oliver’s website). Then he cooked it for me and it was delicious. Just as well, because it makes a huge amount so we ate it for 3 nights and we all enjoyed it.

This recipe has kidney beans, black beans, lentils and the surprise inclusion, leeks. We all enjoyed it. Mine is pictured here with My Life Biocheese grated on it. This is a “fasting cheese” from Greece which is vegan, looks like a softish cheddar, grates and melts well… and I like it. I do detect a mild coconutty after-taste, but that’s fine. I was very excited to see it in my local supermarket earlier this year, and will definitely buy it again.

Next time we have chilli I might try making vegan sour cream using this recipe from Oh She Glows.

beans with chipotle adobo sauce

One night I needed to whip up a quick dinner with ingredients I already had in the house (due to a strong wish not to leave the house again to buy groceries). I found the recipe for Black Beans in Chipotle Adobo Sauce in Veganomicon, and subsituted black beans for kidney beans. The recipe is very simple but effective: the chipotle sauce is basically chili and onion whizzed up into a sauce, and it is delicious (but very spicy). As accompaniment I prepared Tomato Couscous with Capers, also from Veganomicon. It’s meant to be paired with mediterranean cuisine but I found it tasty with the bean dish.

beans in a lettuce leaf

To eat up the leftovers I used baby cos lettuce leaves in place of taco shells, to add some freshness. Also delicious.

Red kidney bean and carrot veggie burgers

In my fridge I had leftover (white) rice and a carrot that both needed to be used up. The rice reminded me of the PPK beetroot burgers I’d made recently, which used beetroot, lentils and brown rice, held together by almond butter. So I substituted grated carrots, red kidney beans and the white rice, and (for fun) I used peanut butter to bind them together. I was so pleased with myself for having invented a veggie burger (ahem, I mean for adapting an existing and most excellent recipe).