View this post on Instagram

A post shared by Cook's Country (@cookscountry)

Ingredients (to serve 4):

• 2 cans of black beans
• 2 cups of tomato passata
• 1 white onion
• 5 cloves of garlic
• 2 tablespoons of sunflower oil
• 1 teaspoon of smoked paprika
• 1 tablespoon of cocoa powder
• 1 teaspoon of ground cumin
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• 1 vegetable stock cube
• Water, to loosen the sauce

View this post on Instagram

A post shared by Travelandmunchies (@travelandmunchies)

Instructions:

1. Finely slice the onion and dice the garlic.
2. Heat the oil in a large pan.
3. Add the onion and garlic, stirring regularly for 5 – 10 minutes, until the onion starts to soften.
4. Add all of the dried herbs and spices, plus a splash of water if the onion is starting to stick.
5. Crumble the stock cube into the mix and stir well.
6. Using your hands or a masher, crush about half of the beans so that they are lightly mashed.
7. Add the mashed and whole beans to the onions, plus a little water to loosen if needed.
8. After 5 minutes, add the tomato passata. Add more water to loosen to a thin consistency, and then simmer for 15 – 20 minutes, until the liquid has cooked off and you have a thick stew.
9. Serve alongside the rice or tortillas.

View this post on Instagram

A post shared by Suzanne| Fusion of cultures home cooking (@shecooksitalll)

The post This Bean Stew is Great With Rice or Corn Tortillas appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Paige (@glutenless_paige)

Ingredients:

• 2 cups of dried navy beans
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup of ketchup
• 1/4 cup of molasses
• 1/4 cup of brown sugar
• 2 tablespoons mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups of water

View this post on Instagram

A post shared by DIRTY GINGER VEGAN (@dirtygingervegan)

Instructions:

1. Rinse the dried navy beans under cold water and remove any debris. Place the beans in a large bowl and cover with water. Soak the beans overnight or for at least 8 hours. Drain and rinse the beans before using.
2. Preheat your oven to 300°F (150°C). In a large Dutch oven or oven-safe pot, combine the soaked navy beans, chopped onion, minced garlic, ketchup, molasses, brown sugar, mustard, Worcestershire sauce, smoked paprika, salt, pepper, and water. Stir to combine.
3. Cover the pot with a lid or aluminum foil and bake in the preheated oven for 6 to 8 hours, or until the beans are tender and the sauce has thickened. Stir the beans occasionally during baking to ensure even cooking.
4. Once the beans are done, remove them from the oven and let them cool slightly before serving. Taste and adjust seasoning if necessary.

View this post on Instagram

A post shared by Louise Brotherton (@homecooklou)

The post Try Making Your Own Baked Beans At Home appeared first on falafelandcaviar.com.

Recipe

1. Finely chop half an onion and saute it over medium heat with olive oil or vegan butter.
2. While the onion cooks, drain and rinse two cans of pinto beans and leave to the side. You can also use one can of pinto beans and one can of white beans.
3. Dice two cloves of garlic and add them to the pot along with chili powder and cumin. Allow everything to cook for a minute or less.
4. Add in the beans cook for 5 minutes until the flavors meld together.
5. Reduce the heat to lower and use a potato masher or a fork to smash the beans so that it is mostly smooth but still has a few chunks of whole beans.
6. Turn off the heat, add in cilantro and a squeeze of lime juice and serve with any type of Latin-inspired dish.

The post Vegan Refried Beans Are No Joke appeared first on falafelandcaviar.com.

To quick soak beans, first fill a heavy bottomed pot with as many beans as you like. Just remember that the more beans you add, the longer they will take to cook. Then, fill the pot with water so that it covers about 3 inches above the beans. Bring the pot to a boil with the lid on and then turn off the burner. Leave the lid on to sit for about 1 hour, 2 hours if you’re using black beans.

To cook the beans, you can take the lid off once they’ve soaked, drain and rinse the beans and fill the pot up with the same amount of new water. Add in any aromatics like bay leaves, orange peels, garlic, onions, or whatever flavors you like. Bring the water to a boil and then down to a simmer and cook for 1-2 hours or until the beans are soft, and enjoy!

The post What is Quick Soaking? appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Cook's Country (@cookscountry)

Ingredients (to serve 4):

• 2 cans of black beans
• 2 cups of tomato passata
• 1 white onion
• 5 cloves of garlic
• 2 tablespoons of sunflower oil
• 1 teaspoon of smoked paprika
• 1 tablespoon of cocoa powder
• 1 teaspoon of ground cumin
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• 1 vegetable stock cube
• Water, to loosen the sauce

View this post on Instagram

A post shared by Travelandmunchies (@travelandmunchies)

Instructions:

1. Finely slice the onion and dice the garlic.
2. Heat the oil in a large pan.
3. Add the onion and garlic, stirring regularly for 5 – 10 minutes, until the onion starts to soften.
4. Add all of the dried herbs and spices, plus a splash of water if the onion is starting to stick.
5. Crumble the stock cube into the mix and stir well.
6. Using your hands or a masher, crush about half of the beans so that they are lightly mashed.
7. Add the mashed and whole beans to the onions, plus a little water to loosen if needed.
8. After 5 minutes, add the tomato passata. Add more water to loosen to a thin consistency, and then simmer for 15 – 20 minutes, until the liquid has cooked off and you have a thick stew.
9. Serve alongside the rice or tortillas.

View this post on Instagram

A post shared by Suzanne| Fusion of cultures home cooking (@shecooksitalll)

The post This Bean Stew is Great With Rice or Corn Tortillas appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Paige (@glutenless_paige)

Ingredients:

• 2 cups of dried navy beans
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup of ketchup
• 1/4 cup of molasses
• 1/4 cup of brown sugar
• 2 tablespoons mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups of water

View this post on Instagram

A post shared by DIRTY GINGER VEGAN (@dirtygingervegan)

Instructions:

1. Rinse the dried navy beans under cold water and remove any debris. Place the beans in a large bowl and cover with water. Soak the beans overnight or for at least 8 hours. Drain and rinse the beans before using.
2. Preheat your oven to 300°F (150°C). In a large Dutch oven or oven-safe pot, combine the soaked navy beans, chopped onion, minced garlic, ketchup, molasses, brown sugar, mustard, Worcestershire sauce, smoked paprika, salt, pepper, and water. Stir to combine.
3. Cover the pot with a lid or aluminum foil and bake in the preheated oven for 6 to 8 hours, or until the beans are tender and the sauce has thickened. Stir the beans occasionally during baking to ensure even cooking.
4. Once the beans are done, remove them from the oven and let them cool slightly before serving. Taste and adjust seasoning if necessary.

View this post on Instagram

A post shared by Louise Brotherton (@homecooklou)

The post Try Making Your Own Baked Beans At Home appeared first on falafelandcaviar.com.

Recipe

1. Finely chop half an onion and saute it over medium heat with olive oil or vegan butter.
2. While the onion cooks, drain and rinse two cans of pinto beans and leave to the side. You can also use one can of pinto beans and one can of white beans.
3. Dice two cloves of garlic and add them to the pot along with chili powder and cumin. Allow everything to cook for a minute or less.
4. Add in the beans cook for 5 minutes until the flavors meld together.
5. Reduce the heat to lower and use a potato masher or a fork to smash the beans so that it is mostly smooth but still has a few chunks of whole beans.
6. Turn off the heat, add in cilantro and a squeeze of lime juice and serve with any type of Latin-inspired dish.

The post Vegan Refried Beans Are No Joke appeared first on falafelandcaviar.com.

To quick soak beans, first fill a heavy bottomed pot with as many beans as you like. Just remember that the more beans you add, the longer they will take to cook. Then, fill the pot with water so that it covers about 3 inches above the beans. Bring the pot to a boil with the lid on and then turn off the burner. Leave the lid on to sit for about 1 hour, 2 hours if you’re using black beans.

To cook the beans, you can take the lid off once they’ve soaked, drain and rinse the beans and fill the pot up with the same amount of new water. Add in any aromatics like bay leaves, orange peels, garlic, onions, or whatever flavors you like. Bring the water to a boil and then down to a simmer and cook for 1-2 hours or until the beans are soft, and enjoy!

The post What is Quick Soaking? appeared first on falafelandcaviar.com.