Hmm, lets see, do I need to eat more legumes, hell yes! and there is a perfect book to help me do that in so many different ways. Kathy Hester’s The Great Vegan Bean Book has a lot of my favorite things, beans, lots of beans, plant-based with options for gluten-free, nut-free, soy-free or oil-free.
There are beans for breakfast, meals and even dessert(chickpea cookies and black bean fudgesicles). There are usual vegan meals, burgers, dips and then other cuisines and fusion recipes to choose from Indian, Mexican, Jamaican, Asian, French, Moroccan, you name it. If you don’t win a copy at this giveaway, pick The Great Vegan Bean Book at amazon.
Kathy explains all the possible standard beans, along with variations for specialty heirloom beans. She describes which beans are in each family and that can be used interchange-ably in a recipe.
The book has nutrition information with each recipe.
It has Recipes to make your own staples like chorizo and chik-un patties.
Staples to keep food budget in check and also to avoid all the added preservatives.
Allergy friendly, gluten- and soy-free and no added oil and also an index for gluten and soy-free.
I made this Smoky White Bean dip from the book. I added a roasted Red bell pepper to it and spiced it up a bit more for my taste, and sent most of it and fresh veggies, packing with hubbs for his rafting trip. It was a definite hit with everyone.
I also used another batch of the dip to make sandwiches the next day. They will soon be posted in a separate post. I added some roasted Veggies and greens.
You can check out many more tried and tested recipes from the book on Kathy’s blog tour, like these Pecan Chickpea Chocolate Chip cookies, butternut Squash Frijoles, These Chickpea Seitan Crispy patties & Coconut Pecan Blondies!
1 ½ cups (279 g) brown basmati rice
Per 1 ½-Cup (340 g) serving:
377.0 calories; 5.0 g total fat; 0.5 g saturated fat; 10.0 g protein; 76.5 g carbohydrate; 7.5 g dietary fiber; 0 mg cholesterol.
Dyanne
Ima lover of black and pinto beans. Just made a big pot of pintos yesterday for some quick and easy hot day meals.
Unknown
Black Beans! I love them in a black bean sweet potato chili.
Priyanka Bhatt
I love whole green moong, they are so versatile and can be used in any dish from savory to sweet :). Hmmm, I am craving moong daal halwa now .
Cassie
Funny, I didn’t even like chickpeas until the past year or so, when I became a vegan. I guess I had to develop a taste for them. My favorites are still black beans. cassieh@gmx.com
Dawn
Butter beans over a large salad are my fave!
Penny
Other than the chickpea, I love my lentils. Just plain and simple. I boil them in water, white whine, salt and pepper.
Stephanie
Black beans. I grew up eating them at least once or twice a week, and to this day, they are my favorite!
Asha Shivakumar
I am sucker for any biryani, love the lentil biryani.
kelly g.
Three words: black bean brownies!
Laine
I love chickpeas- roasted with coconut oil, ginger, and salt and pepper. Simple and delicious!
Simona
Lentils with pasta or fagioli (beans) and pasta:-)
Simona
Lentils with pasta or fagioli (beans) and pasta:-)
Kathie Mudge
Northern white beans- I love the taste and I love anything they go in!
Emoire
I love pinto beans and black beans, especially in a smokey refried bean recipe.
CorryK
Black beans are so versatile – I include them in a flourless brownie recipe.
Winnie
I love black beans with roasted red peppers and caramelized onions all wrapped up in a whole wheat tortilla.
Katie Buchanan
I love pretty much all beans! But other than chickpeas, I would have to say my favorite is either cannellini or pinto!
Leigh
I love all beans too. You introduced me to the mung bean (which is awesome), so I think that deserves a thank you!
Monica Medrek
Oh and thanks for the biryani recipe. I plan to try it soon!
Monica Medrek
I also love all beans but my faves are canellinni, chickpeas, sprouted mung beans and black beans. For my kids I make chickpeas in the oven sometimes with oil and salt. We call it “big hog.” That’s a better name than chickpeas and they get pretty crunchy so they taste a bit like popcorn. Good trick for kids: Give your dish a snappy name! Monica
Amanda Thomas
I love lima beans with hot sauce.
Virtually Vegan Mama
I love beans, but need to definitely eat more of them…I don’t like them plain but love them mixed into rices and flavored correctly…loving this recipe you posted…I love all types of bean spreads and bean burgers…lentil soup is my favorite…thanks for sharing this cookbook, I’m loving the sound of it!
xo
Jen
Karen Delaney
Anasazi beans..make great refried beans!
Concetta
I don’t have a favorite because I don’t eat enough beans. This book will solve my problem. Thanks.
Cheryl
Love adjuki beans, black beans, pinto beans,and black eyed peas. Can’t think of a bean I don’t like. A favorite soup is made with kale, great northern beans, tomatoes, carrots and celery with a few drops of liquid smoke and toasted sesame oil. Thank you for the opportunity.
Jan Scholl
I have never met a bean or legume or any cousin I didn’t like but the darker the bean the more tasty I find them. I recently went to an Indian grocery store and found a couple of beans I never heard of including one in the lima family called Christmas beans. I hear they are an heirloom variety. Can’t wait to make some and surprise my daughter who hates limas! Bet she won’t know the history of these.
Lilli
Chickpeas are beans!! (Garbanzo beans) I don’t know of many kinds of beans because i’m a little afraid of cooking them poorly and ruining a dish, so I mostly use kidney beans and cannellini beans. I like to use them as a substitute for the grains in tabbouleh and if you mush cannellini beans you can make a really nifty vegan creme brulee.
Kristin
I love all beans, legumes, pulses. Currently, I think lentils, black-eyed peas, chick peas, and fava beans (ful medames!!!) are my favorites. A dish I have recently fallen in love with is my adaption of a recipe my CSA included with our share a few weeks ago. It’s Carrot Top and Quinoa soup–a fantastic way to use carrot tops rather than discarding them! I used leeks in place of onions, tossed in some herbs, and added lentils to thicken the dish (I prefer stews to thin soups) and bring it to a whole new level. So tasty!!!
Thanks for all the great recipes in your wonderful blog! 🙂
Joanne T Ferguson
G’day! Love your photo, true!
Am a big bean person, love every kind and now your post has inspired me to do! 🙂
Cheers! Joanne
https://www.facebook.com/whatsonthelist
Anonymous
Love black bean burgers!!! But also steamed soy beans with a sprinkle of sea salt. Yummmm
-Terri-
Amanda Miller
I love black beans too – tossed in a kale salad with bell peppers, fresh corn, avocado, and toasted pumpkin seeds!
Nithiya
Tough one!!! So many favorite beans – cannelini beans/ black beans/ red kidney beans in soups/ hearty chilli or spicy indian gravies. Lentils is a close second – one of faves being lentil & kale soup as well as warm lentil salad. The list goes on….
mobilediesel
I like lentils mixed with TVP to make tacos. Lentils are my favorite because they take the least time to cook.
Fluffy Suds
Lately I’ve been really loving black beans esp in a burger. I love making black bean burgers. I also love lentils because they absorb such flavor. Curry & lentils that’s all I need lol.
Kristy R
Hubby is Cuban…so there are a lot of black beans eaten in this house from black bean sweet potato chili, black beans and rice cuban style (sans bacon of course) and GF black bean brownies. Even my toddler loves black beans! Now my 4 year old…no so much! Working on that!
Kelsey M
I like pinto beans a lot…and black beans too- basically I love beans that I can put in tacos and burritos etc! Yum!
Anonymous
black beans in tacos!! scg00387 at yahoo dot com
Unknown
MUNG BEANS!!! so full of protein – I love mung bean pasta 🙂
Adrienne @ Whole New Mom
Black beans in chili.
Shari
I think Gigante beans are my favorite. They just burst with creaminess! So good in a long-cooked Greek flavored casserole! Thanks for the Biryani recipe. It’s great that it includes ingredients we vegans stock our pantries with. Looks great!
dmarie
If I can’t choose chickpeas, I would choose black beans. I love them in soup and burgers, also enchiladas.
Creations by Kari
Black beans, with sea salt!
Sunflower
Adzuki beans are my favorite! <3
hopephilosophy
Adzuki beans! They make awesome burgers and are so pretty with a simple rice dish.
Elizabeth
I like Jacob’s Cattle beans in the recipe “Maple Baked Beans”. It’s best served with molasses brown bread. This book looks fantastic!
Susan
Yum, beans! Favorite is black beans. Love them with corn, chili powder, coriander, lime & whatever other leftover veggie I need to throw in there.
pattk1220
I would LOVE to have a copy of this book. I borrowed it from the local library and wanted to make every dish. Thanks for the opportunity to own a copy!
Kim - Liv Life
What a fabulous book!! I’ve not heard of it before, so I’m happy for your post. Favorite bean?? Would probably have to be the black bean… mixed with grilled corn, cilantro and lime and topped with avocado!
Anna
Tuscan beans,white beans cooked with tomatoes and italian seasoning! Thanks for a chance to win.
Emily O
Sweetened adzuki bean in paste form in Asia desserts! Or lentils in mujadra.