Guys, I am thrilled to tell you about my latest favourite cookbook. It has a lot of my favourites things: all vegan, lots of beans, mostly plant-based with options for those that need their meals to be gluten-free, nut-free, soy-free or oil-free. I am a big proponent of beans (cheap, tasty and healthy protein) and was wondering who would be the smart cookie to make the first vegan bean cookbook.
Kathy Hester is the genius behind this and honestly, I am blown away by the cookbook. I want to make the majority of the recipes but I cannot decide where to start. They span the gamut from breakfast beans to beany desserts and everything in between. The dishes run the spectrum from Indian to Jamaican and Mexican to French and Moroccan, focusing on traditionally vegan meals along with creative uses for beans (fudgesicles!). Since the meals typically call for cooked beans, they are mostly easy, quick dishes, too. Here are the chapters and a few sample dishes (a complete recipe list can be found here):
- The Beautiful Bean: Basics, How-Tos and Recipes To Keep Your Food Budget in Check
-Baked Crispy Chickpea Seitan Patties, Bean Chorizo Crumbles, Sweet Red Bean Paste
- Morning Beans: Beany Breakfast and Brunch Dishes
-Almost-a-Meal Black Bean Tamale Muffins, Sausage-Spiced Savoury Pancakes, Roasted Root Veggie and Kidney Bean Hash, Red Bean-Filled Baked Donuts
- Noshy Beans: Appetizers, Dips, and Spreads
-Creamy Spinach Artichoke White Bean Dip, Pepita Black Bean Dip, Beany Eggplant Bruschetta Spread
- Nutritious Soups: Easy and Delicious One-Bowl Meals
-Hutterite Soup, Thai Coconut Tongue of Fire Soup, Salsa Fresca White Bean Gazpacho, Triple Lentil Soup with Wheat Berries
- Cool Beans: Legume-Centric Salads
-Salsa Quinoa Salad, Lentil Beet Salad, Chickpea Greek Salad with Tofu Feta
- Portable Beans: Sandwiches, Patties and More
-Mango Curry Chickpea Salad, Don’t be Crabby Cakes, Butternut Squash Frijoles, Baked Arugula and Bean Flautas
- Sultry Stews and Hearty Chilies: Quintessential Bean Dishes
-Chickpea Veggie Tagine, Indian Cauliflower Lentil Stew, Solstice Beans with Pumpkin and Greens, Margarita Chili Beans, Apple Baked Beans, Hard Cider-Sauced Beans, Tomato Rosemary White Beans
- Casseroles, Pastas, and More: One Dish Meals
-Flageolet Cassoulet, Lentil Quinoa Bolognese Sauce, Chickpea and Vegetable Lo Mein, Creamy Healthified Vodka Sauce, Oven Chickpea and Seasonal Veggie Biryani
- Bean-a-licious Sweet Treats: Desserts that Love Beans
-Black Eyed Pea-nut Butter Pie, Ginger Red Bean Popsicles, Black Bean Fudgesicles, Cherry Basil Crumble Bars, Chocolate Summer Squash Cake
Kathy explains the basics of the standard beans, along with variations for specialty heirloom beans. Until you buy pretty, specialty beans, you may not understand the lure to not cook with them. They are just so pretty and recipes never suggest using Tongues of Fire beans, or Hutterite soup beans, or Good Mother Stallard beans. Here, Kathy breaks down the anxiety. She describes which beans are in each family and therefore can be easily exchanged, while still not alienating those without access to specialty beans.
Good Mother Stallard beans are in a league of their own, though. They are in the “interesting shapes” category along with ayocote negro and Goat’s Eye beans. Kathy explains Good Mother Stallard beans are football-shaped and create a “perfect pot liquor”. She suggests using them as a fancy bean substitute in certain dishes that call for chickpeas and kidney beans, or using them plainly as in this dish to experience they real, naked taste.
I decided to dust off my pretty Good Mother Stallard beans and put them to the test. A simple pot of beans spiced with rosemary, bay leaves and carrots. Steve from Rancho Gordo suggests these may be his favourite bean and after a simple simmer, I can see why. Delicious mouth feel. The beans have a thicker skin which keeps the bean’s shape while the inside is creamy and sweet. There is a lot more going on with this bean than one would expect and thankfully these beans retain their colourful markings even after being cooked. Kathy suggested eating the beans as-is, with bread or a grain.
I bought my Good Mother Stallard beans from Rancho Gordo, but Kathy has as extensive list of other retailers, too. I normally retype all the recipes I share, but Kathy’s publisher has given me permission to share this recipe. Looking at it below will give you an idea about the attention to detail in this book: flexible bean substitutes, optional slow cooker directions as well as complete nutritional information.
I really want to share this cookbook with you. Thankfully the publisher is letting me giveaway a cookbook to one reader living in the US or Canada. To be entered, please leave a message here, telling me about your favourite bean dish. I will randomly select a winner on June 30. For more chances to win, check out the other bloggers that are featuring Kathy’s cookbook this month as part of her blog tour. You can follow along on Kathy’s website here. Good luck!
Note: I was given a complimentary copy of this book to review. The opinions expressed are entirely my own.
soy-free gluten-free oil-free
This is a simple recipe, but unlike most of the recipes in this book, it does not use precooked beans. The best part of this is the beautiful broth, called pot liquor, that the beans make as they cook. This is my favorite way to feature many heirloom beans, but especially Good Mother Stallard beans.
2 cups (430 g) dried Good Mother Stallard beans, rinsed and picked through
6 cups (1.4 L) water
2 bay leaves
1 (2 inch, or 5 cm) sprig fresh rosemary
2 carrots, diced (peeled if not organic)
Salt and pepper, to taste
1. Add everything except the salt and pepper to a soup pot. Bring to a boil, cover, and decrease the heat to medium- low. Cook until the beans are tender, 2 to 3 hours. If your beans are older, it can take as much as twice as long.
2. Add salt and pepper, remove the bay leaves and herb sprig, and then dig into a bowl of home-cooked goodness!
Slow Cooker Directions
1. Add everything except the salt and pepper to the slow cooker and cook on low for 7 to 10 hours. When finished, add salt and pepper and remove the bay leaves and herb sprig.
Yield: 6 servings
Per 1-cup (235 ml) serving: 95.8 calories; 0.4 g total fat; 0.1 g saturated fat; 5.1 g protein; 18.7 g carbohydrate; 6.1 g dietary sprig. fiber; 0 mg cholesterol.
Total prep time: 20 minutes
Total cooking time: 2 to 3 hours for stove top, 7 to 10 hours for slow cooker
Serving Suggestions & Variations
Soak the beans during the day while you’re at work to cut the cooking time in half.
Fancy Bean Substitutes: Goat’s Eye, Cranberry
Did You Know?
Good Mother Stallard beans have a thick skin similar to that of kidney beans but more with swollen centers and are almost like tiny, rounded footballs. They produce a broth that’s amazing, so resist the urge to fancy them up—just enjoy their natural flavors.