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Good Mother Stallard Beans (& Great Vegan Bean Book Review & Giveaway)

In Book Review, Favourites, Sides on June 4, 2013 at 7:08 AM

Good Mother Stallard Beans

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.

Good Mother Stallard Beans

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!

This is my submission to Healthy Vegan Fridays and to this month’s My Legume Love Affair, hosted by One Hot Stove.

Note: I was given a complimentary copy of this book to review. The opinions expressed are entirely my own. Read the rest of this entry »