Good afternoon and welcome to this installment of “Come win some awesome stuff!” 🙂
No, but seriously, I love this cookbook. The recipes in Vegan Beans from Around the World by Kelsey Kinser are healthy, delicious, and most are really quite simple. Easy recipes you can make without spending a fortune or an entire afternoon, and your family will actually want to eat them.
There are still tons of recipes in here that I’m dying to try, like Frijoles Colombianos (Colombian Red Beans), Greek Lentil Salad, and Tuscan White Bean Soup. My favorite so far though? The Malaysian Vegetable Salad!
It’s full of tempeh, tofu, onions, cucumbers and green beans, all covered in the most deliciously garlicky peanut sauce. The good news for you is that, in addition to giving away a copy of the book, the publishers have also agreed to let me include my favorite recipe!
So. Enter the contest below by leaving a comment telling us what your favorite kind of bean is, and how you like to prepare them, then go and check out the recipe!
- 1/2 cup oil for frying, divided
- 1 cup roasted peanuts
- 1 clove garlic, minced
- 1 shallot, minced
- 1 Thai bird's eye chile, chopped
- 5 kaffir lime leaves (found in Asian grocers) or juice and zest of 1 lime
- 2 tablespoons brown sugar
- 1 tablespoon salt
- 1 tablespoon grated ginger
- 1 tablespoon crumbled toasted nori (optional)
- 1/2 cup extra firm tofu, pressed and cubed
- 1/2 cup tempeh, cubed
- 1/2 small red onion, sliced thinly
- 1/2 cup green beans, cut into 1- to 2-inch pieces
- 1/2 cup fresh mung bean sprouts
- 1 small cucumber, halved and thinly sliced
- In a large frying pan, heat 1⁄4 cup of oil on medium-high heat. Fry the peanuts until deeply golden brown; let peanuts rest on paper towels to absorb some of the oil. After peanuts are cooled, grind in a food processor until the peanuts are fine pieces.
- Add the garlic, shallot, and chile to the pan and fry for about 3 minutes on medium-high heat. Add the lime leaves or zest and juice, brown sugar, salt, ginger, and nori to the food processor and chop until a paste is formed. Add the peanuts and process just until combined. Set aside.
- Heat up the remaining oil in the frying pan on medium-high heat and fry the cubed tofu and tempeh until golden brown, stirring occasionally, about 7 minutes. Mix the tofu and tempeh in a large bowl with the onion, green beans, bean sprouts, and cucumber.
- Mix 1 cup of warm water into the peanut-based paste until the paste is liquid. Cover the mixed vegetables with peanut sauce and toss well to combine.
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My favorite kind of bean is garbanzo! They are soooo versatile, lately I’ve been making croutons with them, but other favorites are hummus, baked, or just sprinkled on salads or in soups!
I have to agree with Leah on the garbanzo beans. But plain white and black beans are yummy for blondes and brownies!
My favorite bean is probably garbanzo as well. I think they are super versatile and very tasty. I always have them on hand for hummus, chickpea salad, an addition to salads, pasta, or rice dishes, meatless loaves, etc. Love them!
lentils!
I’m loving pinto beans at the moment
I’d say chickpeas – either made into hummus or roasted w/veggies & curry powder!
I’d have to say my favorite bean is the kidney bean. I just love how meaty they are. And of course my favorite application for them is chili!
I probably eat more chickpeas than any other bean, but my favorite bean is cannellini beans. I love to cook them from scratch with garlic, sage, bay leaf and kombu. I love how creamy and satisfying they are in soups and salads or even just plain with a sprinkle of flaky sea salt.
Thanks for the chance to win of a copy of this book!
My favorite bean is black beans. They’re just so versatile, plus, of course, black bean burgers!
I love kidney beans!
woops. I got a bit send happy! I love them in chili and love how creamy they are
I love beans! I’d say my favorites right now are garbanzos and black beans. Garbanzos are great in salad and with pasta as well as in hummus. I’ve been experimenting with black bean soups and of course black beans and rice dishes.
Chickpeas forever and always! 😉
Hard to pick, but I am quite fond of the garbanzo.
Looks like a great recipe book.
I love butter beans… slow cooked so that they make a sauce almost like a gravy with a big hunk of cornbread!!! ummmmm
I love black beans, I cook with them a lot.
Black beans have always been my favorite, but I love to try new beans with a little direction, which is why I’d love to try the recipes in this book!
I love garbanzo beans! I eat them fresh or cooked in my recipes!
chickpeas!
chickpeas are my favorites , I bake a “focaccia” with chickpeas flour and it goes great with any kind of soup!
I love kidney beans the most – I can just eat them washed right out of the can.
Garbanzo beans! So flavorful and versatile
I’m going to echo everyone else here and say the chickpea. What CAN’T you do with those things?
Gotta love those black beans!
Garbanzo since I can make hummus
Chickpeas! Great for hummus, chickpea salad with Vegenaise, pureed into desserts… They’re kind of magical.
My favorite bean is probably chickpeas because they’re so versatile. But my favorite “fancy” beans are probably Christmas lima beans! 🙂
I love black beans!
Pinto beans are my current favorite.
black beans
I love chickpeas! I’ve been eating them dry roasted while working in Ethiopia for the summer.
Chili-lime chickpeas! Roasted in coconut oil, chili powder and lime juice! Or cider vinegar and fresh dill! They’re so versatile!
This question makes me giggle because when I think about it, I have so many beans that I love in different ways – but I use garbanzos the most and they’re so delicious, sometimes I eat them right after they’re cooked without any seasonings yet.
I love black beans! I love to sautee them with garlic, chili powder and cumin and toss them into a quinoa/barley mix. Yum.
I love the chickpea!
This is a tough one. Black beans are very versatile. Along with tasty black bean sweet potato enchiladas , I also love making fudgy black bean brownies. Mmmm…
My favorite beans/legumes are black eyed peas. I love to make Vegan Hoppin’ John or a CaribBean-Style Curry with Plantains! Yum!
Black beans! Just made my first black bean “hamburger” patties the other night and they turned out awesome!
I like garbanzo beans!
Cannelini beans
Black eyed peas