I was contacted to review this paperback cook book, The Great Vegan Bean Book by Kathy Hester who writes at HealthySlowCooking.com. This Bean Cookbook has information about how to cook beans in over 100 recipes. The only compensation received was this book. All comments are my own.
The first thing that caught my eye was that it is a vegan cookbook and the recipes were gluten free! I thought I knew all there was to know about the lowly Bean, but this book is really fun to read and in addition has great recipes! This book tells you what to do from soaking times and cooking times, to what to puree and what to sauté. Many of the recipes have directions for both stove top and slow cooker which is such a help for me. The recipes take your from breakfast meals all the way through to dessert!
I cook often with beans but was surprised that this book has recipes for even beans I have never heard of such as the Rattlesnake Bean, Borlotti Bean, Tiger’s Eye Bean, Rio Zape Bean, Vaquero Bean, Marrow Bean, Goat’s Eye Bean and more! Can you believe it…even more beans I have never heard of!
I can hardly wait to try Vanilla and Rose Water Parfaits made with red lentils and many other cookies and cakes made gluten free and with beans!
One recipe I have made so far and loved is
Solstice Beans with Pumpkin and Greens RECIPE:
I put the following ingredients in my crockpot:
3 cups cooked pinto beans
3 cups peeled and cubed raw pumpkin
1 cup water
1 Tablespoon Chicken seasoning, vegan
1 teaspoon jerk seasoning
1 Tablespoon red or port wine
pinch of red pepper flakes
then I cooked on low for 6-8 hours
30 minutes prior to serving, stir the cooked beans & pumpkin so the pumpkin is all mixed into the beans.
Add 2 cups chopped kale or other greens. I used Kale. Cook in the slow cooker on low until Kale wilts.
Use Salt & Pepper to taste and more jerk seasoning if you like it spicier.
You can buy the book here:
I highly recommend The Great Vegan Bean Book!