Beans are something of a staple in the vegan pantry, and can be prepared in numerous different ways. For example, coming from Greek heritage, in our household we would regularly eat fasolia, which to this day remains a firm favourite with us all at home. However, I sometimes prefer to make mine using baked beans – cannellini, haricot or red kidney beans. This time round, I decided to take a different route, and to get inspired by the good old American southern style baked bean dish. Though this is usually cooked with smoky bacon strips, mustard, and other spicy flavourings, and I needed to capture the same kick with my flavours, but without the meat of course. So I used smoked paprika and maple syrup, with a good dose of chilli powder, and it gave me just the result I was looking for.

Spring may be round the corner, but it’s certainly still windy and chilly in Malta right now, and most people in Europe and the US have had a pretty rotten time with the weather over the last couple of months. This dish is just the antidote for that – warm, hearty and enormously inviting on a cold evening. Serve with green veggies and hot garlic bread, and you’ll go to bed warm and satisfied !

Serves 4

INGREDIENTS

extra virgin olive oil

2 medium sized onions, finely chopped

1 large potato, cut into squares

6 cloves of garlic, finely chopped

12 cherry tomatoes

3 Tbsp tomato paste

1 tsp cinnamon powder

1 tsp smoked paprika (available in the US from here, and in the UK from here)

2 tsp chilli powder (adjust to suit your palette)

2-3 cups vegetable stock (adjust according to your consistency preference)

1 x 14 oz (400g) tin cannellini beans, rinsed and drained

1 x 14 oz (400g) tin red kidney beans, rinsed and drained

2 tsp maple syrup (but adjust to taste)

2 Tbsp fresh flat leaf celery, finely chopped

2 tsp vegan margarine

salt to taste

METHOD

Heat your olive oil, and in a non-stick casserole, and fry your onion and potato pieces. Allow to cook, and mix for around 3 to 4 minutes. Then add the garlic, and continue to stir for a couple of minutes (don’t burn the garlic, or else it will become toxic). Now add the cherry tomatoes and tomato paste, and mix for another minute. Then add the cinnamon, other spices, vegetable stock, and all the other ingredients, and lower the heat. Allow to simmer for 40 minutes, checking on it every so often, and stirring. The stew is ready when the veggies are nice and soft. Serve hot and Enjoy !

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

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