white bean recipes

An easy Creole-style Mauritian white bean curry that is usually served as a roti filling but can also be enjoyed over rice.

White Bean Curry

coconut oil (or vegetable oil)

fenugreek seeds (optional)

curry powder

garam masala

turmeric powder

coriander seed powder (optional)

curry leaves

ginger

onion (diced (optional))

garlic (minced (optional))

Roma tomatoes [240 g] (diced)

green chilli (optional,

red chilli (optional,

cilantro

Salt

Heat the coconut oil in a pan on medium-high temperature.

Next add the minced ginger. If you are using onions and garlic, add them at this stage. Cook for about 30 seconds then quickly add in the curry powder, garam masala, turmeric, coriander powder, fenugreek seeds and curry leaves.

Let the spices roast in the oil for about 5 seconds. Then add a little water to form a paste.

Allow the paste to roast for a couple of minutes.Then add a little more water when it starts to dry out. Let the spice mixture roast for another couple of minutes.

Next add in the tomatoes and continue to cook until they start to break down.

When tomatoes have softened, mash them with your cooking spoon to help them disintegrate further into a smoother sauce.

Add the chillies. Stir and leave this to cook for another 3 minutes.

Add the pre-cooked white beans beans. Add a little water and stir

Cover the pan and lower the heat to medium-low and allow to simmer for another 10 - 15 minutes (depending on how soft the beans are).

Add salt to taste.

You may adjust the sauce consistency with some more water at this stage but we want to keep the sauce fairly thick though otherwise it will be too runny to be used as a roti filler.

Garnish with coriander (cilantro).

Give everything a stir and turn off the heat.

✿ Veganlovlie Recipes / White Bean Curry - Mauritian : A simple white bean curry recipe that comes together rather quickly. I usually keep pre-boiled beans (from dried) portioned out in the freezer, ready to be used, but you can certainly use canned beans. Because of their size, white navy beans work well as a roti filler but Great Northern Beans, cannellini or lima or butter beans are good substitutes.

✿ FULL PRINTABLE RECIPE ✿
▶  https://www.veganlovlie.com/2015/09/traditional-mauritian-roti-and-fillings.html

Other videos in this series:
Part 1: Mauritian roti/farata (oil-free version) - https://youtu.be/-aLkWrp31jo
Part 3: Rougaille sauce and coriander chutney - https://youtu.be/RATNCziBHZ4

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Roti & Fillings 2/3: White Bean Curry (Mauritian vegan recipe)

Crispy potato skins stuffed with garlic rosemary cauliflower mashed potatoes and topped with melty vegan cheese. Great option for a comforting weeknight dinner, a meal prepped lunch or tasty holiday side dish.

Healthy Vegan Twice Baked Potatoes

potatoes

beans

cauliflower rice

garlic (minced)

garlic

tsp onion granules

poultry seasoning

nutmeg

tsp kosher salt (I use Morton's)

tsp black pepper

yeast

unsweeteend plant milk (I use Ripple Pea Milk)

vegan cheese

avocado oil spray and sea salt

Preheat the oven to 400 degrees.

Place the potatoes cut side down on a lined cookie sheet and if desired, spray the top of the potatoes lightly with avocado oil and sprinkle with salt. Otherwise bake as is.Bake for 25-30 minutes or until fork tender.

Bake the Potatoes

While the potaotes bake, add the white beans to a mix bowl and mash until smooth. Then add the caulifower rice, garlic, and spices and set aside. This will allow the cauliflower rice to thaw slightly and save you prep time.

When the potatoes are tender and cooled slightly, gently scoop the centers into the mixing bowl, leaving a little big of potato around the skin. Place the potato skins skin side down on the cooking sheet and set aside.

Then add the plant milk to the mixing bowl and mash until creamy. Taste and add additional salt and pepper as desired.  I usually do another 2 pinches of both.

Make the Filling

Distribute the filling between the potato skins and smooth gently with a fork. Top with vegan cheese and return to the oven for 10-15 minutes or until lightly golden on top. I usually set the oven to broil for the last minute to melt the cheese.

Stuff the Potato Skins

This vegetarian Tuscan White Bean Skillet recipe is made from pantry staples for a quick weeknight dinner!

Tuscan White Bean Skillet Recipe

extra virgin olive oil (divided)

brown mushrooms (sliced)

yellow onion (about 1 large onion)

tomatoes

fire-roasted diced tomatoes

can quartered artichoke hearts (rinsed)

salt

black pepper

oregano

thyme

sugar

Parsley

Heat one tablespoon of the oil in a 10-inch or 12-inch cast iron skillet set over medium-high heat until shimmering. Working in batches, add the mushrooms to the pan in a single layer. Brown for 1 to 2 minutes per side; transfer to a bowl and repeat with remaining mushrooms.

Add the remaining tablespoon of oil to the pan; add the onions and sauté until lightly browned, about 3 minutes. Add the garlic and sun-dried tomatoes and cook until fragrant and softened, another 2 minutes.

Add the diced tomatoes to the pan, along with the beans, artichoke hearts, salt, pepper, oregano, thyme, and sugar. Cover the pan and turn the heat down to medium. Let cook for about 10 minutes, until hot. Return the mushrooms to the pan and cook for another minute or two to warm them up.

Garnish with chopped parsley and serve with plenty of crusty bread.

https://content.jwplatform.com/videos/e0xcjvss.mp4

30-Minute Tuscan White Bean Skillet

This is what we call a BEAN-BANKER, one to store in your back pocket as it&#39;s super easy to make. Use the miso bean base as a constant - but mix up your toppings depending on what you have available to you.&amp;nbsp;

Miso Bean Bowl

butter

white onion

Organic White Beans stock

lemon rice vinegar

broccoli

kimchi

Broccoli: any other veg carrot

Kimchi: pickled radishes or cucumber

Egg: shredded chicken, pork

Peanut Rayu: chilli oil, crushed peanuts or sesame oil

Melt the butter in a medium-sized saucepan over a low heat. Add the shallots and cook for a few minutes, then add the garlic. Once translucent, add the beans, along with all of their bean stock.

Let the beans bubble away for a few minutes, mashing them up as you go to reach your desired consistency. Add the lemon juice and miso paste and stir to combine. Keep cooking for a couple of minutes, adding a splash of water if the mixture looks too thick, just to make sure the miso has melted through the beans.

Pour your miso beans into a bowl and top with whatever you fancy!

Savory, saucy, and CHEESY white beans that taste like pizza! An easy, comforting, plant-based entrée with just 10 ingredients and 30 minutes required!

Cheesy Vegan Pizza Beans (30 Minutes!)

raw cashews

water

lemon juice

½ Tbsp nutritional yeast ((for cheesiness))

Tbsp tapioca starch ((for stretchiness // also called tapioca flour))

tsp sea salt

olive oil

garlic, minced

1/4-1/2 tsp red pepper flakes ((optional))

(15 oz.) can crushed tomatoes

Tbsp dried Italian herbs*

maple syrup ((optional))

white beans, drained and rinsed

chopped basil

Vegan garlic bread

CHEESE SAUCE: Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let them soak while you get started on the beans.

BEANS: Heat a large stainless steel or enameled cast iron skillet (or other oven-safe skillet) over medium-low heat. Once hot, add olive oil and garlic and sauté until fragrant — about 1 minute. Add red pepper flakes (optional) and stir to infuse flavor. Turn down heat if cooking too quickly.

Add the crushed tomatoes, 1/4 cup (60 ml) water, Italian herbs, maple syrup (optional), and salt. Stir to combine, then add the white beans and mix to evenly distribute. Bring to a simmer over medium heat, cover, and let cook for 15-20 minutes until the beans are tender and the sauce is bubbly.

CHEESE SAUCE: While the beans simmer, make your cheese sauce. Drain the cashews and add them to a high-speed blender along with 2/3 cup (160 ml) water, lemon juice, nutritional yeast, tapioca starch, and salt. Blend on high until very smooth and milky in texture, about 1 minute. Set aside.

Once the beans are tender, reduce the heat to low and carefully pour the cheese sauce over the beans in an even layer. Cover and steam for 2-3 minutes to encourage the cheese to firm up, then transfer to the oven to broil (optional) for another 2-3 minutes, or until the cheese is darkened in spots and dry to the touch. Optionally, garnish with fresh basil.

Serve warm with vegan garlic bread, sautéed greens, roasted vegetables, or alongside a salad. Leftovers keep for 3-4 days in the refrigerator or 1 month in the freezer.

Reheat leftovers in oven or microwave until warmed through.

Top 5 white bean recipes recipes from across the web

The most viewed white bean recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

White Bean Curry

Healthy Vegan Twice Baked Potatoes

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Top 5 white bean recipes recipes from across the web

The most viewed white bean recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

White Bean Curry

Healthy Vegan Twice Baked Potatoes

Tuscan White Bean Skillet Recipe

Miso Bean Bowl

Cheesy Vegan Pizza Beans (30 Minute...

The most viewed white bean recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine