Indian-inspired Bean Medley
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 280.6
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 643.6 mg
- Total Carbs: 47.2 g
- Dietary Fiber: 13.7 g
- Protein: 14.3 g
View full nutritional breakdown of Indian-inspired Bean Medley calories by ingredient
Introduction
A spicy, slightly sweet, and saucy bean mix that will go great with your favorite healthy carb for a protein packed vegan meal. I love this with brown rice cooked in vegetable broth, but also find that it goes fantastic with a 1:1 mix of bulgur wheat and quinoa, both cooked simultaneously in vegetable broth. Something about this last combination makes it extra hearty and filling. A spicy, slightly sweet, and saucy bean mix that will go great with your favorite healthy carb for a protein packed vegan meal. I love this with brown rice cooked in vegetable broth, but also find that it goes fantastic with a 1:1 mix of bulgur wheat and quinoa, both cooked simultaneously in vegetable broth. Something about this last combination makes it extra hearty and filling.Number of Servings: 8
Ingredients
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1 15 oz. can garbanzo (chickpeas) beans, rinsed
1 15 oz. can black beans beans, rinsed
1 15 oz. can pinto beans beans, rinsed
2 cups lentils, softened (prep follows)
1 small can tomato sauce
1/2 c. vegetable broth
4 tsp. sriracha sauce (adjust to taste)
1 tbsp. agave nectar
2 tbsp. Braggs Liquid Aminos
2 tbsp. coconut oil
6 garlic cloves, pressed
1/2 bunch scallions, sliced
1 tsp. paprika
1 tsp. garam masala
1 tsp. turmeric
Tips
I have also used mayocoba beans (a.k.a. Peruvian beans), black eyed peas, pigeon peas, northern beans and even put hominy in it once. But basically it's any 4 (minimum) or 5 different beans that I feel like combining on that day.
Directions
Prep lentils ahead of time: soak them overnight making sure they are completely submerged in water. The next day boil them at medium heat for at least 1 hr. Rinse and set aside.
Heat the coconut oil, and briefly sautee the garlic and scallions. Add the lentils, pinto beans, black beans and garbanzo beans. Add all condiments: tomato sauce, liquid aminos, vegetable broth, sriracha sauce, and agave nectar. Cook uncovered over medium heat for about 10 minutes. Add the paprika, garam masala and turmeric then stir gently so as to not break up the soft beans too much. Cook briefly for 1 min. Serve.
Serving Size: 1 cup
Heat the coconut oil, and briefly sautee the garlic and scallions. Add the lentils, pinto beans, black beans and garbanzo beans. Add all condiments: tomato sauce, liquid aminos, vegetable broth, sriracha sauce, and agave nectar. Cook uncovered over medium heat for about 10 minutes. Add the paprika, garam masala and turmeric then stir gently so as to not break up the soft beans too much. Cook briefly for 1 min. Serve.
Serving Size: 1 cup