Tag Archives: beans

Beans and Greens

Fresh greens are so healthy and full of vitamins, so this is one of the dishes I make when I have been busy and not eating as well as I should. It makes a great dinner on it’s own or as a side dish. Makes 2 to 4 servings.

4 cups chopped kale, chard or collard greens
1 15-ounce can white beans (great northern or others)
1 tablespoon olive oil
2 cloves minced garlic
1 small diced shallot
1 teaspoon tamari
2 teaspoons balsamic vinegar
1/2 teaspoon chili paste
3 strips tempeh bacon
freshly ground pepper to taste

Drain and rinse the can of white beans and set aside.

Heat olive oil over medium heat and add shallots. Sauté for 3 minutes until the shallots have softened. Add tempeh and sauté for another 3 to 5 minutes until the tempeh begins to brown. Add garlic, greens and beans. Add remaining ingredients and cook for 2 to 4 minutes or until the greens are wilted, but still firm.

Pictured with mixed salad beans, instead of white beans.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.


  • Main Meal: Serve as-is or over a bed of your favorite grain.
  • Experiment with a variety of mixtures of different types of greens and different spices. This is great with rosemary or basil, for example.
  • You can make a very simple version of this with just a little balsamic vinegar and some spices.
  • Instead of the vinegar, serve with lemon wedges or add lemon juice for added flavor.
  • For a low-sodium version, eliminate the tamari and tempeh bacon and use a low-sodium can of beans.
  • This can easily be made gluten-free.

More information for Beans and Greens recipe:

  • Prep time: 10 min
  • Cook time: 10 min
  • Total time: 20 min

Quick and Simple Chili

The name already has everything you need to know. Nothing fancy, not too much work and still yummy. Makes 8 servings.

1 tablespoon olive oil
1 chopped onion
4 cloves minced garlic
2 15-ounce cans red kidney beans
1 15-ounce can cannellini (white kidney) beans
2 14-ounce cans chopped tomatoes (including the juice)
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
2 cups vegetable broth
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 teaspoon dried basil
2 teaspoons cumin
1/4 cup chopped fresh cilantro
freshly ground pepper and additional chili powder to taste

Heat olive oil in a large soup pot over medium heat. Add onions and sauté for 2 to 3 minutes or until onions are tender. Add garlic and sauté another 30 seconds.

Add remaining ingredients and bring to a simmer. Cook for at least 20 minutes (you can also cook it a lot longer).

Serve hot in bowls with your favorite crackers or cornbread.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.


  • Add a pound of veggie ground beef, crumbled veggie burgers, textured vegetable protein (TVP), quinoa or similar grain for a “meaty” chili.
  • Replace some or all of the kidney beans with black beans for a black bean chili.
  • Use fire roasted crushed or diced tomatoes for a smoky flavor. Muir Glen sells cans of fire roasted tomato products.
  • Throw in a handful of sun-dried tomatoes because they make everything a little better.
  • Add chopped hot peppers for a spicier version.
  • You could also make this a vegetable chili by adding carrots, bell peppers, potatoes or other favorite veggies.
  • Naturally gluten-free.

More information for Quick and Simple Chili recipe:

  • Prep time: 10 min
  • Cook time: 30 min
  • Total time: 40 min

Enchilada Casserole

All the great enchilada flavor but without the work required to roll everything into little enchiladas. This recipe calls for 2 cups baked or grilled vegetables, so I usually plan to have this the day after one of those other meals as a creative way to use the leftovers without feeling like I’m eating leftovers! Makes 6 servings.

Casserole Ingredients

1 14 ounce can rinsed and drained hominy
1 14 ounce can rinsed and drained pinto beans
1 14 ounce can enchilada sauce
2 cups chopped Baked Vegetables or Grilled Vegetables
1 chopped yellow bell pepper
1/2 cup minced onions
3 cloves minced garlic
1/2 cup chopped cilantro (divided)
1 recipe Mexican Marinated Tofu

Topping Ingredients

tortilla chips
avocado slices
vegan sour cream

Preheat the oven to 400 degrees.

Cut the tofu into 1-inch squares.

Lightly oil a large casserole dish. Spread a couple of spoonfuls of enchilada sauce across the bottom of the dish. Add remaining casserole ingredients, except for half of the cilantro, and stir to combine. Bake uncovered in the oven for 30 to 40 minutes or until hot and bubbly.

Sprinkle the remaining 1/4 cup cilantro over the top.

Serve in a bowl with tortilla chips, avocado slices and vegan sour cream.


  • Add a couple layers of corn tortillas, which makes it kind of like an enchilada lasagna.
  • Serve with corn tortillas and use the enchilada casserole as filling to wrap like burritos.
  • Top with vegan cheese before baking.
  • Add fresh or sun dried tomatoes.
  • Experiment with other kinds of beans or vegetables.

More information for Enchilada Casserole recipe:

  • Prep time: 15 min
  • Cook time: 40 min
  • Total time: 55 min