Can you imagine writing an entire vegan cookbook in which every single recipe contains BEANS? I can’t. But Kathy Hester pulled it off beautifully. And it’s not all soups and side dishes, either. From breakfast to dessert, Kathy covers it all. You won’t believe all the creative uses for all kinds of beans.
What’s so great about beans? For one, they’re cheap. Plus they’re packed with protein and fiber while being low in fat. And, as Kathy proves in her cookbook titled The Great Vegan Bean Book, beans are versatile.
When Kathy invited me to participate in a blog book tour to launch her new cookbook, I jumped at the chance. After all, this isn’t her first rodeo–she also wrote one of my favorite vegan cookbooks, The Vegan Slow Cooker (her Carrot Cake & Zucchini Bread Oatmeal is amazing).
The Great Vegan Bean Book is not only chock-full of vegan (and mostly optionally gluten-free) recipes, it’s also loaded with gorgeous photos by the very talented Renée Comet. Being a graphic designer, I appreciate the clean design, too.
You’ll also find a handy guide to the many, many bean varieties and the various cooking methods.
Today, I get to share a recipe from the book with you! I tested Kathy’s Butternut Squash Frijoles recipe, which is gluten-free, soy-free, and optionally oil-free. This unusual refried bean variation adds butternut squash for a unique twist.
I am not a fan of refried beans, so I have no idea why I chose to test this particular recipe, but I’m so glad I did! I am definitely a fan. It’s full of really great flavor and can be used in multiple ways–straight up as a side dish, as a burrito/taco filling, and it’s perfect for a Mexican-style layered dip.
To add just a little heat, I used tomatoes with green chiles, which worked beautifully. I also made my own butternut squash purée rather than using canned, which enhanced the flavor even more.
To create an easy layered dip, I started with a base layer of Butternut Squash Frijoles followed by a layer of brown rice with diced tomatoes, then chopped lettuce, fresh chopped tomatoes, and avocados and to top it off, chopped cilantro. Hubs loved it and so did I.
In fact, I froze the leftover frijoles so I can make the layered dip again for a potluck next week. I know it will be a hit.
Just a few of the recipes that I can’t wait to try:
Coconut Pecan Blondies
Summer Solstice Oven Pesto Risotto
Pineapple Rum Beans over Coconut Lime Sweet Potatoes
Chickpea Greek Salad with Tofu Feta
Heartier Cream of Tomato Soup with White Beans
Kathy has offered to give one lucky reader a free copy of The Great Vegan Bean Book! Rack up several entries with multiple ways to enter below. Winner will be notified and announced on Tuesday, June 25. Open to residents of U.S. and Canada only.
Check out the rest of the blog book tour (with more recipes and giveaways!) on Kathy’s blog, Healthy Slow Cooking.
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