Mixed Bean Bowl with Eggplant and Green Olives

This is a great wintertime recipe. It’s warming, filling and very nutritious.

Mixed Bean Bowl with Eggplant and Green Olives

Serving Size: 4

Ingredients:

  • 1 large red onion, sliced
  • 2 tablespoons cooking oil
  • 1 large eggplant, cubed
  • 14 ounces mixed beans (cooked)
  • 3-4 tomatoes, quartered
  • 1-1½ cups green olives, pitted
  • 1 teaspoon Cajun spices (cumin, paprika, cayenne)
  • salt and pepper to taste
  • ¼ cup non-dairy cheese, shredded (more if desired)
  • cilantro or coriander leaves as garnish

Mixed Bean Bowl with Eggplant and Green Olives

Directions:

  1. Soak overnight about ¼ cup of dried kidney beans, white beans, black beans, brown beans, and cranberry beans (or any of your favorite).
  2. The next day, drain the water and cook the beans in lightly salted water until they are soft.
  3. Alternatively you can buy a large can of mix beans already cooked.
  4. Slice the onion and cube the eggplant
  5. Heat the oil and sauté the onion. I used another large soup pot.
  6. Add the eggplant pieces and also sauté until they begin to soften.
  7. As the beans begin to soften, drain and add to the cooking onion and eggplant pieces.
  8. Drain the olives and add to the beans.
  9. Add the Cajun spices.
  10. Season to taste with salt and pepper or possibly more Cajun spices.
  11. This is a mildly flavorful mixture that allows the beans to be the central focus of flavor. Although you can add garlic, and more spices as desired.
  12. Serve the bean bowl warm with a bit of non-dairy cheese on top and a few coriander or cilantro leaves.


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