Did you like beans when you were a kid?
Gosh, I hated them. They were so… granola. I refused to eat them on the basis that my Dad didn’t like them. Same goes with beets. That man hates his beets. Instead, my proteins of choice were things like turkey, kielbasa, fried eggs and; my favorite from birth, steak. My plate never had beans on it.
Bless her heart, Mom tried to prepare beans about a billion different ways but I just stuck my nose up each and every single time. It wasn’t until I went vegan (reading the paragraph above I’m just as surprised as you that I went vegan) that I accepted that the bean and I would have to become lifelong friends. I vowed to conceal my beans in sauces, stews and mashed up concoctions so that I’d never have to stare back at one on the end of my fork. Ah, it gave me the heebie jeebies just thinking about it.
Nowadays you can find me with a half cracked open can of beans in my hand and a fork in the other.
Or deciding that a bowl-full of chickpeas with a bit of apple cider vinegar and salt is a perfect snack.
Or thinking that it’s a good idea to roast chickpeas, cover in coconut oil and salt and pretend it’s popcorn.
It took a bit of time, but I feel I’ve turned the corner in my fear of the bean.
A saucy bean salad made with roasted red pepper puree and served up in endive leaves. Bulk up this meal by placing over a bed of sauteed greens, a mixed vegetable salad, or use as a filling for a hearty lunch wrap.
Roasted Red Pepper Sauce:
2 red bell peppers
4 garlic cloves
1 tablespoon fresh chopped ginger
1 leek, sliced
1 tablespoon fennel seeds
1 teaspoon extra-virgin olive oil
Juice from 1 lemon
2 tablespoons extra-virgin olive oil
¼ teaspoon sea salt
⅛ to ¼ teaspoon cayenne
2 cups cooked black turtle beans
2 cups cooked navy beans
1 yellow bell pepper, diced
¼ cup fresh flat leaf parsley
Leaves from 4 endives
Preheat oven to 400F.
Place red bell pepper, garlic cloves, ginger, leek and fennel seeds on a medium-sized cookie sheet. Top with 1 teaspoon extra-virgin olive oil and stir to coat.
Roast in the preheated oven for 25-30 minutes until peppers are soft.
Add vegetables to a blender with lemon juice, oil, salt and cayenne.
Blend until smooth and set aside.
Place salad ingredients in a large bowl. Top with roasted vegetable puree. Stir to coat.
Allow to chill for a couple of hours for the flavors to develop.
When ready to enjoy, portion out into the leaves and dig in!
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You could use any type of beans that you have on hand for this recipe. Cook them yourself, or use from a can. I prefer homemade, but I had a couple of cans to use up from our move.
Also, onion would work in place of leeks, I just love the mild flavor that leeks give off when they’ve been roasted.
Make sure that everything is coated with the olive oil, then place in the oven!
While your veggies are roasting, you could get the rest of the salad ready.
The veggies are done when the edges of the leek slices begin to brown and the bell peppers are soft.
Gosh, I had to control myself from not just eating all the roasted veggies!
Add the veggies along with other sauce ingredients to your blender or food processor and blend until smooth.
Again, you’ll have to control yourself here. The sauce is so good that I had a hard time not shoveling it into my mouth!
Add it to the salad ingredients, stir, and you’re good to go.
I enjoyed the salad after it was cooled for a couple of hours, but it’s good as-is, too.
If you’re not following the cleanse with us, you could add goat milk feta as I did here for Happy Days Dairies…
or leave plain. Either way, it’s gooood.
I also have to say that transforming endive into bean salad boats is awesome! I’ve been living off chard wraps for the duration of this cleanse, so the endive was a nice change!