Sometimes someone is not ready to hear what you have to say, even if somehow they sense you’re right about something. In my husband’s case, he failed to be ready for over a dozen years to finally hear that his animal protein-based diet was dangerous for his heart and overall health.
So now he’s Mr. Vegan, and the issue has become how to keep him from complaining that plant-based food is a “snooze.” I cook dinner nightly, but alas have not been able to spend large blocks of time creating gourmet vegan fare with all of its foams, crisps, and deconstructed roots. Sorry, honey. It’s more about how can I get a balanced, plant-based dinner on the table fast.
In that spirit, here’s a quick and easy recipe for sautéed beans that can be served with any whole grain (brown rice, quinoa, millet, etc.), a green salad, and some steamed or roasted broccoli or cauliflower, for a heart-healthy, calorically moderate, filling dinner. Good lunch the next day, too. And always play around with the beans, spices, and herbs—there are no rules. De gustibus non est disputandum. . .
Sautèed Curried Beans with Onion and Herbs
2 T olive or coconut oil
1 large onion, diced
4 cloves garlic, minced
2 cans cannellini or northern beans, rinsed and drained well
salt and pepper to taste
2 tsp curry powder (more or less to your taste)
1/2 tsp cumin (optional)
1 c minced parsley and cilantro for garnish (or just parsley for those who, like my sister, think cilantro tastes like soap; some basil is nice, too)
Heat oil in pan. Sauté onions with light salt and pepper for 5-10 minutes, depending on how you like them. Add garlic and sauté another several minutes. Add beans, additional salt and pepper, curry, and cumin. Stir well, mash up some of the beans, and cook another 5 minutes. I add a little water if they seem dry. You can make this early and park it on your stove all afternoon—the flavors mingle. Reheat when ready to serve and sprinkle with herbs. Let me know if you come up with any creative variations.