I used canned beans in this recipe because it was more convenient for me. You can use dry beans by soaking them the night before and adjusting the amount of water called for, if you prefer. I used the classic stovetop method to cook this, but it can be also made in a crockpot as well. I just prefer using a pot and having the option to sauté the veggies and spices first. I ate this spooned onto pita bread, but it can also be served over some rice. Feel free to add a minced jalapeño if you want to add a little spice.
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 1/2 cup diced tomatoes
- 1/4 tsp ground paprika
- 1/4 tsp ground turmeric
- 1/4 tsp round cumin
- salt & pepper to taste
- 1 15oz can white beans
- 1 cup veggie broth
- 2 tbsp green onion
- 2 tbsp plain vegan yogurt
1. Add oil to a pot and heat over medium.
2. Add the onions and sauté for a couple minutes, until they soften.
3. Add the garlic and sauté another couple minutes.
4. Add the tomato paste, tomatoes, and spices, and cook for a minute or two, until it becomes fragrant.
5. Add the beans and veggie broth and bring to a boil. Reduce to a simmer and let cook for about 15 minutes, until the beans are soft and the liquid begins to evaporate.
6. Remove from heat and stir in green onions and plain yogurt.
Also by Lauren: Tom Yum Fried Rice
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Photo: Lauren Sacerdote