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Gluten Free, Mains, Recipes, Vegan  /  April 30, 2022

Spicy White Beans

These spicy white beans are cooked with garlic, chili flakes, tomato paste, and a little bit of ~spice~. They’re super convenient, versatile, and comforting any time of the day.

These spicy white beans are cooked with garlic, chili flakes, tomato paste, and spices. They're convenient, versatile, and comforting.

If you have a can of beans, you have lunch. Beans and I are having a moment, which isn’t surprising because I grew up around lots of Indian lentil & bean dishes, but for some reason I never had white beans. They aren’t common in Indian cuisine, so I was unfortunately barred from understanding their soft melt-in-your-mouth beauty. I’m here now though, so that counts for something. 

So next on the romanticizing lunch time series, I thought it’d be fun to add a twist to the brothy beans I see often. These spicy white beans include great northern beans cooked with olive oil, garlic, chili flakes, and tomato paste. But then I was like, let’s get spicy but not toooo spicy. So we also did garam masala, coriander, turmeric, and pepper.

These spicy white beans are cooked with garlic, chili flakes, tomato paste, and spices. They're convenient, versatile, and comforting.

These beans are ethnically ambiguous, but if Indian-italian cuisine ever surfaced, this might be it. I served them with a random salad of spring greens, almonds, tamarind chutney, and lime juice (highly recommend grabbing a sauce you haven’t thought to use in salad before). I’m all for pressure cooking dry beans but this is for when you want a 20-minute meal with little work, big flavor & comfort. Cool beans.

These spicy white beans are cooked with garlic, chili flakes, tomato paste, and spices. They're convenient, versatile, and comforting.

Spicy White Beans

These spicy white beans are cooked with garlic, chili flakes, tomato paste, and a little bit of ~spice~. They're super convenient, versatile, and comforting any time of the day.
Print Recipe Pin Recipe
Cook Time 20 mins
Course Lunch, Main Course, Soup
Servings 2 as a main, 4 as a side

Ingredients
  

  • 30 oz. great northern beans or another white bean (2 cans)
  • 1 tbsp extra virgin olive oil
  • 4 garlic cloves, minced
  • ½ tsp red chili flakes
  • 3 tbsp tomato paste
  • salt
  • ½ tsp garam masala
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ¼ tsp black pepper
  • ½ tbsp lime juice (~ ½ a lime)

Instructions
 

  • Drain and rinse the canned beans.
  • Add olive oil to a pan over medium heat. When it's hot, add garlic. Stir occasionally for a few minutes. The oil should start to bubble and the garlic should turn slightly golden.
  • Add red chili flakes and stir with the garlic for a minute. Then add tomato paste and salt. Stir for 3-4 minutes, until it all clumps together.
  • Add the ground spices (garam masala, coriander, turmeric, pepper) and mix for a minute.
  • Add beans and one cup water. Turn heat to medium-high and cook uncovered for 3-4 minutes, or until it starts to simmer. Turn back to low heat and cover for 5-7 minutes.
  • Taste for salt, finish with lime juice, and serve with toasted sourdough!
Keyword beans, easy lunch, plant-based recipes

For more beans and lentils love, check out…

Smoky Eggplant, Mushroom, and Chickpea Stew

Lentil Grain Bowls with Roasted Vegetables

Tags

  • beans
  • easy lunch
  • soup
  • stew

Post navigation

Chole (Chana Masala)
Kadai Tofu (Vegan Kadai Paneer)

2 comments

  • Anisha Chandra
    May 28, 2024

    I’m with ya 🙂

  • Anonymous
    March 3, 2024

    This is simply wonderful.
    No end to what can be done with this recipe.

Leave a ReplyCancel reply

Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

My second time in Mexico City ft. many beautiful m My second time in Mexico City ft. many beautiful meals

In the order mentioned:
@chilpa_mx for chilaquiles
Tacos de Canasta Los Especiales 
@veganion_antojeria for a buffet
Mercado Coyoacán for tostadas and more
@por_siempre_vegana_taqueria for tacos
@comeveguisima
@handshake_bar 
@mandragoravegana
@churreriaelmoro 
@pangabrielmx for GF/vegan goods
@miga.vegana for the best croissants 
@matchamio

more on substack: [https://anishachandra.substack.com/p/mexico-city]

#cdmx #veganmexicanfood #vegantravel #mexicocityfood
A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
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