Voila! It’s been made in my kitchen, my grandmother’s kitchen and now yours to enjoy for years to come! I hope you enjoy it as much as I do. Or perhaps it’s because it was whatever we had readily available? I like to think it was from the years of watching my grandmother cook, but it’s unlikely.Įither way, it doesn’t matter. It was almost as if instinctively I leaned towards each ingredient knowing exactly what to do. 3) Next, drain and rinse the black beans, re-fill the can with fresh water (with the beans still in it), and pour the contents into the food processor. 2) Then, in a food processor, combine the oats and flax seeds and pulse into a powdery consistency and set aside. One day in frustration by the sheer quantity of beans, I poured them into a pot and prepared this soup. 1) First, preheat the oven to 425F/220C (if baking them). Blacks beans overflow our shelves and at any given time we have had 3 to 5 cups worth of cooked beans in our fridge.Īt times we prepared a delicious Chilli Con Carne, other times a salad.
#Easy vegan black bean recipes how to#
While developing another blog post, How To Cook Black Beans, my partner became impatient by the number of beans in our kitchen. But the truth is, I never intended to share this recipe let alone prepare it.
Bean soup has been cooked for years at my Grandmother’s table. Either fry flipping halfway through or bake on a parchment-lined pan. Form into patties (add a little flour if needed). For non-mushy burgers, stop mashing before the mixture is completely smooth. But not this time.įunnily enough, if there was any recipe published on Curated Life that would be deserving of an intriguing childhood story, it would be this one. Either combine all ingredients in a food processor or mash with a fork until evenly mixed. Perhaps about my childhood while weaving in a food-related topic.
I normally start my blog posts with a reminiscent story. Life never turns out like we expect it, does it?
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