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Low-Budget Vegan Cookbook

Low-Budget Vegan Cookbook

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Published by Bob Schneiderman
For vegans who need nummies on the cheap!
For vegans who need nummies on the cheap!

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Published by: Bob Schneiderman on Apr 17, 2013
Copyright:Attribution Non-commercial


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Spice pattern: Mediterranean

This recipe will work with pretty much any cooked whole bean, including black beans, small red
beans and navy beans, and each type of bean will change the taste of the dish.

2-4 tbsp olive oil
½-1 tsp ginger chopped
2-3 cloves garlic chopped
1 medium onion chopped
1 green or red bell pepper, chopped
salt and black pepper to taste
1 tsp basil
1 tsp oregano
½ tsp marjoram (optional)

2 c cooked beans (favas, garbanzos, pintos)
or 1 can cooked beans

1 tbsp lemon juice or to taste
parsley or cilantro to garnish

Saute the ginger and garlic in the olive oil for 2-3 minutes, then add the onions, bell peppers and
spices and saute until vegetables are at desired level of doneness. Add the cooked beans and heat
through thoroughly, then cook another few minutes for the tastes to merge. Add lemon juice and
garnish, stir and serve.

Variation: For Mediterranean beans and rice, stir in 3-4 cups cooked rice.

Dips and Relishes


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