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Tuesday

Italian Bean Sauce

I became horribly addicted to this vegan sauce recipe lately. I like kidney beans but you can substitute whichever you prefer


Italian Bean Sauce

1 can of red kidney beans
1 small can of tomato paste
3 cloves of garlic
1/2 a white onion
tsp. of red pepper
salt if you like
1 ripe tomato
1 tsp vinegar for sauteing

In a large skillet saute onions and garlic in the vinegar. Let the
garlic brown and the onions become translucent. Add the ripe tomato
in chunks. Then add 1 can of tomato paste. Add about 1/2 can of
water to the paste. Let this get hot and then add the red kidney
beans. Let this simmer for a while, like 10 minutes or so. I use a
hand blender to puree the mix right in the pan, but for those who
don't have one, let the mixture cook for 20 minutes and then transfer
it to a blender a little at a time, and re-cook until all the water is
boiled off. With the hand blender, I blend the mix and let it cook
until it is the consistency I like - thick. Afterward, add the red
pepper and salt. I spooned this mix over 99% fat-free potato
gnuccies for breakfast this morning. Yummy.

2 comments:

  1. any recipe that adds protein to a dish is something i want to try--excellent recipe and nice blog!

    ReplyDelete
  2. Definitely, it's such a myth that you can not get enough protein as a vegan.

    ReplyDelete