Being vegan, I eat lots of beans. I love beans! So good and so good for you. Plus they are so malleable and fit anywhere.
Garbanzo beans, or chickpeas, are probably my favorite bean. My lunch the other day was just a can of chickpeas sautéed with turmeric, chili powder, and cumin. Yum!
Here is another yummy bean recipe that was derived from one on a can! Thanks Bush’s! I just added my own flair to it.
Italian style sausage and beans
1 medium onion
3 Tofurky Italian sausages, chopped
2 large carrots, peeled and chopped
1/2 cup dry roasted peanuts
2 cans (16 oz) chickpeas, drained and rinsed
1 can (14.5 oz) diced tomatoes with Italian herbs
3/4 cup red wine (or water)
Brown chopped sausages in 1 tbsp olive oil in a large pan or pot.
While the sausages cook, place onion and carrots in food processor and pulse until small diced. Transfer to bowl.
Dry out food processor. Pulse peanuts until coarse chopped. Transfer to bowl.
Add beans, tomatoes, onion, carrots, peanuts, and wine to sausage.
Simmer over medium heat 12-15 minutes or until heated through and sauce thickens. Add a little water to reach desired consistency.
Serve hot. With a yummy homemade roll!
This recipe will definitely feed a crowd. Probably 6-7 people easily. We had plenty leftover for lunches. Leftovers make for easy lunchbox packing!