This is a really hearty and tasty recipe - it can be quite spicy if that's your thing (its most certainly mine!) or just savory. I adapted this recipe from Moosewood Restaurant Cooks at Home, a delightful book I received as a Christmas gift.
This dish is particularly full of yum when served with orzo (Moosewood has a great saffron orzo recipe), or kale, or a thick absorbent biscuit of choice, OR, as I did it this go around, with some garlic saffron rice.
INGREDIENTS
In a medium-big saucepan saute the onions and garlic in the oil on medium heat. When things start to give you the first glimmer of brown, add in your chopped celery and bell peppers. Saute for about 5 min more, then add in your thyme, basil, oregano, black pepper, cayenne, and salt. Saute until the onions are really golden, and the textures of the veggies are too your liking.
Add your tomatoes (if your using canned tomatoes try experimenting with how much juice you want to include. If its a marinade it can make for a good stew, or you can drain the tomatoes and go for something a little thicker and less soupy). Along with your tomatoes add the molasses and mustard. Simmer for 5 min.
Add your beans (well drained), cover, and stir occasionally until thoroughly heated.
Serve over your garlic saffron rice, top your dish with scallions (highly recommended!) and - if you are so inclined and in a cheesy mood - sprinkle on some Daiya vegan cheddar cheese.
A really fast recipe and makes for great, filling leftovers (it gets spicier though so beware). Best of all, it makes the kitchen smell sassy.
This also, as my hacking cough and rubber nose can attest, is a fabulous recipe to turn to when I am sick - the spiciness can force some flavor onto my palate, it doesn't require diligent chewing, and its warm & homey.
1 medium onion, chopped
3 cloves garlic, chopped finely
2 tablespoons vegetable oil
3 celery stalks (around 1 cup chopped)
2 bell peppers of your color preference, chopped
1 teaspoon chopped fresh thyme (1/2 teaspoon dried)
1 tablespoon chopped fresh basil (1 teaspoon dried)
1 teaspoon chopped fresh oregano (1/2 teaspoon dried)
Ground black pepper to taste (about 1/4 teaspoon)
Pinch of cayenne
Pinch of salt
2 cups chopped fresh or canned tomatoes (14 1/2 oz can) - I find I like to get canned tomatoes with a spicy marinade to add more flavor.
1 tablespoon molasses
1 tablespoon Dijon mustard
two 16-oz cans of butter beans
Chopped scallions
Sprinkling Daiya vegan cheese (optional)
In a medium-big saucepan saute the onions and garlic in the oil on medium heat. When things start to give you the first glimmer of brown, add in your chopped celery and bell peppers. Saute for about 5 min more, then add in your thyme, basil, oregano, black pepper, cayenne, and salt. Saute until the onions are really golden, and the textures of the veggies are too your liking.
Add your tomatoes (if your using canned tomatoes try experimenting with how much juice you want to include. If its a marinade it can make for a good stew, or you can drain the tomatoes and go for something a little thicker and less soupy). Along with your tomatoes add the molasses and mustard. Simmer for 5 min.
Add your beans (well drained), cover, and stir occasionally until thoroughly heated.
Serve over your garlic saffron rice, top your dish with scallions (highly recommended!) and - if you are so inclined and in a cheesy mood - sprinkle on some Daiya vegan cheddar cheese.
A really fast recipe and makes for great, filling leftovers (it gets spicier though so beware). Best of all, it makes the kitchen smell sassy.
This also, as my hacking cough and rubber nose can attest, is a fabulous recipe to turn to when I am sick - the spiciness can force some flavor onto my palate, it doesn't require diligent chewing, and its warm & homey.
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