Just about half way through VeganMofo and I’ve seen lots of great stuff! Today I’m sharing one of our household favorites, this Southwest Barbecue Bean Loaf. I seem to always have the ingredients handy, it’s quick to throw together and makes great leftovers too! I like to eat mine with avocado slices and ranch dressing. I hope you enjoy this recipe as much as I do.
Southwest BBQ Bean Loaf © The Queen V Kitchen 2013
Southwest BBQ Bean Loaf
- 1 15oz. can of Black Beans, drained and rinsed
- 1 15oz. can of Kidney Beans, drained and rinsed
- 1 4oz. can of diced Green Chiles
- 1/2 cup of Corn, fresh or frozen
- 1 tsp. Salt
- 1 tsp. Cumin
- 1 tsp. Chili Powder
- 1 cup Panko Bread Crumbs
- 1 cup Daiya Cheddar Style Shreds
- 1/2 cup Barbecue Sauce, I like Trader Joe’s Kansas City Style Sauce
- Preheat oven to 350 degrees.
- Lightly spray an 8 inch loaf pan with nonstick spray, set aside.
- Add the beans to a large bowl and roughly mash with a fork until they can stick together but there are still some whole beans left.
- Stir in remaining ingredients except barbecue sauce.
- Press the bean mixture into the loaf pan with the back of a fork or a measuring cup, you want this tightly packed.
- Spread the barbecue sauce on top.
- Bake for 40 minutes.
- Remove from oven and allow to rest for 5-10 minutes.
- Serve with Avocado Slices and Ranch Dressing.
I’d like to give a special thanks to my cousin Donna who shared the original recipe with me. XO.
Source: Adapted and Veganized from SkinnyMs.
It doesn’t get any easier than beans and rice. Oh wait, yes it does, because they are going to cook together in one pot!
This is one of my favorite dishes to prepare, it’s so simple yet so satisfying. It’s good for lunch or dinner, heck, they’re even good cold if you’re into that kind of thing.
You’ll notice that I use Kombu in this recipe. Kombu is a member of the kelp family and is used in a variety of dishes to add that umami flavor as well as nutrients and minerals. I find it particularly useful when I make beans as the amino acids in kombu help to make beans more digestible and less likely to cause gas. By the time the beans and rice are done cooking the kombu will have broken down and be dissolved right into the beans, you wont taste it at all, but you may remove any pieces left if you like.
Beans & Rice and Everything Nice © The Queen V Kitchen 2013
Beans & Rice and Everything Nice
- 2 cups of Pinto Beans
- 1 2 inch piece of Kombu
- 1 cup Short Grain Brown Rice
- 1 medium Onion, chopped
- 4 cloves of Garlic, chopped
- 2 TBSP Cumin
- 8 cups of water
- 3 tsp. Pink Himalayan Sea Salt (reserved)
- Rinse beans, add to pot and cover with water, also add the kombu and soak overnight.
- Drain and rinse the soaked beans and kombu, then return to pot.
- Add 8 cups fresh water and the remaining ingredients except salt.
- Bring to a boil, then cover and reduce heat to a simmer.
- Cook for 1 hour covered.
- Cook for 30 minutes uncovered.
- Stir in Salt.
- Turn off heat and let rest for 30 minutes to thicken.
Enjoy as is or wrap in warm tortilla with avocado slices, a few dashes of nutritional yeast and some black pepper.