• 1.5 cup french beans
• 1-2 onion
• 250 g soy meat
• garlic (to taste)
• 1 tbsp tomato sauce
• sugar
• salt
• pepper
• parsley, dill and/or spinach

Water the beans and boil it till done (don’t pour out the water). Slice soy meat into cubes and fry it together with onion. When its done add grounded garlic and cook for a minute more. Add tomato sauce, and cook for a minute more. Then add the water in which you boiled the beans and pour it all into a pan with beans. Add salt, sugar, and pepper to taste. Cover and make it simmer for three minutes.

Decor with parsley when serving.

• 200 g string beans
• 1 middle onion
• 5 pickled cucumbers
• 1 can of corn
• some dill
• olive oil
• salt and pepper to taste

Cook beans in a salt water till they are done, and let them cool. Slice onion and coddle it. Slice cucumbers.

Mix beans, onion, and cucumbers together; add corn with ground dill. Add salt and pepper to taste. Sprinkle it all with olive oil, and serve.

• 1 tablespoon oil
• 1 onion, diced small
• 1 tablespoon minced garlic
• 1 roasted red bell pepper, thinly sliced
• one 16-ounce can black beans or 2 cups cooked black beans
• 2 Tbsp white vinegar
• 5 to 10 dashes Tabasco sauce or other hot red pepper sauce
• 1/4 cup roughly chopped cilantro
• 3 cups cooked long grain rice
• salt and freshly milled black pepper

In a large sautй pan, heat the oil over medium-high heat until hot but not smoking. Add the onion, and sautй, stirring occasionally, until transparent, 5 to 7 minutes. Add the garlic and roasted pepper, and sautй, stirring occasionally, for an additional 2 minutes. A

dd the black beans, vinegar, and Tabasco sauce. Bring the mixture to a boil; reduce the heat to low, cover, and simmer 5 minutes. Add the cilantro and rice; mix well.

Season to taste with the salt and black pepper. Serve accompanied by additional hot pepper sauce.

Via

• 1/8 cup olive oil
• 1/4 cup rice vinegar
• 2 tbsp minced shallots
• 1 tsp Dijon mustard
• 2 tsp fresh parsley, chopped
• 2 tsp fresh basil, chopped
• 2 tsp fresh marjoram, chopped
• 8 oz fresh green beans, trimmed
• 8 oz fresh wax beans, trimmed
• 2 lbs Yukon Gold potatoes, cut into 1/2 inch chunks
• 1/2 cup red onion, chopped
• 1/2 cup green olives, halved
• 1/2 cup black olives, halved
• 1/4 cup capers, drained
• salt and freshly ground black pepper to taste

Create a dressing by mixing the olive oil, vinegar, mustard, and shallots in a glass bowl. Then whisk in 1 teaspoon each of parsley, basil and marjoram. Whisk in salt and pepper.

Steam the beans until they are crisp-tender. Steam the potatoes for about 12 minutes or until they are tender. Heat the dressing in a microwave for about 30 seconds.

Transfer the potatoes to a large bowl and sprinkle with a little rice vinegar. Pour half of the dressing over the potatoes and toss to coat them. Mound the potatoes in the center of a platter.

Toss the beans and remaining dressing in the same bowl. Arrange the bean mixture around the potatoes. Sprinkle the top with onion, black and green olives, capers and the remaining herbs.

Serve warm or at room temperature.

Via

• 1 cup sour cream (you can substitute dairy free sour cream)
• 2 tbsp vegetarian taco seasoning (optional)
• 1 can spicy vegetarian re-fried beans
• 6 oz Guacamole, about 3/4 cup
• 1/4 cup shredded cheddar cheese (you can use vegan alternatives)
• 4 Medium scallion(s), chopped
• 1 Small tomatoes, chopped
• 6 Medium olives, black, sliced

Combine sour cream and taco seasoning; mix well.
Spread re-fried beans on bottom of a 12-inch round glass serving bowl or edged-platter. Top with guacamole, sour cream, cheese, scallions, tomatoes and olives. Yields about 1/4 cup dip per serving. Serve with tortilla chips or your favorite dipper.

Via

Ingredients:

• ½ cup cooked black beans, drained and rinsed
• 2 Tbsp. prepared salsa

Mix the beans and salsa together. Heat them up in the frying pan in a little oil, margarine, or non-stick cooking spray. If you have a good nonstick pan they won’t stick, even with no oil. Don’t let them overheat or they’ll stick to the pan.

Season with salt, pepper, and hot sauce if you like. Allow ½ cup beans per person.

Via

• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 6 mushrooms, roughly chopped
• 1 medium tomato, cubed
• 1/2 bunch of Swiss chard, roughly chopped
• 1 can navy beans, drained and rinsed
• salt and pepper to taste
• grated Parmesan cheese
• basil or thyme for garnish

Heat oil in pan and add onions, cooking until translucent, about 5 minutes. Add garlic and cook until golden, about 3 minutes. Add mushrooms and cook until softened and golden.

Add tomato and cook, stirring occasionally until the pieces are soft and have thrown off some liquid. Add the beans and cook until they are warmed through. Add salt and pepper to taste. Sprinkle with cheese and herbs and serve.

Via