Vegan Oven-Roasted Dried Beans With Vegetables


500 grams dried beans
1/4 head celery
1/4 cup dried tomatoes (or 1- 2 fresh chopped tomatoes)
1 tablespoon grounded red pepper
1/2 teaspoon dried lovage
1/2 teaspoon dried spearmint
1/2 teaspoon dried parsley
3 tablespoons olive oil
1 tablespoon universal vegetable seasoning (or 1 teaspoon salt)


If we haven’t got enough time or have missed to soak the dried beans the night before in water (ratio 3/1), pour the beans in a suitable saucepan, add water - again water-bean ratio 3/1 and bring to boil and let boil for about 10-15 minutes - water turns slightly yellow.
Slice or dice the carrots and shred celery or cut into thin strips.
Wash the beans in a drainer with cold water, throwing away the yellow water!! Get the washed beans back into the saucepan, add new water – ratio at least 5 / 1 and let it boil on medium-high heat for about 1 hour or until beans are cooked. Once beans are almost cooked, add carrots and celery. Let boil for another about 20 minutes.
Meanwhile, clean and cut green peppers and onions and peel and dice potatoes into large cubes. If you use fresh, but not dried tomatoes, peel and dice them also.
Pour beans, carrots and celery in a suitable baking pot or pan. Add the dried (or fresh) tomatoes, diced potatoes, onions and peppers and mix well. Sprinkle with grounded red pepper and dried spices. Fill up more water we have boiled the beans into – enough to cover the ingredients. Sprinkle with olive oil and vegetable seasoning.
Bake in preheated to 360 F (about 180 C) oven about 45 minutes or until liquid evaporates. Serve with pickled hot peppers (optional).


Oven-Roasted Dried Beans with Vegetables is an incredibly tasty dried beans recipe and is also absolutely suitable for the traditional Christmas Eve table!!!


4 servings


Friday, December 17, 2010 - 8:10am

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