Plant-Based Bean Cookbook: 70 Vegan Recipes for Bean Lovers

by Katherine Green

Celebrate the versatility of beans with nourishing plant-based recipes

Beans are an adaptable, inexpensive protein you can integrate into almost any meal. This bean cookbook is full of nutritious recipes that highlight black beans, pinto beans, green beans, chickpeas, split peas, and more. Whether you already follow a plant-based diet or are looking to add more plant-based dishes to your rotation, you’ll discover the health benefits of enjoying beans and learn to easily prepare dishes from scratch with just a few varieties of canned or dry beans in your pantry.

The Plant-Based Bean Cookbook

18 bean varieties—Check out profiles for the most popular beans, along with a chart of cooking guidelines for making beans on the stovetop, or in a pressure cooker or slow cooker. Recipes for every meal—Explore a bean cookbook that includes recipes for snacks and spreads, sides and salads, soups and stews, suppers, and even sweets. Extras, tips, and tricks—Nutritional information is included for each recipe, along with tips for adapting recipes for vegetarian and omnivorous diets.

Discover the possibilities of beans in a wide variety of recipes with this dedicated bean cookbook!

Genres: Cookbooks

187 pages, Kindle Edition

Published May 4, 2021

Reviews

[Vicky · Rating 5 out of 5]

Thoughts: This is a really nice cookbook for those who want to add more vegetarian meals to their diet—though there are ideas for adding meat-based proteins to the recipes for those who simply must have meat. But it is mainly a vegan cookbook—and a very good one. There are 70 recipes from snacks and spreads to sides and salads, soups and stews, suppers, and even sweets and staples. The author goes over the basics of types of beans/legumes there are and how to use them. Beans, especially dried ones, are cheap, easy to use, low fat, full of fiber and protein. She also gives us info on yields (1 pound dry beans = 3-4 (15 oz) cans; 1 can = 1 ½ cups, etc.). But the best info in the front of the book is how to overcome the “musical” use of beans in our diets—gas. Note: not all the recipes use “beans” as the bean. Some of them use bean flours like chickpea flour (used to make flatbread), which can usually be found in gluten-free aisles of a store.

Each recipe contains the number of servings, prep and cook times, whether it is gluten/nut/egg/etc. free, tips, substitutions, as well as nutritional information (yay!). The recipes are easy to read and follow and contain ingredients that are mostly easy to find even in smaller stores.

My favorite part of the book were the cooking reference charts at the back. It listed types of beans, their cooking times for slow cooker, pressure cooker, or stovetop. I found this incredibly helpful.

Recommendation: Highly recommended, especially if you’re looking to add more vegetarian meals to your repertoire.

Disclosure of Material: I received a final and/or advanced reader copy of this book with the hope that I will leave my unbiased opinion. I was not required to leave a review, positive or otherwise, and my opinions are just that… My Opinions. I am posting this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising” Thanks to Callisto Publishing and Rockridge for providing this ebook.

[Debbie · Rating 4 out of 5]

"Plant-Based Bean Cookbook" is a vegan cookbook that focuses on using a variety of different beans. She explained the basics about cooking and using 18 different common types of beans. In the recipes, she mainly used whole foods or minimally processed foods (like pasta, tofu, plant-based milk). The recipes were healthy and didn't contain a lot of oil or sweetening but used spices to add flavor. Many recipes were not overly hot/spicy, but some did use hot sauce, jalapeno peppers, or other hot peppers.

Most of the recipes served between 4 to 6 people and took around 20-60 minutes to make. Most of the ingredients in the recipes should be easy to get. She included 12 recipes for snacks and spreads, 15 recipes for sides and salads, 16 recipes for soups and stews, 20 recipes for bean suppers, 7 recipes for staples and sweets.

The recipes provided the preparation time, cooking time, how much is made, ingredients, instructions, and cooking tips. Recipes were labeled if gluten-free, oil-free, quick, no cook, five ingredients, freezable, nut-free, soy-free. Each recipe included "per serving" information on calories, total fat, protein, carbohydrates, fiber. There was only one picture of a finished recipe per each section of recipes.

I received a review copy of this book from the publisher through Amazon Vine.