One is a vegan lenten pasulj (baked bean) casserole aka “PREBRANAC”
The second is lenten pasulj soup - “PASULJ CHORBA”
The third is a recipe I picked up on Cape Cod while working a summer job in college as a live in chef. It’s a Three Bean Salad for the cilantro lover:
Prebranac (Baked Beans)
1 package Navy Beans (wash & drain in colander) (You can use other beans if you prefer like Lima)
Place beans in pot, cover w/ cold water, bring to a boil
Drain beans into colander. Place beans in pot, add hot water, salt, and cook until tender. Turn off heat. Leave them.
In saute pan:
saute 1/2 cup oil, 2 large onions until tender, add paprika, pepper and 2 Bay Leaves.
In a baking dish, place onions from saute pan, add drained beans. combine this gently and bake about 30 minutes @350.
Pasulj Chorba (Bean Soup)
Wash Navy Beans and drain in colander. Add beans to a pot of cold water. Bring to a boil.
Drain beans and add fresh hot water. Bring to boil and let them cook.
While cooking, add diced carrots, celery, and 1/2 an onion, chopped. Add vegeta, salt, pepper.
In saute pan: make a roux
1/2 cup oil, 1TBsp flour, - brown this slowly stirring
Add 2 TBsp tomato paste, stir this into a nice roux
Add the roux into the pot of cooking beans to thicken.
You can add garlic powder, salt pepper, etc.. to taste…..
Three Bean Cilantro Lover’s Salad
In a large bowl combine the following:
Kidney Beans 1-2 cans
White bean or Chick Peas 1-2 cans
Black Bean 1-2 cans
chopped onion (to taste) or chives
chopped cilantro (to taste)
Diced cherry tomatoes (optional)
fresh corn (optional-I prefer to shave a few sweet stalks but the can works too)
extra virgin olive oil (EVOO)
add garlic powder, salt pepper, etc.. to taste…..
Mix with a spoon and serve or chill then serve.