Ingredients (use vegan versions):

• 7 different kinds of uncooked beans (and some lentils if you wish) 2 full cups in quantity
• 3 shredded onions(in rings)
• 6 large carrots sliced thin
• 1cup of frozen or fresh peas
• 1/4 cup of barley
• 3 tablespoon of olive oil
• Seasoning: 3 large garlic buds
• 1tablespoon of oregano.
• 1 teaspoon sea salt
• 2 tablespoon of demarara suger
• pepper to taste
• chilli powder and or curry to your liking
• 3 cans of stewed tomatoes

Directions:

Serves: 14.

Preparation time: 6 hrs.

Sautee onions. Roller Boil All the beans for 1/2 hour. Pour off
water. Bring back to simmer and do so for 4 to 5 hrs with enough
water to “double” cover the beans. Add water as you go if needed.
THROW EVERYTHING in together and leave until done Freezes well in
portions Very healthy – add what you want. It is a “meaty” dish.

Ingredients (use vegan versions):

• 1 cup dry lentils
• water
• 1 tablespoon miso
• 1 tomato (diced)
• 2-3 cloves garlic (minced/pulverised/however you like)

Directions:

Serves 6.

Soak the lentils. Boil lentils, miso, and tomato together until
lentils are cooked. Add garlic, and cook on low for about 5-10
minutes.

Stir frequently. Serve.

Serves:

Ingredients (use vegan versions):

• large can of mixed beans or red kidney beans
• one large potato, cubed
• 5 ripe tomatoes
• 1 large onion
• cumin
• chilli
• oregano
• paprika
• soy sauce
• pepper
• olive oil

Directions:

Serves 3-4.

Chop onions finely and fry (in pan) in olive oil until translucent.
Add cubed potatoes and spices, cook until potato is slightly browned.
Add chopped tomatoes and cook for 8-10 minutes with lid on, stirring
occasionally. Add beans and chilli and soy sauce to taste. Serve on
rice with green salad

Enjoy!

Serves:

Ingredients (use vegan versions):

• French beans (yellow) – 500 g
• Oranges – 3
• Muskat (grounded) to taste – a little
• Cummin to taste – much more
• Salt to taste

Directions:

Serves approximately 3-4.

Boil french beans with cummin in small amount of water untill
almost ready. Add muskat, salt and sliced oranges. Boil 5-10
minutes. Serve hot or chilled.
It’s very special, but I hope you will like it.

Serves:

Ingredients (use vegan versions):

• one pound of white beans
• medium chopped onion
• two teaspoons of vinegar
• 1 teaspoon of prepared vegan mustard
• 1 to 1 1/2 teaspoon of salt
• 1/3 cup of vegan brown sugar
• 1/2 cup of tomato juice
• 1/4 cup of ketchup
• 1/4 cup of shortening

Directions:

Soak one pound of white beans overnight. After beans have
soaked place in a large baking pot. In the pot place a medium chopped
onion add two teaspoons of vinegar and 1 tsp of prepared mustard.
Add 1 to 1 1/2 tsp of salt and 1/3 cup of brown vegan sugar. To the pot add
about 1/2 cup of tomato juice and 1/4 cup of ketchup. Add a touch of
ginger and a little savoury. Top it off with 1/4 cup of shortening
{more if desired } the shortening is very important for tender juicy
beans. Cook in a slow oven at no more than 250 degrees for about 8
hours. This recipe is old and simple but very delicious. enjoy.

Serves: