Maggie’s Chili and Beans Vegan Style
1 pound bag dried red beans (large kidney beans)
Rinse and pick beans, drain. Pour into a large pot, cover with water at least 3 times volume of beans.
Cooking the beans:
Let beans soak overnight. Next morning drain off water and rinse well again, rinse out the pot, put beans back in cooking pot and cover with enough water to cover about 2” over beans, place on stove and bring to boil while stirring so the foam that forms on top will not overflow pot. Reduce heat to allow low simmering condition, cover and let simmer 20 minutes. Keep checking beans and stirring beans so that they don’t boil over; adjust heat so that low simmer persists with lid on pot. After 20 minutes, check beans for tenderness. When beans are cooked to point of being tender then add chili sauce ingredients (see below,) stir well and often for another 20 minutes or until beans are creamy inside and have absorbed flavors of chili sauce. Remove from heat and allow resting for at least 30 more minutes stirring occasionally without heat, and then readying to serve. When serving, I top with Daiya Cheddar Cheese Shreds (this is a vegan friendly product, it’s non-dairy and vegetable based cheese,) this veggie based cheese melts into hot chili and is delicious addition.
Chili Sauce Ingredients: add the following to the beans when they are at tender stage of cooking:
2 bay leaves
2 large roasted jalapeno peppers (I oven roast and freeze these when abundant from the Farmer’s Market)
6 sundried tomatoes (chopped to about ¼” square pieces)
1 tsp salt
1 tsp dried ground garlic
1 tsp dried ground cumin
1 tbsp Old Bay Seasoning
2 tbsp olive oil
1 (6 oz) can tomato paste (no salt added)
3 cups water
½ cup TVP (textured vegetable protein) I buy in bulk bins area at Ever’man Cooperative Grocery & Cafe.