Description
These Vegan Mountain Soup Beans are a hearty, delicious bowl that satisfies the soul and the palate.
Ingredients
Scale
Base Ingredients:
- 1 large white onion, fine dice
- 1 Tablespoon minced garlic
- 1 Tablespoon tomato paste
- 2 cups low-sodium vegetable broth *
- 2 cups water
Vegan Ham Hock Ingredients:
- 1 Tablespoon reduced-sodium tamari *
- ½ teaspoon hickory liquid smoke *
- 1 teaspoon pure maple syrup (+/-) *
- 2 teaspoons tahini *
- ¼ teaspoon molasses *
- ¼ teaspoon apple cider vinegar
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- ½ teaspoon smoked paprika (+/-) *
- ¼ to 1 teaspoon sea salt (+/-) *
- Pinch to ¼ teaspoon black pepper (+/-)
- 2 bay leaves
Other Ingredients:
- 3 – [ 15.25 oz. cans ] pinto beans, drained and rinsed *
Serving Ideas:
- Cornbread
- Crusty bread
Instructions
- In a large stock pot, add the diced onions, sauté over medium-high heat for 7 to 9 minutes to soften, add a splash of water, if needed to avoid burning.
- Then lower the heat to medium, add the minced garlic and tomato paste, sauté, stir constantly for one minute.
- Next add all the remaining Base Ingredients and the all the Vegan Ham Hock Ingredients, stir well. Increase the heat, bring the mixture to a boil, add the pinto beans, stir well, then immediately lower to a low-percolating boil; tuck in the bay leaves, and simmer with a low-percolating boil over medium heat for 20 minutes (uncovered), stirring occasionally to prevent the beans from sticking to the bottom of the pot.
- After 20 minutes, remove the pot from the stove and allow to sit undisturbed for 10 minutes to allow the flavors to marry. After 10 minutes, remove and discard the bay leaves.
- Serve with cornbread or crusty bread. Enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 4 (makes 6 cups)