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In The Great Vegan Bean Book, author Kathy Hester primes you on everything you need to know about the best way to cook—and eat!—every bean you’ve ever seen (and a few you probably haven’t).

From soaking times, to cooking times, to what to purée, to what to sauté, you’ll be a bean and legume cooking master in no time.

Garbanzo. Cannellini. Fava. Black. Red. Pinto. Great Northern. Butter. They’re one of nature’s most perfect foods and certainly one of the most versatile. Packed with protein, nutrients, and flavor, they are the answer (for both vegans and non-vegans) to getting protein into your meals in the most delicious ways possible.

But with so much versatility and variety, where does one begin? Right inside these very pages, that’s where. There are recipes for breakfast, lunch, dinner, desserts, snacks, and everything in between. Some of the comforting recipes you'll learn to cook in this book:
 

Lentil Quinoa Bolognese Sauce Lemon Coconut Chickpea Muffins Blueberry Almond Oatmeal Pancakes Smoky White Bean Spread Pumpkin White Bean Chowder Vietnamese Rice Noodle Salad Black-Eyed Peas with Grit Cakes Double Chocolate Devil’s Food Cookies

Not only that, but you’ll also get to try your hand—or is it your mouth?—at some of the tastiest, most innovative bean-forward recipes. From beanalicious burritos, to pretty-pea curry, to legume-laced blondies, you’ll be eating beans every meal of the day!

Publisher ‏ : ‎ Fair Winds Press; Illustrated edition (June 1, 2013)
Language ‏ : ‎ English
Paperback ‏ : ‎ 192 pages
ISBN-10 ‏ : ‎ 1592335497
ISBN-13 ‏ : ‎ 978-1592335497
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 7.5 x 0.13 x 9.25 inches
Reviewer: Kyleigh
Rating: 5.0 out of 5 stars
Title: The Title Doesn't Lie, It Really IS Great!
Review: I was super stoked when I first heard about this book, I mean the title alone “The Great Vegan Bean Book” just makes you want to peek inside. As someone who primarily sticks to eating whole foods I’m a great lover of beans, though I tend to keep the same three in rotation - Garbanzo, Black, and Cannellini. Though I usually cook a different recipe each night of the week, I do tend towards many of the same flavor combinations, or cooking styles when it comes to beans. I was hoping that this book would broaden my bean horizon, teach me about new kinds of beans, and new creative ways of using them. Admittedly I have not had the time to cook as many of the recipes as I would have liked, but so far if found this book to be truly amazing.First of all I love the layout. Everything is well organized and easy to read, the directions and instructions are easy to follow and there is a ton of useful information in this book about beans. Cooking beans from scratch, information on different type of beans - including heirloom beans - tips for making perfect beans, and so on. The pictures are mouth-watering and beautiful, every one inspires you to want to start cooking. This book is also packed full of loads of other practical information and includes recipes for many staple ingredients like veggie bouillon, biscuits, sour cream and so on.As for the recipes themselves they are certainly creative. Kathy Hester invokes a wide range of culinary flavors to make a variety of dishes that are truly delicious. I’m particularly taken with the way she uses beans in the breakfast and dessert chapters. Overall this book is very whole foods focused with many of the recipes being either gluten or soy free, and many of them also having an oil-free option. Most recipes contain minimal ingredients, most of which are pretty easy to find - except perhaps for some of the heirloom beans which may need to be purchased online. Most of the recipes are also low in salt, and not overly sweet. Apparently grain-free is now a thing, and so you should be aware that grains are used throughout the book, and for those who care about such things nutritional and calorie information is provided for each recipe to make things easy.So far I’ve tried,Simple Pantry Salsa - Pretty goodBasic Whole What Biscuits - Loved itSweet Red Bean Paste - Loved itEasy Almond Parm - Pretty goodCashew Cream - Loved itAlmost a Meal White Bean Pesto Muffins - OkayWeekend Vanilla Belgian Waffles - Loved it!Sausage Spiced Savory Pancakes - Loved itSouthern Style White Bean Gravy - Loved itEnchained Vanilla Pancakes - Loved itBlueberry Almond Oatmeal Pancakes - Loved itOrange Blossom Brunch Biscuits - Loved itFour Layer Bean Dip - Loved itSmokey White Bean Spread - Loved itGer Well Fast Chickpea and Rice Soup - Loved itMarinated White Bean Nicoise Salad - Loved itAsian Black Soybean Slaw - OkayPesto White Bean Salad - Loved itIndian Chickpea Yogurt Salad - Pretty goodSloppy Buffalo Beans - Loved itWhere’s Dinner? Quick Burrito Filling - Loved itKidney Bean Masala - Pretty GoodRefried Bolita or Pinto Beans - Loved itKalpana’s Black Eyed Pea Curry - Loved itCreole White Beans - Loved itGood Mother Stallard Beans - Loved itBeluga lentil Stew over Fresh Spinach - Loved itWhite Bean Lemon Basil Stuffed Shells - Loved itDouble Chocolate Devil’s Food Cookies - Loved itPecan Chocolate Chip Chickpea Cookies - Loved itBlack Eyed-Peanut Butter Pie - Loved itBlack Bean Fudgesicles - Loved itThere really aren’t enough good things I can say about this book, and I think it makes a good addition to any vegan cook books collection. It’s simple enough for newbie vegans to follow and creative enough for seasoned vegans to enjoy. My only real complaint is that there weren’t more recipes involving heirloom beans, but maybe we’ll get another vegan bean book in the future.

Reviewer: Lisa
Rating: 5.0 out of 5 stars
Title: Love it!
Review: As a vegan who loves beans, I was thrilled to find this cookbook. I've made many of the recipes and really enjoyed them all. The Bolognese sauce is one of my favorites, with the lentils and quinoa making it so healthy, and the crushed red pepper giving it the perfect amount of kick. I make the quinoa separately and add it to the sauce later because it seems to cook better that way. I've never tried a traditional meat based Bolognese sauce, so I can't compare it to that. It does not remind me of a meat sauce at all... if it did, I wouldn't eat it. I make this with pasta but this sauce is hearty enough to be eaten by itself.Another favorite is the "white bean lemon basil stuffed shells." I made this for Christmas Eve and my family loved it, although my very picky Italian mother refused to try it because it doesn't have real cheese. I'm not a fan of "fake cheese" products and appreciate the use of beans in this recipe to make the filling. These stuffed shells have a lot of basil flavor which I love.I was glad to see there aren't too many recipes in this book which try to simulate meat, for example, the "sausage-spiced savory pancakes." Recipes like this are good for vegetarians who miss meat, which I am not. I find meat repulsive and avoid anything that tries to resemble it.The recipe I've made most often are the "lemon coconut chickpea muffins." They are very easy and quick to make and come out fantastic every time. They're really filling. I use hemp protein powder to replace 1/3 of the flour and they're awesome this way and the hemp seems to bring out the coconut flavor.Another wonderful recipe is the "Indian chickpea yogurt salad" which the author mentions as her favorite. I prefer it without onion and add more cucumber because I think the onion overpowers the mild flavors of the cucumber, potato, and chickpeas. I also prefer using curry powder instead of the garlic and other spices listed. For anyone trying to avoid gluten, oil, or soy, the author offers alternatives in her recipes.

Reviewer: PLC
Rating: 4.0 out of 5 stars
Title: Yummy!
Review: I love this book. Beans, believe it or not, have always seemed a mystery to me, something complicated and difficult to master. They always seemed to turn out too dry or too undercooked no matter how I soaked and cooked them. The varieties seemed overwhelming. But thanks to this little book, I see how really easy and inter-related they all are, separated into their various categories. I have used several of the recipes in this book with great success, and made a pot of pinto beans that are the most delicious I have ever tasted. I can now entirely avoid canned beans with all of their sodium and preservatives, avoid the high prices of organic canned beans. I found a source for organic heirloom varieties and haven't looked back. Excellent, practical cookbook.

Reviewer: suzemagoo
Rating: 5.0 out of 5 stars
Title: Informative and Varied
Review: This is a nice collection of recipes. Highly recommend

Reviewer: Cliente Amazon
Rating: 5.0 out of 5 stars
Title:
Review: Era un regalo que gustó mucho.

Reviewer: Birdy B
Rating: 5.0 out of 5 stars
Title:
Review: Ein Spitzenbuch von einer Autorin, die grundsätzlich sehr gute Kochbücher schreibt mit kreativen, super leckeren und einfach nach zu kochenden Rezepten.

Reviewer: jo
Rating: 5.0 out of 5 stars
Title:
Review: So many recipes and ways to use beans. You are sure to find plenty of cheap and versatile recipes to please the whole family

Reviewer: kirk bradshaw
Rating: 5.0 out of 5 stars
Title:
Review: Fantastic book for anyone who wants to include more beans in their diet, I am studying plant based nutrition at the moment and beans/legumes are one of the healthiest foods you can eat, this book has lots of diverse and interesting recipies in it, theyre easy to follow and very nutritious with oil free and gluten free options too. This is THE vegan bean book to own

Reviewer: Doug W. Murray
Rating: 5.0 out of 5 stars
Title:
Review: I have to arrange special diets for a multitude of clients in a LTC facility and I find this book is excellent as a base for my Vegan clients. Beans seems like it should be an easy thing to put together for Vegans but, alas, nothing is. This book helps me a lot in that direction.