Beetroot & black-eyed bean steaks | vegan
Beans.
Beans.
Beans.
I used to hate them so much. Maybe because the only bean dish I can remember is a soup with white beans. I never understood how that dry boring little thing can be liked by anyone. However, when I moved in with my boyfriend (who loves beans), we started experimenting with beans more and I've started seeing them in a totally different light. Now that I'm mainly eating vegan, I can't get over the beans! So for all of you who love beans or who hate beans but want to love them, here's a new recipe.
Today we made these smokey delicious red vegan steaks. They're so easy to make and taste just amazing! You can use them to make tasty vegan burgers or serve them with tomato salsa and sweet potato puree just like we did.
Servings: about 14 small steaks (probably half of this if you want to make bigger ones) Preparation: 15 min + over-night soaking of beans Boiling of beans: 30 min Frying: 10-15 min
Ingredients:
1 cup / 170 g dry black-eyed beans
2 small beetroots
1 Tbsp olive oil + extra for frying the steaks
1 tsp of salt
Black pepper to taste
1 tsp smoked paprika
1 tsp ground coriander
0,5 tsp cumin powder
3 big cloves of garlic
1 small red onion
6 Tbsp of all-purpose flour*
*If the steaks are too soft and are falling apart while frying, add more flour to the mixture.
Instructions:
Soak the beans in water over-night and then boil them for about 30 min. Drain well and let the beans cool down. (alternatively, you can use canned beans that already come boiled, it will save you time)
Peel and grate the beetroots.
Add the beans, olive oil, all the spices, garlic and onion to a blender and blend until smooth.
In a bowl combine the blended ingredients with grated beetroots.
Add flour to the mixture and mix well.
Shape the mixture into preferred size steaks or balls and fry on high heat in olive oil for about 2 min on each side or until it's cooked well.
Bon Appétit!
