Vegan Faked Beans (and Indian Inspired Fried Rice)

This stove-top version of baked beans came out of necessity during the summer months when having the oven on for 3-4 hours is not desirable. Hence the name, “Faked Beans”.
DSC_0015Here served with Indian inspired fried rice, fresh corn on the cob and massaged kale salad.

FAKED BEANS
2 cups navy beans; soaked overnight, rinsed, simmered till soft and drained (or 3 1/2 cups canned)
3 Tablespoons extra virgin olive oil
1/2 onion; minced
1 teaspoon sea salt
1 stalk celery; minced
1 carrot; minced
1/2 cup tomato sauce
1/3 cup maple syrup
1/3 cup dark rum
1/4 teaspoon freshly ground black pepper
1 turkish bay leaf
2 cups water

Over medium heat in a wide bottomed pot sauté onion with salt in olive oil for 3 minutes. Add celery and carrots, stir and sauté with lid on till tender, about 5 minutes. Add tomato sauce, syrup, rum, pepper, bay leaf, prepared (or canned) beans, bay leaf and water. Bring to a boil, reduce heat and simmer very gently for 2 hours. Check to be sure the beans don’t dry out, add more water as needed during the cooking time.

MASSAGED KALE SALAD
1 bunch kale
2 Tablespoons minced red onion
1/4 teaspoon sea salt
pinch fresh ground black pepper
1 Tablespoons apple cider vinegar
2 Tablespoons extra virgin olive oil

Rinse kale, pat dry and tear the leaf part off of the thick center stem. Tear the kale into pieces no larger than 2×2 inches. Grab handfuls of the kale and massage– crunch in handfuls and rub between both palms to break up the cellulose and place in a large bowl. Add remaining ingredients, toss and serve.

INDIAN INSPIRED FRIED RICE
2 Tablespoons canola oil
1/4 onion; minced
1 stalk celery; minced
1 clove garlic; crushed
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon anise seed (or 1/2 teaspoon fennel seed)
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
4 cups cooked brown basmati rice

Preheat a large heavy bottom frying pan over medium heat. Add all ingredients except the rice and sauté stirring occasionally for 5-8 minutes until the onions become soft and transparent. Add the rice, stir, cover, reduce heat to medium low and allow to heat for 10 minutes. Stir occasionally. Serve as a side

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