|For the beans|
|4 ⅓ oz|
|For the fried potatoes|
|4 ½ oz|
|For the apple and pear mixture|
For the beans
If you are using dried beans, you should first soak the beans in water overnight.
Peel the onion(s) and celery. Fill a saucepan with water. Add the beans, onion(s), and celery and cook for approximately 30 minutes until tender.
For the fried potatoes
Meanwhile, peel and wash the potatoes and cut into slices that are not too thick and mostly the same size. Peel and dice the sweet onion(s).
Melt the “vegan margarine” in a skillet and then add the potatoes. While continuously stirring, fry them on high heat until they are a light brown color. Then reduce the heat, add the diced onions, and season with salt and pepper. Cover the skillet and steam the fried potatoes for approximately 20–25 minutes on low heat. Stir occasionally.
The author Kirsten M. Mulach recommends the brand of margarine Alsan because it doesn’t contain any soy or soy products. You can also buy organic Alsan margarine. The main ingredient it contains is coconut oil. In the United States, Earth Balance is a popular brand of vegan margarine.
For the apple and pear mixture
In the meantime, peel, quarter, and core the pears and apples. In a saucepan, bring the water to a boil and blanch the apples. Add the pears shortly before draining.
Drain the soft beans and apple and pear mixture and then combine. Place a large scoop in the center of each bowl and arrange the fried potatoes in a circle around the mixture.
Note about the serving size: The recipe in the book makes 2–3 servings. We have adapted the recipe for three servings because the beans and 125 g margarine (vegan butter) contain quite a bit of fat and protein. Even after the changes, you are still getting a rather large serving. This was understandable back in our grandparents’ time, but obesity was not the issue then that it is today. This is the perfect recipe for vegans who want to gain weight or eat something hearty without having to resort to imitation products made from soy or other ingredients.
Information about bean types: Kidney beans are common beans, also called bush beans or pole beans, and are therefore also legumes (Phaseolus vulgaris). They should not be eaten raw because of the lectins they contain. Even when they are cooked, ripe beans can cause some people to have digestive problems, which is why beans are often eaten with caraway. Fava beans, also called broad beans, faba beans, field beans, bell beans, English beans, horse beans, Windsor beans, pigeon beans, and tic(k) beans, are not members of the same family as the common beans, but rather belong to the broad bean plants (Vicia faba) and can therefore be eaten raw. Kidney and fava beans contain similar amounts of minerals and protein.
Cooking beans properly: In order to improve the taste, you should add a little salt and cook the beans just below the boiling point. If you want to have soft beans, make sure that the water doesnʼt come to a full boil during the cooking process. Cooking beans without salt leaves them tasting rather bland, but a little salt can make a big difference. But if the beans are being used as an ingredient in a main dish, then you usually donʼt need to salt them as the other ingredients in the recipe will provide salt and flavor.
White beans: The author uses 500 g of dried white beans in the original recipe. We have chosen to instead use kidney beans for the recipe and to calculate the nutritional information. Kidney beans are rich in vitamins and minerals. They grow particularly well in the Northern Hemisphere because they have adapted to growing in a damp climate. They are therefore found growing worldwide and are easy to find in grocery stores. Dried kidney beans can be stored for a long time. Kidney beans are red and waxy, yet they have a mealy consistency and a hearty taste.