Smoky Beans, the Vegan Way

Smoky Beans, the Vegan Way | ZonteeHou.com

As a kid, I didn’t like beans. They were always cooked too sweet when we’d get them with fried chicken from the takeout place. As an adult, I discovered the amazing bacon-y wonder that is baked beans from a good barbecue joint. I also discovered black beans cooked to a silky-smooth consistency and white beans turned into a dip. Clearly, I was just a late bloomer when it came to beans.

To me, that classic BBQ bean dish that incorporated burnt-ends for a smoky flavor was an instant favorite. But how would I recreate it without meat in my home-cooking? Yes, I could use liquid smoke, but I immediately thought of something else.

My Secret Weapon: Smoked Tea

Lapsang Suchong | ZonteeHou.com

This is lapsang souchong (more commonly called 正山小种 in Chinese), a smoked tea. The tea leaves are smoked over pine wood for a distinct flavor. It’s also the secret to my smoky beans. I brewed a strong cup of this team to cook my beans in. Now for the recipe:

Smoky Beans with Peppers and Tomatoes

Ingredients:

  • 1 cup dried kidney beans, soaked in a large bowl of water overnight and drained (or 2 cans of kidney beans, rinsed and drained)
  • 1 small onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 Tbsp vegetable oil
  • 2 cups of lapsang souchong tea, brewed strong (I used 2 Tbsp of tea leaves in a tea ball to the 2 cups of water)
  • 1 cup tomatoes, chopped and drained (can use flash-frozen or canned)
  • 2 Thai chili peppers, chopped (bird peppers or jalepeños work fine too)
  • 1 tsp cumin
  • 1 tsp chili flakes (optional)
  • salt and pepper to taste

Directions:

Pre-prep: Soak the kidney beans ahead of time, if using dried beans. Brew the tea. (See notes in the Ingredients section.)

1. In a medium pot, sauté the onion on medium heat until translucent. Add the garlic and cook for another two-three minutes until the mix is just starting to brown a little.

2. Add in the drained kidney beans and the tea. (Pro tip: Do NOT use the water you soaked the beans…unless you like to be bloated and flatulent…unfriendly enzymes are released in the soaking process!) Add additional water to the pot until the beans are covered by about a finger’s height with liquid. Stir. Bring to a boil, and then turn down heat to a simmer. Cook for 20 minutes.

3. If liquid is very low, add another cup of water. Stir in tomatoes, peppers, and seasonings. Continue to simmer for 10 minutes, stirring occasionally.

4. Evaluate the liquid again. If needed, add more water (pot should not be dry). Taste and add salt and pepper as desired. Continue cooking until beans are cooked through. See below for a serving idea.

Serves 4.

Serving Idea: Rice and Farro Mix

I love rice, but I am trying to eat some alternative grains, so I decided to cook up the last of my farro (and drain it), then cook up some arborio rice, and mix the two for a bi-colored starch. It served as a very pretty base for the beans.

All in all, the smoky beans make a great side dish on their own or as a main course over rice. They also keep well as leftovers (I just had some for lunch!), so I highly recommend trying them out.