Day 10: Confetti Beans & Good News

Good News: Our oven is FINALLY fixed! Our awesome neighbor gave us a part and fixed it. What an awesome guy! He's definitely getting a gift card or an awesome home cooked vegan meal very soon!

Tonight was Confetti Beans again from the McDougall Cookbook (p228). I love this guys book for the simple fact that it's vegan (minus the occasional honey he ads, but I sub it for Agave Nectar) and the ingredients are cheap and easy to find.

We put the beans over pasta and it worked rather well. I did a slight variation.

Ingredients I used:
1 can Black Beans, drained & rinsed
1 can Kidney Beans, drained & rinsed
1 can Garbanzo Beans, drained & rinsed

1/2 Onion
1 Green Pepper
1 Red Pepper
3 Cloves Garlic

1 15oz can Italian Stewed Tomatoes
2 Tablespoons Chilli Powder

Cook the beans in a pan until soft. While beans are cooking sautee onion, peppers, and garlic until soft.

Combine beans & sautee mixture with tomatoes & chilli powder. Cook for another 10 minutes covered on low.

Makes quite a bit! Recipe only called for 3 cups of beans, but I wanted a variety and since the cans were already opened, I used them. Just more leftovers and less I have to cook.

With so many leftovers, I may have to hold off on cooking tomorrow, but I have a guest coming Wednesday through next Tuesday and I plan on cooking her wonderful vegan meals every night we are home (I even snuck in a recipe for dessert!).