I usually eat veganly beans with rice; so before I start the beans, I put on a pot of rice.
1 lb mushrooms
1 head garlic
1 Tbsp olive oil
1 tsp oregano
1 Tbsp olive oil
1 onion, peeled
1 red bell pepper
2 Tbsp or half a small can of tomato paste
1 Tbsp chili powder
1 can broth
1 can kidney beans, rinsed and drained
Heat oven to 500 degrees. Wipe and halve the mushrooms, and separate the head of garlic into cloves and peel them by smashing them open under the flat of your knife. Toss the mushrooms and garlic with olive oil, oregano, and a little bit of salt. Roast for about twenty minutes.
Gently heat oil over low heat as you finely chop the onion and pepper, adding them to the pan as they are chopped. Turn up the heat to medium high and saute aromatics until golden, about ten minutes. Add tomato paste, chili powder, and broth & bring to a strong simmer. Add beans, mushrooms, and garlic & simmer until slightly thickened, about 20 minutes.
