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FoA Vegan Recipe Included in Stamford Advocate Article

January 16, 2014 | vegan

An article by the Stamford Advocate included a recipe from FoA president, Priscilla Feral, in a collection of different ways to make bean dishes. The recipe for the dish, Roman Rice and Beans, is included below and you can fine more delicious vegan recipes in Feral's two cookbooks which are available in our online store. 


Roman Beans and Rice

Serves 6

1 pound of dry Roman beans (also known as cranberry beans)

6-8 cups hot water

1/2 cup extra-virgin olive oil

1/2 cup onion, chopped

1/2 cup green pepper

1/2 cup carrot, chopped

4 large cloves garlic, chopped

1/2 teaspoon dried oregano

1/2 teaspoon crushed chipotle chile pepper flakes

1 teaspoon tomato paste

15 ounces tomato sauce

2 teaspoons sea salt

Ground black pepper, to taste

1 cup hot water


Sort and wash beans. Add 6 to 8 cups of hot water. Boil 10 minutes, then turn off heat and set aside for four hours. Drain water from beans.

Heat oil in a large saucepan Add onion, green pepper and carrots and cook over medium heat, stirring vegetables until they begin to acquire a golden color, about 12-15 minutes. Add garlic, oregano and chipotle chile pepper flakes and simmer a few minutes.

Stir in tomato paste and tomato sauce. Bring to a simmer. Season with salt and pepper and cook about 2 minutes. Stir in beans, add 1 cup hot water and bring to a boil. Reduce heat, cover and simmer, stirring beans and sauce occasionally until beans are tender, about 30 minutes or more.

Serve with hot cooked rice and corn bread.

-- From Priscilla Feral, of Darien

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