VEGAN HAM AND BEAN STROGANOFF
There’s nothing ordinary about these soupy beans. I seem to recall something about “let’s rock and roll some taste buds”. So let’s do it. There’s no liquor in here, but there could be. Go ahead juice it up – bourbon, wine, rum, beer? Experiment. Pineapple, cabbage, mini peppers and vegan ham make this stroganoff extra special! Sweet spicy savory! Serve over fettucini!
Makes 11-1/2 cups
3 T. margarine
about 2 c. diced red onion, 1/2 inch squares
about 2 c. diced sweet multi-color mini peppers, 1/2 inch squares
3 c. cut green cabbage, 1/2-1 inch squares
1 t. salt
1 ripe fresh pineapple – cut ends off, stand on end, then cut off all sides from top to bottom, then go back and trim off all eyes and discolored spots, cut in half from end to end, then in half from end to end again, then each segment from end to end again till you have 8 stalks, cut off cores along tip edge and discard, now cut each crosswise into 3/8 inch wide wedges
10 peeled, finely chopped garlic cloves
2, 16 oz. cans pinto beans including liquid
15.5 oz. can cannellini beans including liquid
1/2 c. Balsamic vinegar
1/2 c. white vinegar
1/2 c. dark brown sugar
1/2 c. black unsulphured molasses
2 T. liquid smoke
1 t. salt
1 t. dry mustard
1/4 t. red cayenne pepper
1/2 t. celery seed
fresh grind black pepper to taste
1/2 lb. thawed May Wah Vegan Ham, cut into 1/2 inch cubes
3 T. tapioca flour mixed in bowl with 9.6 oz. can Guava Nectar till dissolved
2 T. extra virgin olive oil
2 T. light colored, mild flavored sesame oil – I used roland brand
1 lb. dried fettucini pasta, cooked in large pot of sufficiently salted boiling water till tender, drained, then mixed with a little extra virgin olive oil or margarine to keep the strands separate
In large pot, over medium heat, melt margarine.
Add onion, peppers, cabbage and salt. Saute till partially wilted.
Add cut pineapple wedges and garlic, stir to evenly disperse and cook about 15 minutes till edges of pineapple soften.
Add all beans including liquid from cans, Balsamic and white vinegars, brown sugar, molasses, liquid smoke, salt, dry mustard, red cayenne pepper, celery seed, black pepper and vegan ham. Stir well, cover, reduce heat to low and cook 30 minutes.
Pour guava nectar thickener into beans, stirring till slightly thickened. Leave uncovered, then cook another 15 minutes over medium-low heat.
Drizzle 2 Tablespoons extra virgin olive oil and 2 Tablespoons light-colored sesame oil over beans and stir.
Plate and serve.