a recipe for beanslop!

it is a vegan stew with everything in it. the main ingredient is beans, though, hence the name. it is very versatile and can be eaten on its own or as a side. it is also easy to modify! this recipe makes 3 large beanslop dinners, and takes approximately 20 minutes, so it is a great thing to cook if you are being lazy in the winter. the knowledge of beanslop was imparted upon us by our friend bobby.

like this:

it is actually less ominous-looking than it sounds, who knew!

• vegetable oil.
• 2 onions.
• as much garlic as you think is appropriate. we have been known to put 9 cloves in.
• 400g mushrooms. we use closed cup/button mushrooms.
• 250g frozen vegetable mix. it doesn't have to be 250g exactly, just do a few handfuls.
• 400g can of beans. we use fava beans for the first can.
• 400g can of other beans. it can literally be any beans, but chickpeas or black beans or pinto beans work well.
• 400g can of chopped tomatoes. we use really finely chopped ones.
• baharat spice mix. we typically use a tablespoon and a half of each of the spices, but feel free to use as much spice as you think suits your palate.
• garlic powder.
• black pepper.
• paprika.

1. peel and chop the onions into medium-sized chunks.
2. peel and chop the garlic. we usually chop it pretty coarsely, but feel free to finely mince it.
3. put the chopped onions and garlic in a large pot with some vegetable oil (as much oil as you think is appropriate, really - just drizzle it in) and start frying them over a medium-low heat.
4. while the onions and garlic are cooking, chop the mushrooms into chunks. stir everything, and then add the mushrooms to the pot.
5. add the frozen vegetables to the pot and stir everything.
6. keep stirring periodically and wait until everything is not frozen and the mushrooms are starting to brown.
7. add your first can of beans to the pot.
8. add your second can of beans to the pot.
9. add your chopped tomatoes to the pot, and stir everything.
10. sprinkle in as much spice as you think is appropriate - we use about a tablespoon and a half each of baharat, garlic powder, black pepper, and paprika. you can use different amounts of different spices - it's dependent on what spices you like! make sure to stir everything.
11. cook everything for 5-10 minutes (until the mushrooms are done and some of the sauce is reduced). make sure to keep stirring to make sure it doesn't stick to the bottom of the pot! you may want to reduce the heat if you're cooking it for longer.
12. that's it! ladle some out after it's cool enough to not burn your tongue, and enjoy consuming many vegetables at once.