Help with vegetarian beans for thanksgiving
I am having a partially vegetarian Thanksgiving dinner and I want to make beans along with Duck and all the other trimmings. I don't make beans very often, but I was thinking boston baked beans or some sort of honey or maple glazed, however all the recipes that I have found seem to all call for some sort of pork.
Can you suggest a good vegetarian version of these recipes, or an alternative recipe involving white pea or navy beans? Or even better something that would compliment roast duck (but is still vegetarian).
Thanks in advance!
I love this recipe for maple baked beans. It may be a bit too sweet for some so feel free to reduce the sugar.
2 cups dried navy beans
1 medium yellow onion, chopped
1/2 cup brown sugar
2/3 cup maple syrup
2 tablespoons Dijon mustard
1/2 cup ketchup
Salt and pepper
Cook the beans in about 6 cups of water until tender (about 30-40 minutes if they have been soaked overnight.)
Drain the beans and place into a deep covered casserole dish with a lid. Stir in the rest of the ingredients along with 4 cups of boiling water. Put the casserole into a preheated oven (300F).
Cover and bake for 6 hours making sure you check and stir at least every hour. If it looks too dry, add more hot water.
The baking time may seem long but it took the full six hours to develop that nice brown baked bean colour.
Or how 'bout a fall lentil salad? I made one for a fall potluck once that was quite nice. Chop up onion, carrot, celery, yellow squash & roast on high (w/ olive oil) 'til brown but still firmish. Cook lentils al dente. Mix in cooled veg. + dried cranberries and toasted nuts (wal, pine, or maybe pepitas). Make a dressing w/ olive oil, vinegar, fresh orange or lemon juice, cumin, curry powder, s&p. Mix into salad w/ some green onion or chive. Really nice on a thanksgiving table & my vegitarian friends dig it.
I think duck with lentil is great. This recipe looks delicious. For Thanksgiving, I would probably serve it hot and skip the dressing. Cook the lentil less, drain, and add them to the cooked vegetables, a little vegetable stock (not too much because you don't want it soupy) or water and simmer until done. As with most beans, salt them well. Fold in the dried cranberries. Sprinkle the toasted nuts on top when ready to serve. It is probably good reheated but reserve the toasted nuts for the last minute.