Another Saturday with another hungry husband made the perfect preparation for this hot plate dish recipe. Instead of purchasing sodium-enriched canned beans, I prefer to pre-soak dry beans the night before I want to use them. Thankfully I had soaked some White Navy Beans the other night and had not used them yet. So, these sprouted beans were my inspiration to this dish.
1 c white navy beans
¼ c Gimme Lean Ground Sausage (Vegan), crumbled
1 c chopped bok choy, chopped
2 cloves, chopped
1 tsp chili powder
¼ tsp ground black pepper
1. Boil the beans until soft. I dislike doing dishes, so I just tossed the beans in a frying pan with some water. Boil until soft. If you have pre-soaked the beans, this process will only take about ten minutes in total.
2. Once the water has burnt off, add the ground vegan sausage. Some people like to chop the vegan sausage but I prefer to toss the sausage chunk into the frying pan. Then I stab it with the wooden spoon until it has crumbled. It’s very fulfilling!
3. Once the vegan sausage has just about browned, add the cloves and bok choy. Stir it up.
4. Add the chili powder, black pepper and about 2 tbsp water. Once the mixture has been covered with chili powder, it is done.
My husband really enjoyed this meal. He said that it was extremely filling. If you like a lot of hot spiciness, you can add a little more sriracha. But, it really doesn’t need it.