Smoky Beans
This dish has a perfect combination of smoky ingredients that goes really well with the sweetness of the tomatoes and the carrots. The secret to achieving a rich texture is to puree half of the beans.
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Kim Campbell is the author of The Plantpure Kitchen and The Plantpure Nation Cookbook. She is also the daughter-in-law of Dr. T. Colin Campbell. She works with her husband, Nelson Campbell, in a health and wellness business promoting a whole-food, plant-based diet. This experience has allowed her to hone her culinary skills, especially in understanding how to create flavors, textures, and presentations that appeal to mainstream consumers experiencing a plant-based diet for the first time. Learn more at PlantPure Nation.
This dish has a perfect combination of smoky ingredients that goes really well with the sweetness of the tomatoes and the carrots. The secret to achieving a rich texture is to puree half of the beans.
That little bit of allspice gives this dish just the right amount of earthy sweetness, reminiscent of cinnamon or cloves. It’s subtle, but it does a great job of accentuating the other flavors in the beans and provides a fantastic contrast to the sriracha-spiced salsa.
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