A comfort food classic is reimagined into an umami drenched vegan pot pie worthy of your childhood memories. Its rich, complex flavors and velvety broth compliment earthy beans and winter root vegetables, elevating this plant-based recipe to restaurant-worthy status.
Our southwestern riff on the 3 sisters includes the True Red Cranberry Bean.This rare heirloom had been used by Abnaki Indians centuries ago but became extinct shortly thereafter. Thankfully seed savors revived it but now it is only grown by a handful of farmers.
In this easy recipe Cherokee Chef Nico Albert combines the Three Sisters, corn, beans and squash, in a modern take on ancestral traditions to create a vegan sope that nourishes the soul as much as the body.
This super easy salad is a fantastic vegan main dish for those summer days (or when you want to invoke a little summer indoors). A quick saute of gourmet heirloom beans in Amanda Frietag's Chica Adobo Seasoning delivers a savory, spicy kick. This whole recipe comes together in less than 10 minutes for a meal that will even satisfy the meat eaters at the table.
This easy, delicious recipe is our go-to for black bean soup. It's a plant based option among so many that call for sausage or other pork products. It shows us that you don't need meat to develop full, luscious flavors.
This is next level comfort food. Make these decidedly gourmet bean and cheese burritos with mouthwatering heirloom beans instead of those cheap refried pinto beans and you'll be the hit of the party...or your midnight fridge raid.