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vegan mexican beans!




Cannellini beans

70 grams

Canned tomato sauce, without salt

200 mL


20 grams


1 wedge


to taste

Chili pepper

to taste

Extra virgin olive oil

1 teaspoon


3 glasses

single courses from Mexico

vegan mexican beans!

vegan mexican beans!

vegan with gluten high in fiber high in iron source of C vitamins high in potassium high in magnesium

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

vegan mexican beans!

A vegan variant of the classic Mexican beans ... That I made with Cannellini, but all the varieties of beans go very well with the sauce!

vegan mexican beans! step 1

step 1

Soak or beans the night before. In the morning, drain and put in a pot with the garlic clove, chilli pepper, diced seitan, tomato sauce and 1 glass of water. Cook for 1 hour.

vegan mexican beans! step 2

step 2

When cooking over a low flame, mix and when the water dries too much, add another glass. I have used it 3. At the end of cooking salt and add the oil.

vegan mexican beans! step 3

step 3

Serve hot with croutons.

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