This spicy and tart jalapeno pepper navy bean dish Sandwich is protein-rich and totally delicious.
Have an inventory of to-make formula ideas in my phone that grows and grows the additional I’m galvanized or feeling inventive. Admittedly, a number of them i purchase around to later than others, and this pleasant jalapeno pepper navy bean dish Sandwich falls into that class. My note was “Chipotle Egg dish Sandwich”, however my thinking was in line with a spicy tofu/egg-style dish, as a result of that simply sounds superb, and sandwiches RULE.
When I very got into brooding about however it had been happening, I needed to change up the dish and create it a bean base, with extra texture from soaked cashews. I had ne'er done it before, but man, was it successful!
It clothed cool in temperature, heat in flavor with jalapeno pepper and preserved paprika, then was topped with grilled peppers and corn, recent greens, and mashed avocado; all between some superb, crusty bread from Lodge Bread Co. In Culver town. Usually, I wouldn’t specify, however I went there for the primary time the opposite day and got this loaf and am currently absolutely in love/obsessed with their bread.
You can simply create this formula soy-free by employing a soy-free vegetarian dressing or creating your own! If you’d prefer to prepare this for a piece or weekday lunch, create the dish, grilled veggies and mashed avocado severally and refrigerate till you’re able to assemble; sort of a delicious and colourful meal masterpiece.
INGREDIENTS
Chipotle White Bean Salad :
- 15 ounce can white beans drained and rinsed
- 1/2 cup raw cashews plus hot water for soaking
- 1/4 cup diced red onion
- 1/4 cup vegan mayo soy-free
- 2 teaspoons dijon mustard
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon sea salt or to taste
- 1/8 teaspoon chili powder
Sandwich Parts :
- 1 red bell pepper
- 1 yellow or orange bell pepper
- 1 jalapeno
- 1/4 cup corn kernels (I used frozen corn thawed)
- 1/4 cup mashed avocado
- 1 teaspoon lime juice
- Pinch of salt
- 2 cups baby arugula kale or similar, loosely packed
- slices Optional: 4 vegan cheese
- 8 slices of bread
INSTRUCTIONS
Chipotle White Bean Salad :
- In a small bowl, soak the cashews in very hot water for 15 minutes. Once they have softened, drain and rinse them.
- In a mixing bowl, place white beans and red onion, chop soaked cashews and add them to the bowl. Add vegan mayo, dijon mustard, chipotle, paprika, chili powder, and salt into the white bean mixture, stirring it together until combined evenly.
- Place bowl in refrigerator to chill for 20 minutes, and move on to prepping grilled peppers.
Sandwich Parts :
- Heat a grill to 350F, once hot place bell peppers and jalapeño straight onto it, and put the corn kernels in a foil packet/box then place on grill. Blacken peppers on all sides, takes roughly 10 minutes, and cook corn until there are brown areas, but not burnt, roughly 3 minutes.
- Once peppers are blackened, place them in a paper bag to soften the skin enough to remove it. Remove seeds and stems from peppers and slice them thinly, set aside.
- In a small bowl, mix mashed avocado with lime juice and pinch of salt. Spread mixture onto four of the eight slices of bread. Divide white bean salad between the remaining four slices, then top it with the greens, grilled peppers and corn, optional vegan cheese slice, and lastly, the avocado bread pieces.
- Proceed to eat and enjoy the hell out of this sandwich!
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