pAn a href=”” target=”_blank”article by the Stamford Advocate/a included a recipe from FoA president, Priscilla Feral, in a collection of different ways to make bean dishes. The recipe for the dish, Roman Rice and Beans, is included below and you can fine more delicious vegan recipes in a href=”” target=”_blank”Feral#39;s two cookbooks /awhich are available in our online store.nbsp;/ppa href=””img alt=”” src=”/wp-content/uploads/2015/10/bestofvegancooking.jpg” style=”width: 200px; height: 185px;” //a/ppnbsp;/ppstrongRoman Beans and Rice/strong/ppServes 6/pp1 pound of dry Roman beans (also known as cranberry beans)/pp6-8 cups hot water/pp1/2 cup extra-virgin olive oil/pp1/2 cup onion, chopped/pp1/2 cup green pepper/pp1/2 cup carrot, chopped/pp4 large cloves garlic, chopped/pp1/2 teaspoon dried oregano/pp1/2 teaspoon crushed chipotle chile pepper flakes/pp1 teaspoon tomato paste/pp15 ounces tomato sauce/pp2 teaspoons sea salt/ppGround black pepper, to taste/pp1 cup hot water/ppstrongDirections/strong/ppSort and wash beans. Add 6 to 8 cups of hot water. Boil 10 minutes, then turn off heat and set aside for four hours. Drain water from beans./ppHeat oil in a large saucepan Add onion, green pepper and carrots and cook over medium heat, stirring vegetables until they begin to acquire a golden color, about 12-15 minutes. Add garlic, oregano and chipotle chile pepper flakes and simmer a few minutes./ppStir in tomato paste and tomato sauce. Bring to a simmer. Season with salt and pepper and cook about 2 minutes. Stir in beans, add 1 cup hot water and bring to a boil. Reduce heat, cover and simmer, stirring beans and sauce occasionally until beans are tender, about 30 minutes or more./ppServe with hot cooked rice and corn bread./pp– From Priscilla Feral, of Darien/p