Leslie Cerier - Recipes

Recipes from Taste Life! Organic Recipes by Leslie Cerier Reprinted from Taste Life! Organic Recipes (2002) by permission of Square One Publishers, Garden City, NY Black Beans with Ginger and Mustard Greens This creamy ginger-flavored bean stew is a potent side dish or accompaniment to steamed rice. It is also great to dip bread in. Ginger, a traditional spice in Indian, African and Oriental cooking, adds a wonderful pungent quality to bean dishes. If desired, use two cups cooked or canned black beans and omit step one. Drain and set aside. Vegan, wheat-free, corn-free, heart smart, low fat
	Serves 4-6 1 cup dried black beans, soaked overnight in cold water to cover 1 1-inch piece of ginger, sliced very thin 1 small bunch mustard greens, sliced, 3 cups 1 tablespoon Dijon or other prepared mustard 3 tablespoons sorghum or molasses 1 tablespoon tamari
1. Rinse beans thoroughly and put them in a pot with several cups of water. 2. Cook until the beans are tender, about 1 ? hours. Drain and set aside. 3. Bring ginger and ? cup water to boil in a medium pot. Simmer for 5 minutes. 4. Add beans and simmer for 5 minutes. 5. Stir in mustard greens and simmer until tender, for 3-5 minutes. 6. Add molasses, mustard and tamari. 7. Stir in additional water if desired to thin consistency. 8. Serve immediately or at room temperature.

Black Beans with Ginger and Mustard Greens