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Recipes from
Taste Life! Organic Recipes
Reprinted from Taste Life! Organic Recipes (2002) by permission of Vital Health Publishing, Ridgefield CT.
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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
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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
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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.
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