Reprinted with the permission of Cathe Olsen and The Vegetarian Mother's Cookbook:

"This is a deliciously simplle way to eat beans.  I keep cooked beans in my freezer to make this but you can use canned, too."

The Gingery Black Beans are pictured here served with the Sweet Potato Salad w/ Peanut Butter Dressing from The Vegetarian Mother's Cookbook.

Serves: 6

Ingredients:

• 1 Tablespooon olive oil
• 1 onion, peeled and diced
• 3 cloves garlic, minced
• 4 cups cooked black beans with a little cooking water
• 1/2 teaspooon ground ginger, or 2 Tablespoons ginger juice
• 1/8 teaspoon ground cumin
• Sea Salt to taste

Warm pan over low heat and add oil.  Add onion and garlic.  Let onion cook 10 to 15 minutes to caramelize.  Stir only if it looks like onion is burning.  Add remaining ingredients.  Heat about 10 minutes or until hot.  Add additional water if necessray to keep beans from scorching.

Note: If using canned beans, do not use the liquid.  Drain and rinse canned beans.  Use a little water to prevent beans from scorching.

Be first to comment this article

Write Comment

Please keep the topic of messages relevant to the subject of the article. Personal verbal attacks will be deleted. Please don't use comments to plug your web site. Such material will be removed. Just ensure to *Refresh* your browser for a new security code to be displayed prior to clicking on the 'Send' button. Keep in mind that the above process only applies if you simply entered the wrong security code.
Name:
Homepage
BBCode:
Comment:
Code:*
	I wish to be contacted by email regarding additional comments

Powered by AkoComment Tweaked Special Edition v.1.4.6
AkoComment © Copyright 2004 by Arthur Konze - www.mamboportal.com
All right reserved

---