BEANS & GREENS
1 can black beans (or pinto, red, kidney—your choice)
1 bunch collard greens (or kale, spinach—your choice)
your favorite toppings, such as salsa, avocado or guacamole and sour cream
1. In a medium saucepan, heat drained beans. Add your favorite seasonings, if desired.
2. Fill a separate medium saucepan with 1-2 inches of water and bring to a boil.
3. Wash and chop greens (you can use the stems, too) and add to boiling water.
4. Cook for 2-3 minutes until greens are bright green and tender. Drain off water.
5. On a plate, arrange a portion of the greens, top with a portion of the beans and finish with toppings of your choice.
1 cup dried black beans (or 2 cans)
6 cups water
2 tablespoons coconut oil
1½ teaspoons ground cumin
1 large onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 tablespoon brown rice vinegar
1 tablespoon fresh thyme
Salt and pepper
1. Quick soak the beans by boiling for 3 minutes in water. Remove from heat and let sit for 2-4 hours. Drain and rinse beans.
2. Add beans and fresh water to a pot. Bring to a boil, reduce to simmer and cook for 1 hour.
3. When beans are cooked, drain, reserving 1 ¼ cups of cooking liquid.
4. Heat oil in a sauté pan and add cumin, onion, pepper and garlic and cook for 10 minutes.
5. In a large pot add beans, reserved cooking liquid, sautéed veggies, vinegar, thyme, and salt and pepper to taste.
6. Stir everything together and cook until all ingredients are heated thoroughly.
Notes: Feijoada is the national Brazilian dish, traditionally a hearty black bean and meat stew. This vegetarian version is also hearty and delicious and goes well with brown rice and garlicky greens.
3 cups water
2 cups lentils
1 medium onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup fresh cilantro, finely chopped
2 tablespoons tamari soy sauce
1 tablespoon umeboshi vinegar
1. Boil water.
2. Add lentils, reduce heat to simmer and cook uncovered for 40 minutes until lentils become soft and lose their shape.
3. While lentils are cooking, sauté onion and garlic in olive oil for 10 minutes.
4. Add garlic and continue sautéing another 5 minutes.
5. Remove from heat and set aside with remaining ingredients.
6. Preheat the oven to 400 degrees.
7. When the lentils are finished, transfer to large mixing bowl and cool in freezer for 10 minutes.
Remove from freezer and add all other ingredients and mix well.
8. Form into patties, 4 inches in diameter and ¾-inch thick.
9. Place patties on a lightly oiled cookie sheet and cook 10-15 minutes in the oven..