Hearty Black Beans
Jul 14th, 2006 by Janeen
Yield: 4 servings
2 cups Black beans, soaked
3½ cups water
¼ cup onions, chopped (optional)
1 clove garlic, minced (optional)
1 tsp. ground coriander
1½ tsp. ground cumin
1 tsp. oil
½ tsp. sea salt
pinch of cayenne
Juice of ½ lemon
1. Place soaked beans in water. Bring to a boil.
2. Sauté onions, garlic, coriander, and cumin add to beans at beginning of cooking.
3. Reduce heat to low and simmer for 1 hour. (until beans are soft).
4. Add salt, cayenne, and lemon juice.
5. Continue cooking until desired tenderness.
Simmered Brown Rice1 cup brown rice, soaked
1½ -2 cups cold water (will need more water for high altitude)
¼ tsp. sea salt1. Place rice, water, and salt in a heavy pot with tight-fitting lid.
2. Cover and bring to a boil.
3. Turn heat to low and simmer 50-60 minutes or until water has been absorbed.
4. Remove rice from pot and serve.• Use vegetable or chicken stock to cook rice.
This recipe was referenced in my Protein’s Newsletter from July 2006.