The secret to success with this one is to cook the beans a while. Like an hour or more – and that’s with CANNED beans.
Wonderful… healthy… oil-free… and awesome.
INGREDIENTS:
2 cans organic black beans – NOT drained
1 bunch red (or other hearty) kale – ripped to shreds
1 sweet onion – diced
1 pepper (red, yellow, orange, green – that’s order of my pref)
OPTIONAL: Heat it up with jalepeno if so desired – dice tiny
Dash of: Vegan Worcester, Braggs or Soy, and Tabasco or similar
Also consider adding some vegan broth half way through cooking.
METHOD:
QUINOA:
Add 1 cup quinoa and 2 cups veg broth to medium pan.
Bring to boil, reduce heat and simmer – covered – for 15 minutes.
Turn off and leave in pan.
When serving, fluff with a fork.
BEANS & GREENS:
Using larger pan, cover bottom with water to about half an inch.
Add onion and sauté (oil free! it works!) until tender. Add diced pepper and sauté a bit more.
Add black beans
Add spices and broth
Simmer for 45 minutes or so, stirring frequently, until beans start to break down.
Add kale pieces – stir in.
NOTE: may need to add water – don’t want it to get too dry
COVER and simmer for 15-30 minutes (stirring frequently and checking to ensure just enough water)
Serve over quinoa.