On a cool spring day, this will be a welcome dinner. Great way to use up any leftovers as well. Unfortunately this one did not make it into the new cookbook. 11/2 cups cooked black beans or 1 19 ounce can 1 tbsp coconut or…
Tag: black beans
1 cups cooked black beans (from 2 cups dried) or 1 19oz can, rinsed
2 Tbsp. ghee/coconut oil
1 Tbsp. ground cumin
2 tsp. ground coriander
1 tsp. ground cinnamon
¼ tsp. crushed chilies
1 large red onion
2 cloves garlic
1 large sweet potato
1 stalk celery, diced
3 large tomatoes, diced or 1 small can tomatoes (14.5 oz)
4 cups vegetable broth
juice of 1 lemon
1 Tbsp. maple syrup
If using, rinse and cook dried beans in simmering water until tender (about 45 minutes).
Heat ghee/oil in a large pot over medium heat, then add spices. Stir until fragrant.
Add chopped onion and salt. Cook for a few minutes until vegetables begin to wilt a bit. Add garlic, the rest of the chopped vegetables and tomatoes. Stir occasionally.
Using a potato masher, mash half of the cooked beans with some of the reserved cooking liquid (or vegetable broth). Add this and remaining broth to the pot of vegetables along with the remaining whole, cooked black beans.
Simmer on medium-low heat, stirring occasionally, until the vegetables are tender, about 15 minutes. Season to taste. Add the juice of 1 lemon, maple syrup, and cilantro.
Serve immediately with chopped cilantro. Store leftovers in the fridge; freezes well.
This recipe was modified from the original published in the Thirteen Moons cookbook. The Ezekiel tortillas I use in this recipe are made from sprouted grains and legumes, which makes them easier to digest and more nutritious than tortillas made from flour. You’ll find them…