• NYT E-Z Dinner - 87

    From Dave Drum@1:2320/105 to All on Sat Feb 3 16:20:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Vegan Coconut-Ginger Black Beans
    Categories: Beans, Herbs, Citrus
    Yield: 4 servings

    30 oz (2 cans) black beans
    2 tb Coconut oil
    1 1/2 ts Ground cumin or coriander
    1 (3") piece fresh ginger;
    - peeled, finely grated
    13 oz Can full-fat coconut milk
    Salt & black pepper
    1/2 c Plantain chips or toasted
    - coconut flakes
    1 ts Lime zest
    2 tb Juice
    Hot sauce; to serve

    Rinse 1 can of black beans, and set aside. In a large
    saucepan, heat the coconut oil over medium. Add the
    cumin and half of the ginger and cook until fragrant,
    stirring constantly, 1 to 2 minutes. Add the rinsed
    black beans and the remaining whole can of black beans
    (including the liquid), and the coconut milk; season
    generously with salt and pepper.

    Bring to a boil over medium-high, then reduce heat to a
    simmer and cook, stirring occasionally, until the beans
    are soft and the mixture is flavorful, 15 to 20 minutes.
    (If you want a thicker consistency, smash some of beans
    with the back of a spoon as the mixture cooks, and
    simmer longer.)

    Meanwhile, in a small bowl, crumble the plantain chips
    into bite-size pieces. Add the lime zest and a few
    generous grinds of black pepper, and stir to combine.

    Remove the beans from the heat. Stir in the remaining
    ginger and season with salt and pepper to taste. Stir in
    the lime juice a little at a time until the beans taste
    bright but the coconut flavor is still rich. Top with
    the seasoned plantain chips and serve with hot sauce for
    more kick.

    By: Ali Slagle

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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