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Black Beans |
| How local is this dish? |
Local with Marco Polo exceptions |
| Which season is this recipe best for considering availability of ingredients? |
All Seasons |
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| Category |
Grains |
| Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local |
The original recipe calls for orange juice and ginger. I obmit the ginger and substitute water used to cook the beans for the OJ. |
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Ingredients : |
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| 1.5 cups chopped onions
3 minced garlic cloves 2 T olive oil 1 tsp fresh thyme or 1/2 tsp dried 1/2 tsp ground allspice 4.5 cups of cooked black beans 3/4 cup water (reserved bean cooking liquid) salt and pepper to taste |
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| How to Prepare : |
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| Saute onions and garlic in oil for 5 minutes. Add thyme and allspice and saute, stirring now and then, until the onions are soft (about 5 more minutes). Add beans and water and cook on low heat for about 15 minutes stirring occasionally. Add salt and pepper to taste.
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LOGIN HERE |
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Localvore News |
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There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org |
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