4 oz black beans, soaked
1 onion, chopped
2 garlic cloves, crushed
1 tbsp olive oil
1 tsp grated ginger
1/2 tsp cumin
1/2 tsp coriander
1 small fresh green chili, chopped
2 green bell peppers, diced
8 oz carrots, diced
2 oz roasted peanuts
1 orange, peeled & sliced
1 tbsp sherry
1/2 lemon, juiced
1 tsp shoyu
A Recipe for
Spiced Black Beans (Brown)
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
This Recipe for Spiced Black Beans (Brown) is one of thousands in the Recipes-to-go Bean Cookbook.
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
If you enjoy this Spiced Black Beans (Brown) Recipe - you should enjoy the recipe collections you can find on the websites below:
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
This is a recipe for Spiced Black Beans (Brown) from the recipe cookbook of Recipes-to-go (Bean)
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
Health food makes me sick. |
| Calvin Trillin |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
| Zenna Schaffer |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Drain beans. Cover with fresh water, bring to a boil & boil fast for
10 minutes. Reduce heat & simmer, covered, for 20 minutes. Drain,
reserving the stock.
Meanwhile, fry the onion & garlic in olive oil for 3 to 4 minutes.
Put in the spices & for another 2 minutes, stirring.
Add the drained beans, bell peppers, carrots, peanuts & sliced
orange. Cook covered over a gentle heat for
10 minutes. Stir occasionally.
Mix in sherry, lemon juice & shoyu. Add about 2 tb of reserved
stock, but not too much as the curry should be dry not wet. Cook,
covered, for another 10 to 15 minutes. Serve, garnished with extra
orange slices.
Sarah Brown's "Vegetarian Cookbook"
Serves: 4
Spiced Black Beans (Brown) Recipe brought to you by Recipes To-Go