Here’s the recipe (pictures will come tomorrow)
Brazilian Black Beans and Rice with Kale
Brazilian Black Beans
1 TBS oil
1 onion, diced
2 cloves garlic, minced
2 tsp grated ginger (or minced)
2 cups diced tomatoes (1 can, with juices)
1 TBS tomato paste (dissolved in coconut milk)
1 cup lite coconut milk
4 cups (2 cans) black beans (drained and rinsed)
¼ tsp crushed red pepper
½ cup cilantro, chopped
• Saute the onion and garlic and ginger in the oil.
• Add tomatoes, coconut milk (with dissolved tomato paste) and stir – cook for 2 minutes.
• Add the black beans and crushed red pepper.
• Stir and simmer until heated (about 10 minutes)
• Serve on top of Rice,
2 cups brown rice
1 (14 oz) can diced tomatoes
1 med onion, chopped
1/2 tsp salt
Saute one chopped onion in olive oil,
add one can diced tomatoes with juices,
add 2 cups brown rice plus 1 and 1/2 cups water
bring to boil, reduce heat to simmer and cover – cook 45 minutes or until liquid has been absorbed.
Tear leaves of Kale off stems. Tear leaves into small pieces. Discard Stems.
Saute 2 cloves minced garlic in olive oil for one minute, add kale and a pinch of salt.
Cook, covered for about 5 minutes or until kale wilts and leaves turn dark green.
Serve on side with black beans and rice.