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vegefood
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« on: December 18, 2009, 05:42:43 am » |
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1 lb dried Mayocoba Beans, rinsed and checked for stones.
Water - 3 times the amount of beans
DIRECTIONS:
Put in a large pot and bring to a boil. I use a pressure cooker. Boil
covered, for 5 minutes. Turn off the burner and let set for 30 minutes on the
hot burner. Open the pot and add a Tsp of oil, to keep the beans from loosing
their skins. Recover the pot. If using a pressure cooker, cook for about 25
minutes or until soft. If using a regular pot, simmer covered, until soft,
about 45 minutes.
1-2 tsp of salt - to taste
1/2 tsp. oregano, dried
1/2 tsp. cumin
Stir into the beans and simmer about 5 minutes. While this is simmering, saute
the following in a frying pan.
4 -6 cloves of garlic, sliced thin
1/2 onion, diced
1 stalk celery, diced small
1 carrot, diced small
1 t. Smart Balance Light Spread
I used a mandolin to dice up the onions, celery and carrot. Saute the onions,
garlic, celery and carrots in a med. high heat frying pan with 1 t. Smart
Balance Spread, for about 4-5 minutes. Veggies should be tender crisp.
1 - 15 oz can of diced Tomatoes with Green Chilies
Add the Tomatoes and saute Veggies to the Beans and simmer about 5 more
minutes. The veggies will have a nice tender crunch to them by adding them at
the end.
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