Ingredients (use vegan versions):
- 2 cups dry black beans
- 1 cup lentils
- 1 chopped onion
- olive oil
- 2 minced garlic
- 3 cups vegetable broth
- 4 cups water
- 1 bay leaf
- 1 1/2 teaspoon cumin
- 1 teaspoon chili powder
- salt to taste
Directions:
Soak black beans overnight. Saute onion with a little
olive oil in a large pot. Add garlic, beans, lentils,
vegetable broth, water, and bay leaf and simmer two hours.
Then add cumin, chili powder and salt. Simmer another 30
minutes.
These beans have numerous uses. Some of my favorties
include:
1. Thin with water and/or vegetable broth and use as a
soup base. Add whatever vegetables you like (chopped
celery, onion, carrot, etc.)
2. Make a wrap - place in a large sprouted wheat tortilla
and add tomato, soaked sunflower seeds, jiccama, cliantro,
salsa, soy cheese. (MY VERY FAVORITE!!)
3. Make a tostada - place beans on a open face tortilla,
add green onion, soy cheese, tomato, cilantro, lettuce, and
salsa.
Preparation time: 3 hours including cooking time but not soaking time
Serves:
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