Moosewood Recipes

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* Exported from MasterCook *

 

Cajun Skillet Beans

 

Recipe By : Adapted from Moosewood Restaurant Cooks at Home

Serving Size : 6 Preparation Time :0:20

Categories : Beans & Legumes Vegan

Rice

 

Amount Measure Ingredient -- Preparation Method

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1 small onion -- chopped

3 cloves garlic -- minced

2 tablespoons vegetable oil

2 stalks celery -- chopped

1 green bell pepper -- chopped

1 teaspoon fresh thyme (or 1/2 tsp. dried) -- chopped

1 teaspoon fresh oregano (or 1/2 tsp. dried) -- chopped

1 tablespoon fresh basil (or 1 tsp. dried) -- chopped

1/4 teaspoon freshly ground black pepper

1 teaspoon Cajun seasoning (or more to taste)

red pepper to taste

1 14.5 oz can diced tomatoes

1 tablespoon honey

1 tablespoon Dijon mustard

1 16 oz can black-eyed peas -- rinsed & drained

cooked white or brown rice

 

In a large skillet, saute the onions, garlic and bell pepper in oil on

medium heat. Add chopped celery and continue to saute for 5 minutes, stirring

occasionally. Add thyme, basil, oregano, black pepper, Cajun seasoning, and red

pepper to taste. Cover and cook for 5 minutes or until onions are golden,

stirring occasionally. Add tomatoes, honey, and mustard and simmer 5 more

minutes. Add the beans, cover, and stir occasionally until thoroughly heated.

Serve over rice.

 

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* Exported from MasterCook *

 

Caribbean Black Beans

 

Recipe By : Moosewood Cooks at Home

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Beans & Legumes

Caribbean

 

Amount Measure Ingredient -- Preparation Method

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1 chopped onion

3 cloves garlic -- minced

2 tablespoons olive oil

1 tablespoon fresh grated ginger root

1 teaspoon fresh thyme or 1/2 tsp dried

1/2 teaspoon ground allspice

4 1/2 cups drained cooked black beans

(three 16-oz cans)

3/4 cup orange juice

salt & pepper to taste

 

Saut the onions and garlic until barely soft. Add the spices and saut

until very soft. Stir in the beans and orange juice and saute for about 15

minutes, stirring occasionally to prevent burning. Mash a few of the beans

with a fork or that back of a spoon. Add salt and pepper to taste.

 

narad (Chuck Narad)

 

 

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