Subj : NYT E-Z Dinner - 87 To : All From : Dave Drum Date : Sat Feb 03 2024 16:26:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Vegan Coconut-Ginger Black Beans Categories: Beans, Herbs, Citrus Yield: 4 servings 30 oz (2 cans) black beans 2 tb Coconut oil 1 1/2 ts Ground cumin or coriander 1 (3") piece fresh ginger; - peeled, finely grated 13 oz Can full-fat coconut milk Salt & black pepper 1/2 c Plantain chips or toasted - coconut flakes 1 ts Lime zest +=PLS=+ 2 tb Juice Hot sauce; to serve Rinse 1 can of black beans, and set aside. In a large saucepan, heat the coconut oil over medium. Add the cumin and half of the ginger and cook until fragrant, stirring constantly, 1 to 2 minutes. Add the rinsed black beans and the remaining whole can of black beans (including the liquid), and the coconut milk; season generously with salt and pepper. Bring to a boil over medium-high, then reduce heat to a simmer and cook, stirring occasionally, until the beans are soft and the mixture is flavorful, 15 to 20 minutes. (If you want a thicker consistency, smash some of beans with the back of a spoon as the mixture cooks, and simmer longer.) Meanwhile, in a small bowl, crumble the plantain chips into bite-size pieces. Add the lime zest and a few generous grinds of black pepper, and stir to combine. Remove the beans from the heat. Stir in the remaining ginger and season with salt and pepper to taste. Stir in the lime juice a little at a time until the beans taste bright but the coconut flavor is still rich. Top with the seasoned plantain chips and serve with hot sauce for more kick. By: Ali Slagle Yield: 4 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... "My wife and I were happy for 20 years. Then we met." - Rodney Dangerfield --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .