Date: Fri, 27 Jun 1997 11:47:33 -0600
From: Barb Beck (barb@rr.ualberta.ca)
Cranberry Beans and Kale
Barb Beck
Based on recipe by Dr. Gabe Mirkin
1 large onion (or two small) chopped
16 cloves of garlic minced
6 cups bouillon or your choice
1 pound cranberry (white, pinto or about any other bean) cooked or
3 cans undrained)
1 can (6 ounces) tomato paste
1 tsp or more red pepper flakes - adjust to your tastes
1 pound chopped kale
1/2 cup cornmeal
1/2 cup water
1 tsp ground cumin (a little better if freshly toasted and ground)
Juice of half a lemon
freshly ground black pepper
Green onions or fresh cilantro for garnish - optional
Dump all but garnish,water, lemon juice and cornmeal in pot and simmer
until the kale is tender. Mix the cornmeal, water and lemon juice into
paste and pour it slowly into the simmering stew. Simmer another 15
minutes. Garnish with chopped green onions and/or fresh cilantro.
kwvegan vegan