(by Angela Lambru)
1 lb. dried beans (red kidney, pinto, etc)
salt to taste
Wash and soak the beans in a large pot of water overnight.
Discard the soaking water and rinse beans under running water.
Fill a big pot with fresh water, and bring to a boil.
Add beans, and bring to a boil again.
Reduce heat to medium-low, cover, and cook about 2 1/2 hours, until beans are softened but not mushy.
Add salt after 2 hours or a few minutes before the end of cooking.
Set aside 2 c. with cooking liquid for bean sandwiches.
Flavored Beans with Rice
handful of cilantro leaves with stalks
2 large or 3 small cloves garlic
2 T. tomato paste
1 large carrot or 1 medium potato, cut into large pieces
Put remainder of beans back on the stove.
In a blender, puree cilantro and garlic with 1/2 c. water.
Add to beans, along with tomato paste and carrot or potato.
Cover and continue cooking over medium-low heat until thickened.
Serve with rice.
White Rice
1 c. raw long-grain rice
I T. coconut or vegetable oil
1 clove garlic, minced
1 1/8 c. water
Rinse rice and set aside.
Heat oil in a medium sized pot, and sauté garlic for 1 minute.
Stir in rice, coating it with oil.
Add water, and cook at high heat until most of the water has evaporated.
Lower heat, cover, and cook about 20 - 25 minutes.
Bean Sandwiches
1 T. coconut oil
1 large clove garlic, finely chopped
2 c. reserved cooked beans
2 T. finely chopped cilantro
pinch of salt
drizzle of olive oil
In a large frying pan, heat coconut oil, garlic, and cooked beans with cooking liquid.
Cook over medium heat while smashing beans with a fork, about 5 minutes.
Reduce heat, and continue cooking and smashing until consistency is like thick batter.
Add cilantro and salt, and cook for 2 more minutes, mixing well.
Let cool before making the sandwiches.
Use whole wheat, multi-grain, or other hearty bread to make sandwiches, drizzling with olive oil.
(Read A Bumpy Road to Vegan-ville, the story that accompanies this recipe.)