Yup…those are black beans. And yup, they are COOKED (gasp). What are cooked beans doing on a raw food site? Well, as promised, I am working on some cold weather recipes! It is a perfect day for this in Minnesota. We survived a huge windstorm last night that knocked out power and ushered in cold weather and snow flakes. Which is not unusual for us at this time of year.
Cold weather in Minnesota is really cold. We can go below zero and not come out for days. Combine that with deep drifts of snow, and sometimes, cold, raw food just doesn’t cut it. I find myself migrating to my dehydrator way too much and notice that because I want food with bulk and warmth, I am eating too much dehydrated food and raw foods heavy in fat to try to get what my body craves when it is so cold.
Since I have been having a love affair with raw all summer, cooked food completely loses it’s appeal. It tastes bland, dead, not vibrant. And there is the conundrum. I want vibrant, live food but I also need warm heavier foods. Then it came to me. Why not develop a bunch of recipes that are mostly fresh, vibrant food, but also incorporates a bit of cooked food that will satisfy. Today, black beans fit the bill and I am excited about the outcome. I get the best of both worlds. The fresh vibrancy of the corn, tomatoes, onions and bok choy, mixed with the cooked beans. BTW, the winner of this week’s contest is announced at the end of the post! Also…would love to hear your thoughts on this type of recipe.
Fresh Veggies with Black Beans
- 3 c cooked black beans (hot from cooking or heating if using pre-cooked)
- 2 c bok choy
- 2 c chopped tomatoes
- 1/2 c chopped onion
- 1 c fresh (not cooked) corn
- 1/2 lemon, juice from
- 2 T cilantro
- 1/2 t. Himalayan salt
- pepper to taste
1. Cook black beans. I use a pressure cooker. You can also use canned beans but cooking your own is so much better!
2. While beans are cooking, chop bok choy and set aside.
3. Chop onions, and tomatoes. Place in bowl.
4. Add corn to tomatoes and onions. Add lemon juice, cilantro, salt and pepper. Stir.
5. When beans are done cooking and still hot, stir in bok choy. Let sit for a couple of minutes and then stir in the tomato mixture.
Serves 6
The winner of the DVD, Food Matters is: KATHY! (kprzednowek) I will be sending you an email soon with instructions on how to get your DVD!
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In Italia mangiamo molti fagioli, di tutti i tipi e sono buonissimi. Come fare a rinunciarci?????
Brava!!! questa ricetta è straordinaria.
Anche abbinare alle scarole crude, con i fagioli cotti Borlotti, conditi con cipolla di Tropea tritata finemente, sale e pepe qb. con un filino d’olio d’oliva.
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