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[Recipe 8: Latin America]
- Brazilian Black Beans -

4 cups black beans, pre-soaked or canned

2 cups tomatoes USDA

1 cup tomato paste USDA

1 cup coconut milk

1 onion, chopped

2 cloves garlic, minced

2 t. grated ginger

¼ t. red crushed pepper

1 T. oil USDA

Using a large frying pan or skillet, sauté the onion and garlic in the oil. Add the tomatoes, tomato paste, ginger, and coconut milk. Add the rinsed canned beans or soaked beans. Add the crushed red pepper. Stir the mixture. If using canned beans, simmer until heated (5 minutes). If using soaked beans, simmer until thick and tender, about ½ hour.

Suggested Menu

Brazilian black beans USDA, brown rice cooked with tomato and onion USDA, kale, oranges.

All recipes © Food is Elementary 2001 by Antonia Demas