Herbs add culinary excitement to any type of bean, such as pinto, black, kidney and garbanzo. Serve warm as a hearty side dish. For a quick, delicious lunch, serve over whole grains, such as brown basmati rice. Top with chopped tomatoes and herb-laced Greek yogurt (see Page 36). SERVES 2 to 4
• 2 cups cooked beans (canned are fine)
• 1⁄2 cup chopped onion
• 1 teaspoon canola or vegetable oil
• 1 teaspoon minced fresh garlic
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground turmeric
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon ground coriander
• 1⁄4 teaspoon ground cinnamon
• 1 whole bay leaf
• 1⁄4 teaspoon freshly ground black pepper (optional)
• Pinch cayenne pepper (optional)
• 1 cup water (or low-sodium vegetable or chicken broth)
1. Rinse and drain beans; set aside.
2. Sauté onion in hot oil in a medium saucepan over medium-high heat 3 to 4 minutes or until tender; add garlic and cook 1 additional minute.
3. Stir in ginger and remaining ingredients. Bring mixture to a boil, reduce heat and simmer for 10 to 15 minutes, stirring frequently.
Letitia L. Star is a healthy living writer who frequently writes about cooking and growing herbs.
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