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January 09, 2006
Cranberry Beans and Kale
This was a popular recipe in last winters's CSA
(adapted from Barb Beck)
1 large onion (or two small) chopped
8 cloves of garlic minced
6 c stock
1 lb cranberry beans cooked
1 can (6 ounces) tomato paste
½ small celeriac, peeled and cut into small pieces
1 tsp or more red pepper flakes - adjust to your tastes
1 lb 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.
Posted by Christine at January 9, 2006 12:17 AM
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