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Cornmeal Kale And Beans

Fresh.n.Natural's picture
Ingredients
  Dry red kidney beans 1 Pound, picked over and washed
  Water 2 Cup (32 tbs)
  Onion 1 Large, unpeeled, halved
  Garlic 2 Clove (10 gm), crushed
  Celery stalks 3 , quartered
  Parsley sprigs 4 , tied together
  Salt To Taste
  Tamari 1 Tablespoon (Soy Sauce)
  Kale 2 Pound, stems and tough veins removed
  Boiling water 2 Quart
  Cornmeal 1 1⁄2 Cup (24 tbs) (Stone Pound)
  Olive oil/Vegetable oil 1 Cup (16 tbs)
Directions

1. Put the beans in a bowl, cover with water and let soak overnight. Next morning, drain, cover with fresh water and add the onion, garlic, celery, parsley, salt to taste, and tamari. Bring to a boil and simmer, covered, until tender, about 30 minutes.
2. Break the kale into pieces and cook in the boiling water until tender.
3. Remove the onion, garlic, pars-ley, and celery from beans and discard.
4. Drain the kale, adding the liquid to the bean mixture. Stir the corn-meal and salt to taste into the boiling bean mixture, beating vigorously to prevent lumping. Cover and simmer slowly for 30 minutes, or until the cornmeal is done.
5. Add the kale and oil and check the seasonings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Boiled
Interest: 
Everyday

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