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Prep 30min
Total9hr30min
Servings6
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Ingredients
1
cup dried roman beans
1
cup dried black beans
2
large onions
5
cloves garlic
2
inches ginger
3
habaneros
2
tablespoons curry powder
1
can (28 oz) of Muir Glen™ Organic Diced Tomatoes
Vegetable Stock
1/4
cup white vinegar
2
cups shelled edamame
2
bunches scallions
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Steps
1
Soak the dried beans overnight. Strain and rinse.
2
Dice the onion. Remove seeds and ribs from habaneros mince. Finely mince ginger and garlic. Clean and dice the scallions.
3
Saute the onion in butter on a medium heat until very browned, about 15 minutes. Add the garlic, ginger, and habaneros and stir. Add the curry powder and cook 1 minute. Add the tomatoes.
4
Add in the soaked beans and stir well. Add about 1 cup of vegetable stock and allow this to simmer for about an hour.
5
Check to see if the beans are tender. If not, continue to simmer, adding more vegetable stock as necessary if it dries up.
6
When the beans are tender, add the vinegar and allow to cook another 10 minutes. Remove from heat and add edamame and scallions.
7
Serve with rice and cilantro.
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No nutrition information available for this recipe
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