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Tuesday, February 7, 2012

Beans, Yogurt, and Salad Greens

I got a Pantry Share from Wolf Pine Farm this fall and it was full of all sorts of beans - kidney, black, and pinto. I love fresh from the farm beans because they require no soaking, and cook up in like an hour. I always toss in a bit of kelp to help eliminate the the gas issue, and to help speed up the process. It's nice to be able to take a cup of dried beans and decide to have them for dinner, in an hour and half. Tonight I decided to try something different with them - put them on a salad. It was DELICIOUS!!! I'm totally addicted, and would probably eat this every day if I could.

Beans, Yogurt & Salad Greens
1 C cooked pinto beans
1 T coconut oil
1 small onion, sliced
2 cloves garlic, sliced thin
1/2 C Kale
1/2-1 C water
1 lemon, squeezed
chili powder, salt and pepper
1/2 C plain low-fat yogurt
1 t cinnamon
1t chili powder
1 T nutritional yeast
2 C mixed greens
1 carrot, shredded or spiralized
corn chips or corn taco shells

Melt coconut oil in frying pan and add onions and garlic for 3 to 5 minutes. Toss in beans and kale, add water, chili powder, salt and pepper and simmer until gone. Toss in lemon juice and set aside. Whip yogurt, cinnamon and chili powder together, then stir in nutritional yeast. To serve, crunch of some taco shells or corn chips on plate, cover with mixed greens and carrot, top with beans and a few more corn chips. Add a hefty dollop of yogurt mixture, sprinkle with nutritional yeast, and devour. Enjoy!!!

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