Kasha With Mexican Beans And Cabbage
From jo_jo_ba 16 years ago
- 15 minutes to make
- Serves 1
This is very low fat (since my system rebells and wreaks all havoc when I add butter, oil or any high-fat ingredient such as peanut butter or dairy to my food (though you wouldn't know it, looking at this blog); think of me as a meringue! Read more ), whole-grain, has 2 servings of vegetables, and is very heavily spiced (I won't put quantities of the spices because I never measure, I go by taste-to-check and I add tons, which irritates the family slightly) and incredibly healthy. It is protein, calcium, fibre and iron-rich, and is vegan, soy and gluten free. See less
Ingredients
- 1 cup cooked Small Mexican red beans, drained shopping list
- 1/2 - 3/4 cup tepid water shopping list
- oregano shopping list
- basil shopping list
- paprika shopping list
- garlic powder shopping list
- onion powder shopping list
- mustard powder shopping list
- cumin shopping list
- chili powder (use a lot of this) shopping list
- cinnamon (small amount!) shopping list
- 3/4 cup hot water shopping list
- 1/4 cup dry kasha (whole buckwheat groats) shopping list
- pinch salt shopping list
- 6 oz (about 6 leaves or so) savoy cabbage, julienned shopping list
- 2 cloves garlic, chopped shopping list
How to make it
- Put beans and tepid water into a small pot over medium heat. warm thoroughly.
- Add spices to taste, stir to blend well and keep on low heat. Do not let mixture become too thick, add water if necessary.
- Bring hot water to a boil, add salt and kasha. Turn heat to low, cover and simmer 15 minutes (it will absorb the water).
- Steam cabbage and garlic cloves 6 minutes (maximum).
- Place cabbage in a large, deep bowl.
- Top with cooked kasha and spread it out evenly.
- Pour hot beans over all, stir slightly and serve.
- Full nutritional information available at http://yummysmells.blogspot.com/2007/09/comfort-food-for-human-meringue.html
People Who Like This Dish 2
- opally CHARLOTTESVILLE, VA
- jo_jo_ba Oshawa, CA
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