Recipe
Kasha With Mexican Beans And Cabbage Recipe
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Jo_jo_ba / All my dishes 2 years, 2 months ago
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!), whole-gra... More
Prep:10m Cook:15m Servings:1
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 Jo_jo_ba |
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Ingredients
- 1 cup cooked Small Mexican Red Beans, drained
- 1/2 - 3/4 cup tepid water
- Oregano
- Basil
- Paprika
- Garlic powder
- Onion powder
- Mustard powder
- Cumin
- Chili Powder (use a lot of this)
- Cinnamon (small amount!)
- 3/4 cup hot water
- 1/4 cup dry kasha (whole buckwheat groats)
- pinch salt
- 6 oz (about 6 leaves or so) Savoy cabbage, julienned
- 2 cloves garlic, chopped
Directions
- 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
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eggchef 2 years, 2 months ago said:
I love the smell of all your food is so good makes my mouth water