|1 each||« cups black beans|
|¬ cup olive oil or canola oil|
|1 small||Garlic clove, chopped|
|2 teaspoons||Cumin seed|
|1 teaspoon||Ground coriander|
|« tsp. ground ginger|
|litre||Salt or salt substitue|
|Ground red pepper|
Rinse the beans in a colander under cold running water. Drain well.
Transfer to a 6-8 quart pot. Add the water and bring to a boil over high heat, skimming and discarding the forma as it accumalates on the surface, Add the oil, garlic, spices, salt, and red pepper. Reudce the heat to low, cover the pot, and simmer until the beans are tender (about 1 hour). The mixture should have the consistency of thick soup. The recipe can be prepared ahead and refrigerated for 5 to 6 days. Reheat before serving. Serve hot with rice or bread. Makes 6 servings. From "The Healing Power of Food" by Michael T. Murray N.D.
Submitted By APRIL ROCHE On 02-25-95
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