Wednesday, May 31, 2017

Anasazi Bean with Yellow Carrot and Garlic Scapes (No Added Fat)

I had some of my Anasazi bean dish leftover from a few days ago and needed to put a quick meal together. We picked up some tasty yellow carrots at the local farmers' market today. I waterlessly cooked in a Saladmaster stock pan, in this order: garlic scapes (cut into 1/4" lengths), yellow carrot (cut into 3/8" lengths), the beans, and frozen greens (mustard, kale, and collard). I cooked waterlessly - i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 15 minutes. I mixed in a little lime juice and salt.

I served this with bok choy leaves, radishes (also bought today at the farmers' market), and brown rice noodles. It was good - the main dish was nicely reinvented!

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