Wednesday, November 14, 2007
Black Bean Chowda
Greens-guilt is something that strikes me from time to time. If I ever find myself hungry but also feeling like I haven't had many greens lately I call it greens guilt. Most of the time I enjoy greens but every now and then I'll slip them in because I feel I should. Here we are, named in honor of my recent New England surroundings.
Black Bean Chowda
Tear washed spinach leaves into some black beans simmering in their water. Grind in some black pepper and a squirt of Braags or soy sauce. When hot remove from heat and add some tortilla chip crumbs. They can be stale, something like this is the best use for them. Let the chips and beans absorb some water as it cools to a comfortable temperature. The chips should provide salt as would canned beans so you probably won't need to add any. Enjoy.
Black Bean Chowda
Tear washed spinach leaves into some black beans simmering in their water. Grind in some black pepper and a squirt of Braags or soy sauce. When hot remove from heat and add some tortilla chip crumbs. They can be stale, something like this is the best use for them. Let the chips and beans absorb some water as it cools to a comfortable temperature. The chips should provide salt as would canned beans so you probably won't need to add any. Enjoy.
Labels: black beans, braags, chips, chowda, chowder, spinach
