This is a great meal for the middle of winter! Serves 4.
For kids or carnivores (or a combination of both), you could turn this into “Franks and Beans” by adding sliced, browned organic hot dogs (or soy hot dogs, come to think of it!). Serves 4.
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 TBS olive or other vegetable oil
- 3 TBS tomato paste
- 1/2 cup cider vinegar
- 2 15.5-oz. cans navy beans, rinsed and drained
- 1/4 cup molasses
- 2 TBS brown sugar
- 1 1/2 tsp kosher salt
- freshly ground black pepper to taste
Heat oil in a large skillet over medium heat. Add onions and peppers and cook, stirring occasionally, until tender and starting to brown, about 8 – 10 minutes.
Add tomato paste and cook, stirring, until the tomato paste has evenly distributed among the onions and peppers.
Deglaze the pan with the cider vinegar — add the vinegar and, using a spatula, scrape off all the browned bits on the bottom of the pan. Add the remaining ingredients; turn heat to low and simmer until thick, browned and bubbly, about 15 – 20 minutes. If you make this ahead and it’s too thick when you reheat it, just add a little water.
Molasses Buttermilk Bread – adapted from Vegetarian Cooking for Everyone by Deborah Madison
- 1/2 cup rye flour
- 1/2 cup stone ground cornmeal
- 1 cup unbleached all-purpose flour
- 1/4 cup ground flaxseed
- 1 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 3 TBS melted unsalted butter
- 1 cup well-shaken buttermilk
- 1/2 cup molasses
- 2 eggs, preferably Omega 3-fortified organic eggs
Preheat oven to 350. Whisk together dry ingredients in a large bowl.
Whisk together wet ingredients in a medium bowl.
Add wet to dry and stir just until everything’s combined. Pour batter into a loaf pan coated with cooking spray. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack; after 10 minutes, invert bread out onto rack to cool completely.
- Collard Greens, a little over a pound, stems and ribs removed, roughly chopped
- 1 1/2 TBS extra-virgin olive oil
- 2 garlic cloves, chopped
- Salt and freshly ground black pepper to taste
Bring a large pot of salted water to a boil; add collard greens and boil for 20 minutes.
Drain, and when cool enough, squeeze out excess liquid. Return pot to burner and heat oil over medium heat; add garlic and cook until fragrant, about 30 – 60 seconds. Add collard greens to pot and toss well to heat through; season with salt and pepper.