October 23, 2021


easy & flavorful plant-based recipes 🍚 evidenced based & sustainable nutrition tips

Was inspired by one of my friends, who used some dry chili’s in a delicious Kun…

Was impressed by one in all my buddies, upbeet_rd who used some dry chili’s in a scrumptious Kung pao tofu recipe. I had loads of pink chilies so this helped to encourage this yummy meal. ❤️ Served these Maple Cayenne Black Beans with some brown rice, broccoli, and avocado. 🥑

Maple Cayenne Black Beans
1 tbsp olive oil
2-3 dry chilies
1/4 medium pink onion, diced
1 small inexperienced bell pepper, diced
4 cloves garlic, minced
2 tsp smoked paprika
1 tsp sazón
1/8 to 1/4 tsp cayenne pepper (modify primarily based on spice choice)
1/4 tsp black pepper
1/4 tsp salt
1 tbsp tomato paste
2 tbsp soy sauce
2 tbsp apple cider vinegar
3 tbsp maple syrup
1 can black beans (entire can with liquid OR if rinsing beans be sure that so as to add about 1/2 cup veggie broth and mash a few of the beans to thicken sauce)

In a pan add oil and pink chilies and sauté for about 1-2 minutes on medium warmth. Add in onions and inexperienced peppers till onions are softened. Stir in garlic and sauté till aromatic, about 1 minute. To the pan add all your seasonings, mixing and sautéing for a further minute. Add in tomato paste, stir properly with different veggies for 1-2 minutes. Add in all remaining substances and produce to a low simmer. Cowl with lid and simmer on low for about 10-Quarter-hour. Stir properly and take away chilies. Alter salt and pepper to your liking.

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