Indian-inspired Bean Medley
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- Number of Servings: 8
Ingredients
Directions
1 15 oz. can garbanzo (chickpeas) beans, rinsed1 15 oz. can black beans beans, rinsed1 15 oz. can pinto beans beans, rinsed2 cups lentils, softened (prep follows)1 small can tomato sauce1/2 c. vegetable broth4 tsp. sriracha sauce (adjust to taste)1 tbsp. agave nectar2 tbsp. Braggs Liquid Aminos2 tbsp. coconut oil6 garlic cloves, pressed1/2 bunch scallions, sliced1 tsp. paprika1 tsp. garam masala1 tsp. turmeric
Prep lentils ahead of time: soak them overnight making sure they are completely submerged in water. The next day boil them at medium heat for at least 1 hr. Rinse and set aside.
Heat the coconut oil, and briefly sautee the garlic and scallions. Add the lentils, pinto beans, black beans and garbanzo beans. Add all condiments: tomato sauce, liquid aminos, vegetable broth, sriracha sauce, and agave nectar. Cook uncovered over medium heat for about 10 minutes. Add the paprika, garam masala and turmeric then stir gently so as to not break up the soft beans too much. Cook briefly for 1 min. Serve.
Serving Size:�1 cup
Heat the coconut oil, and briefly sautee the garlic and scallions. Add the lentils, pinto beans, black beans and garbanzo beans. Add all condiments: tomato sauce, liquid aminos, vegetable broth, sriracha sauce, and agave nectar. Cook uncovered over medium heat for about 10 minutes. Add the paprika, garam masala and turmeric then stir gently so as to not break up the soft beans too much. Cook briefly for 1 min. Serve.
Serving Size:�1 cup
Nutritional Info Amount Per Serving
- Calories: 280.6
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 643.6 mg
- Total Carbs: 47.2 g
- Dietary Fiber: 13.7 g
- Protein: 14.3 g
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