BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

BLACK BEAN SAUTE

By:


This was our vegetarian alternative for the rice cake entree at our DINNER SHOW July 2011.

Ingredients:

  • 1/4 cup diced fennel

  • 1/4 cup young turnip, diced
  • 1/4 cup carrot, diced
  • 1 cup cooked black beans or canned, drained and rinsed
  • 1 cup cooked blughur
  • 2 teaspoons chili paste (or 1/4 teaspoon cayenne pepper)
  • 3 Tablespoons Italian parsley, chopped, no stems
  • EVOO as needed to saute
  • 1 Tablespoon chive, minced
  • 1/2 pint cherry tomatoes, oven dried
  • 2 tablespoons paprika vinegar or 2 Tablespoons rice vinegar with 1/4 teaspoon smoked paprika
  • Salt and coriander to taste as needed



Ingredients:

  • Heat oil and add first three ingredients until they are just tender; add beans, bulghur and cook to heat through. Add seasonings and vinegar and more EVOO as needed for moisture. Serve immediately with vegetarian version of saffron risotto cakes.