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Black Beans and Carrots

Have you ever gone to a friend's house for dinner, eaten some delicious food, and asked for the recipe? Well, my friend Steve doesn't really cook by recipe; he creates dishes with ingredients that are on hand and by tasting as he cooks. Here's one of his dishes, transcribed from memory. Enjoy!

Black Beans and Carrots
Courtesy of my friend Steve

Ingredients:
Olive oil, small amount for pan
Garlic, 1 clove, chopped or minced
Carrots, 2, chopped in thin rounds
Cumin seeds, a pinch
Onion, small amount, chopped
Black beans, 1 can, drained and rinsed or 1 ½ C cooked black beans
Oregano, one shake
Salt, to taste
Pepper, to taste

Directions:
Put a little olive oil in the pan. Sauté garlic, carrots, cumin seeds, and onion. Add black beans and oregano. Add a little bit of water, just enough to make mixture saucy. Salt and pepper to taste. Cook about 20 minutes or until carrots are soft. Mash some of the beans to thicken the mixture.

For extra spiciness, add a spoonful of miso and/or some salsa as mixture cooks.

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“If you’d like to submit your recipes, please email Lisa at lisachi@rochester.rr.com


Qi Gong Institute of Rochester