Spicy Beans
You Need:
- 2 small onions, chopped
- 5 cloves of garlic, pressed
- 1/2 teaspoon of Thai chili paste
- 1T peanut oil
- 2 teaspoons of cumin
- 4 teaspoons of tamarind concentrate
- 1 cup of chicken or vegetable broth
- 1 can of whole peeled tomatoes
- 2 tablespoons of fresh ginger, finely chopped
- 1/2 teaspoon of salt
- 1 can of garbanzo beans, rinsed
- 1 can of navy beans, rinsed
Directions:
1. Sauté first four ingredients.
2. Add spices, heat briefly.
3. Add remaining ingredients, simmer for 20-30 minutes.
4. Can be served with couscous.
Garlic Greens
You Need:
- 1 1/2 to 2 pounds collard greens or turnip greens, boiled or steamed until tender
- 4 tablespoons vegetable oil
- 2 to 3 tablespoons minced garlic (about 4 large cloves)
- Salt and black pepper, to taste
- Hot pepper sauce
Directions:
1. Drain greens well.
2. In a large skillet or Dutch oven over medium heat, cook garlic in the vegetable oil until it just begins to brown.
3. Add the drained greens; season to taste with salt and pepper then add a few dashes of your favorite hot sauce.
Serves 4 to 6.
Baked Garlic
You Need:
- Cloves of garlic
- Olive oil
- Thyme
Directions:
1. Remove loose outer leaves.
2. Cut off tops of bulbs so that each clove is open at the top.
3. Cloves must be pierced for steam release.
4. Drizzle one quarter teaspoon olive oil over each bulb and dot with butter.
5. Sprinkle each bulb with a few thyme leaves and salt and pepper to taste.
6. Place in a cold oven and bake at 300 degrees for 30 minutes.
7. Remove cover and bake for an additional 45 minutes or until garlic is tender and husks are golden brown.
8. Baste occasionally with olive oil.
9. Baked Garlic may be served whole. Each clove can be broken off and easily pressed out to be eaten as a side dish or as a delicious spread on bread. Serve with a dip of olive oil seasoned with Italian spices or add baked garlic to sauces and salads.
Please Note: I have collected these recipes from various sources, and haven't had the chance to try them all. - Emily McDonald