Brazilian Beans over Freekeh Pilaf
(Serves 4)Saute peppers, celery, carrots and garlic in olive oil 5 minutes.
1/4 cup sweet red and orange peppers, seeded and diced
1/4 cup celery with leaves, diced
1/2 cup carrots, peeled and diced
2 tablespoon garlic, minced
1 tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Add beans, broth and bay leaf. Bring to a boil; lower heat and cook until beans are soft.
2 cups vegetable broth, low sodium
1/2 cup dried black beans
1 bay leaf
Stir in molasses, tomatoes, paste and juice. Heat and stir.
2 tablespoon tomato paste
4 teaspoon black strap molasses
1/3 cup grape tomatoes, diced
3 tablespoon orange juice
Serve beans with broth over pilaf.
Saute celery and garlic in oil 3 minutes. Stir in spices and freekeh. Saute 1 more minute. Add broth, juice and apricots. Bring to a boil. Lower heat and cook until liquid is absorbed, about 20 minutes. Stir in ground almonds.
1 teaspoon olive oil
1/4 cup celery, minced
2 teaspoon garlic, minced
1/8 teaspoon cumin
1/8 teaspoon coriander
1/3 cup cracked freekeh
1 cup vegetable broth, low sodium
2 teaspoon lemon juice
1/4 cup dried apricots, diced
2 tablespoon ground almonds