Thursday, April 8, 2010

Ginger Black Beans and Pasta

I found a gluten free vegaterian dish that everyone likes! Wahoooooooo! In this household that is a difficult feat. I found the recipe in the book Express Lane Diabetic Cooking by Robyn Webb.

I like the layout of the book. It breaks the shopping down into several groups so that grocery shopping is made easy, the prep and cooking times are layed to help coordinate other dishes, and the diabetic nutritional information is very specific including exchanges, fats, carbs and anything else you want to know.

Serves 4:
Exchange 1/2 C beans, 1/2 c veggies, 1/2 c pasta

prep time: 10 min

cooking time: 7 minutes Add 5-6 mins for cooking angel hair pasta if cinnamon

not cooked before starting recipe.

2 tsp seame oil

2 cloves garlic, minced

2 green onions. minced (I used what ever onion I have on hand)

1 Tbsp minced garlic

2 C diced combination yellow/red bell combined with yummy salsa.

2 Cups black beans, rinsed

pinch of cinnamon

2 Cups of of rice spaghetti

in a skillet over medium high heat, heat the oil. Add the garlic, green onions, and ginger. Stir-fry for 1 minute. Add the peppers and saute 5 minutes.

2. Add black beans and cinnamon. Simmer over low heat for 1 minute.

3. Serve the beans over angel hair pasta.

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