| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Beans/legum, Cabbage, Shrimp, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Dried black beans |
| 3 |
ts |
Garlic powder or 3 cloves |
| 2 |
|
Papayas; peeled & diced or mangos or, pineapple |
| 1 |
|
Red bell pepper; chopped |
| 1 |
|
Red onion; chopped |
| 1 |
lb |
Shrimp; grilled until pink |
| 1 |
sm |
Head Napa cabbage; thinly sliced |
| 1 |
tb |
Cumin |
| 1 |
tb |
Chili powder |
| 1 |
tb |
Cracked coriander |
| 1/4 |
c |
Olive oil |
| 1/2 |
c |
Lime juice; (about 4 limes) |
INSTRUCTIONS
DRESSING
Soak beans overnight. Drain, rinse and cook with salt and 2 teaspoons
garlic. Simmer, uncovered for about 1 1/2 hours until tender, but not
mushy. Drain and rinse beans under cold water for 1 minute to stop cooking
process. Drain. Combine all dressing ingredients. Add to beans, vegetables,
dressing and grilled shrimp. Serve on cabbage at room temperature.
Recipe by: Sharon Bedford's Recipe
Posted to MC-Recipe Digest V1 #989 by Roberta Banghart
<bobbi744@sojourn.com> on Jan 07, 1998
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”