Chicken-zucchini meatballs, cold tofu salad and more bang-for-your-buck recipes (via nytimes)
1 1/2 teaspoons ground cumin or corianderKosher salt and black pepperHot sauce, for serving 1. Rinse 1 can of black beans, and set aside. In a large saucepan, heat the coconut oil over medium. Add the cumin and half of the ginger and cook until fragrant, stirring constantly, 1 to 2 minutes. Add the rinsed black beans and the remaining whole can of black beans , and the coconut milk; season generously with salt and pepper.
2. Bring to a boil over medium-high, then reduce heat to a simmer and cook, stirring occasionally, until the beans are soft and the mixture is flavorful, 15 to 20 minutes. 3. Meanwhile, in a small bowl, crumble the plantain chips into bite-size pieces. Add the lime zest and a few generous grinds of black pepper, and stir to combine.
4. Remove the beans from the heat. Stir in the remaining ginger and season with salt and pepper to taste. Stir in the lime juice a little at a time until the beans taste bright but the coconut flavor is still rich. Top with the seasoned plantain chips and serve with hot sauce for more kick.This Francis Lam recipe checks a lot of boxes. It’s cost-effective. It’s make-ahead, in large part . It’s customizable for eaters of all ages. It’s an excellent vehicle for leftover meat and vegetables.
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