I had sprouted black beans that needed to be used up, and a small amount of sprouted chickpeas. There weren't enough of either to make a meal for two, so I decided to add the chickpeas into a dish that normally doesn't, and probably shouldn't, have them.
I wanted a dish with ample spice, but also a hint of sweetness. Maple baked beans came to mind. Unfortunately, I put a little too much maple syrup in and made them a bit too sweet. Note to self: stick to the black beans (or white) for this dish, and cut down on the maple syrup, but definitely keep the spice, mushroom, and red bell pepper.
So, while good, this dish wasn't quite as good as the picture would have you believe. The recipe below includes the adjustments I think necessary to make it a truly delicious dish. Just think of this as a beta version. Test, tinker, and improve.
Here you go:
- 1 1/2 cups sprouted black (or white) beans
- 3 tbsp olive oil
- 1 medium onion, chopped
- 1 large red bell pepper, diced
- 2 portabellini, diced
- 1 or 2 red Thai finger chillies
- 3 oz. tomato paste
- 2 tbsp pure maple syrup
- 2 tbsp soy sauce
- 1/2 cup water
- salt and black pepper, to taste
- If not already cooked, put sprouted black beans in 4 cups water with 1 clove garlic and bring to boil. Reduce heat and simmer for 14 minutes.
- In a heavy cast iron wok or pot, saute onion, mushrooms, hot peppers, and red bell pepper on medium-high heat for a few minutes.
- Once onions are translucent and peppers begin to soften, move these to one side and add drained beans on other side.
- After a minute or two, mix well and keep on high heat while preparing sauce.
- In small bowl, mix tomato paste, maple syrup, soy sauce and water.
- Add sauce to pot, reduce heat and simmer for 15 to 20 minutes, stirring now and again.
- Add salt and pepper to taste and remove from heat.
- Serve with pita or other fresh bread and a slice or two of orange.