TZUTC: -0800   
   MSGID: 34723.fidonet_cooking@1:105/500 2d6e7185   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Smoky Maple Black Beans & Kale   
    Categories: Beans   
         Yield: 4 Servings   
       
         1 tb Olive oil -OR-   
       1/4 c  Water   
         1 md Onion; chopped   
         3 cl Garlic; minced   
         6 c  Kale; coarsely chopped   
              Salt   
              Black pepper; freshly ground   
         3 c  Cooked black beans   
              - (2 cans);   
              - rinsed, drained   
         3 tb Water   
         2 tb Tamari   
         2 tb Pure maple syrup   
         1 tb Cider vinegar   
         1 ts Liquid smoke   
       1/2 ts Smoked paprika   
         1    Chipotle chile in adobo;   
              - minced (optional)   
       
     Heat the oil or water in a large pot over medium heat. Add the onion   
     and garlic, cover, and cook until softened, about 5 minutes. Add the   
     kale and season to taste with salt & pepper. Cook, stirring, until   
     softened, about 5 minutes.   
        
     Stir in the beans, then add the remaining ingredients, stirring to   
     combine. Simmer for 10 minutes longer to blend the flavors. Taste and   
     adjust the seasoning, if needed. Serve hot.   
        
     Tip:   
        
     Dark green vegetables should be cooked uncovered to prevent   
     discoloration. Covering green vegetables while they cook causes a   
     buildup of acids that react with the chlorophyll and turn the   
     vegetables a brownish color.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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