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Eggplant and Black Beans Recipe

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This recipe for Eggplant and Black Beans, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa Scognamillo

Category:
Category:

Ingredients:  
Ingredients:  
1 Tablespoon, plus 1 teaspoon pure coconut oil
2 yellow onions, cut into 1/4 inch slices
2 cloves garlic minced
3/4 teaspoon sage, or 1 1/2 teaspoons fresh, chopped.
1/2 teaspoon thyme, or 1/2 teaspoons fresh, chopped
1 bay leaf
1/8 teaspoon salt optional
1 1/2 pounds eggplant, peeled and cubed
2 1/3 cups Italian style peeled tomatoes, coarsely chopped
1 pound black beans, rinsed and drained

Directions:
Directions:
Heat oil in heavy nonstick skillet over medium low heat. Add onions, garlic, and fresh herbs or spices, and salt and pepper to taste. Cover skillet and slowly cook 7-8 minutes, or until onions are softened. Stir in eggplant, increase heat to medium, and cook covered 5 minutes. Add tomatoes, and beans, and simmer another 15-20 minutes until eggplant is tender,

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Goes great with white rice.

 

 

 

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