Native American Herbal, Plant Knowledge

Native Recipes

BEANS AND GREENS

l Nutritional Data for BEANS; BLACK, MATURE SEEDS, COOKED, BOILED, WO/SALT

l Nutritional Data for BEANS; GREAT NORTHERN, MATURE SEEDS, COOKED, BOILED,

WO/SALT

l Nutritional Data for BEANS; KIDNEY, ALL TYPES, MATURE SEEDS, COOKED, BOILED,

WO/SALT

l Lima beans, lots of types, Nutritional analysis

l Nutritional Data for SUCCOTASH; (CORN AND LIMAS), CND, WITH WHOLE KERNEL CORN,

SOL&LIQ--Doesn't include extras like the cream sauce, below, just plain corn 'n' lima beans.

CND means they are canned -- hove lost lots of nutrients, have added salt. From the "Limas"

search, you can find raw ones.

Baked Black Beans, Serves 6

1 lb black beans

1 large onion, chopped

2 cloves garlic, minced

3 stalks celery, diced

1 minced carrot

bay leaf, thyme, parsley, tied in bouquet

1 tsp salt, freshly ground black pepper

3 Tbs butter

1 cup sour cream mixed w/ 1 cup plain yoghurt

Chopped parsley

Soak beans overnight in water to cover, or boil 2 minutes and soak 1 hour, then re-boil. Drain

soaked beans, add 6 cups of water. Add vegetables and seasonings, cook slowly until beans

are tender, 1 1/2-2 hrs. Discard herb bouquet. Place beans and thir juice in bean pot or

casserole. Add butter. Cover and bake until beans are tender, 2 hours. Mix yoghurt and sour

cream and stir into hot beans.Sprinkle parsley over the top and serve from casserole.

Succotash with Cream, serves 8-10

2 cups fresh shelled lima beans

1/4 tsp dried rosemary

2 cups fresh corn stripped from cob

4 Tbs butter

Native Foods -- Recipes--Beans

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