Tag Archives: Flavor Boost

Beanie-ahini (Now With Entire Tree Limbs!)

In my pantry today:

  • 2 c cooked white beans
  • 1/2 orange bell pepper
  • 1 leaf of kale, minced
  • 1/2 onion
  • 4 cloves garlic
  • 1 tbsp olive oil
  • 2 packets Swanson® Flavor Boost™ (Vegetable)
  • 2 tbsp tahini
  • 1/2 c unsweetened almond milk
  • 1 tsp turmeric
  • 2 tsp yellow curry powder
  • 2 tsp garam masala
  • 1 tsp asafoetida
  • 1 spring dried rosemary, ripped mercilessly from its home in a public median
  • 1 c uncooked Basmati rice

I felt like dicing things up into tiny slivers today, and I made it so to the best of my ability. Put your meticulously slivered garlic in your giant pan with the olive oil and turn the cold burner to M. As it warms, dice and add onion and stir. Let that cook for about five minutes (or until sizzling sounds begin to happen) while you dice your pepper. Add and toss everything with turmeric until bright yellow seeps across the stainless steel surface. Add 1 tbsp water when/if pan begins to dry out to buy time while you pick up that bundle of kale you just brought home and regard it thoughtfully. End up choosing only a single stalk and dicing the leaves — it has been decided that this dish is more about the tahini than the kale, and it must be approached carefully so as not to allow kale the spotlight.

So just sprinkle in that minced leaf as visual interest, stir. Fold in the white beans with your other seasonings as well as the trademarked Flavor Boost™ before adding in tahini a tbsp at a time. Thin out the sauce with a little unsweetened almond milk and, upon satisfactory meld, top with spring of dried rosemary and cover. Let cook on L for a couple hours for best results, then serve over Basmati rice. 4 spoons!