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    Black Bean Stew (Gluten-Free)


    Jefferson Adams

    A good stew will come together slowly—the savory aromatics building patiently, one upon another. This recipe falls in the 'rainy day' category, as the prep will likely keep you in the kitchen for a while. But of course, where else would you rather be when it rains? This dish combines a lot of powerful flavors that hold well against the beans. The citrus and cider vinegar offer fresh counterbalance to the various levels of spice. For a thicker consistency, cook for a few minutes longer before adding the orange juice.

    Ingredients:
    2 cups black beans, soaked overnight
    ½ pound fresh spicy sausage, casing removed
    3 tablespoons olive oil
    1 green bell pepper, chopped
    1 red bell pepper, chopped
    2 shallots, minced
    4 garlic cloves, minced
    1 teaspoon crushed red pepper flakes
    ½ teaspoon ground cumin
    ½ teaspoon cardamom
    ¼ cup apple cider vinegar plus ¼ cup water
    1 teaspoon orange zest
    Juice from ½ an orange
    4 cups water
    Salt and pepper to taste

    Directions:
    Drain beans and transfer to a large soup pot with the water. Bring to a boil and then reduce heat to low and let simmer for about 1 ½ hours. Keep pot partially covered.

    Meanwhile, cook sausage in a medium skillet over medium-high heat, breaking up into chunks with a spoon. Remove after sausage is firm, 5-7 minutes and set aside.

    Keep the juices from the sausage and to the same skillet, add olive oil, shallots, peppers and garlic. Cook for about 7 minutes until vegetables are tender. Add red pepper flakes, cumin and cardamom and cook for another minute longer then remove from heat.

    Add vegetables to the pot of cooked beans and let simmer for an additional 20-30 minutes. Add the combination of vinegar and water, orange juice, zest and sausage. Allow flavors to mingle together for a few more minutes. Season with salt and pepper to taste.


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com.

    Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book Dangerous Grains by James Braly, MD and Ron Hoggan, MA.

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    Scott Adams
    This recipe comes to us from Dennis Dendinger.
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    Jefferson Adams
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    Amie  Valpone
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    1 large fennel bulb, slice stalks and bulbs into thin strips 1 small jicama, peeled, sliced into 1/3 inch pieces
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    Jefferson Adams
    I recently took my wife out for dinner at one of our favorite little French restaurants. Among the many delicious foods we ate was a butter lettuce salad. It was one of the simplest, most delicious salads I've ever had, so I took some notes and then set out to recreate it at home.
    Salad ingredients:
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    Dressing ingredients:
    2 tablespoons Dijon mustard
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    2 tablespoons honey
    1 garlic clove, finely chopped
    ½ cup extra virgin olive oil
    ¼ cup champagne vinegar
    ½ teaspoon salt
    ½ teaspoon freshly ground black pepper
    Dressing directions:
    Whisk together the garlic, mustard, vinegar, lemon juice, honey, salt, and pepper
    In a large bowl, whisk together all of the ingredients except the olive oil. Once the ingredients are well-mixed, slowly whisk in the olive oil until the dressing is emulsified.
    In place of a whisk, I sometimes like to use a blender or a food processor and simply pureé all of the ingredients until smooth. Either way makes a good dressing.
    Salad directions:
    Thoroughly wash and dry the lettuce leaves. If the leaves are large, tear them into large pieces and place into a bowl. If the leaves are small enough, you may use them whole. Toss the leaves with a bit of the dressing.
    Cut slices from a nice, sweet, crisp apple, such as a Braeburn or a Fuji apple, and add four slices to each bowl.
    Crumble goat cheese over the lettuce and apples.
    Add a few candied walnuts and a few skies of mandarin orange.
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