28 Nov 09 – Good and easy.
Serve with brown rice (http://www.recipething.com/recipes/show/2951) and a salad of sliced tomato, avocado, and red onion.

http://www.vegetariantimes.com/recipes/9222

Per serving : 421 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 5 mg Cholesterol; 81 g Carbohydrates; 19 g Protein; 16 g Fiber; 254 mg Sodium; 866 mg Potassium;

4 1/2 Carbohydrate Serving

Exchanges: 4 1/2 starch, 2 vegetable, 1 very lean meat

MAKE AHEAD TIP:
Cover and refrigerate for up to 4 days.

Per 2-tablespoon serving
Calories: 35
Carbohydrates: 5g
Fat: 2g
Saturated Fat: 0g
Monounsaturated Fat: 1g
Protein: 2g
Cholesterol: 2mg
Dietary Fiber: 1g
Potassium: 102mg
Sodium: 132mg

“Among the most inexpensive of foods, dried beans offer a bounty of fiber, iron, protein, folic acid and B vitamins. Black beans, also known as “turtle beans,” are an especially tasty variety, and make a lovely soup. Do not salt dried beans until they are cooked, as the salt slows down the softening process. On another note, so-called “cooking” wines or sherries contain lots of added salt. Do your palate and your body a favor and use a drinkable sherry in this recipe."

An answer to what do you do with your Kale?

This thick meal brims with vegetables. The tang comes from a spoonful of vinegar that is tossed with toasted bread and added to the soup at the end of cooking."
Advance preparation: You can make this through step 4 up to a day ahead of serving. You might want to hold off adding the chard until you reheat if you want it to have a nice color. Bring the soup to a simmer, add the chard and simmer 10 minutes, then proceed with step 5.

“I like this simple, high-protein combination with an uncooked tomato sauce, but it also can be made with a more traditional cooked sauce. Substitute cooked tomato sauce for the first six ingredients below, then stir in the chickpeas before tossing with the pasta.”

“These tacos are a beautiful way to serve black beans, which contain at least eight different flavonoids — phytonutrients with anti-oxidant properties. One caution, though: canned beans may contain high levels of sodium, which usually can be reduced by rinsing the beans in water. These black beans can’t be rinsed, of course, and in fact will be reduced. Avoid the temptation to add salt to this recipe.”
Advance preparation: The refried black beans will keep for three days in the refrigerator. You will have to moisten and thin them with water when reheating.