Ingredients: 2 tbsp of finely ground black pepper 3 tbsp of dried basil (optional) 1 tbsp of chopped parsley 1 tsp of oregano 2 tbsp cornstarch 2 tbsp soy sauce (or vegetable oil) (optional, can be substituted with vegetable oil, rice wine vinegar, honey, or olive oil) 1 tsp honey or a sweetener of your choice (I used agave nectar or honey + agave saccharin) 1 can (14 ounces) of black beans 1 can of kidney beans 1 cup of low-sodium corn flour (I use brown rice flour) 1/4 cup of unsweetened almond milk (optional but recommended) 1 tablespoon of ground cumin (or any other spice) Directions: Mix the basil, black pepper, and dried basil together.
Add the beans and cornstech.
Mix it all together until it is all mixed.
Pour the batter into a large zip lock bag and squeeze it tight.
Use a spoon to scoop up the batter and add to a frying pan or a wok or pan of oil.
Add soy sauce and stir to coat.
Heat over medium heat until the oil starts to shimmer, then flip the beans over and cook them for 3-5 minutes, until they are golden brown.
Drain on paper towels and set aside.
To make the sauce, combine all ingredients in a saucepan and bring to a boil.
Once boiling, turn down the heat to low and cook for about 1-2 minutes, stirring occasionally.
Pour over the beans.
Serve hot with cheese and/or chips.
Recipe Notes: I used brown rice and brown rice vinegar to keep it from sticking to the bottom of the pan.
Feel free to use any other grain you like, but try to keep the grain and the vinegar in the same bowl.
If you don’t have beans to work with, you can use black beans or kidney beans.
If you’re a little adventurous, you could also add a little soy sauce to the mix to get that extra protein boost.