Executive Chef Jeffery Langer, Lansing Entertainment & Public Facilities Authority

October 27, 2017

Ingredients

  • 1 pound dried mixed beans and lentils
  • ¼ cup olive oil
  • 2 whole roasted red bell peppers, thinly sliced
  • 2 tablespoons curry powder
  • ¼ cup honey
  • 3 whole scallions, sliced
  • 2 whole cloves garlic, minced
  • ¾ teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper

Instructions

1.  Rinse beans in a colander. Place beans in Dutch oven and cover with 1 to 2 inches of water. Soak beans 4 to 8 hours or overnight.

2.  Drain beans and rinse. Place back in Dutch oven, cover with fresh water and bring to a boil. Reduce heat to simmer and cook 1 to 2 hours or until tender. Drain beans in colander and rinse to cool.

3.  Place Dutch oven over medium heat. Add oil, garlic and beans; cook 5 minutes. Add curry powder, roasted red peppers, honey and scallions; cook an additional 5 minutes. Serve warm.

Yield: 8 cups

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Ingredients

  • 1 pound dried mixed beans and lentils
  • ¼ cup olive oil
  • 2 whole roasted red bell peppers, thinly sliced
  • 2 tablespoons curry powder
  • ¼ cup honey
  • 3 whole scallions, sliced
  • 2 whole cloves garlic, minced
  • ¾ teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper
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