Here’s Howlin Wolf, Goin Down Slow.
Slow cooker beans and moong dal
1 cup dried canary beans
1 cup dried whole moong dal
2 T olive oil
1 shallot – minced
1 garlic scape or one clove garlic – chopped
1 t smoked paprika
1 t cardamom
1/2 t fenugreek
1/2 t ginger
3 T butter
2 – 3 cups broth or water
1/2 cup chopped tomatoes (fresh or canned)
juice of half a lemon
salt and plenty of pepper
fresh basil, chopped
Rinse the beans and dal. Put them in a pot with enough water to cover by a few inches. Bring them to a boil, then turn off the heat and let them sit at least an hour. Then drain them.
In a large frying pan, warm the olive oil over medium heat. Add the shallots and the garlic scape or garlic. Cook till the garlic starts to brown. Add the beans and dal, stir till they’re nicely coated with oil and starting to get sizzly. Add the spices, and then immediately add 2 – 3 cups broth or water. (You don’t want the spices to burn). Stir, bring to a boil, then take off the heat. Add the tomatoes and butter, and 1/2 t salt.
Transfer to your slow cooker. Cook on HIGH for about 4 hours, till the canary beans are soft but not mushy. Squeeze in some lemon juice, taste for salt, add plenty of pepper. Chop a small handful of fresh basil and stir that in.
Bok Choy simmered with paprika and caradmom, topped with peanuts.
One small bunch bok choy – cleaned, trimmed, and roughly chopped
1 T olive oil
1 garlic scape, or one clove garlic – minced
red pepper flakes
1/2 t smoked paprika
1/4 t cardamom
handful of roasted peanuts
few leaves of fresh basil
salt & pepper
Warm the olive oil in a medium-sized frying pan. Add the garlic, and sautee till it’s just starting to brown. Add the spices, stir once, and then add 1/2 cup water. Add the bok choy. Simmer till the broth is reduced and the bok choy is wilted, but still quite bright. Transfer to a bowl, taste for salt add plenty of pepper, and top with peanuts and fresh basil.