Haitian Beans

What you will need-
Black Beans
Water
3 cloves garlic
1 Tablespoon olive oil
1/2 Tablespoon Oregano
1 can coconut milk
1 Green pepper
2 Celery Stalks
1 chicken Bullion
1 vegetable bullion






1 cup Black Beans to 1 cup water
You can use canned or bag of Black beans soaked for 8 hours and rinsed
I usually make -(makes enough for 6 with alittle leftover)
3 cups of Black Beans
3 cups of Water
3 Cloves Garlic
1 Tablespoon of Olive Oil
Boil the above ingredients in
pot (1-2 hours) or pressure cooker (less time)  -until beans are soft
Take a strainer and fish out half of the beans and mash them with a spoon-
(depending how runny you like your beans you can keep the water from the mashed beans or discard)
I like to keep the water
Put the mashed beans back in the pot
Add 1 can of coconut milk
Cook for 20 minutes
Add 1/2 Tablespoon Oregano
1 Green Pepper sliced biteable strips
2 Celery Stalks
1 Cube of Bullion Chicken
1 Cube of Bullion Vegetable
Cook another 10 minutes-
Ready to eat- sometimes I let it simmer for a bit...remove celery




by Little Bunny

Haitian Beans

What you will need-
Black Beans
Water
3 cloves garlic
1 Tablespoon olive oil
1/2 Tablespoon Oregano
1 can coconut milk
1 Green pepper
2 Celery Stalks
1 chicken Bullion
1 vegetable bullion






1 cup Black Beans to 1 cup water
You can use canned or bag of Black beans soaked for 8 hours and rinsed
I usually make -(makes enough for 6 with alittle leftover)
3 cups of Black Beans
3 cups of Water
3 Cloves Garlic
1 Tablespoon of Olive Oil
Boil the above ingredients in
pot (1-2 hours) or pressure cooker (less time)  -until beans are soft
Take a strainer and fish out half of the beans and mash them with a spoon-
(depending how runny you like your beans you can keep the water from the mashed beans or discard)
I like to keep the water
Put the mashed beans back in the pot
Add 1 can of coconut milk
Cook for 20 minutes
Add 1/2 Tablespoon Oregano
1 Green Pepper sliced biteable strips
2 Celery Stalks
1 Cube of Bullion Chicken
1 Cube of Bullion Vegetable
Cook another 10 minutes-
Ready to eat- sometimes I let it simmer for a bit...remove celery




by Little Bunny

Flourless Cake - (can make it a Flourless Bailey's Cake)

Flourless Cake with option to make it Bailey's Flourless Cake

Heat oven to 300 degrees
9" Inch Spring form- cover with butter or oil spray
Take your favorite cocoa powder and cover butter with cocoa powder
(you can also use confectioners sugar to coat pan)
4 tablespoons butter set pan aside
10 oz. semi sweet or dark chocolate
1 teaspoon vanilla
9 eggs separate yokes from whites
1/4 cup sugar  or 3 tablespoons Agave Nectar
1/8 teaspoon cream of tartar

In a double melt butter chocolate until smooth.
(also optional to add 1/4 cup Bailey's if you want a Flour less Bailey's cake) 
Remove from heat. Whisk egg yokes into chocolate
In a mixer beat egg whites and cream of tartar until peaks form
Add vanilla and sugar (or Agave) and beat for 1 minute
Gentle fold chocolate mixture into egg whites try to keep it fluffy. Pour into spring form
Bake uncovered for 50 minutes
Cake should not wobble when done (it should be firm like a cheesecake)
(placing pan in aluminum and then in a water bath is optional)
also optional: serve with lowfat lactaid homemade ice cream -(see recipe)