Black Soybean Risotto with Spinach
If you can't find black soybeans with the other canned beans in your grocery store, look in the organic foods section.
Recipe by Cooking Light October 2006
Sort by:
Newest
Newest
Oldest
08/17/2012
Unusual combination of flavors that turned out very well. I made as written but added a minced hot pepper. Despite the Latin American presence of black beans, this tasted more Italian (perhaps the rosemary?) and we enjoyed it as a main course with white wine, steamed summer squash, and a green salad with nectarine slices and poppyseed dressing.
05/02/2012
I made this tonight, looking for a recipe to use up some black soybeans a friend gave me. I will be making this again; it was absolutely scrumptious! Granted, I veganized/modified the recipe a bit: left out the onion (didn't have one), added a bit of pepper puree for spicy goodness, upped the garlic and ginger, used frozen spinach instead of fresh, subbed olive oil for the butter, and left out the Parmesan (unnecessary). I also added the spinach before the beans, so as to not break the fragile beans while spinach-stirring.
01/31/2011
Loved this! I didn't use parmesan and didn't use a substitute -it was still loved by all the family.
Advertisement