Burdock and Black Beans wtih Pasta
Burdock and black beans sauteed and served with pasta or rice makes a filling foraged meal!
Prep Time1 hr
Cook Time30 mins
Servings: 4 people
- 2 Tbsp vegetable oil
- 3 Tbsp chopped ramps green onions or garlic greens may be used
- 3 cups prepared burdock stems
- 1 15 oz can black beans pinto, butter, or other baking beans may be used
- 3 cups penne pasta, uncooked
To prepare burdock stems, wash well and chop into 1 inch pieces. Place stems into a large pan of water with a pinch of salt. Bring water to a boil then reduce heat to simmer. Cook until burdock is tender, about 30 minutes. If you prefer a milder flavor, pour cooked burdock into a colandar and drain off water. Place burdock back in pan and add water until just covered. Bring to a boil again then remove from heat. Drain well and set aside.
Bring medium large pan of water to a boil. Add a pinch of salt and a teaspoon of vegetable oil, then add uncooked pasta. Bring to a boil, then lower heat to medium low. Cook until pasta is done, or slightly al dente. Drain water off pasta and set aside.
Pour vegetable oil in a frying pan or wok and place on medium heat. When oil is hot, add ramps, green onions, or garlic greens. Brown the ramps.
Add can of beans, including liquid, and prepared burdock to pan with ramps. Stir and cook until heated through. Add salt and pepper to taste.
To serve, dish a serving size of pasta onto plate and top with serving of burdock and beans. Top with grated cheese, sour cream, or hot sauce.
Burdock grows wild over much of the United States and Canada. This under-appreciated weed is well known for the seed heads that get tangled in pet fur.
Make sure you have properly identified plants before consuming them!
If you prefer, you may substitute rice or another grain for the pasta.