Black beans with chard and green tomatoes.

Layer in the 5" oval pot
Half a large onion chopped medium and fried until it changes color in a table spoon of oil. About six minutes.
One large clove garlic minced
One large stalk of celery chopped small
One small carrot chopped small
Six green tomatoes chopped medium
Dry red chilly flakes to taste.
One spicy green chilly chopped small. Skip if necessary.
One bunch chard cut in thin strips and washed.
Tuck in one small branch rosemary or herbs of choice.
Drizzle two table spoons olive oil.
Salt to taste.
Cook for two hours in the winter position.
Remove and toss Rosemary branch.
Mix with cup of cooked black beans.
Top with half a tablespoon balsamic vinegar.
Mix well, correct for salt and serve.

For the black beans soak one cup overnight in four cups water. Bake in the oven at 280 deg for two and a half hours. There may not be enough sun this time of year to make sure to start early.
Salt when done.

Lentils with green tomato and chard

Pour two table spoons oil in the 5" oval pot
Dust with two teaspoons cumin powder.
Quarter teaspoon turmeric
Half a cup whole lentils soaked overnight in one and half cups of water.
Add one large clove garlic chopped fine (optional)
Half of a ginger chopped fine.
One spicy chillies chopped fine or to taste.
Three or four green tomatoes chopped small
Top with one large head of chard, kale, or collard cut in half inch strips and soaked to remove any grit.
Salt to taste.


Cook in the winter position for two hours starting early in the morning.
Mix, taste and add salt as needed. Mix throughly with a fist of cilantro chopped fine.
This is a complete meal, eat with bread, flour tortilla, or over rice.

I ended up with two bags of green tomatoes when I switched the garden over to beans last week. If you don't have green tomatoes use half as much regular tomatoes.

Mixed green string beans

In the 7" round pot
Chop half one onion small.
Chop about 1lb mixed green string beans into half inch lengths.
Dust with one level tablespoon mustard powder.
Chop one jalapeño in circles.
Drizzle two tablespoons cooking oil.
Add salt to taste.

Cook in the summer position for 1.5 hours.
Mix and serve.