Dan's Ginger and Zucchini Bean Sauce recipe

From Dan Holcomb's kitchen.

Note: I cook almost entirely from my head, so the directions below are estimates.

• 2 fresh zucchinis (sliced into thick rings)
• 6 oz tomato paste
• 2 diced tomatoes
• 1 tablespoon of ginger
• 1 teaspoon of italian seasoning
• 1 tablespoon of salt
• 1 tablespoon of pepper
• 4 tablespoons of butter or margarine
• 3 cups of dry beans or 6 cups of soaked beans

- Soak 3 cups of dry black beans overnight.

- Before cooking beans the next day, rinse and drain them thoroughly.

- Bring 10 cups of water to a boil, add beans to the boiling water and reduce heat to a simmer.

- Add additional ingredients and cover with a lid. Let the ingredients simmer for 70 minutes and stir every ten minutes.

- Sample sauce to see if additional spices are needed for your tastes.

Enjoy over steaming Basmati rice! It should make enough for about 8-12 servings.

A few of the ingredients I used in my sauce.

Dry black beans soaking overnight.