Quick Purslaned Red & Black Beans

A perfect mid-summer lunch or supper. Purslane, rich in nutrients and flavor, thrives in cultivated ground at this time of the year, so weed the garden and eat the weeds!

• 2 small green onions, sliced fine
• 3 links Bratwurst, sliced
• 2 Tbsp. olive oil
• 2 cups purslane, chopped Spices:
• 1 tsp. granulated dried garlic
• 1 tsp. chili powder
• 1 tsp. balsamic vinegar
• 1 14 oz. can black beans
• 1 14 oz. can red beans
• 1 14 oz. can diced tomatoes Fresh Herbs:
• 3 Tbsp. dill, chopped
• 2 Tbsp. Chives, chopped
• 3 Tbsp. cilantro, chopped
• 3 leaves basil, chopped

Saute onions, sausage, and olive oil briefly, then add purslane, spices, and vinegar. Stir and cook till purslane wilts, then add beans, tomatoes and herbs. Heat through, making sure not to overcook the herbs. Serve with tortillas, salad, salsa, and brown rice. Serves 4.