Recipe for Grilled Catfish, Coriander Black Beans, Roasted Eggplant 
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Yield:
4
Ingredients:
Amount Ingredient
CATFISH ----------------
4 x catfish fillets - (7 oz ea)
1/4 cup olive oil
1 tbl lemon juice (1 to 2)
2 lrg garlic cloves
1 tbl chopped chives
2 x Japanese eggplant cut 1/2"-thk rounds
1 x red pepper halved, seeded
7 oz Athenos Roasted Eggplant Hummus
----------------- BLACK BEANS ----------------
1/2 lb dried black beans
3 slc bacon chopped
2 tbl chopped red onions
6 x garlic cloves minced
1/2 tsp dried basil
1/2 tsp ground Cumin
2 tbl coriander seed crushed
1 tsp salt
Instructions:
Instructions: Black Beans: Rinse black beans. Place in plastic bucket, cover with water. Fold in 1 1/2 teaspoons baking soda, rest overnight. Drain and rinse well.

Place bacon into a skillet and saute. Add onions and garlic and saute for 3 minutes. Add basil, cumin and coriander seeds and saute for 3 minutes. Add black beans. Add beer to cover beans. Simmer for 1 1/2 hours until tender.

Catfish: Combine olive oil, lemon juice, garlic and chives. Pour over catfish, sliced eggplants, red pepper. Rest for 20 minutes. Preheat grill.

Grill catfish 3 to 4 minutes on each side or to desired doneness. Grill eggplants 1 to 2 minutes on each side. Grill red peppers.

Place black beans on plate, top with catfish, surround with eggplant, red pepper. Spoon Athenos Roasted Eggplant Hummus over vegetables.

This recipe yields 4 servings.

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