Last Sunday, Gary decided to have a craving for black beans and rice. He came up with the craving at 5:30 pm. My usual recipe for feijoada takes 18-24 hours. Typical for a man, no? Not wanting to disappoint, I started throwing what I had on hand into a pot (including the leftover bacon from breakfast) and happily came up with an abbreviated recipe that takes 45 minutes - tops. And it's very tasty, too, if I say so myself. I would have added chopped, browned sausage if I'd had any on hand. I served it with brown basmati rice (our new favorite) and chopped lettuce and tomatoes on the side. (+ a dollop of sour cream. SSHHHH! We're supposed to be on a diet!)
FAST FEIJ(oada)
1 T. olive oil
1 stalk celery, finely diced
1 can black beans
2 basil leaves, minced (or 1t. dried basil)
1/4 t. oregano
1/2 t. salt
1 T. fresh parsley, chopped (or 1 t. parsley flakes)
2 T. canned chopped chilis
Pinch of ground cloves
1 medium tomato, diced
4 slices cooked bacon, diced
1 beef bouilion cube
1/4 c. water
Heat oil in a large saucepan on medium/high heat. Saute celery for a few minutes then add the remaining ingredients and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Serves 2-4.
Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts
Wednesday, April 14, 2010
Tuesday, April 13, 2010
Red Beans and Rice
We made this last Saturday for the first time in years. We can't figure out why! We'll be making it more often, it was so yummy! This is Emeril Lagasse's recipe, and from his book "Louisiana Real & Rustic."
"Monday wouldn't be Monday in Louisiana without red beans and rice. Legend has it that since Monday was traditionally wash day, an all-day affair before electric washers and dryers, a pot of red beans spent the morning simmering on the back of the stove. If there was a ham bone left over from Sunday's diner, it was thrown into the pot of beans. The marrow from the cracked bone and a good amount of herbs and spices made the beans tasty; long cooking made them tender and creamy. When the laundry was done, so were the beans. Red beans ladled over fresh steamed rice with a pile of french bead for sopping up every last drop, this is the dish and the day of the week that transplanted Louisianians miss most. Don't fret if you don't have a ham bone; substitute some smoked sausage."
2 Tbs vegetable oil
1 cup chopped onion
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 tsp salt
1/2 tsp cayenne
1/4 tsp freshly ground black pepper
1 tsp dried thyme
4 bay leaves
1 pound boiled ham, cut into 1/2-inch cubes
6 ounces smoked sausage, cut crosswise into 1/4-inch slices
1 pound dried red beans, rinsed and sorted over, soaked overnight and drained
3 Tbs chopped garlic
8 to 10 cups water
steamed white rice
1. Heat the oil in a large heavy saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, jam and sausage and saute for 5 to 6 minutes. Add the bean and garlic and enough water to cover the contents in the pot. Bring to a boil. Reduce the heat to medium and simmer, uncovered, stirring occasionally, for about 2 hours. Add more water if the mixture becomes dry and thick.
2. Use a wooden spoon to mash about half of the mixture against the side of the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the misture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy, but not watery.
3. Remove the bay leaves and serve over steamed rice.
Jeff said that they had this nearly every day on the mission. Yes, it is a bit crazy to tend to it for 4 hours, but On Saturday, when we were cleaning, it worked perfectly! When we made it, we had a whole pound of sausage, and added more onions and bell peppers, and right when it was done, Jeff stirring in a shot of Tabasco sauce.
"Monday wouldn't be Monday in Louisiana without red beans and rice. Legend has it that since Monday was traditionally wash day, an all-day affair before electric washers and dryers, a pot of red beans spent the morning simmering on the back of the stove. If there was a ham bone left over from Sunday's diner, it was thrown into the pot of beans. The marrow from the cracked bone and a good amount of herbs and spices made the beans tasty; long cooking made them tender and creamy. When the laundry was done, so were the beans. Red beans ladled over fresh steamed rice with a pile of french bead for sopping up every last drop, this is the dish and the day of the week that transplanted Louisianians miss most. Don't fret if you don't have a ham bone; substitute some smoked sausage."
2 Tbs vegetable oil
1 cup chopped onion
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 tsp salt
1/2 tsp cayenne
1/4 tsp freshly ground black pepper
1 tsp dried thyme
4 bay leaves
1 pound boiled ham, cut into 1/2-inch cubes
6 ounces smoked sausage, cut crosswise into 1/4-inch slices
1 pound dried red beans, rinsed and sorted over, soaked overnight and drained
3 Tbs chopped garlic
8 to 10 cups water
steamed white rice
1. Heat the oil in a large heavy saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, jam and sausage and saute for 5 to 6 minutes. Add the bean and garlic and enough water to cover the contents in the pot. Bring to a boil. Reduce the heat to medium and simmer, uncovered, stirring occasionally, for about 2 hours. Add more water if the mixture becomes dry and thick.
2. Use a wooden spoon to mash about half of the mixture against the side of the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the misture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy, but not watery.
3. Remove the bay leaves and serve over steamed rice.
Jeff said that they had this nearly every day on the mission. Yes, it is a bit crazy to tend to it for 4 hours, but On Saturday, when we were cleaning, it worked perfectly! When we made it, we had a whole pound of sausage, and added more onions and bell peppers, and right when it was done, Jeff stirring in a shot of Tabasco sauce.
Wednesday, June 4, 2008
Moroccan Chicken with Chickpeas and Cumin
This recipe is for the slow cooker, and I stole it, and Orange Hoisin Chicken, out of my mom's Mother's Day present before Heidi and I gave it to her :) Not Your Mother's Slow Cooker Cookbook It's one of Heidi's favorites cookbooks.
The peanut butter added at the end makes the sauce richer without too much PB flavor. The raisins are subtle as well, but add a sweet bite. It's excellent served over My Favorite Rice.
Moroccan Chicken with Chickpeas and Cumin
2 cans (16 oz) chickpeas, rinsed and drained
15 oz can tomatoes
1 red bell pepper, cut into 1 inch squares
1 medium red onion, chopped
1/4 C golden raisins
2 Tb tomato paste
2 Tb water
1 1/2 tsp cumin
pinch of paprika
about 1 Lb boneless, skinless chicken thighs or breast, or both
2 Tb peanut butter
Add all the ingredients EXCEPT the peanut butter into a slow cooker and mix well. Cook on low for 6 to 7 hours. Then stir in peanut butter before serving.
The peanut butter added at the end makes the sauce richer without too much PB flavor. The raisins are subtle as well, but add a sweet bite. It's excellent served over My Favorite Rice.
Moroccan Chicken with Chickpeas and Cumin
2 cans (16 oz) chickpeas, rinsed and drained
15 oz can tomatoes
1 red bell pepper, cut into 1 inch squares
1 medium red onion, chopped
1/4 C golden raisins
2 Tb tomato paste
2 Tb water
1 1/2 tsp cumin
pinch of paprika
about 1 Lb boneless, skinless chicken thighs or breast, or both
2 Tb peanut butter
Add all the ingredients EXCEPT the peanut butter into a slow cooker and mix well. Cook on low for 6 to 7 hours. Then stir in peanut butter before serving.
Monday, April 14, 2008
Spiced-Up Hummus
This was in MSLO's Body + Soul Magazine. I made this for a Stampin' Up party I did last week.
Ingredients:
1 can (15 oz) Chickpeas, drained and rinsed reserving 1/4c of the liquid
1/4 cup tahini (sesame paste)
1/4 cup Lemon juice (fresh is best)
3 Tbs extra-virgin olive oil
1 garlic clove (crushed)
1/4 tsp ground star anise-optional (*I didn't use this)
1/4 tsp ground ginger
1/4 tsp ground cumin
1/4 cup cilantro leaves finely chopped, plus whole leaves for garnish
1 plum tomato peeled, seeded and very finely chopped.
2 scallions, very thinly sliced.
salt and ground pepper
1. In a food processor combine beans, and reserved liquid, tahini, lemon juice, 1 Tbs oil, garlic, star anise, ginger and cumin. Puree until smooth.
2. Transfer to a serving bowl and stir in cilantro, tomato and scallions; season with salt and pepper. Drizzle remaining 2 Tbs oil over the top.Before serving garnish with cilantro leaves if desired.
I used abt 1/2 cup tahini, it isn't cheap, and it also has garbanzo beans in it. I was pleased with that. I also didn't add the extra oil. If I was serving with Pita bread, I would have, but I just had veggies and Townhouse crackers.
Nutrition facts:
The ginger, cumin and cilantro in the recips are anti-inflammatory, and the chickpeas are full of fiber. Per serving, 187 calories, 13 grams fat, 14 grams carbs, 5 grams protein.
Prep time 15 minutes. Makes 3 cups.
Ingredients:
1 can (15 oz) Chickpeas, drained and rinsed reserving 1/4c of the liquid
1/4 cup tahini (sesame paste)
1/4 cup Lemon juice (fresh is best)
3 Tbs extra-virgin olive oil
1 garlic clove (crushed)
1/4 tsp ground star anise-optional (*I didn't use this)
1/4 tsp ground ginger
1/4 tsp ground cumin
1/4 cup cilantro leaves finely chopped, plus whole leaves for garnish
1 plum tomato peeled, seeded and very finely chopped.
2 scallions, very thinly sliced.
salt and ground pepper
1. In a food processor combine beans, and reserved liquid, tahini, lemon juice, 1 Tbs oil, garlic, star anise, ginger and cumin. Puree until smooth.
2. Transfer to a serving bowl and stir in cilantro, tomato and scallions; season with salt and pepper. Drizzle remaining 2 Tbs oil over the top.Before serving garnish with cilantro leaves if desired.
I used abt 1/2 cup tahini, it isn't cheap, and it also has garbanzo beans in it. I was pleased with that. I also didn't add the extra oil. If I was serving with Pita bread, I would have, but I just had veggies and Townhouse crackers.
Nutrition facts:
The ginger, cumin and cilantro in the recips are anti-inflammatory, and the chickpeas are full of fiber. Per serving, 187 calories, 13 grams fat, 14 grams carbs, 5 grams protein.
Prep time 15 minutes. Makes 3 cups.
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