Kelli Kerrigan
07-05-2002, 01:12 PM
I have made some pretty good meals lately and thought I'd share two bean recipes with you.
Gallo Pinto (Costa Rican Rice and Beans) from The Healthy Kitchen by Andrew Weil and Rosie Daley
1 cup raw white rice
1 3/4 cups cold purified water
1 T extra virgin olive oil
1 medium onion, diced
1/2 red pepper, seeded and diced
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 handful chopped cilantro leaves
16 oz canned black beans, drained (I didn't use canned)
salt to taste
1 t Tabasco sauce and 2 T Worcestershire sauce, or to taste
Wash the rice in cold water, drain, and put it in a pot with the water and a pinch of salt. Bring the rice to a boil, stir, cover, and lower the heat to a simmer. Cook the rice until the water is absorbed, about 20 minutes. Let the rice stand for 10 minutes, then fluff with a fork.
Heat the olive oil in a skillet over medium-high heat. Add the onions and the peppers and saute, stirring, for 5 minutes. Stir in the garlic and saute for 2 minutes. Add the cilantro and saute for 1 minute more.
Spoon the rice and the beans into the skillet, mix well, and heat everything through. Season the dish to taste with salt and a combination of the Worcestershire sauce and the tabasco sauce.
Serves six. cal: 199 fat: 3 grams (saturated fat 0.5) protein: 6.5 g
carb: 37.5 g Cholesterol 0 mg Fiber: 3 g
I took this into the office for a BBQ and served it with jamacian jerk skinless boneless chicken breasts. (I always use the Spice House Jerk seasoning and follow the marinade directions) It turned out really good! Yummy! Since there were leftovers, I have tried them with scrambled eggs for breakfast and will use up the remaining amount with the tequilla shrimp recipe in this month's CL.
The second recipe is one that I might have to have each week. I fell in love with it!
Braised Chickpeas with a Spicy Sauce found in Indian Regional Classics by Julie Sahni
3 T vegetable oil (I used less)
2 t cumin seed
1/4 t ajowan seeds or dried thyme
1 cup finely chopped onion
2 T grated fresh ginger
1 c chopped tomato
2 T tomato paste
2 c cooked or canned chickpeas, drained
coarse salt and black pepper
Garnish
1/4 c finely chopped cilanto leaves and tender stems
1/4 c finely chopped onion
1 T chopped green chiles
Heat the oil in a large pan over medium-high heat. Add the cumin, ajowan, onion nad ginger. Cook, stirring often, until the onion turns light brown, about 8 minutes. Add the tomato, tomato paste, and chickpeas.
Lower the heat and simmer, covered for 15 minutes, or until the flavors have blended and the sauce is very thick. Season with salt and sprinkle generously with black pepper. Top with onions and cilanto and pass the chilis on the side.
I made this with saffron rice (my favorite) and it was wonderful! The spices really make this a great dish! (it's even good cold, right out of the refrigerator!);)
Gallo Pinto (Costa Rican Rice and Beans) from The Healthy Kitchen by Andrew Weil and Rosie Daley
1 cup raw white rice
1 3/4 cups cold purified water
1 T extra virgin olive oil
1 medium onion, diced
1/2 red pepper, seeded and diced
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 handful chopped cilantro leaves
16 oz canned black beans, drained (I didn't use canned)
salt to taste
1 t Tabasco sauce and 2 T Worcestershire sauce, or to taste
Wash the rice in cold water, drain, and put it in a pot with the water and a pinch of salt. Bring the rice to a boil, stir, cover, and lower the heat to a simmer. Cook the rice until the water is absorbed, about 20 minutes. Let the rice stand for 10 minutes, then fluff with a fork.
Heat the olive oil in a skillet over medium-high heat. Add the onions and the peppers and saute, stirring, for 5 minutes. Stir in the garlic and saute for 2 minutes. Add the cilantro and saute for 1 minute more.
Spoon the rice and the beans into the skillet, mix well, and heat everything through. Season the dish to taste with salt and a combination of the Worcestershire sauce and the tabasco sauce.
Serves six. cal: 199 fat: 3 grams (saturated fat 0.5) protein: 6.5 g
carb: 37.5 g Cholesterol 0 mg Fiber: 3 g
I took this into the office for a BBQ and served it with jamacian jerk skinless boneless chicken breasts. (I always use the Spice House Jerk seasoning and follow the marinade directions) It turned out really good! Yummy! Since there were leftovers, I have tried them with scrambled eggs for breakfast and will use up the remaining amount with the tequilla shrimp recipe in this month's CL.
The second recipe is one that I might have to have each week. I fell in love with it!
Braised Chickpeas with a Spicy Sauce found in Indian Regional Classics by Julie Sahni
3 T vegetable oil (I used less)
2 t cumin seed
1/4 t ajowan seeds or dried thyme
1 cup finely chopped onion
2 T grated fresh ginger
1 c chopped tomato
2 T tomato paste
2 c cooked or canned chickpeas, drained
coarse salt and black pepper
Garnish
1/4 c finely chopped cilanto leaves and tender stems
1/4 c finely chopped onion
1 T chopped green chiles
Heat the oil in a large pan over medium-high heat. Add the cumin, ajowan, onion nad ginger. Cook, stirring often, until the onion turns light brown, about 8 minutes. Add the tomato, tomato paste, and chickpeas.
Lower the heat and simmer, covered for 15 minutes, or until the flavors have blended and the sauce is very thick. Season with salt and sprinkle generously with black pepper. Top with onions and cilanto and pass the chilis on the side.
I made this with saffron rice (my favorite) and it was wonderful! The spices really make this a great dish! (it's even good cold, right out of the refrigerator!);)