Amazing Cuban Black Beans
1.5 cups dry black beans
1) Rinse beans, cover with plenty of water, and soak overnight
2) Discard water, add new fresh water, and boil beans, partially covered, for 1.5-2 hours, until beans are tender.
3) Remove beans from water, but save some of the liquid for later
4) salt the beans while still tender
3 medium onions, chopped
2 grated carrots
2 garlic cloves, minced
2 small red bell peppers
salt and garlic pepper
1) Sautee everything but the fresh basil in olive oil until very tender.
2) Add beans, a little bit of the leftover liquid from boiling the beans, cover, and let simmer for about an hour.
3) About 10 minutes before it’s ready, add the chopped basil.
—if it’s too dry, add more of the reserved liquid
Categories: Vegetarian, Ethiopian
Servings: 1 2 tsp Cumin seeds
4 Whole cloves
3/4 tsp Cardamom seeds
1/2 tsp Whole black peppercorns
1/4 tsp Whole allspice
1 tsp Fenugreek seeds
1/2 tsp Coriander seeds
8 To 10 small dried red chiles
1/2 tsp Grated fresh ginger root OR
(1 tsp dried)
1/4 tsp Turmeric
1 tsp Salt
2 1/2 tb Sweet Hungarian paprika
1/8 tsp Cinnamon
1/8 tsp Ground cloves
In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly. Remove the pan from the heat and cool for 5 minutes.
Discard the stems from the chiles. In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles. Mix in the remaining ingredients.
Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.
HOT AND SOUR SOUP
Ingredients: 4 cups soup stock
hot pepper flakes
about 200 g firm tofu (regular or silken), cut into small, long slices or small cubes
1/2 cup mushrooms, sliced
1/4 cup carrots, in matchsticks or julienned
2 tablespoons soy sauce
2 tablespoons vinegar
1 teaspoon cornstarch, dissolved in some water
1 teaspoon hot sesame oil (optional)
Method: Boil the hot pepper flakes, tofu, mushrooms, and carrots in the soup stock for ten to fifteen minutes. Stir in the soy sauce, salt, pepper, and vinegar.
Add the dissolved cornstarch to the soup. Remove the soup from the heat as soon as it has thickened. Gently stir in the hot sesame oil (or add to individual bowls, per taste).
Notes: This soup takes about twenty minutes to prepare.
Jamaican Rice and Peas
1 x 16 oz can pigeon peas
6 x Habanero chiles, roasted & chopped
6 x Cloves garlic, finely chopped
1/2 med Vidalia onion, chopped
2 tbl Olive oil
2 cup Rice
1 x 15 oz can coconut milk
4 tsp veg. boulion
The original recipe called for 1 habanero, but this version was for a bunchof chile-heads.
Rice and peas (or beans) is a very popular dish throughout the Caribbean, and perhaps because eating rice with hot foods helps to tame the fire. (Not this rice!) The peas used in this recipe are called pigeon or gungo peas. They are about the size of garden peas and are usually found dried. However, cooked, canned pigeon peas are also available. If they are not available in your area, black-eyed peas or kidney beans can besubstituted.(Not the same, however) If using canned peas, drain and reserve the liquid.Heat the oil in a deep frying pan over high heat. Add the rice, and continuesaute until the rice turns opaque and golden brown. Add the chile, garlic, and onion and saute for a few more minutes. Beware the fumes!!! Be careful not to let the rice brown or over brown. Stir the peas in with the rice. Do not stir again during cooking! Combine the coconut milk with the bean liquid. Add water to make 4 cups of liquid. dd to the rice and bring to a boil. Immediately reduce the heat to simmer. Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or until
the liquid is absorbed and the rice is tender. Allow to sit covered for another 1/2 hour.
Great with jerk chicken! Serving Ideas : Take to a potluck with a bunch of chileheads.