Italian Recipe / / Comments Off on Cuban Black Beans Recipe

Cuban Black Beans Recipe

Ingredients

  • 1 pound dried black beans — sorted & rinsed
  • 2 1/2 quarts water
  • 2 large green bell pepper — chopped & divided
  • 2 tablespoons olive oil
  • 1 large onion — chopped
  • 4 cloves garlic — minced
  • 1 teaspoon hot red pepper sauce
  • 1/4 teaspoon dried oregano
  • 1 bay leaf
  • 2 teaspoons sugar
  • 3 teaspoons to 4 tsp. salt
  • 2 tablespoons dry white wine
  • 2 tablespoons olive oil
  • hot cooked white or yellow rice

Garnish: chopped onion

Method:

  1. Sort and wash beans and place in a Dutch oven.
  2. Add water and half of bell pepper and bring to a boil.
  3. Reduce heat and simmer, uncovered, 1 1/2 hours or just until beans are tender.
  4. (If desired, beans can be presoaked overnight before this process.)
  5. Heat 2 tablespoons of olive oil in a skillet over medium-high heat until hot.
  6. Add remaining bell pepper, onion, and next 4 ingredients.
  7. Cook, stirring constantly, 5 minutes or until tender.
  8. Add onion mixture, sugar, and salt to beans, cover and simmer, stirring occasionally, for 45 minutes.
  9. Uncover and cook for 15 minutes or to desired thickness.
  10. Stir in wine and 2 tablespoons of olive oil.
  11. Remove and discard bay leaf.
  12. Serve over rice. Garnish with chopped onion, if desired.

Serves 6

Soy Recipes / / Comments Off on Curried Corn and Pepper Chowder

Curried Corn and Pepper Chowder


2 tablespoons vegetable oil
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/4 cup minced shallots
2 teaspoons curry powder, or to taste
1/2 teaspoon salt
3 cups fresh corn or one 16-ounce bag frozen corn, thawed (about 3 cups)
1 cup vegetable stock
1/2 teaspoon freshly ground pepper, or to taste
3 cups plain soymilk, divided
1/2 cup shredded cheddar cheese, divided

Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the bell peppers; cook, stirring occasionally, until tender, about 4 minutes. Add the shallots during the last minute; stir until tender but not browned. Add the curry powder and salt; stir for 1 minute.

Stir in the corn, vegetable stock, and pepper. Bring to a boil, reduce the heat to medium; cover and cook until the vegetables are tender, about 5 minutes.

Transfer 2 cups of the corn mixture to a blender or food processor. Add 1 cup of the soymilk. Process until the mixture is nearly smooth. Pour the puréed mixture into the saucepan; stir in the remaining soymilk. Stir gently over medium heat until the mixture is heated through, about 5 minutes. Sprinkle each serving with 2 tablespoons cheese.

Calories 326 (47% from fat); Fat 17g (sat 3.9g, mono 5g, poly 7g); Protein 14.9g; Carbohydrate 35.7g; Fiber 6g; Cholesterol 16mg; Iron 1.4mg; Sodium 594mg; Calcium 60mg 

Grid List