16 June 2006

Recipe: Pink and brown look good on us

I made a really good supper tonight, stolen, sort of, from Daisy Martines of Daisy Cooks! on PBS. I say, sort of, because I was half-watching the show the other day and half-listening to this recipe and I was fully inspired. However, I couldn't find the recipe online at all, so I'm half-claiming this as my own ingenuity. It's deliciously flavorfull, full to the brim of fiber and incredibly, incredibly low on fat, which is not a bad thing. Best of all, it can be made in stages and though it takes a long time cumulatively, it is really easy.
Pink Beans and Brown Rice
1 lb dry pink beans (or you could use red)
6 cups filtered water
2-4 cups sofrito (recipe follows, if needed)
olive oil
1-3 T salt
lots of green olives (I used one medium jar)
2 1/2 cups brown rice
stock of your choice (at least 1 quart)
First, cook the beans using your chosen method. I let them soak in 6 cups water overnight, pour off said water, and put the beans and six cups new water in the crockpot on high for 1 hour and then on low the rest of the day. When beans are done, don't drain. If you use canned beans, crazy fool, go ahead and rinse off the beans.
Heat olive oil -- as much or little as you want -- in a large, heavy pot on medium heat. Pour sofrito into hot oil. Add the green olives and pour in some of the olive brine. Mmmm. Cook it up in the oil til you can't stand it and just want to jump in and swim in all those wonderful fragrances. If you are going to use and unsalted stock, add quite a bit of the salt. If you are using a salted stock, add less.
Then, pour in beans and bean liquid and add 2 1/2 cups rice. Then (and this is Daisy's trick) take a wooden spoon and put the end of it into the liquid just touching the rice. Take it out and hold up your fingers to the liquid line. You need two fingers worth of liquid over the level of the rice. Add stock to make up the difference.
Let this lovely mixture boil, stirring occasionally, until the liquid reaches the level of the rice/ bean mix, then cover it and reduce the heat. Let the liquid absorb at a low simmer. When you uncover, it will be deliciously wonderful. Even husbands who swear they don't like "ethnic" food yet have been strangely receptive to falafel, groundnut stew and tabbouleh lately, love it.
This makes a whole heck of a lot of rice and beans, fyi, which is great for large families... or small families who will now have to search out unsuspecting family and/ or church members to hoist leftovers upon them...
1 large tomato
1-2 large onions
6-8-20 garlic cloves (less if you're crazy and dislike garlic)
1/2 green pepper
1 red pepper
1 cubanelle pepper or banana pepper
1 bunch cilantro
In a food processor, place tomato, garlic, onion, peppers, cilantro. You may want to cube everything into similar sized pieces. Whirl away til it is a lovely fragrant mush. Use in any or all latin dishes. (It freezes well, too!)

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