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Thursday, December 20, 2007
Thursday, December 13, 2007
Bean Stew
Habichelas Guisadas
Stewed Beans
This recipe is done with red kidney beans, but ‘Habichuelas Guisadas’ can be made with any type of bean, red, white, lentils, whatever you have on hand.
Ingredients
Serves 6
4 cups tenderized red beans* or
2 cans (16 oz. each) red beans, drained
2 tablespoons oil
1 red onion, cut in quarts
½ cubanelle or green pepper, roughly cut
3 cloves garlic mashed with 1 teaspoon salt and ½ teaspoon oregano
2 tablespoons tomato paste
½ cup butternut squash peeled and diced into 1-inch pieces (optional)
3 sprigs cilantro
1 tablespoon vinegar
*Dry beans need to be tenderized in advanced to make a stew. This doesn’t need to be done the same day you plan on cooking them. You can do this in advance and refrigerate for a couple of days or freeze your beans until you are ready to use them. There are different ways to prepare dried beans. I find this the quickest without having to soak them the night before.
1- Pour the beans in a bowl with cold water and discard any bean that floats, any broken bean, and anything that doesn’t look like a bean. Using a colander, rinse beans in cold water and drain. In a big heavy pot with lid, cover beans with water to cover them by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let cool.
2- After beans have cooled, drain. Add enough water to cover once again. Bring to a boil, reduce heat to medium low, cover, and cook until the beans are tender –about 40 to 50 minutes. Keep half eye on them. If it starts to dry add more water. Beans need to be covered with water at all times.
1- . In a heavy button saucepan, heat oil over medium heat. Sauté the onion, and pepper until are softened, about 3 minutes. Add the mashed garlic and sauté another minute or so.
2- Pour in half of the beans and mix it with the vegetables.
3- Dissolve the tomato paste in ½ cup of the liquid in which the beans were boiled or in water, and add it to the beans. Stir around pressing to the button to mash the beans a little. Add the squash, cilantro, the remaining beans, and 3 more cups of liquid (bean broth or water).
4- Boil uncovered at medium heat for about 20 minutes or until it reaches a creamy consistency and squash is tender. Stir frequently with a wooden spoon to prevent scorching or burning. Add water if necessary for squash to cook. If it starts to stick to the bottom, lower the heat.
5-Take out and discard any cilantro, big piece of pepper, and onion. Taste and add salt if necessary. Stir in the vinegar. Remove from heat and let it stand covered for 5 minutes. Serve with white rice.
Stewed Beans
This recipe is done with red kidney beans, but ‘Habichuelas Guisadas’ can be made with any type of bean, red, white, lentils, whatever you have on hand.
Ingredients
Serves 6
4 cups tenderized red beans* or
2 cans (16 oz. each) red beans, drained
2 tablespoons oil
1 red onion, cut in quarts
½ cubanelle or green pepper, roughly cut
3 cloves garlic mashed with 1 teaspoon salt and ½ teaspoon oregano
2 tablespoons tomato paste
½ cup butternut squash peeled and diced into 1-inch pieces (optional)
3 sprigs cilantro
1 tablespoon vinegar
*Dry beans need to be tenderized in advanced to make a stew. This doesn’t need to be done the same day you plan on cooking them. You can do this in advance and refrigerate for a couple of days or freeze your beans until you are ready to use them. There are different ways to prepare dried beans. I find this the quickest without having to soak them the night before.
1- Pour the beans in a bowl with cold water and discard any bean that floats, any broken bean, and anything that doesn’t look like a bean. Using a colander, rinse beans in cold water and drain. In a big heavy pot with lid, cover beans with water to cover them by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let cool.
2- After beans have cooled, drain. Add enough water to cover once again. Bring to a boil, reduce heat to medium low, cover, and cook until the beans are tender –about 40 to 50 minutes. Keep half eye on them. If it starts to dry add more water. Beans need to be covered with water at all times.
1- . In a heavy button saucepan, heat oil over medium heat. Sauté the onion, and pepper until are softened, about 3 minutes. Add the mashed garlic and sauté another minute or so.
2- Pour in half of the beans and mix it with the vegetables.
3- Dissolve the tomato paste in ½ cup of the liquid in which the beans were boiled or in water, and add it to the beans. Stir around pressing to the button to mash the beans a little. Add the squash, cilantro, the remaining beans, and 3 more cups of liquid (bean broth or water).
4- Boil uncovered at medium heat for about 20 minutes or until it reaches a creamy consistency and squash is tender. Stir frequently with a wooden spoon to prevent scorching or burning. Add water if necessary for squash to cook. If it starts to stick to the bottom, lower the heat.
5-Take out and discard any cilantro, big piece of pepper, and onion. Taste and add salt if necessary. Stir in the vinegar. Remove from heat and let it stand covered for 5 minutes. Serve with white rice.
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