Beans and Rice
(all recipes)
LOUI�S
BLACK BEAN, CORN, & PEPPER FAJITAS
Serving Size: 8
� cup lime juice
1 tablespoon olive oil
1 teaspoon coriander, ground
� teaspoon ground cumin
2 cans black beans, drained
10 ounces frozen corn kernels, thawed
1 medium red bell pepper, seeded and diced
1 jalapeno pepper, seeded and minced
1� cups salsa (any kind)
8 flour tortillas, warmed up
� cup cilantro, chopped
Salt and pepper, to taste
1. In a large (1 gallon size) resealable plastic bag or large nonmetal bowl, combine lime juice, coriander, oil, and cumin. Seal bag and rotate to mix well. Add beans, corn, bell pepper and chile. Seal bag and rotate to coat vegetables (or mix vegetables in bowl then cover airtight). Refrigerate for at least 20 minutes, or until the next day.
2. Transfer bean mixture and marinade to a 2 quart sauce pan. Heat over medium high heat until just hot.
3. Scoop bean mixture with slotted spoon and drain. Divide among tortillas. Sprinkle evenly with cilantro. Add salsa, salt and pepper to taste. Roll up tortillas and serve.
SHAWN�S
SHRIMP FRIED RICE
2 cups chopped cooked shrimp
2 tablespoons soy sauce
4 cups boiled rice
� cup oil
2 eggs, slightly beaten
4 ounce can mushrooms
1 teaspoon salt
Freshly ground black pepper
� cup scallions, chopped
Fry shrimp in oil in deep frying pan for 1 minute, stirring constantly. Add eggs, mushrooms, salt, & pepper, and fry over medium heat for 5 minutes, stirring constantly. Add rice and soy sauce and fry for 5 minutes, stirring frequently. Mix with chopped scallions.
(Serves 6)
ATHENA�S
SPANISH RICE
Cover the bottom of a frying pan with vegetable oil and get the oil very hot.
While heating up:
In a saucepan, combine and bring to a boil:
2� cups of water
Dash of ground oregano
Dash of ground cumin
1 tbsp garlic powder
1 tbsp chicken base (or vegetable base)
1-2 tbsp tomato sauce
After the oil is good and hot, add 1� cups of long grain white rice. Lower heat to medium and fry the rice till golden brown. Add a handful of chopped onion about halfway through. Once nice and golden brown, add to the mixture above, lower heat on saucepan and continue to stir rice till you feel a bit of resistance. Cover saucepan and leave on low, when the sauce has cooked down and rice is tender, remove from heat and let set for 10 minutes or until ready to serve.
CEDAR*�S
SPANISH RICE
1 cup uncooked brown rice
2 cups of water
1 onion chopped
1 green pepper
3 celery stalks
3 cloves of garlic
4 tbsp of olive oil
1- 28 oz can of tomatoes
3 whole or � tsp of ground cloves
1 cup grated cheddar cheese
S&P to taste
~Cook rice in boiling water for 45 min. Meanwhile, chop veggies and saut� in garlic and oil until just tender. Add tomatoes and seasonings to veggies and simmer for 10 min. Combine with cooked rice in a casserole dish, top with grated cheese and cook at 350Ffor 15-20 min.
EEN�S
SPICY RED LENTIL BURGERS
I found this in Metropolitan Home several months (about six?) ago.
Ingredients:
� cup raw cashews
1 cup diced carrots
� cup red lentils
2� cups water
Salt, to taste
1� tbsp olive or vegetable oil
1 cup finely chopped onion
2 tsp. curry powder
1 clove minced garlic
1 egg yolk
� cup fine, dry breadcrumbs
� tsp salt
Pepper, to taste
1/3 cup mayonnaise
� tsp. curry powder
Lemon juice, to taste
1 tbsp vegetable oil
1. Spread cashews on a baking sheet and toast in a 350 degree oven for 10 minutes. Let cool.
2. Combine carrots, lentils and water in a sauce pan; salt lightly. Bring to a boil. Reduce heat and cook at a low boil for about 13 minutes 'til lentils are falling apart. Drain them. Press them with a spoon while draining to get out most of the liquid. Spread it in a bowl and let it cool.
3. Heat oil in a skillet. Add the onion and saut� it for about seven minutes. Stir in curry powder and garlic and saut� for about 30 seconds more. Let cool.
4. Chop cashews in a blender/food processor. Add lentil mixture, egg yolk and onions. Blend until it's smooth but has some texture. Put in a bowl; add breadcrumbs, salt, and pepper to taste. Blend.
5. Lightly flour your hands. Shape the mixture into five patties, about �" thick. Put on a wax paper lined plate and put in the fridge for about an hour or more.
6. Make the curry mayo. Mix curry powder and mayo. Add lemon juice as desired.
Heat skillet with some vegetable oil. Cook for about 2� to 3 minutes.
RUBY�S
VEGETARIAN CHILI
1 tin kidney beans
Generous splash of white vinegar
Generous sprinkle of brown sugar
1 zucchini
Celery
3 peppers
2 tomatoes
Half a tin of sweet corn
Generous sprinkle of chili powder
Garlic
1 tin of tomato paste
Water
Drain the kidney beans and empty them into a large pot. Chop all vegetables and add them. Stir the tomato paste into the mixture, and fill the empty tomato paste tin � full with water, then add the water. Add all seasonings.
Bring to a boil, then once the mixture is boiling, cover and keep on a medium to low heat. Cook until vegetables are tender, then you're done.
ADRIEN�S
VEGETARIAN MEXICAN GOULASH DINNER THING
You need:
-One can of black beans, drained and rinsed
-One can of corn, drained
-Two small or one large tomato, diced (or a can of diced tomato)
-One medium onion, coarsely diced
-One large green pepper, coarsely diced
-some other vegetable that you like (mushrooms, zucchini, whatever), coarsely diced
-chili powder
-a lime or lime juice
-jalape�o pepper (if heat is desired), finely diced
-salsa (optional)
-rice or tortillas
Now, do this:
-add a little olive oil to a large frying pan or wok. Over a medium heat, add the onion and jalape�o and let it soften. Then add the green pepper/random vegetable and stir it around, letting it soften and brown a bit. Randomly add dashes of chili powder, lime juice and whatever other spice you like (cumin is nice in this).
-After the veggies look sort of soft and lightly browned, add the beans, corn and tomato. Let it cook down a bit and stir occasionally. Randomly fling in more spices and lime juice.
-When it looks done to you, it's done. I like to serve this over rice and top with salsa but you could also wrap the mixture in a tortilla and bake it with cheese or whatever. This recipe makes enough for four servings.
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