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On 1 Feb 2007, at 10:13, Simon Stewart wrote: > Surely that's "at least two of those Simons come with a Holly > attached..."? "At least two of those Simons come with at least one Holly attached," just to be sure. > ObFood: I'm about to make a foray into cooking with black beans. > Anyone have any vegetarian/pescetarian dishes that they're good in? I have one for you: WEEKNIGHT BRAZILIAN STEW- We made this one in late summer with super-sweet but short-lived Alphonso Mangoes. This time of year you'll need to use plain-or- garden mangoes, but on the other hand the weather is more amenable to stews. (pinched from a thread in the Something Awful cooking forum, please excuse American units) Ingredients: 1 onion, chopped 5 or 6 cloves garlic, smashed 1 lb or so of sweet potato, chopped 1 red bell pepper, chopped 1 14.5oz can diced tomatoes, with liquid 2 14.5oz cans black beans, rinsed and drained 1 mango, peeled and chopped Large handful fresh coriander, chopped Salt Oil Flour tortillas Method: As each step cooks, one can do the prep for the next step. First, saute the onion in some oil in a largish pot for about 5 minutes, until softened. Then add the garlic, and go for a few more minutes. Next in is the sweet potato. Then the bell pepper. Then the tomatoes. Bring to a boil, then place the lid on the pot and simmer on medium- low for about 15 minutes, or until the sweet potato is tender. Towards the end of this, start heating up your griddle to cook the tortillas. Remove the lid, and add the black beans. Cook these for a few minutes, until heated. Next in is the mango. Stir this in and give it a minute or two to get hot. Stir in the salt and the coriander, and remove from heat. Serve with the tortillas. We've got a couple more but all of M's recipes are packed up ready for the move. We'll dig some out for you when we get a chance. -- -JamesThere's stuff above here
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