|Emeril's Vegetarian Pinto Beans
Recipe Courtesy Emeril's Food of Love Productions, 2008
Wed Aug 27 09:30:00 EDT 2008
Yield: 2 quarts
3 tablespoons olive oil
2 large onions, chopped
2 serrano chiles, stemmed, seeded and minced
1 jalapeno chile, stemmed, seeded and minced
1 tablespoon minced garlic
1⁄2 teaspoon dried Mexican oregano, crumbled
6 cups water
1 cup dried pinto beans, soaked in cold water overnight and then drained before use
1 cup chopped ripe tomatoes
1 3⁄4 teaspoons salt
1/3 cup chopped green onion tops
1⁄4 cup chopped cilantro stems
In a large heavy saucepan or small Dutch oven, heat the oil until hot. Add the onion and chiles and saute until soft, 4 to 6 minutes. Add the garlic and oregano and cook, stirring, for 2 minutes. Add the water and tomatoes and bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, until beans are beginning to get tender, usually 30 to 40 minutes. Add the salt, green onion tops, and cilantro stems and continue to cook until beans are tender but still hold their shape, 45 minutes to 1 hour longer. Serve hot.
Note: beans are even better made a day ahead and reheated gently before serving.
Pardon me while I
my sister makes classic brazilian beans and rice (which is what she lived on when she lived down there). There are no measurements really, but here's how to do it...
You can do this with pintos, pink beans, or black beans. You could probably do it with other beans but these are the only ones I've tried.
btw, I do it in the crockpot because it's easier for me that way--when I try to do beans on the stovetop I usually either undercook them and they're crunchy, or I accidentally let them go dry and then they smoke...so I'm all about the crockpot,
chop up onion and garlic and saute in a little veg oil until onions are glassy. Then dump into the crockpot with beans and water and lots of salt. (I do about 1/2 onion, 3 cloves garlic, 2Tbs oil, 1-2Tbs salt, 1 c beans, and 5 c water) Let them cook for around 12 hours, stirring occasionally and adding water if needed.
If you do it on the stovetop you'll need to soak the beans overnight beforehand. Saute the onions/garlic in a saucepan and then just add teh beans on top. Simmer, covered, for around 2 hours (maybe more), stirring occasionally, and adding water as needed.
Serve over rice.
For the rice, put chopped onion and garlic (I do the other half of the onion) in a saucepan with the dry rice, and saute in a little veg oil until rice and onions look a little glassy. Then add water and cook rice as normal. my sister says they cook the rice withOUT a lid, so it's not so sticky.
this recipe won't work with olive oil--oo will burn at the sauteeing temperatures. I use corn oil usually.
~Jenni, rural frugal Alaskan, eternally married to Dragon
loving my wild things DS Wolf (12), 3 angels, DS Bear (6) & DS Eagle (3)
or you can just partly mash with the liquid and eat in a bowl.
"Someone I loved once gave me a box full of darkness. It took me years to understand that this, too, was a gift." -- Mary Oliver
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