Saturday, January 26, 2013
It's not news to anyone that when the cold weather comes, people gravitate towards heavier, heartier, comforting foods made in big pots, steaming up the windows and smelling up the house. In the Queen's Kitchen, this happens a lot, the crock pot comes out, or the Dutch oven, and things go in and the aromas begin. Today, for example, there will be crock pot vegetable stew- whatever veggies are found in the fridge and pantry, as well as some homemade stock and a few herbs. A handful of barley or quinoa, a few beans. One of my favorite recipes is a black bean stew, Drunken Beans, actually, from a Bon Appetit recipe (with a few adaptations by me.) Give it a try.
1 lb. black or pink beans (soak over night)
2 large onions, diced
4-6 cloves garlic, chopped
1 TBS ground cumin
1 TBS sugar
1 TBS chili powder
1 TBS coriander
2-3 jalapeños, chopped
12 oz. dark beer
Rinse beans and add to the above ingredients. Cover with 2 1/2 cups of water.
Simmer for 45 minutes (or set crock pot to low for 6 hours) or until beans are tender. Add:
1 15 oz. can diced tomatoes
Cover, simmer 45 min. (If crock-potting, add tomatoes in the last two hours of cooking.) Add a splash of red wine vinegar, then salt to taste. Serve over hot rice with a sprinkling of fresh chopped parsley or cilantro. Serves 6-8.
Posted by Queen of Cuisine at 10:00 AM