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Jun. 15th, 2003 11:11 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tylikLatest redinition of beans and rice. (Actually, this wasn't dinner, this is just something for Craig to take to work and me to lunch on.)
Soak and cook between one and two cups of dried beans. (In my case, soak overnight and cook in the pressure cooker.) I used more water than was necessary with the beans, so they sat in some nice beany broth. Set aside.
Cook two cups of brown rice, leaving it a bit on the undercooked side. (Again, thirteen minutes in the pressure cooker.)
Soak 2 ancho Chiles. (Being lazy, I stuck them in the bean broth with the beans.)
Chop an onion. In a four quart (ish) pot, heat some oil. Add about two teaspoons corriander seeds and a pinch and a half of cumin, both crushed to the hot oil. Add a bay leaf. About the time you start worrying about things really buring rather than browning nicely, add the onion, and reduce heat. Throw in a few cloves of crushed garlic for good measure.
Stirring the onion and spice mixture as needed, throw in a teaspoon or two of Chipotle chile, and the ancho chiles, cut up. Saute until the fumes begin to cure your nose.
Add about two cups diced tomatoes, one large red bell pepper, some kind of small hot green pepper and two teaspoons dried epazote. (There's a fair bit of flexibility here, depending on what you have.) Add beans with broth and simmer. (If you don't have any bean broth, add just enough liquid to cover.)
After it's been simmering a while, add salt and taste the mixture, adding chili powder (for heat and depth of flavor) and fresh sweet paprika (for a sweet fruity sort of depth of flavor) as needed. Play around with these flavors, adding salt as needed, at least until you find yourself reflecting that you haven't had chili this good in an awful long time, if ever. Simmer a little longer.
Gentle stire in brown rice, and cook over low heat, stirring occaisionally, until all the liquid has been absorbed.
Serve hot with a little grated cheese, and perhaps some chopped onion on top.
Soak and cook between one and two cups of dried beans. (In my case, soak overnight and cook in the pressure cooker.) I used more water than was necessary with the beans, so they sat in some nice beany broth. Set aside.
Cook two cups of brown rice, leaving it a bit on the undercooked side. (Again, thirteen minutes in the pressure cooker.)
Soak 2 ancho Chiles. (Being lazy, I stuck them in the bean broth with the beans.)
Chop an onion. In a four quart (ish) pot, heat some oil. Add about two teaspoons corriander seeds and a pinch and a half of cumin, both crushed to the hot oil. Add a bay leaf. About the time you start worrying about things really buring rather than browning nicely, add the onion, and reduce heat. Throw in a few cloves of crushed garlic for good measure.
Stirring the onion and spice mixture as needed, throw in a teaspoon or two of Chipotle chile, and the ancho chiles, cut up. Saute until the fumes begin to cure your nose.
Add about two cups diced tomatoes, one large red bell pepper, some kind of small hot green pepper and two teaspoons dried epazote. (There's a fair bit of flexibility here, depending on what you have.) Add beans with broth and simmer. (If you don't have any bean broth, add just enough liquid to cover.)
After it's been simmering a while, add salt and taste the mixture, adding chili powder (for heat and depth of flavor) and fresh sweet paprika (for a sweet fruity sort of depth of flavor) as needed. Play around with these flavors, adding salt as needed, at least until you find yourself reflecting that you haven't had chili this good in an awful long time, if ever. Simmer a little longer.
Gentle stire in brown rice, and cook over low heat, stirring occaisionally, until all the liquid has been absorbed.
Serve hot with a little grated cheese, and perhaps some chopped onion on top.
