September 5, 2008

Round Seven Rebuttal - Black Bean Soup and Red Rice

First, let me say thanks for allowing me to be a guest foodie while Jamie's away. Second, let me say that I didn't really measure anything when I created these recipes, so you'll have to bear with me if it's not 100% accurate. :)

For a little while i wasn't sure what I was going to contribute, but then I remembered that I love black bean soup. And I made a fantastic mess in the process. Yum. So here goes:

Black Bean Soup:
1/2 onion
1 clove garlic
2-3 Tbsp olive oil
1 habanero pepper, finely chopped
juice from 1.5 square inches of fresh ginger
2 carrots, peeled and chopped
1 tsp dill
1 tsp cumin
1 can beans
water as needed
1/2 large green bell pepper
juice of 1/2 lime
salt and pepper to taste
cilantro to garnish

Sautee onion and garlic in olive oil, add habanero and sautee until softened. Add juice from ginger (I press it in my garlic press to extract the juice), carrots, spices, salt/pepper, and water. Allow this to simmer for a moment before adding the beans and continue simmering 20-30 minutes. At the last moment add the bell pepper and lime juice. Serve with a dollop of plain yogurt and cilantro.

Red Rice:
1/2 onion
1 clove garlic
2-3 Tbsp olive oil
1 tsp cayenne
2 tsp chili powder
2 tsp cumin
1/4 C tomato paste
1/2 green bell pepper
2 tomatoes, chopped
1.5 C long-grain white rice (I used basmati)
juice of 1/2 lime
salt/pepper to taste
cilantro to garnish

Sautee onions and garlic in olive oil then add spices. Heat the spices through and then add in the rice, tomato paste, and just a little water to thin out the paste. Sautee the rice for 10-15 min, then add the bell pepper and the equivalent of one tomato chopped. Add salt and water to cook rice (the water should be one kuckle-length above the surface of the rice), cover and allow it to boil. As soon as the mixture is boiling, turn off the heat and keep covered until rice is finished. add the remaining tomato, lime juice, and cilantro when ready to serve.

1 comment:

Susan said...

Looks great, Kristin!