▼

miércoles, 11 de abril de 2018

CREOLE BLACK BEANS WITH GRILLED CHORIZO AND BROWN SAFFRON RICE

COOKING DRY BLACK BEANS 1 lb. dry black beans 3 cups water 1 tsp. salt Let the beans soak in plenty water the day before. Next day strain the beans. Place the beans in a cooking pot with 3 cups of fresh water. Bring the water to a boil. Lower the heat and cook for approximately 60 minutes until beans are soft. Add salt and mix. BROWN SAFFRON RICE PORTIONS: 4 ½ cup brown rice 1 tbsp. vegetable oil ½ small purple onion diced ⅓ cup small diced celery ⅓ cup small diced carrots 1 cup water ½ tsp. saffron ½ tsp. salt 1 bay leaf METHOD Heat up a small pot with the oil and cook at low heat the diced onions until started to get slightly brown. Add carrots, celery and let them sweat for 2 minutes. Add rice and slightly brown for a couple minutes. Add water, saffron, salt, bay leaf and mix. Cover pot and bring water to a boil. Reduce heat, cover the pot and cook rice for about 40 minutes until rice is soft. Remove bay leave before serving COOKING DRY BLACK BEANS 1 lb. dry black beans 3 cups water 1 tsp. salt Let the beans soak in plenty water the day before. Next day strain the beans. Place the beans in a cooking pot with 3 cups of fresh water. Bring the water to a boil. Lower the heat and cook for approximately 60 minutes until beans are soft. Add salt and mix. CREOLE BLACK BEANS WITH GRILLED CHORIZO AND SAFRON RICE PORTIONS: 4 INGREDIENTS 4 Spanish chorizos 2½ cups cooked black beans with liquid 1 tbsp. vegetable oil 2 minced garlic cloves ½ diced onion ⅓ cup diced celery ¼ cup diced red peppers ¼ cup diced green peppers ¼ tsp. oregano leaves ¼ tsp. thyme leaves 1 cup diced tomatoes with juices ¼ tsp. ground black pepper ¼ tsp. salt ⅛ tsp. ground cayenne pepper ½ cube chicken bouillon without MSG METHOD Heat up oil in a pot and fry the garlic and onions together. Once start browning, add celery red peppers, green peppers, oregano leaves and thyme leaves. Sweat the vegetables cooking then for about 4 minutes. Add black beans, diced tomatoes, black pepper, salt, cayenne pepper and chicken bouillon. Let the beans cook for about 15 minutes until liquid thickens. Heat up a top stove griddle. Remove the chorizos casings and cut in slices. Griddle the chorizos on both sides. In a plate serve the saffron rice making a well in the center. Scoop the beans into the center and arrange the griddle chorizos slices on top.
COOKING DRY BLACK BEANS 1 lb. dry black beans 3 cups water 1 tsp. salt Let the beans soak in plenty water the day before. Next day strain the beans. Place the beans in a cooking pot with 3 cups of fresh water. Bring the water to a boil. Lower the heat and cook for approximately 60 minutes until beans are soft. Add salt and mix. BROWN SAFFRON RICE PORTIONS: 4 ½ cup brown rice 1 tbsp. vegetable oil ½ small purple onion diced ⅓ cup small diced celery ⅓ cup small diced carrots 1 cup water ½ tsp. saffron ½ tsp. salt 1 bay leaf METHOD Heat up a small pot with the oil and cook at low heat the diced onions until started to get slightly brown. Add carrots, celery and let them sweat for 2 minutes. Add rice and slightly brown for a couple minutes. Add water, saffron, salt, bay leaf and mix. Cover pot and bring water to a boil. Reduce heat, cover the pot and cook rice for about 40 minutes until rice is soft. Remove bay leave before serving COOKING DRY BLACK BEANS 1 lb. dry black beans 3 cups water 1 tsp. salt Let the beans soak in plenty water the day before. Next day strain the beans. Place the beans in a cooking pot with 3 cups of fresh water. Bring the water to a boil. Lower the heat and cook for approximately 60 minutes until beans are soft. Add salt and mix. CREOLE BLACK BEANS WITH GRILLED CHORIZO AND SAFRON RICE PORTIONS: 4 INGREDIENTS 4 Spanish chorizos 2½ cups cooked black beans with liquid 1 tbsp. vegetable oil 2 minced garlic cloves ½ diced onion ⅓ cup diced celery ¼ cup diced red peppers ¼ cup diced green peppers ¼ tsp. oregano leaves ¼ tsp. thyme leaves 1 cup diced tomatoes with juices ¼ tsp. ground black pepper ¼ tsp. salt ⅛ tsp. ground cayenne pepper ½ cube chicken bouillon without MSG METHOD Heat up oil in a pot and fry the garlic and onions together. Once start browning, add celery red peppers, green peppers, oregano leaves and thyme leaves. Sweat the vegetables cooking then for about 4 minutes. Add black beans, diced tomatoes, black pepper, salt, cayenne pepper and chicken bouillon. Let the beans cook for about 15 minutes until liquid thickens. Heat up a top stove griddle. Remove the chorizos casings and cut in slices. Griddle the chorizos on both sides. In a plate serve the saffron rice making a well in the center. Scoop the beans into the center and arrange the griddle chorizos slices on top.


COOKING DRY BLACK BEANS
1 lb. dry black beans
3 cups water
1 tsp. salt
Let the beans soak in plenty water the day before. Next day strain the beans. Place the beans in a cooking pot with 3 cups of fresh water. Bring the water to a boil. Lower the heat and cook for approximately 60 minutes until beans are soft. Add salt and mix.

BROWN SAFFRON RICE
PORTIONS: 4
½ cup brown rice
1 tbsp. vegetable oil
½ small purple onion diced
⅓ cup small diced celery
⅓ cup small diced carrots
1 cup water
½ tsp. saffron
½ tsp. salt
1 bay leaf

METHOD
Heat up a small pot with the oil and cook at low heat the diced onions until started to get slightly brown.
Add carrots, celery and let them sweat for 2 minutes.
Add rice and slightly brown for a couple minutes.
Add water, saffron, salt, bay leaf and mix. Cover pot and bring water to a boil. Reduce heat, cover the pot and cook rice for about 40 minutes until rice is soft. Remove bay leave before serving

COOKING DRY BLACK BEANS
1 lb. dry black beans
3 cups water
1 tsp. salt
Let the beans soak in plenty water the day before. Next day strain the beans. Place the beans in a cooking pot with 3 cups of fresh water. Bring the water to a boil. Lower the heat and cook for approximately 60 minutes until beans are soft. Add salt and mix.

CREOLE BLACK BEANS WITH GRILLED CHORIZO AND SAFRON RICE

PORTIONS: 4
INGREDIENTS
4 Spanish chorizos
2½ cups cooked black beans with liquid
1 tbsp. vegetable oil
2 minced garlic cloves
½  diced onion
⅓ cup diced celery
¼ cup diced red peppers
¼ cup diced green peppers
¼ tsp. oregano leaves
¼ tsp. thyme leaves
1 cup diced tomatoes with juices
¼ tsp. ground black pepper
¼ tsp. salt
⅛ tsp. ground cayenne pepper
½ cube chicken bouillon without MSG

METHOD
Heat up oil in a pot and fry the garlic and onions together. Once start browning, add celery red peppers, green peppers, oregano leaves and thyme leaves. Sweat the vegetables cooking then for about 4 minutes. Add black beans, diced tomatoes, black pepper, salt, cayenne pepper and chicken bouillon. Let the beans cook for about 15 minutes until liquid thickens.
Heat up a top stove griddle.
Remove the chorizos casings and cut in slices. Griddle the chorizos on both sides.
In a plate serve the saffron rice making a well in the center. Scoop the beans into the center and arrange the griddle chorizos slices on top.
en

No hay comentarios.:

Publicar un comentario

Si tiene alguna consulta deje su correo y le será contestado. Su correo no será publicado. Si tiene alguna sugerencia, estaré encantado de escucharla.