Red Tomato Rice and Black Beans

2 tablespoons vegetable oil

½ medium onion, diced

½ green bell pepper, diced

4 garlic cloves, minced

2 teaspoons cumin seeds

1 teaspoon dried oregano

½ teaspoon salt

1 cup of long-grain white rice, like basmati

1 (14.5-ounce) can stewed tomatoes

3/4 cup chicken or vegetable stock or water, approximately

1 (15-ounce) can of black beans, drained and rinsed.

1 tablespoon tomato paste

1 teaspoon sugar

Some diced ham (optional)

¼ of a bunch of cilantro, chopped 

Open the can of stewed tomatoes and chop the tomatoes with a pair of scissors. Drain the tomato liquid from the tomatoes into a quart measuring cup and add enough stock or water to make 1 and 3/4 cups of liquid.

Heat oil over medium-low heat in a Dutch oven. When the oil is hot, add the onion and bell pepper, and cook until softened, about 5 minutes. Meanwhile, heat the stock and tomato liquid in the microwave for 3 minutes.

To the onions, add garlic, cumin, oregano, salt, and stir until garlic is fragrant. Add rice and stir well to coat the rice with the oil. Add the heated stock, and bring to a boil, reduce heat to warm, cover with a lid, and heat for 15 minutes. After 15 minutes, check to see if the rice needs a little more liquid, add 2 tablespoons at a time until the desired doneness. Remove from heat and let steam for 5 minutes more.

While the rice is cooking in a separate medium saucepan, heat over low, the stewed tomatoes, black beans, and ham, if using. Remove the lid from the rice and fluff the rice with a fork and stir in the tomato paste and sugar. Next, stir the bean mixture and the cilantro into the rice. Serve as a side, into individual bowls as a main dish, or into tortillas for burritos. Makes 3 to 4 servings.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by a dish my Costa Rican roommate made while in grad school.

After a little research on the internet, the Costa Rican version is called Gallo Pinto. I tried it and the flavors here are similar.

Red Kidney Bean, Kale, and Creamy Grits Bowl

1 recipe of Creamy Grits

1 recipe of Steamed Kale

1 recipe of Caribbean Red Kidney Beans

Makes 4 servings. To a bowl add some creamy grits, then some steamed kale, and finally some beans.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community

Caribbean Red Kidney Beans

1 tablespoon olive oil

1 small onion diced

3 garlic cloves, minced

1/4 teaspoon red pepper flakes

1/2 teaspoon ground allspice

1/4 teaspoon dried thyme

1 can stewed tomatoes (14.5 ounces)

1 can red kidney beans (15 ounces), rinsed and drained

Heat the oil in a saucepan on medium heat. Add onions and cook for a few minutes, stirring occasionally. Add the garlic, red pepper flakes, allspice, and thyme. Lower the heat and cook, stirring occasionally, until the onions are very soft, about 10 minutes. Add the stewed tomatoes and bring to a simmer breaking up large pieces of tomato with scissors or a wooden spoon. Add the beans and simmer for about 10 minutes. Add salt to taste. 

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Moosewood Restaurant Favorites

 

Turkey Chili

1 tablespoon olive oil

1 pound ground turkey

1 medium onion, chopped

1 tablespoon chopped garlic

2 celery stalks, chopped

1 tablespoon dried oregano

2 bay leaves

1 tablespoon chili powder

1 tablespoon cumin

1 14-ounce can tomato puree

1 cup red salsa

2 cups chicken broth

salt and black pepper

1 15-ounce can red kidney beans, drained

shredded cheddar cheese (optional)

sour cream (optional)

sliced lime wedges for garnish (optional)

Heat oil over medium in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, breaking up any lumps with a wooden spoon.

Add the onions, garlic, celery, oregano, bay leaves, chili powder, and cumin. Stir to blend well. Cook for 5 minutes.

Add tomato puree, red salsa, chicken broth, salt, and pepper to taste. Bring to a boil, reduce heat to a simmer, stirring occasionally for 15 minutes.

Add the drained beans and cook, stirring occasionally for 10 minutes longer. Serve in bowls with cheddar cheese, sour cream, and lime wedges, if desired.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Pierre Franey, New York Times

Red Pepper Hummus Dip

4 roasted sweet piquillo peppers, chopped

1 1/2 cooked chickpeas (or 1 15 oz can drained)

1/4 cup water

1 garlic clove, chopped

2 tablespoons fresh lemon juice 

2 tablespoons white vinegar, preferably white Italian vinegar

1/4 cup tahini

1/4 tsp salt

pinch of cayenne

1/2 teaspoon ground cumin seeds

Place peppers, chickpeas, water, garlic, lemon juice, and vinegar in a food processor and puree until quite smooth. Add the tahini, salt, cayenne, and cumin to the food processor and process until creamy.

If needed add more seasonings to taste. Serve with crackers, pita wedges, or raw veggie sticks.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by the ingredients list of Ithica Red Pepper Hummus and Moosewood Restaurant Favorites cookbook.