INGREDIENTS
1 pound dry black beans
1 1/2 quarts water
1 carrot, chopped
1 stalk celery, chopped
1 large red onion, chopped
6 cloves garlic, crushed
2 green bell peppers, chopped
2 jalapeno pepper, seeded and minced
1/4 cup dry lentils
1 (28 ounce) can peeled and diced tomatoes
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
3 tablespoons red wine vinegar
1 tablespoon salt
1/2 cup uncooked white rice
DIRECTIONS
In a large pot over medium-high heat, place the beans in three times their volume of water. Bring to a boil, and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain, and rinse.
In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on High.
Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the last 20 minutes of cooking.
Puree about half of the soup with a blender or food processor, then pour back into the pot before serving.What can I make to use up red split lentils and black eye beans?
Try the following
Spiced spring lamb with black-eyed beans
750g/1lb 10陆oz lamb neck fillet
3 tbsp sunflower oil
2 cloves garlic, crushed
1 large onion, sliced
2 level tbsp flour
1 tsp ground cumin
1 tsp ground coriander
150ml/5录fl oz dry white wine
1 x 400g/14oz can chopped tomatoes
2 tbsp tomato pur茅e
salt and freshly ground black pepper
2 x 400g/14oz cans black eye beans
3 tbsp mango chutney
To serve
2 tbsp fresh coriander or mint, chopped
150g/5oz Greek-style yoghurt
salt and freshly ground black pepper
Method
1. Remove any excess fat from the lamb and cut into approximately 2cm/戮in cubes.
2. Heat a large non-stick frying pan.
3. Add a little oil, then brown the lamb in batches.
4. Remove with a slotted spoon onto a plate.
5. Add the remaining oil to the pan with the garlic and onion and allow to soften for a few minutes.
6. Lower the heat, then blend in the flour and spices and cook for one minute.
7. Add the wine, chopped tomatoes and tomato pur茅e, and return the meat to the pan.
8. Stir well and bring to the boil.
9. Season, cover and cook over a low heat for about 1陆-2 hours until tender. Alternatively, transfer to the oven at 160C/320F/Gas 3 and cook until tender for about the same time.
10. Drain and rinse the black eye beans.
11. Add the beans to the lamb about 10 minutes before the end of cooking, along with the mango chutney.
12. Check seasoning.
13. Garnish with sprigs of coriander or mint.
14. Serve with seasoned Greek-style yoghurt, mixed with the chopped coriander or mint.
or Bean cannelloni
For the filling
陆 tin black eye beans
1/3 tin chopped tomatoes
陆 red chilli, de-seeded and chopped
1 tbsp parsley, chopped
2 tbsp cheese, grated
2 flour tortillas
陆 tin chopped tomatoes
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Roughly blend the filling ingredients in a food processor to break them up slightly.
3. Roll the filling into the tortillas.
4. Lay them in an oven proof dish.
5. Pour round the rest of the tomatoes.
6. Bake for 7-8 minutes until hot.
7. Sprinkle over some cheese and serve
or Serves 4
Black Bean Soup with Black Bean Salsa
9 oz (250 g) black beans
2 tablespoons olive oil
2戮 oz (70 g) pancetta, finely chopped (or use 3 oz/75 g of finely chopped smoked bacon)
1 large onion, chopped small
1 fat clove garlic, crushed
2 oz (50 g) carrot, chopped small
2 oz (50 g) swede chopped small
1 x 15 g pack (or 陆 oz) coriander, stalks finely chopped and leaves reserved for the salsa
1 level teaspoon cumin seeds, roasted and ground
1 teaspoon Tabasco sauce
2 pints (1.2 litres) chicken stock
juice 陆 lime (reserve remaining half for the salsa)
1 heaped tablespoon cr猫me fra卯che
salt and freshly milled black pepper
For the salsa
3 large spoons cooked beans 鈥?see method
2 large tomatoes, not too ripe
1 small red onion, finely chopped
1 green chilli, de-seeded and chopped
coriander leaves (reserved)
1 dessertspoon extra virgin olive oil
juice 陆 lime
salt and freshly milled black pepper
It's best to start the soup the night before by throwing the beans into a pan and covering them with about twice their volume of cold water. Next day, drain them in a colander and rinse them under a cold running tap. Now take the saucepan and heat the olive oil. As soon as it's really hot, add the chopped pancetta and cook for about 5 minutes. Then turn the heat down to medium, stir in the onion, garlic, carrot, swede and coriander stalks and continue to cook for another 10 minutes with the lid on, stirring everything round once or twice.While that's happening heat a small frying pan over a medium heat, then add the cumin seeds and dry roast them for 2-3 minutes until they become very aromatic, begin to change colour and start to dance in the pan. At that point remove them from the pan and crush them to a coarse powder with a pestle and mortar. Add this to the vegetables along with the drained beans, Tabasco sauce and stock (but no salt at this stage), then bring everything up to a gentle simmer for about 1陆 hours with the lid on. It's very important to keep the simmer as gentle as possible, so you might need to use a heat diffuser here.
When the time is up, use a slotted spoon to remove 3 level spoonfuls of the beans, rinse and drain them in a sieve and reserve them for the salsa. Now you need to pur茅e the soup and the best way to do this is in a liquidiser 鈥?if not, a processor and a sieve will do, or even just a sieve. When the soup is liquidised, return it to the saucepan, add the lime juice, season with salt and pepper and it's now ready for re-heating later when you want to serve it.
To make the salsa, pour boiling water over the tomatoes, leave them for 1 minute, then slip the skins off, cut them in half and gently squeeze each half in your hand to remove the seeds. After the seeds are removed, chop the tomato into small dice and place it in a bowl along with the reserved beans, the finely chopped red onion, chilli, reserved coriander leaves and the extra virgin olive oil. Then add the juice of half a lime, some salt and freshly milled black pepper and leave it aside for the flavours to mingle and be absorbed for about 1 hour. To serve the soup, re-heat it very gently being careful not to allow it to come to the boil, as boiling always spoils the flavour of soup. Serve in warm soup bowls, adding a spoonful of cr猫me fra卯che and an equal portion of salsa sprinkled over the surface. Any leftover soup can be frozen.
or Red lentil soup
55g/2oz unsalted butter
1陆 tbsp grated fresh ginger
录 tsp each ground allspice, ground cumin, and chilli powder
陆 tsp each curry powder and ground coriander
2 onions finely chopped
1 parsnip, chopped
1 stick celery
1kg/2录lb carrots, sliced
85g/3oz split red lentils, rinsed
25g/1oz long-grain rice
1.7 litres/3 pints vegetable stock
400ml/14fl oz tin coconut milk
2 tbsp fresh lime juice
3 tbsp chopped coriander
Method
1. Melt the butter in a heavy-based pan and add the ginger, allspice, cumin, chilli powder, curry powder, and ground coriander.
2. Cook over a low heat for three minutes, stirring continuously.
3. Add the vegetables, stir to combine, and cook for a further eight minutes.
4. Stir in the lentils and rice before adding the stock.
5. Bring to the boil and simmer for 30 minutes or until the vegetables are tender and the lentils have started to break down.
6. Blend the soup in a liquidiser or food processor until smooth.
7. Return to the heat and add the coconut milk, lime juice, and coriander.
8. Heat through but do not let it boil again.
9.Serve immediately.
or Sausages with Lentils
8 large, good-quality, herby pork sausages (about 1 lb 5 oz/600 g in total)
6 oz (175 g) lentils
1 large onion, chopped small
2 cloves garlic, crushed
1 oz (25 g) butter
2 tablespoons groundnut or other flavourless oil
14 oz (400 g) tinned chopped tomatoes
1 teaspoon granulated sugar
1 tablespoon chopped fresh thyme
1 bay leaf
Salt and freshly milled black pepper
Begin by rinsing the lentils, then place them in a saucepan with 1/34 pints (1 litre) of water (don't add any salt), bring them to simmering point and cook gently for about 30 minutes, or until the lentils are tender but not disintegrating. Then drain them and keep the cooking liquid. Meanwhile, fry the onion and garlic in the butter and 1 tablespoon of the oil in the casserole for 8-10 minutes to soften. Next, add the tinned tomatoes, sugar, thyme and bay leaf, and some salt and freshly milled black pepper, and let it all simmer gently (without a lid) until the liquid reduces and it becomes rather thick - you may need to stir it now and then and it will take about 5-7 minutes.
Now heat the remaining tablespoon of oil in a large frying pan and brown the sausages all over in it. Then, using a draining spoon, transfer them to the tomato mixture. Add the cooked lentils and 10 fl oz (275 ml) of the liquid they were cooked in. Stir well, then continue cooking over a very gentle heat for about 30 minutes - with a lid - and, if the mixture begins to look dry, add a little more liquid. Taste and add pepper and salt, if it needs it, before serving.
Lentil Soup
You will need
some carrots, onions, vegetable or chicken stock a cube is fine and red split lentils.
Peel and chop carrots and onions make stock put in a pan add pepper salt is not needed as you get enough from the stock cube, and lentils bring to the boil and simmer until carrots are cooked and lentils are softened . Eat it chunky or liquidise
just make a soup wit it
Lentils are great in curry.For a veggie dish why not make a dhall.
Just add the cooked lentils to some pureed onions sauted with curry paste,ginger garlic ,tom puree and chopped corriander and simmer till the consistency you like
Or for a non veggie why not make a Dhansak.Basically the same recipe but a bit hotter with meat and a small tin of pinapple chunks at the end.You could add a tin of drained toms to the sauce during the cooking.
Tomato and lentil soup is nice - actually putting lentils in any soup will work well as it helps to thicken it up.
As for the black beans, they're nice in chilli, delia has a lovely recipe for black bean chilli: http://www.deliaonline.com/recipes/black鈥?/a> (if that doesn't work go to http://www.deliaonline.com/ and type black bean chilli into the search box)
If you go to http://www.bbc.co.uk/food/recipes/ and type in lentil, quite a few recipes will come up which might inspire you.
Easiest thing to do.Less cooking.
Soak them overnight or from morn to evening.
Just boil them soft. Some do it all day in a slow cooker too.
Or a pressure cooker.
Just chop up onions, grated ginger, Green Jalapenos, optional, parsley , salt .
Mix it all.
Lastly,, squeeze a lemon on it before eating.
Alternatively, just boil it all. U can then use some garlic too.
Use of butter/ olive oil is optional. Just a teaspoon in a large bowl.
Very healthy.
You can make red/black beans and rice. It is a Mexican dish. Just take bacon grease, beans, onions, garlic, and start them in a pan. Add salt, pepper, sofrito (Mexican seasoning) water and cook until it absorbs 1/2 the liquid. Make white rice and serve over. Is delicious.
rinse sort and cook the lentils either with or without the beans. Drain the beans, add meat and/or onions and carrots, onion soup mix or boullion, and pepper, a little water and simmer until you think it's done and you're ready to eat.
I made a pot of lentil and split pea soup a couple weeks ago that was great. Onion soup mix and ground sausage were my flavorings. That would work with the beans as well. People usually use ham or a similar boiling meat for flavor, but you can be creative. You can also just add onions, carrots, bouillion, pepper and other fav seasonings and skip the meat.
Black eye beans make a nice salad. Soak them in water to become tender and to avoid after eating bloating. Boil them till tender. Strain them. Add salt, pepper, lemon and oil. To make it tastier, add small pieces of tomatoes and green pepper.
Lentils make great soup. I make it with pieces of carrots, zucchini, potatoes and tomatoes. You can use chicken broth if you like. When it is done you can put all in the mixer or eat it with the pieces intact.
Tomato tins can be emptied in plastic containers or freezer bags and put in the freezer for future use if expiry date is approaching.
You could make a soup................
Red split lentils , boil / stew in with bacon ribs , bacon bits , bacon shanks .........it makes an absolutely gorgeous soup !
Be prepared to taste as you go.....and perhaps simmer for an hour or more.....until you get the taste , texture etc that you / your friends will love !
Nice start - you could make a yummy spicey soup - bit o french bread to dunk in - hopefully fresh tho lol
...With this lousy weather.....A lovely....STEW....
Throw the lot in....Keep warm...
use the tomatoes in bolognese and the lentils with potato in soup
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