Red Bean Stew With Fried Onions And Cilantro Recipes

RED BEAN STEW WITH FRIED ONIONS AND CILANTRO

Steps:

• In a large bowl, combine beans and 1 teaspoon salt. Add enough water to cover beans by 2 inches and let soak for at least 6 hours or overnight. Drain.
• Combine beans, 2 teaspoons salt, bay leaves and 6 cups water in a heavy pot or Dutch oven and bring to a simmer. Simmer very gently, partly covered, until beans are quite tender, 1 1/2 to 2 hours.
• Using a mortar and pestle, blender or mini food processor, grind garlic, cilantro, savory or oregano, pepper, coriander, fenugreek (if using), cayenne, and remaining 1/2 teaspoon salt into a rough paste.
• Set 2 tablespoons of chopped onion aside for final garnish. In a large skillet, heat oil over medium-high heat until very hot. Add remaining onions and fry until they turn brown at the edges, 7 to 12 minutes. Season with a pinch of salt.
• When the beans are done, drain and reserve cooking liquid. Return beans to pot and use a potato masher or sturdy spoon to mash them, gradually adding the cilantro-garlic paste and fried onions. When everything is well incorporated, stir in reserved cooking liquid until soupy. Taste and season with tkemali or pomegranate molasses, lemon juice and more salt, if needed.
• Garnish each serving with raw onions, cilantro, pomegranate seeds (if using), and a drizzle of tkemali or pomegranate molasses, if you like. Serve cheese on the side or crumbled on top.

SPICY RED BEAN AND CHORIZO STEW

Steps:

• Place the beans in a large bowl with cold water to cover and soak for at least 4 hours or overnight; drain and rinse the beans.
• In a large, heavy frying pan, heat the oil over med-high heat.
• Add the onions, celery, and bell pepper and saute until softened and just beginning to brown, about 6 minutes.
• Add the garlic, season with salt and pepper, and cook for 1 minute.
• Pour in 1 cup of the broth and stir to scrape up any browned bits on the pan bottom.
• Transfer the contents of the pan to a slow cooker and stir in the drained beans, remaining 3 cups broth, the vinegar, pepper flakes to taste, bay leaves, and chorizo.
• Cover and cook on LOW setting for 6-8 hours, stirring once or twice.
• The beans should be very tender.
• Discard the bay leaves; season with salt, pepper, and Tabasco.
• If desired, using the back of a spoon, mash some of the beans against the inside of the cooker to thicken the stew.
• Spoon rice into shallow bowls, top with the stew and serve.

RED BEAN STEW

Steps:

• Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
• Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
• Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
• Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.