Food Hero


Jamaican Black Bean and Rice Soup by Rachelle
September 21, 2009, 7:10 am
Filed under: Main Dish, quick fix, Rachelle Mee-Chapman, Soup | Tags: , , ,

Jamacian Black Bean and Rice Soup

Last night was our Annual Fall Chili Fest for the Autumnal Equinox. I try out a different chili every year, and this one got rave reviews from our guests. It goes well with easy Pineapple Salsa and Buttery Cornbread, both of which can be found here. Have yum!

Jamaican Black Bean and Rice Soup
(serves 10)

1/4 olive oil
1 large onion, chopped
1-2 red bell peppers, finely chopped
2 tsp each cumin and oregano (adjust to taste)
2 tsp salt
4-5 cloves minced garlic
2 cans black beans, rinsed and drained
4 c veggi stock
1 can stewed tomatoes
1 1/2 cup cooked brown or white rice
2-3 T red wine vinegar (I use balsamic)

Toppings: sliced radishes, sour cream, limes, pineapple salsa

1) Saute onions, bells peppers, spices and salt in a large pot until onions are tender.

2) Add veggie stock. Add beans and tomatoes. Heat thru.

3) Right before serving, add cooked rice and heat thru. When soup is steaming add vinegar and adjust salt.

Tip: Only add enough rice to the amount you are planning to eat right away. Store rice and soup separately to avoid the rice breaking down into starch in your leftovers.

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Red and White Chili with Pineapple Salsa by Rachelle
October 15, 2008, 1:59 pm
Filed under: Main Dish, Medium Fix, Rachelle Mee-Chapman | Tags: , , , ,

On Autum Equinox we had our our annual Fall Chili Party. This was our first traditional family celebration in our new Danish home. We had a few new friends over. Each person brought something to put in our family room shrine — a Fallish thing like an apple or a string of Autumn leaves. Then we all grabbed a microbrew or ginger beer and made toasts to the things we love about fall.

As usual we had yummy seasonal foods, although a lack of black beans at the grocers made our traditional three bean chili collapse down to two. Sure was good though! This is always a fun thing to make because of the toppings bar that allows people to stylize their dish. Try it with this Buttery Cornbread from Epicurious which is fantastic and easy to make. Have Yum!

Red and White Chili with Pineapple Salsa
serves 6-8

Chili Ingredients
2-14oz cans canellini beans (white beans) rinsed and drained
2-14oz cans red kidney beans rinsed and drained
1/2 c crushed tomatoes
1/4 c diced tomatoes
1 lb lean ground beef (optional)
1-2 onions, chopped
2 red, yellow or orange bell peppers, chopped
1 carrot, diced
2 T olive oil
5 cloves garlic, crushed
2 t cumin
1 1/4 t salt
2 1/4 t black pepper
2 tsp basil
1/4 – 1/2 t red pepper flakes
1 T lime juice
2 cans chopped green chilis

Optional Toppings
sliced limes
grated cheese
sour cream
chopped cilantro
jarred jalapeno rings

Salsa Ingredients
2 c crushed pineapple
2 cloves garlic, crushed
2-3 T fresh mint, chopped
1/4 t salt
1/4 t cumin
1/8 t cayenne

For the chili:
Add beans and tomoatoes to pot and simmer. Carrots don’t soften well with tomatoes, so parboil them in a glass bowl in the microwave and then add them to the pot. In a large skillet heat olive oil. Saute ground beef, onions, bell peppers and spices. Add the saute to the large pot and heat through. Add chilis and lime juice. Adjust seasonings.

For the pineapple salsa: just mix and chill slightly. You must use fresh mint. If you have extra mint try freezing it like this.
(Maybe Katy K can tell us how to use it in a lovely mojito!)