Beans
Three Sisters Stew
This is a great recipe, warm and filling. It uses dry beans, winter squash, and frozen corn, as well as onions, canned tomatoes, and garlic. All of these might be in your winter pantry if you managed to plan ahead a little - and if not, they're all available at the coop! This recipe is adapted from one in Feeding the Whole Family by Cynthia Lair.
1 cup dried beans (black beans are available locally from Elmer Farm), cooked in 4 cups stock or water
1 tsp ground cumin
1 Tbsp olive oil or butter
2 tsp oregano
1/2 tsp cinnamon
1 medium onion, chopped
2 tsp salt
3 or more cloves garlic, minced
2-3 cups winter squash, peeled (if you use delicatas, you could skip the peeling)
1 quart jar or 14 oz can tomatoes, chopped, or tomato sauce
1 tsp chili powder
1 1/2 cups fresh or frozen corn
1 lb chorizo, optional
grated cheese for garnish if you like
In a 4-quart, heavy-bottomed pot, heat oil. Add cumin, oregano and cinnamon and warm for 30 seconds in the oil. Add onion, salt, and garlic; sauté until onion is soft, about 5 minutes. Add squash, tomato, and chili powder, bring to a simmer and cook until squash is soft, 20 min or so. Add stock or water to thin if necessary. Meanwhile, slice the chorizo into 1/2 inch rounds and cook in a cast-iron pan until done. Add cooked beans, corn, and chorizo to the soup and simmer until corn is tender. Adjust seasoning to taste, garnish with cheese, and serve hot!
Puerto Rico Beans
Dry beans are a great addition to the local diet. This recipe is wicked easy and super delicious, but not for those on a low-fat diet. I don't actually know if it's traditionally Puerto Rican, but I learned from someone who was from Puetro Rico, so that's close enough for Vermont.
1 cup dried black beans or 2 cups cooked
3-4 tablespoons bacon fat (you could sub olive oil if you have to)
1 large onion
Pinch salt
First, cook the beans. The best way is to soak them overnight in plenty of water, then simmer for 45 minutes or so until done. A pressure cooker can do the job in about 15 minutes, if you have one. Drain them once they're done.
Chop the onion as small as you can - 1/4 inch pieces are best.
Warm a big cast-iron skillet over medium heat. Put in the fat or oil - you should have a good thick coating. Add the onions, and lower the heat to medium-low. Sprinkle with salt. Cook the onions until soft and translucent or slightly browned. The longer you cook them and the lower the heat, the more caramelized and delicious they will get.
When the onions are good and soft, add the beans. Stir it all together, and let stew on low heat for a while, stirring occasionally. You may want to add some more fat - it's really worth it to have it be good and bacony. I recommend adding as much as you can handle.
When the beans are getting mushy and starting to fall apart, you're done! These are great in burritos and tacos, and also make a good side dish. Enjoy!
This is a great recipe, warm and filling. It uses dry beans, winter squash, and frozen corn, as well as onions, canned tomatoes, and garlic. All of these might be in your winter pantry if you managed to plan ahead a little - and if not, they're all available at the coop! This recipe is adapted from one in Feeding the Whole Family by Cynthia Lair.
1 cup dried beans (black beans are available locally from Elmer Farm), cooked in 4 cups stock or water
1 tsp ground cumin
1 Tbsp olive oil or butter
2 tsp oregano
1/2 tsp cinnamon
1 medium onion, chopped
2 tsp salt
3 or more cloves garlic, minced
2-3 cups winter squash, peeled (if you use delicatas, you could skip the peeling)
1 quart jar or 14 oz can tomatoes, chopped, or tomato sauce
1 tsp chili powder
1 1/2 cups fresh or frozen corn
1 lb chorizo, optional
grated cheese for garnish if you like
In a 4-quart, heavy-bottomed pot, heat oil. Add cumin, oregano and cinnamon and warm for 30 seconds in the oil. Add onion, salt, and garlic; sauté until onion is soft, about 5 minutes. Add squash, tomato, and chili powder, bring to a simmer and cook until squash is soft, 20 min or so. Add stock or water to thin if necessary. Meanwhile, slice the chorizo into 1/2 inch rounds and cook in a cast-iron pan until done. Add cooked beans, corn, and chorizo to the soup and simmer until corn is tender. Adjust seasoning to taste, garnish with cheese, and serve hot!
Puerto Rico Beans
Dry beans are a great addition to the local diet. This recipe is wicked easy and super delicious, but not for those on a low-fat diet. I don't actually know if it's traditionally Puerto Rican, but I learned from someone who was from Puetro Rico, so that's close enough for Vermont.
1 cup dried black beans or 2 cups cooked
3-4 tablespoons bacon fat (you could sub olive oil if you have to)
1 large onion
Pinch salt
First, cook the beans. The best way is to soak them overnight in plenty of water, then simmer for 45 minutes or so until done. A pressure cooker can do the job in about 15 minutes, if you have one. Drain them once they're done.
Chop the onion as small as you can - 1/4 inch pieces are best.
Warm a big cast-iron skillet over medium heat. Put in the fat or oil - you should have a good thick coating. Add the onions, and lower the heat to medium-low. Sprinkle with salt. Cook the onions until soft and translucent or slightly browned. The longer you cook them and the lower the heat, the more caramelized and delicious they will get.
When the onions are good and soft, add the beans. Stir it all together, and let stew on low heat for a while, stirring occasionally. You may want to add some more fat - it's really worth it to have it be good and bacony. I recommend adding as much as you can handle.
When the beans are getting mushy and starting to fall apart, you're done! These are great in burritos and tacos, and also make a good side dish. Enjoy!