Chicken and White Bean Estofado

Chicken and White Bean Estofada

This is another Rancho Gordo bean recipe.  Their beans are of a premium quality.  One taste and no-one will have to tell you more.  Check out their website, Rancho Gordo.com

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling 

1/2 of an onion, chopped
2 garlic cloves, finely chopped
2 bell peppers, best red and yellow, peeled with a vegetable peeler and chopped
1 cup shredded cooked chicken
1 cup cooked Rancho Gordo Royal Corona Beans with some broth
Salt and pepper to taste
Cooked rice, for serving (optional)
Directions:
Serves 2 to 4Warm the olive oil in a medium- to large-sized pan over medium heat. Add the onion and garlic and saute until the onions are translucent, 6 to 8 minutes. Add the peppers and continue cooking for 10 minutes, until the peppers are cooked through but still firm.

Add the chicken, beans, and bean broth; cook for another 10 minutes or so. Check for seasoning, adding salt and pepper to taste. Remove from heat. Drizzle a little olive oil over the top and serve with rice, if desired.

Vegan Red Beans And Rice ~ Instant Pot

    

Vegan Red Beans and Rice ~ Instant Pot

Ingredients:
1/4 cup vegetable oil
one large yellow onion, chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 heaping tablespoon white or yelloe Tofu paste

2 teaspoons smoked paprka

1 teaspoon sweet paprika

1 teaspoon onion powder 

1 teaspoon garlic powder

1/2 to 1 teaspoon ground cayenne, plus more to taste

1/2 teaspoon ground sage, optional

1 pound dried red kidney beans (no need to soak)

3 dried bay leaves

3 fresh thyme sprigs or 1 teaspoons dried thyme

1 teaspoon soy sauce

Cooked rice for serving

Sliced scallions

Louisiana-style hot sauce, for serving

Directions:
Use the saute setting on the electric pressure (Insta-Pot) cooker and heat the oil. Add the onion, season with salt and cook, stirring occasionally, until limp and translucent, about 8 to 10 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes.  Add the chopped garlic and miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne, and sage (if using).  Grind in a generous amount of pepper and add 3/4 teaspoon salt.  Stir well to combine all the ingredients, then tuen off  t the saute setting.

Add the beans, bay leaves, thyme, and 5 1/2 cups water.  Scrape the bottom of the pot to loosen any brown bits,  Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.

Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then reduce the remaining pressure manually and open the lid.  Add the soy sauce and season to taste with salt and cayenne.  Using a fork mash some of the beans against the side of the pressure cooker to make the mixture creamy.  It will continue to thicken as it sits, or you can turn on the saute setting and let the mixture bubble for a few minutes to thicken.  Discard the bay leaves and thyme sprigs.  Top the beans with hot cooked rice and scallions, serve with the hot sauce.

Lemony Chicken Soup

Lemony Chicken Soup, Avgolemono Recipe

This soup is great as is, or with a few shreds of cooked chicken added to each soup bowl. The sumac garnish looks lovely and it’s a perfect compliment with its bright, citrusy flavor. Avgolemono is even better after it has had time to sit and gain body, creaminess, from the rice. Make it early in the day, or a day in advance, and reheat it carefully over medium low heat.
Makes: 4 servings

Ingredients:
4 cups chicken stock
2 cups cooked white rice
Juice of 1 lemon
2 egg yolks
Salt and pepper to taste
Sumac, for finishing

*

Directions
In a medium saucepan, heat the stock to boiling and reduce to a simmer.

In a blender, puree 1 cup of the hot stock, ½ cup of the cooked rice, and lemon juice. Add the egg yolks and puree again.

Add the remaining cooked rice to the simmering stock, then add the egg mixture about ½ cup at a time, stirring to combine after each addition. Taste and season with salt and pepper. Simmer until the mixture is slightly thickened.

Serve the soup in warmed bowls with a pinch of sumac on top of each one.

This recipe is from the blog of Maureen Abhood, Rose Water and Orange Blossoms.