Ashforth 3001 & 707 Summer St Stamford; 2 Greenwich Plaza ~12PM-2PM

Directions:

In a medium saucepan, combine white vinegar, sugar, salt, mustard seed, celery seed, red chiles (optional), and ground turmeric. Bring to a boil, stirring to dissolve sugar. Arrange cucumbers and dill fronds in one or more jars. Pour hot brine into jar to completely cover vegetables and seal jar. Refrigerate until cool, about 2 hours (or up to 1 week).

Grilled Pineapple, Basil, and Cucumber Salad

From MarthaStewart.com

Ingredients

• 1/2 cored pineapple, cut into 1/3-inch-thick half- or quarter-moons
• 1 small cucumber, halved lengthwise and thinly sliced on the bias
• 1/2 cup basil leaves (torn if large)
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon coarse salt
• Freshly ground pepper

Directions

Tastes great as a side with grilled shrimp!

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Gloria's BLACK BEAN SOUP

EPICURIOUS MAY 2002

•  1 pound dried black beans
• 3 quarts water
• 2 bay leaves
• 1 cup extra virgin olive oil
• 2 large red bell peppers, seeded and chopped
• 2 shallots, chopped
• 2 onions, chopped
• 8 cloves garlic, chopped
• 1 tablespoon ground cumin
• 2 tablespoons dried oregano
• 2 tablespoons chopped fresh oregano leaves
• 1 1/2 tablespoons sugar
• 2 tablespoons salt
• 1 red onion, diced, for garnish
• 8 ounces sour cream, for garnish (optional)

PREPARATION

Place the beans in a nonreactive pan. Cover with the 3 quarts of water, add the bay leaves, and bring to a boil. Reduce the heat and simmer the beans for 2 1/2 to 3 hours, stirring frequently and adding more water if necessary to keep them well covered.

Meanwhile, heat the olive oil in a sauté pan or skillet. Sauté the bell peppers, shallots, and onions over medium heat until the onions are translucent, about 15 minutes.

Add the garlic, cumin, dried and fresh oregano, and sauté for an additional 2 minutes. Remove from the heat and let cool slightly. Transfer to a blender and purée until smooth.

When the beans are almost tender, add the puréed mixture, sugar, and salt to the beans and cook until just tender, 20 to 30 minutes. Adjust the seasonings, garnish with the red onion and sour cream, and serve.

 

 

 

 

 

Billy's Chili

Our middle child Billy's favorite food is Chili.  This is our family recipe he loves to help make.

 

 

 

In large pot or Dutch oven over medium high heat, sauté ground beef and sausage until browned.  Drain off most of the fat.  Reduce heat to medium and add the onions, peppers, and garlic.   Cook stirring occasionally until soft.  Add the jars of marinara sauce (after you pour the sauce out of the jar add small amount of water to jar and swish to get all the sauce out and pour watery sauce into pot), wine, jalapeno, chili powder, cumin, salt, oregano, coriander, cocoa powder, and cinnamon.  Bring to a boil over high heat, and then reduce heat to low and simmer, stirring occasionally for 30 minutes until thickened.  If chili becomes too thick you can thin with a little water.  Stir in beans and cook for 5-10 minutes more. 

 

 

 

Black Bean and Sweet Potato Burritos (Slow Cooker)

     By Roxy in Colorado on November 11, 2004

• 2 tablespoons chili powder

• 2 teaspoons dried oregano
• 1 1/2 teaspoons dried ground cumin
• 1 large sweet potatoes, peeled and diced
• 1 (15 ounce) cans black beans or 1 (15 ounce) cans pinto beans, rinsed and drained
• 4 garlic cloves, minced
• 1 medium onions, thinly sliced
• 1 jalapeno peppers, minced
• 1 green peppers, chopped
• 1 cup frozen corn or 1 cup canned corn
• 3 tablespoons fresh lime juice
• 1 tablespoon chopped cilantro
• 3/4 cup shredded  monterey  jack cheese

Directions

1.          Combine Chili powder, oregano, and cumin in small bowl and set aside.

2.         Layer sweet potato, beans, half of chili powder mix, garlic, onion, jalapeno pepper, green pepper, remaining half of chili powder mix and corn in slow cooker. (Note: I cook the onions, garlic, and sometimes add some green salsa, before I put them in the crock pot. Also, Sometimes I just throw in some taco seasoning.).

3.         Cover and cook on LOW 5 hours or until sweet potato is tender. (Note: with my crock pot it takes about 3-4 on low).

4.         Stir in lime juice and cilantro.

5.         Spoon 2 TBS cheese in tortilla and top with 1 cup filling.

6.         Fold tortilla to close.

7.           Microwave until cheese melts

 

 

 

Kenearly Yellow Eye Bean Curry with Tomatoes, Sweet Potatoes, and Mustard Greens

 

These are creamy-colored white beans that look beautiful when coated in this red tomato-based curry. The warming spices of this curry are great for a cold evening and the beans provide nice protein. Pair with brown rice for a complete meal.

Recipe adapted from Sinfully Spicy and Cedar Circle Farm.

 

Ingredients:

1 c Kenearly yellow eye beans

1/2 c onions chopped

1 c tomatoes chopped

1 small bunch mustard greens or use another green of choice

1 small sweet potato chopped

2 cloves

1 bay leaf

2 cloves garlic finely chopped

1 t ginger finely chopped

1 t turmeric powder

1 t red chili powder adjust heat to taste

2 t coriander powder

1/2 t garam masala powder

1/2 t cinnamon

4 T sunflower oil

salt to taste

1 bunch cilantro chopped for garnish

yogurt for garnish

 

Instructions:

Soak the beans overnight. Drain the beans and rinse well. Cook the beans in 3 cups of water until they are tender, 45 minutes to 1 hour. Strain and reserve the cooking water for the curry.

 

Prepare the sweet potatoes by boiling them in a separate pot until they are tender.

 

In another pot, add the oil and heat. Add in the onions and cook until translucent. Add in the bay leaf and cloves and saute for a little while longer. Next add in the garlic and ginger and cook until very fragrant. Add in the tomatoes along with the spices, except for the cinnamon and garam masala, and cook on low heat until the oil starts separating from the mix along the sides of the pot. Add in the greens until they are wilted and tender along with the prepared sweet potatoes. Then add the beams and combine well. Saute for about 3 minutes. Add in enough water until you like the consistency of the gravy. This will depend on your own preferences. Allow the gravy to come to a low boil and you simmer the pot. After simmering 8-10 minutes, add in the cinnamon and garam masala and cook an additional 2 minutes.

 

Remove from heat and top with fresh cilantro and a spoonful of yogurt as you serve over some beautiful brown rice.

 

 

Homemade Baked Yellow Eyed Beans

By Baby K. on May 13, 2004  food.com

Prep Time: 1 hr Total Time: 9 hrs Servings: 6

 

Ingredients

2 cups beans, yellow eyed or 2 cups navy beans or 2 cups peas

12 cups water

1 medium sweet onion, peeled

1/4 cup brown sugar

1 tablespoon coarse sea salt

1 1/2 teaspoons dry mustard

1/2 teaspoon black pepper, fresh grind

1/3 cup molasses, dark

1/2 cup maple syrup, pure

1/2 lb bacon, slices hickory smoked or 1/2 lb brown sugar bacon or 1/2 lb maple bacon or 1/2 lb pepper bacon, diced

 

Directions

Wash the yellow eyed beans in cold water.

Rinse and soak in 12 cups of water overnight.

Preheat oven to 250 degrees

Drain the beans and cover with 12 cups of fresh water.

Bring the water to a hard boil and simmer the beans, uncovered, until the skins split(when they are blown on)

Drain and put beans in large casserole.

Hide the onion in the middle of the beans, buried down deep.

Mix all ingredients except for the bacon and pour over the yellow eyed beans and onion.

Mix the diced bacon into the bean mixture.

Add enough boiling water to cover the beans, adding more boiling water during cooking, if necessary to keep the beans from drying out.

Baked the covered beans in a 250 degree oven for 8 hours.

Remove the lid during the last 30 minutes of cooking.

 

 

Vermont Cranberry Bean & Turkey Chili

 

• 1/2 lb Vermont Cranberry Beans
• 1 small carrot and 6 stalks parsley, with leaves
• 1 tsp sea salt
• 1 tbsp olive oil
• 1 pound ground turkey
• 2 cups chopped onion or leeks
• 2 medium carrots, diced to 1/4-inch (about 1/2 cup)
• 2 cloves minced garlic
• 2 small, green habanero peppers, seeded, finely minced
• 1 tbsp + 1 tsp chile powder
• 1 tbsp ground cumin
• 3 tbsp tomato paste
• 1 tsp dried oregano
• 1 and 1/2 cups red wine
• 2 (28-oz) cans chopped tomatoes
• scallions, grated cheese, sour cream or creme fraiche, tortilla chips, and/or fresh lime wedges as garnish

 

 

1. Soak beans in cool water, covered by 2 inches, overnight or for as long as you have. Drain beans and rinse well.  Add beans, 1 small, scrubbed carrot and parsley stalks to a medium saucepan and cover by 1 inch with cool water.  Bring to a boil, then reduce heat and simmer, covered, for 45 minutes.  Add 1 tsp sea salt.  Simmer for an additional 30-45 minutes, until beans are tender.
2. Heat olive oil in a large stockpot or Dutch oven over medium-high heat.  Add turkey in batches, stirring to crumble and brown meat (do not overcrowd the pan, or the turkey will steam instead of brown). Add the onion, garlic, carrot and 1 habanero pepper; saute until vegetables are softened, about 5 minutes.
3. Add 1 tbsp chile powder, cumin, oregano and salt; stir and cook for 1 minute or until very fragrant. 
4. Add tomato paste; stir and cook for 1 minute.
5. Add wine; stir to scrape up any browned bits from the bottom of the pan.  Add the remaining ingredients, mix well, cover and bring to a boil.  Reduce heat and simmer for 1 hour, stirring occasionally.  Taste and adjust seasonings, including fresh habanero pepper and/or chile powder (I added the remaining minced habanero and 1 tsp chile powder here). Uncover and cook for an additional 30 minutes, stirring occasionally.  Taste and adjust seasonings.  Serve and enjoy!

Yields 8-10 servings.

 

 

 

 

Cranberry Bean Gratin

 

This delicious recipe is courtesy of Alice Waters and can be found in her cookbook, "The Art of Simple Food."

 

SERVINGS: 6

INGREDIENTS

 

1 1/4 cups dried cranberry beans

Coarse salt

1/2 onion, finely chopped

1 small carrot, peeled, finely chopped

1 small stalk celery, finely chopped

1/4 cup olive oil

4 cloves garlic, thinly sliced

6 fresh sage leaves, chopped

1/2 cup chopped tomatoes, fresh or canned

1/2 cup Toasted Breadcrumbs

 

DIRECTIONS 

Place beans in a large bowl and cover with 4 cups water; let soak overnight.

 Drain beans and transfer to a medium saucepan; cover with water by 2 inches. Bring water to a boil, reduce heat and skim foam from surface. Continue simmering beans until tender, 30 to 45 minutes, adding more water as necessary. Season beans with salt and set aside to cool in their liquid.

 Preheat oven to 350 degrees. In a medium, heavy-bottomed skillet heat 1/4 cup of olive oil over medium heat. Add onion, carrot, and celery; cook until tender, about 10 minutes. Add garlic and sage, and season with salt; let cook 5 minutes. Stir in tomatoes; cook 5 minutes more and remove from heat.

 Drain beans, reserving liquid. Transfer beans to skillet with vegetables; stir to combine. Pour bean mixture into a medium gratin or baking dish; season with salt. Add enough bean cooking liquid to almost cover. Drizzle with olive oil and top with toasted breadcrumbs.

 Transfer gratin dish to oven and bake for 40 minutes, checking occasionally to make sure the gratin has not dried out. If necessary spoon a little of the bean cooking liquid into the side of the gratin, to avoid wetting the breadcrumbs.

 

 

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Sauteed Escarole

Serves 10

Anchovy and red pepper flakes balance the bitterness of the escarole. 

• 4 lb escarole (about 4 heads), cored and coarsely chopped
• 1/4 cup extra-vi
• rgin olive oil plus additional for drizzling
• 5 garlic cloves, thinly sliced
• 1/2 teaspoon dried hot red pepper flakes
• 1 (2-oz) can anchovy fillets in olive oil, drained, patted dry, and chopped

Wash escarole well in a sinkful of water, then lift out and drain. Cook escarole in a 7- to 8-quart heavy pot of boiling salted water until tender, about 10 minutes, then drain in a colander.

Heat oil in same pot over moderately high heat until hot but not smoking, then sauté garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add anchovies, then reduce heat to moderate and cook, stirring, until dissolved, about 1 minute. Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, uncovered, stirring occasionally, until escarole is tender and most of liquid is evaporated, 8 to 10 minutes. Season lightly with salt.

Spoon onto a platter and drizzle with oil to taste.

Cooks' note: Escarole can be sautéed (but not drizzled with oil) 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat in a large pot over moderately low heat, stirring, until hot.

 

Escarole and Bean Soup

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