My Menu Blog

1/2 cup roasted red peppers
5 cloves garlic, coarsely chopped
2 tablespoons olive oil
2 19 ounce cans cannellini beans (drained and rinsed)
1/4 cup white wine
1/2 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 leaves fresh basil

• cut peppers into 1.4 inch slices
• preheat large saute pan on medium-high 2-3 minutes
•  add oil to pan, swirl tocoat
• add garlic, peppers and remaining ingredients (EXCEPT BASIL) and cook 4-5 minutes, stirring occasionally until beans are thoroughly heated
• chiffonade basil and stir into pan
• cook 1-2 minutes until fragrant
• serve

1 large onion, chopped
2 cloves garlic
3½ cups vegetable stock
4 green onions, chopped
2 fresh chili peppers, seeded and chopped
2 cans (15oz. each) black beans, rinsed and drained
2 cans (15oz. each) cannellini (white kidney) beans, rinsed and drained
Red and green chilies for garnish
Chile Oil:

• 1 cup olive oil
• 1/8 cup cilantro leaves
• 2 fresh chili peppers, seeded

1. Place ½ onion and 1 clove garlic in 5 to 6 quart pan over high heat, cook until brown.
2. In same pan, add 2 green onions and 1 chili over high heat. Stir until onions are wilted, about 2 min. and add black beans.
3. Blend with hand blender, gradually adding 1¼ cups stock until smoothly pureed.
4. In second pot repeat process but add white beans and blend, gradually adding remaining stock until pureed.
5. Set both pans on medium-high heat; stir often until steaming.
6. From pans or use measuring cups pour soups simultaneously into opposite sides of wide soup bowls so they flow together but do not mix. Repeat for all bowls.
7. Garnish with red and green chilies. Serve with chili oil.

Chili Oil

1. Chop chilies, cilantro and oil in food processor, until minced (do not puree)
2. Let mixture stand for 24 hrs. and then strain through cheese cloth or very fine sieve.

1 tbs. olive oil
1 onion, chopped
½ fennel stalk, cut in ¼” slices
2 small Italian eggplants, sliced
2 cloves garlic, minced
3 cups chicken broth
1 cup canned whole tomatoes, chopped
2 cans (15 oz. each) cannellini, navy or great northern beans
2 tsp. chopped fresh Italian parsley
½ cup chopped escarole
Ground black pepper to taste
Parmesan cheese to taste
Garlic toast and fennel tops for garnish
One roasted pepper cut into strips

1. In large pot over med. heat, combine oil, onion, fennel, carrots, eggplants and garlic and sauté for 5 min.
2. Add broth, tomatoes and beans. Bring to a boil, reduce heat to low and simmer for 20 min.
3. Add the parsley and escarole.
4. Simmer for 5 more min. and pepper to taste
5. Garnish with garlic toast, fennel top, shaved Parmesan cheese and a twist of red pepper.

1 pound dried black beans, rinsed and drained
8 cups water
2 tablespoons butter or margarine
2 medium onions, chopped
1 stalk celery, thinly sliced
1 medium carrot, shredded
1 clove garlic, minced or pressed
1 ham hock (about 1 pound)
1/4 cup chopped fresh parsley leaves
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon whole cloves
1/8 teaspoon mustard seed
1 bay leaf
1/3 cup dry sherry
crumbled feta
pepperocinis to garnish

1. Thinly sliced green onions, crumbled crisp bacon, sour cream, sieved hard-cooked egg, and thin lemon slices, for garnish
2. In a large, heavy saucepan, bring the beans and 4 cups of water to a boil.
3. Boil briskly for 2 minutes, then remove from the heat and let stand, covered, for 1 hour.
4. In a 5-quart Dutch oven, melt the butter.
5. Add the onions, celery, carrot, and garlic, and cook until soft but not browned.
6. Add the ham hock, the remaining 4 cups water, parsley, salt, cayenne pepper, cloves, mustard seed, bay leaf, and beans (with their liquid).
   Bring to a boil, cover, reduce heat, and simmer for about 3 hours.
7. Remove the ham hocks and let cool slightly.
8. Remove and discard bay leaf.
9. Place about half of the beans with about 1 cup of the liquid from the soup in a blender or food processor.
10. Process until smooth.
11. Return the puree to the soup in the Dutch oven.
12. Remove the ham from its bone and add the meat to the soup. (Discard fat, bones and skin.)
13. Reheat the soup over medium heat.
14. Stir in the sherry.
15. Serve hot soup with choice of garnishes to sprinkle on top.

1 fresh coconut, cracked and meat removed from shell
4 cups water
1 cup dried red kidney beans, soaked overnight in 3 cups of water
1/2 pound smoked pork hocks, tails, or other meat for flavoring, optional
4 cloves garlic, smashed
4 scallions, crushed*
2 sprigs fresh thyme
1/4 teaspoon ground allspice
3 teaspoons salt
1 scotch bonnet, halved and seeded
2 1/2 cups long grain rice, washed and drained

1. Break the coconut meat into small chunks with your hands.
2. Add the water to a blender, and blend on high speed, adding the coconut chunks little by little until the mixture resembles a coarse puree.
3. Strain the mixture through a fine sieve and press to extract as much liquid as possible.
4. Discard the solids, measure the coconut milk, and set aside.
5. Place the beans, along with the soaking liquid into a large heavy pot or dutch oven.
6. Add the pork hock and garlic and bring to a boil over high heat.
7. Cover the pot, reduce heat to a simmer, and cook until beans are just tender, about 1 hour.
8. Add the coconut milk, scallions, thyme, allspice, salt, and pepper and bring to a boil.
9. Stir in the rice and, once the mixture has returned to a boil, stir, reduce the heat to low, cover and cook for 20 to 30 minutes, or until the rice is tender and has absorbed all of the liquid.
10. Allow to sit for 15 minutes before serving.
11. Remove the thyme sprigs and scotch bonnet pepper halves and serve.

**It is traditional to “crush” scallions by placing them on a cutting board and lightly tapping them with the handle of a knife. They can then be removed before serving but still impart their wonderful flavor to the rice and peas.

1 med. onion, chopped
2 garlic cloves, minced
1 tbs. canola oil
2 cans (15 oz. each) black beans, rinsed and drained
1 can (14 ½ oz.) diced tomatoes
1 can (4 oz.) chopped green chilies
1 tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. salt
¼ tsp. garlic powder
¼ tsp. pepper
8 flour tortillas, warmed
½ cup shredded cheese
1 ripe avocado

1. Saute onion and garlic in oil.

2. Stir in black beans, tomatoes, chilies and seasonings. Bring to boil.

3. Reduce heat and simmer, uncovered, 3-5 min.

1 cup sliced carrots
1 cut thinly sliced zucchini
¾ cup chopped onion
½ cup chopped sweet red pepper
1 tbs. olive oil
2 cans (14 ½ oz. each) vegetable broth
1 can (16 oz.) kidney beans, rinsed & drained
1 can chili beans, undrained
1 can (15 oz.) garbanzo beans, rinsed & drained
1 can (14 ½ oz.) stewed tomatoes, cut up
1 cup frozen corn
4 tsp. ground cumin
¼ tsp. cayenne pepper
2 tbs. minced, fresh cilantro or parsley

1. In dutch oven, saute carrots, zucchini, onion and red pepper in oil until crisp-tender.

2. Add broth, beans, tomatoes, corn, cumin and cayenne; bring to boil.

3. Reduce heat, simmer uncovered 30-35 min. stirring occasionally.

4. Stir in cilantro.