Tag: side dish
Arroz Amarillo (Instant Pot)
Arroz Amarillo (Instant Pot)
Ecuadorian-style yellow rice takes a fraction of the time when cooking in an Instant Pot. Sauté the onions and garlic, followed by the annatto powder and rice. Pour in the water and set to 4 minutes on the pressure cooker setting. That simple. You can also cook the rice on the stove top if you don’t have a pressure cooker. It will take about 25 minutes from start to finish.
Equipment
- instant pot
Ingredients
- 2 tbsp olive oil
- 1/2 medium white onion finely chopped
- 4 garlic cloves minced
- 1 tsp annatto powder
- 1 tsp salt
- 2 cups long grain white rice washed
- 2 1/4 cups water
Instructions
- Turn your Instant Pot to the sauté function on medium heat. Sauté the onions and garlic for 3 minutes.
- Add in the annatto powder. Sauté for 1 minute.
- Add in the rice. Sauté for 2 minutes. Season with salt.
- Pour in the water. Turn the Instant Pot to the pressure cooker function to high heat. Set for 4 minutes. Seal the lid and push start.
Smoked Beans with Bacon
Smoked Beans with Bacon
This recipe is inspired by an old coworker of mine who ran the seafood department from years ago. He always talked about making ribs and baked beans in his smoker. He would place the ribs over the pan of beans toward the end of the smoking process and let the drippings fall into the beans. Now that I own a smoker, I decided to make that happen. I put a lbs of dried northern beans in my Instant Pot, taking only 30 minutes of cooking time, no soaking required. While that was going, I sautéed 1lb of diced bacon. I sautéed onions and garlic in the bacon grease. Then I added in tomato paste, molasses, brown sugar, and a cup of the northern bean stock that I saved. Let that simmer for a couple of minutes. Stir in the beans. I placed my beans in a foil pan with deep sides. I preheated my smoker to 250 degrees. I used hickory chips for smoking. Hickory is a great all purpose wood chip with a neutral flavor. You can also use mesquite, pecan, or maple wood chips. The pan of beans will take 2 hours to smoke. I happened to have also made homemade hotdogs the same day. I placed the pan of beans underneath the hotdogs the last 30 minutes of smoking, letting the drippings go into the beans. If you don’t have a smoker, you can bake these beans in the oven at 350 degrees for 40 minutes.
Equipment
- instant pot
- foil pan
- Electric Smoker
Ingredients
- 1 lb dried northern beans prepared according to package directions
- 1 lb bacon diced
- 1/2 medium white onion diced
- 6 garlic cloves minced
- 1 tsp salt
- 1/2 cup tomato paste
- 1/2 cup molasses
- 1/2 cup brown sugar
- 1 cup bean stock saved from the northern beans
- 2 tsp white pepper
- 2 tsp smoked paprika
Wood Chips
- hickory wood chips
Instructions
- Sauté the bacon in a large sauté pan until crispy. Set aside.
- Sauté the onions and garlic in the bacon grease over medium high heat for 4 minutes. Stir in the tomato paste, molasses, brown sugar, and bean stock.
- Simmer for 5 minutes. Season with salt, white pepper, and smoked paprika.
- Turn off the heat. Stir in the northern beans, making sure that the beans are evenly coated in the sauce.
- Preheat your smoker to 250 degrees. Place your beans in a foil pan. Place the pan in the smoker for 2 hours.
Spiced Green Beans
Spiced Green Beans
Most Indian cuisine seems like it has a million ingredients and takes a lot of time to prepare. A lot of it does. Here is a great example of a dish that isn’t that. Spiced green beans is a simple dish that has only a few ingredients and takes 10 minutes to cook, but has tremendous complex flavors. Serve the green beans with a dollop of plain yogurt and some flaky parathas.
Servings: 2
Ingredients
- 1/2 lb green beans trimmed and washed
- 1 tbsp vegetable oil
- 1 pinch asafoetida
- 1 tsp mustard seeds
- 3 dried Kashmiri chilies
- 6 curry leaves
- 1 tsp ground coriander
- salt to taste
- 1 tbsp lime juice
- 1 tbsp cilantro chopped
Instructions
- Bring a pot of salted water to a boil. Add in the green beans. Boil for 2 minutes. Drain and rinse under cold water. Set aside.
- Heat up cooking oil in a sauté pan over medium heat. Add the mustard seeds and asafoetida. Cook for 1 minute.
- Add in the dried chilies, followed by the curry leaves and green beans. Sauté for 2 minutes.
- Season with salt and the ground coriander. Stir. Place a cover on the pan and take off the heat. Let sit for a couple of minutes. Before serving, add in the lime juice and chopped cilantro.
