Tag: side dish
Habichuelas Guisadas (Puerto Rican Beans)
Habichuelas Guisadas (Puerto Rican Beans)
Beans with potatoes and pork in them! Don’t mind if I do! Puerto Rican beans contain either salt pork or ham that is cubed. You could use slab bacon or even pork belly if you wanted to. Once the pork is cooked, sofrito is added to the pot. Sofrito is a Spanish style mire poiux that gives the beans it’s flavor. Pink beans are used instead of a pinto or a kidney. There is also potatoes and caper stuffed olives. The beans will need to simmer for about 25 minutes. These beans are usually served with rice.
Ingredients
- 3 tbsp olive oil
- 8 oz salt pork or ham cubed
- 1/2 cup sofrito
- 1 tsp ground cumin
- 1 packet Sazon with Achiote no annatto
- 1 cup tomato sauce
- 1 1/2 cups chicken stock
- 2 cans pink beans drained
- 2 medium potatoes peeled and cut into small cubes
- 1/3 cup Spanish olives stuffed with capers
- salt and pepper to taste
Instructions
- Heat up cooking oil in a pot over medium high heat. Sauté the ham for 5 minutes.
- Add in the sofrito, cumin, and sazon. Cook for 2 minutes.
- Add in the beans, potatoes, stuffed olives, chicken stock, and tomato sauce. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 15 minutes.
- Season with salt and pepper. Continue simmer for 10 more minutes until the beans have thickened.
Sofrito
Sofrito is used as a base for soups, stews, beans, and rice in many Spanish speaking countries such as Cuba and Puerto Rico. It is typically made out of a lot of green ingredients such as green bell pepper, cilantro, green onions, and culantro; similar to green seasoning used in African/Caribbean cuisine. Sofrito adds aromatics to whatever you add it to.Sofrito can be stored in the refrigerator for up to a month. I like to freeze it in ice cube trays and store in gallon sized freezer bags. You can then keep your sofrito for up to a year.
Equipment
- Food processor or blender
Ingredients
- 2 small green bell pepper seeded and chopped
- 1 red bell pepper
- 1 1/2 cup cilantro
- 1 1/2 cup culantro
- 1 head garlic
- 1 medium white onion
- 4 green onions chopped
- 2 roma tomatoes
- 2 tbsp oregano
Instructions
- Add all of the ingredients to a blender or food processor.
- Purée until smooth. Store in the refrigerator for up to a month or in the freezer for put to a year.
Kung Pao Brussel Sprouts
Kung Pao Brussel Sprouts
This is a great preparation for brussel sprouts that only takes 20 minutes. Roast the sprouts and red onion at 400 degrees for 20 minutes. Toss in the kung pao sauce that takes 3 minutes to make. It is that simple. The brussel sprouts can be eaten as a side dish or as a main course with steamed rice. Kung pao brussel sprouts are also vegan friendly.
Servings: 2
Ingredients
- 1 lb brussel sprouts
- 1/2 medium red onion sliced
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup cashews
Kung Pao Sauce
- 2 tbsp chinkiang vinegar
- 1 tbsp soy sauce
- 1 1/2 tbsp sugar
- 1/2 tsp cornstarch
- 1 tbsp vegetable oil
- 1/2 tsp sichuan peppercorns
- 5 dried red chilies
- 4 garlic cloves minced
- 1” ginger peeled and minced
Instructions
- Cut the bottoms off the sprouts and slice in half. Place cut side down on a baking sheet with the red onions. Drizzle the olive oil over. Season with salt and pepper. Bake in a preheated 400 degree oven for 15 minutes.
- Flip the sprouts over and roast for 5 more minutes.
- While the brussel sprouts are roasting, mix together the vinegar, soy sauce, sugar, and cornstarch. Set aside.
- Heat up cooking oil in a sauté pan over medium high heat. Toast the Sichuan peppercorns for a minute. Scoop out and discard.
- Toss in the dried chilies and brown for a minute.
- Add in the ginger and garlic. Fry for a minute.
- Pour in the sauce. Turn off the heat. It will thicken instantly.
- Toss in the brussel sprouts and cashews. Make sure everything is evenly coated in the sauce.
Couscous Mesfouf
Couscous Mesfouf
Couscous is a staple in North African cuisine. It is made out of the hard part of the semolina grain that doesn’t get ground when milled. There are many versions of couscous. The traditional Moroccan version is served with vegetables and meat. This particular recipe has dates, golden raisins, and dried apricots, with a hint of cinnamon.
Ingredients
- 1 1/2 cups vegetable stock
- 4 tbsp butter
- 1/3 cup golden raisins
- 1/3 cup dates chopped
- 1/3 cup dried apricots chopped
- 1 tsp cinnamon
- 1 1/2 cup couscous
- 1/3 cup slivered almonds
- salt to taste
Instructions
- Bring the vegetable stock to a boil. Add in the dried fruit, butter, and cinnamon. Simmer for 3 minutes.
- Turn off the heat. Stir in the couscous and slivered almonds. Season with salt. Cover and let sit for 5 minutes.
