Tag: side dish
Refried Beans with Chorizo
Refried Beans with Chorizo
The musical fruit returns; now with chorizo added to these porky refried beans. These beans are a great accompaniment to any meal and makes a great dip. Use these beans as the base on your bread when making tortas.
Equipment
- bean masher
Ingredients
- 2 tbsp lard
- 1/2 medium white onion chopped
- 3 garlic cloves sliced
- 1/4 lb bulk chorizo
- 3 cups cooked pinto beans + bean broth
- salt and pepper to taste
Instructions
- Melt the lard in a large sauté pan over medium heat. Sauté the onions and garlic for 3 minutes.
- Add in the chorizo. Break up finely and cook for 5 minutes until browned.
- Add in the beans with it’s broth. Mashed the beans to your desired consistency. Cook for 10 minutes on medium low until thickened. Season with salt and pepper to taste.
Chana Pulao (Instant Pot)
Chana Pulao (Instant Pot)
Chana pulao is a great South Asian side dish of basmati rice, chickpeas, and aromatics. I prepared this dish in my Instant Pot since it cuts the cooking time in half while getting the same results if you were to prepare on the stove top. I personally like to eat the leftovers the next morning topped with a couple of fried eggs.
Equipment
- instant pot
Ingredients
- 2 cups basmati rice rinsed
- 1 can chickpeas
- 1 medium white onion sliced
- 1 tbsp cumin seeds
- 1 tbsp salt
- 6 whole cloves
- 2 black cardamom
- 1 cinnamon stick
- 1/4 cup vegetable oil
- 2 cups water
Instructions
- Turn the Instant Pot function to sauté over medium heat. Sauté the onions and cumin seeds for 10 minutes.
- Add in the cardamom, cloves, and cinnamon stick. Sauté for 1 minute.
- Stir in the rice. Sauté for 3 minutes.
- Pour in the water. Season with salt. Turn the Instant Pot function to pressure cook on high for 4 minutes. Place the cover on and push start.
Sri Lankan Chili Potato
Sri Lankan Chili Potato
Chili potato is a widely eaten Sri Lankan dish that can be eaten as a side or a main course. The dish is fairly spicy, with the lemon juice balancing out the heat; giving the potatoes a nice tanginess. Serve the potatoes with basmati rice and chapatis.
Ingredients
- 2 lbs potatoes peeled and cubed
- 2 tbsp vegetable oil
- 2 tsp black mustard seeds
- 1 small cinnamon stick
- 20 curry leaves
- 1 small onion diced
- 8 garlic cloves minced
- 1 tsp turmeric
- 1 tsp Kashmiri chili powder
- 1 tbsp chili flakes
- salt to taste
- 1 tbsp lemon juice
Instructions
- Boil the potatoes for 8 minutes in salted water. Drain and set aside.
- Heat up cooking oil in a sauté pan over medium heat. Sauté the mustard seeds, cinnamon stick, and curry leaves for 2 minutes.
- Add in the onions and garlic. Sauté for 6-7 minutes.
- Stir in the chili powder, turmeric, and chili flakes. Sauté for 2 minutes.
- Add in the potatoes. Season with salt. Sauté for 10 minutes.
- Turn off the heat. Squeeze over the lemon juice.
