Daily Random Recipe
INGREDIENTS:
- 1 x 14 oz / 400 g bag dried pinto beans, picked over and soaked in cold water overnight and drained
- Water
- 1/2 cup olive oil
- 2 medium onions, finely chopped
- 5 cloves garlic, thinly sliced
- 2-3 green chili peppers, diced
- 2 large tomatoes, peeled, seeded and diced
- 1 large carrot, peeled and diced
- 1 medium potato, peeled and diced
- 1 t salt
- 1 t sugar
- 2 T chopped parsley, for garnish
Place soaked and drained beans in a pot with water to cover. Bring to a boil, reduce heat and simmer about 20 minutes or until partially cooked; drain and set aside. Meanwhile, place olive oil, onions, garlic, peppers, diced tomatoes and carrots into a nonreactive medium saucepan and cook over medium heat, stirring with a wooden spoon, until juices evaporate.
Add 4 cups hot water, beans, potatoes, salt and sugar; stir and bring to a boil. Reduce heat and simmer, covered, 45 minutes or until beans are tender (if there is not enough liquid and beans are still not tender, add a little more hot water). Remove from heat and set aside to cool with lid on pot. (If there seems to be excess liquid, serve beans with a slotted spoon.)
Garnish with parsley.
NOTES:Cuisine: “Turkish”
Source: “Sun-Sentinel”
Yield: “7 cups”
NOTES : To peel a tomato: Bring a saucepan of water to a boil. Add tomato and return to boil. Let boil about 10 to 15 seconds. Test the skin with your finger tips to be sure it has loosened and will slip away from the tomato pulp. Drain and run under cold water or plunge into ice water to stop cooking. Peel. If you wish, you can cut an “X” in the smooth end of the
tomato before boiling. This makes grasping the loosened peel easier.