[Sca-cooks] Pinto bean recipe
Sharon R. Saroff
sindara at pobox.com
Thu Aug 14 10:18:13 PDT 2008
Traditional Jewish Sabbath stew known as Cholent, Hamim, and Dafina
(and other names) is a dish of basically meat and beans with some
kind of grain. Ashkanzi Jews (Eastern Europe) usually use meat,
barley, beans and some root veggies, while Sephardic uses chickpeas,
lamb, rice or bulger, pumpkin and later sweet potato. There is a
recipe in A Drizzle of Honey. I have found several others.
At 11:42 AM 8/14/2008, you wrote:
>True! Really, the basis of the recipe is the beans and the bacon, or
>beans and ham.
>Maybe a good substitute would be roasted bell pepper? That's pretty
>low carb and would add good flavor as well.
>And did anyone mention ham (or pancetta), white bean, and artichokes
>as a possible combination? Flavorings would be garlic, onion, sage,
>thyme, salt, pepper ... and a drizzle of really good olive oil
>I'm on about beans right now because I've found that I like the flavor
>and texture of dried beans better than canned (less salty, more
>flavorful). I can get them going in the crockpot before heading out to
>work. And they are so cheap.
>>From: Elaine Koogler <kiridono at gmail.com>
>>Sent: Aug 14, 2008 11:15 AM
>>To: Christiane <christianetrue at earthlink.net>, Cooks within the SCA
><sca-cooks at lists.ansteorra.org>
>>Subject: Re: [Sca-cooks] Pinto bean recipe
>>Actually, to make this low carb, you'd have to omit the corn...it's very
>>high in sugar content, which is why they make sweeteners out of it.
>>On Wed, Aug 13, 2008 at 7:00 PM, Christiane
><christianetrue at earthlink.net>wrote:
>>> I recall someone was looking for bean recipes of a hot dish variety, and I
>>> made this last night out of desperation (no food in house except dried
>>> beans and odds and ends in cupboard) and it turned out pretty well. It's
>>> just a variation of pinto beans with bacon; I suppose you could substitute
>>> olive oil and turkey bacon for a healthier alternative, but pork bacon is
>>> what I had in the house. :-)
>>> 1 pound of soaked pinto beans (I soaked mine overnight)
>>> 1 package of bacon
>>> 1 onion, diced
>>> 1 clove of garlic, minced
>>> 1 eight-ounce can of chopped tomatoes with green chiles
>>> 2 or 3 teaspoons of cumin
>>> 1 teaspoon of paprika
>>> 1 package frozen corn
>>> 2 quarts of water
>>> salt and pepper to taste
>>> In a small stockpot, saute the chopped up, raw bacon until it's crispy.
>>> Drain most of the fat, and then sautee the onion and garlic in
the fat. Once
>>> that is translucent, add the water, beans, corn, cumin, paprika, salt, and
>>> pepper. Simmer gently for an hour. When the beans start to get tender, add
>>> the can of tomatoes and chiles. Simmer for half an hour more, until the
>>> liquid is reduced slightly.
>>> If you just add greens, salt, and pepper, instead of the tomatoes, chiles,
>>> corn, and other spices, you've got another variation, more American than
>>> faux Tex-Mex. :-)
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Sharon R. Saroff, M.S.Ed.
Special Education Consultant/Parent Advocate
info at mydisabilityresource.com
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