Two classics, from the
Are great together
BBQ Beans and Onion Feta Risotto
(serves 4)
For the beans:
Ingredients:
- 2 cans beans, rinsed and drained (I used kidney and great northern)
- 1 T minced garlic (jarred is fine)
- 1 T olive oil
- 1 onion, chopped
- 1/2 c BBQ sauce (I used Dinosaur, of course)
- 1/2 c mustard
- 1/2 c maple syrup (or molasses, or honey)
- 2 T cider vinegar
- 1 t tabasco sauce
- black pepper, to taste
Instructions:
- Heat everything except the beans and bring to a nice boil.
- Add the beans and simmer for 20-30 mins, until it's as saucy (or not-saucy) as you'd like it. Feel free to not stir it so a nice skin develops on the bottom of the pot; stir this in at the very end (you may want to use a nonstick pan).
For the risotto:
Ingredients:
- 4 c broth, wine, beer, or a combo (I used Better than Bouillon No-Chicken)
- 2 onions, chopped
- 1 T minced garlic (jarred is fine)
- 2 T olive oil
- 1.5 c arborio rice
- 1/2 c feta cheese
- 1/2 c fresh parsley
- 1 T fresh dill or thyme
- 1 t lemon peel (jarred is fine)
- black pepper, to taste
Instructions:
- Heat the onions, garlic, and oil until the onions just start to brown (I like to use a nonstick pan for risotto -- Italians: feel free to judge me). Add the rice and cook for 1 minute, stirring so it doesn't burn.
- Meanwhile, heat the broth (Italians, don't read this: I usually just fill a quart-size glass measuring cup with really hot water, stir in the bouillon, and then just pour it into the rice pot directly from there).
- On medium/high heat, add the broth to the rice about 1/2 c at a time, letting most of the liquid absorb before adding more, until the rice is tender and the broth is used up (or whenever the rice is tender; add water if you run out of broth). This will take about 20 minutes (so you can do it while your beans simmer). Stir as needed, which will be often.
- Turn off the heat and stir in the cheese, herbs, and spices.
- Serve with the beans and tortillas (just because).
Enjoy,
Tofu
No comments:
Post a Comment