Gallo Pinto Rice and Beans
September 30, 2013
Traditional Costa Rican dish, serve with fresh sunny side eggs & fruit. Cast iron skillet. January 2008 from our days in Costa Rica: Monteverde, Heredia, Hotel Bougainvillea, Peace Lodge, Pacuare River rafting trip, Encanta la Vida – Cabo Matapolo on the Osa Peninsula.
Serves 6-8
- 3 Cups day old rice (brown short grain)
- 2 cups cooked black beans
- 1 onion finely chopped
- 1 red pepper finely chopped
- 1 or 2 celery stalk diced small
- 2 TB fresh cilantro finely chopped 3 strips bacon cooked, drained & crumbled OR use smoky paprika.
- 2 TB oil
- Salsa Lizano to taste (or mix of Worcestershire Sauce & Tobasco)
Saute onion, pepper,celery in oil on medium heat.
Add beans, cook 2 minutes more.
Add rice, cook 3 minutes more.
Add Salsa, cilantro, garnish with bacon crumbs.
Buffalo Chili
March 23, 2012
From Williams-Sonoma “Savoring America” 2 hours cook time in large cast iron dutch oven. 8-10 servings
- 3 lbs ground or minced lean or buffalo meat
- 1 Tb salt
Cook meat in large cast iron fry pan over medium heat until uniformly gray (12-15 minutes).
- 5 slices or 1/4 lb thick sliced bacon (fry bacon in cast iron pot or microwave)
- 2 large onions chopped
- 8 cloves garlic chopped
- 3 jalapenos chopped
Add onions,garlic & jalapenos to pot (add oil if bacon was microwaved). Cover and cook med-low heat, stirring occasionally without browning about 10 min.
- 1/3 c (3oz/90 g) mild, powdered red chili
- 2 TB ground cumin
- 1 TB dried Mexican oregano
- 1 TB ground black pepper
- 1 tsp ground corriander
- 1/2 tsp red pepper flakes
Add spices to pot, stirring constantly for 2 min.
- 5 C (40 oz) beef stock
- 1 can (28 oz) chopped tomatoes with juice
- cooked meat from frying pan
Add beef stock, tomatoes and meat to pot, bring to a simmer, partially cover, stir occasionally, cook 2 hours.
- 2 TB cornmeal
- 2 cans (15 oz each) black beans, drained & rinsed
Sprinkled and stir in corn meal, add beans and heat.
TOPPINGS – optional
- sour cream, sliced green onions, choped fresh tomatoes, shredded jack cheese and fire roasted corn (frozen from Trader Joes)
Red Quinoa, Black Bean, Corn, Avocado
January 22, 2012
From TraderJoes. Serve with Salmon, side dish. Serves 6
- 1 C Red Quinoa rinsed and 2 C chicken broth (Bring to boil, cover & simmer 15 mins until all water is absorbed.)
- 1/4 C Olive oil
Cook together as per directions. Toss with 1/4 C olive oil, salt and black pepper to taste.
- 1 can (15 oz) Black Beans, rinsed, drained.
- 2 C fire roasted Corn kernels (TJ frozen)
- 1 Avocado cut into 1/2 inch pieces
- 1/2 C Red Onion finely chopped
- 1 pint (2 C) Grape Tomatoes, halved
- Zest 1 Lime
Toss together with 3/4 C dressing (make it up): lime juice, cilantro, olive oil.
- 1/2 bunch cilantro, chopped.
Spread quinoa on platter, top with bean, corn, tomato, avocado mixture. Top with chopped cilantro.
Olsson Recipes 