Tag Archives: Vegetable Stock

Spanish Chickpeas & Rice

Picture from Budget Bytes

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Spanish Chickpeas & Rice

Beth @ Budget Bytes

Ingredient

  • 2 Tbsp olive oil
  • 2 cloves garlic
  • ½ Tbsp smoked paprika
  • 1 tsp cumin
  • ½ tsp oregano
  • ¼ tsp cayenne pepper
  • Freshly cracked black pepper
  • 1 yellow onion
  • 1 cup uncooked long grain white rice
  • 1 15oz. can diced tomatoes
  • 1 15oz. can quartered artichoke hearts
  • 1 19oz. can chickpeas
  • 1.5 cups vegetable broth*
  • ½ tsp salt (or to taste)
  • ¼ bunch fresh parsley
  • 1 fresh lemon

Instructions

  1. Mince the garlic and add it to a large deep skillet along with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant. Add the smoked paprika, cumin, oregano, cayenne pepper, and some freshly cracked black pepper to the skillet. Stir and sauté the spices in the hot oil for one more minute.
  2. Dice the onion and add it to the skillet. Sauté the onion until it is soft and translucent (about 5 min). Add the rice and sauté for 2 minutes more.
  3. Drain the chickpeas and artichoke hearts, then add them to the skillet along with the can of diced tomatoes (with juices), vegetable broth, and a half teaspoon of salt. Roughly chop the parsley and add it to the skillet, reserving a small amount to sprinkle over the finished dish. Stir all the ingredients in the skillet until evenly combined.
  4. Place a lid on the skillet and turn the heat up to medium-high. Allow the skillet to come to a boil. Once it reaches a boil, turn the heat down to low and let simmer for 20 minutes. Make sure it’s simmering the whole time and adjust the heat up slightly if necessary to keep it simmering.
  5. After simmering for 20 minutes, turn the heat off and let it rest for 5 minutes without removing the lid. Finally, remove the lid, fluff with a fork and top with the remaining chopped parsley. Cut the lemon into wedges and squeeze the fresh juice over each bowl.

Please see source website for additional pictures and detailed instructions – Budget Bytes

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Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

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Seasoned Black Bean Side Dish

Picture from HoneyandBirch.com

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Seasoned Black Beans Side Dish

Jenny @ Honey and Birch

Ingredients

  • 2 15/5 ounce cans of black beans, rinsed and drained
  • 2 cups vegetable broth
  • juice of 2 limes
  • 2 garlic cloves, minced
  • ½ cup diced cilantro
  • 1 teaspoon taco seasoning
  • ½ teaspoon cumin
  • salt to taste

Instructions

  1. Combine all ingredients, except the salt in a medium pot. Bring to a boil over medium heat. Reduce heat and simmer for 20 minutes, stirring occasionally. When liquid has reduced and there is a thick gravy, season to taste with salt. Serve hot.

Please see source website for additional pictures and detailed instructions – Honey and Birch

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Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

Cuban Black Beans & Rice @ Don’t Switch off the Light

Photo by Don’t Switch Off the Light

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Cuban Black Beans & Rice

Thom @ Don’t Switch Off the Light

Ingredients

  • 1 C black beans
  • 3 Tbsp water
  • 1 red capsicum – sliced
  • 1/2 C celery – chopped
  • 2 carrots – juillien
  • 1 small onion – chopped
  • 1/2 tsp asafoetida
  • 1 C basmati rice
  • 2 C vegetable stock
  • 2 tsp paprika powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • Pepper for seasoning

Instructions

Wash the black beans
Pressure cook the black beans using this quick soak method
– Pour 4 cups of water into the pressure cooker and then add the black beans
– Close the lid and bring up to high pressure for 1 minute then remove from the heat and
quick release the pressure
– Now leave for 1 hour for the black beans to soak
– After one hour place the black beans on the cook top, close the pressure cooker lid
bring to high pressure and then keep the pressure for 18 minutes (Tip move the pressure cooker
after the pressure is high onto a cook top element on the lowest heat
-After the 18 minutes has elapsed switch off element and let the pressure cooker release the pressure
to atmosphere naturally
– Remove the beans into a bowl and set to the side

Place the 3 Tbsp of water into the pressure cooker, saute the onions and asafoetida for a couple of minutes
Add the red capsicum, celery, carrots and combine for 2 minutes
Add the rice, cumin, paprika and chili powder then combine
Add to the mixture the beans and then the vegetable stock and stir gently together
Place the lid on the pressure cooker and heat it until the low pressure indication shows then
move the pressure cooker to a low heat and maintain the low pressure for 18 minutes
Serve the dish with crusty rye bread

Please see source website for additional pictures and detailed instructions – Don’t Switch Off the Light

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.