Xanthan-Free Zone

Real food, incidentally gluten-free.

Archive for Beans

Vegetarian Chilli with Secret Ingredients

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I have a general preference for not telling people what I’m making for dinner, and not telling them what all the ingredients are before they’ve eaten it and told me it was delicious. Then I feel clever when I explain that cocoa, millet and buckwheat groats are what makes it so good.

This recipe satisfies my penchant for Americana food. It’s adapted from “Pierce St Vegetarian Chili” from Heidi Swanson’s blog 101 Cookbooks, but of course my version is gluten-free, and has some other variations which are mostly the result of the ingredients I had on hand.

This recipe makes great leftovers. It’s carby enough to be eaten on it’s own, but not so carby that you can’t eat it wrapped up in some corn tortillas baked with cheese on top. Yum.

There’s so many elements to this recipe it’s hard for me to say what’s essential to its success. There’s certainly lots of room for experimentation, but I would suggest using only grains and pulses that are likely to hold their shape. If you’re concerned they might go mushy, you can toast them or lightly fry in oil before you add them to the pot and this is supposed to keep them whole.

Serves at least six.

Ingredients:
2 tbsp olive or vegetable oil
1 onion, finely slicesd
5 cloves garlic, sliced
1 tbsp grated ginger
3 dried chillies, finely chopped, with seeds
2 tsp paprika
1 tsp cocoa
1 tsp ground up cumin seeds
2/3 cup puy lentils
1/3 cup yellow split peas
1/4 cup brown rice
1/4 cup polenta (not instant)
1/4 cup buckwheat groats
1/4 cup millet
400g tin chopped tomatoes
2 nice ripe tomatoes
dessert spoon molassesĀ 
stock or water
1 1/2 cups cooked pinto beans (or 1 tin)
salt, to taste (quite a lot)

To serve:
Any of sour cream, yoghurt, feta, labna, olive oil or other fancy oil, chopped coriander, squeeze of lime or lemon juice

Fry onions, garlic and ginger in oil in a stockpot – at least 10 minutes. You can put this on and then get all the other ingredients out of the cupboard (assuming you’re not going to be arranging a tableau for a photo). Add chilli, paprika, cocoa and cumin, and stir. You can then add the lentils and grains, or you can pre-fry them in a little oil, or in a dry pan, just for a couple of minutes beforehand. Once you’ve fully combined the lentils and grains with the onions and spices, add the tinned and fresh tomatoes, the molasses and stock or water to cover.

That’s pretty much it. Now you just cook it on a low-medium heat, essentially indefinitely, but at least for 40 minutes. Stir occasionally and add extra water if it’s getting too thick. Ten or 20 minutes before you’re ready to serve it, add the beans and begin checking for salt. Pulses and grains always require a lot of salt, so it can take quite a while to get the salt right and it’s pretty important. Pulses without enough salt = super bland. If you’ve used tinned beans or bought stock, it will probably already have salt, but you’ll still need to add more. This is also the time to raise the heat and boil off some water if you’ve added too much. It’s supposed to be wet, but not a soup.

Add whatever optional extras you have, and enjoy!

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Minestrone with Rice

I always thought minestrone had to have pasta in it to be minestrone, but the recipe from which mine is adapted, from Marcella Hazan’s Classic Italian Cookbook, doesn’t even mention pasta. Instead, it’s served with rice in it, to make it more substantial. Or you can just have as is.

This soup is very delicious — it’s hard to believe something that only has vegetables in it could taste so rich and complex.

Ingredients

4 tbsp olive oil
20g butter
1-2 onions, sliced
2 carrots
1 stick celery
1 large or two small potatoes
1 zucchini
Handful green beans
1 1/2 cups shredded cabbage (preferably savoy)
2-3 ripe tomatoes
400g tin cannellini or borlotti beans, or 1 1/2 cups of home-cooked beans
2 stock cubes or a carton of stock (optional)
Random vegetables for stock (optional)
Salt and pepperĀ 

To serve:
Arborio rice
Parmesan cheese, basil leaves, pine nuts OR
Pesto

Get two saucepans, a stockpot and a medium-sized saucepan. Boil water in the medium-sized saucepan. I use this for making stock as I cook. Just add any celery leaves, carrot tops/peel, ends of beans, outer leaves of cabbage, as you go, and then when it comes time to add stock to the vegetables, you’ll have it ready. You can supplement with any other radish leaves, crusty silverbeet stems, excess onions, tops of leeks and spring onions, whatever you might have in the fridge. You could even chuck a few chunks of beef in there if you were that way inclined.

In the stockpot, heat the oil and butter. Slice the onions and fry, with the lid on, on medium heat, until the onions are translucent and have lost that raw onion smell, but aren’t heavily browned. This can take 10 or 15 minutes, and shouldn’t be hurried, because well-cooked onions make a lot of difference to the flavour. While you’re waiting, dice the carrots. In this recipe, each ingredient is added in turn, in the order listed, so each gets cooked as you are dicing up the next one. So, you can dice in a leisurely manner, enjoy a cup of tea, chat on the phone, wash a couple of dishes as you’re going, there’s no hurry. If the vegetables start to stick or the saucepan seems to hot, just add a little of the stock you’re boiling on the side and turn down the element a fraction.

Once the tomatoes have cooked down a little, you can add the stock you’ve been making on the side, and any bought stock or cubes. The stock should completely cover the soup, and come another inch up the saucepan. This is the point where you add the beans, and once they have heated through, you can actually eat the soup. I kind of like this early-minestrone phase, where the tomatoes have just collapsed and you can taste all the individual vegetables, but for the real deal you should keep boiling it for a while, however long until you get hungry. Add salt and pepper to taste.

To serve with rice, I heat another saucepan (you can use the one you were using for the stock), then add a cup of minestrone and a quarter cup of water per person, plus a handful of arborio rice per person. Bring to the boil, then cook on a low heat for 10-15 minutes, or until the rice is soft. The reason for using a second saucepan, is that I would generally assume a batch of minestrone leads to leftovers, and you don’t want any rice in the leftovers, because it will go all weird and gluggy.

Toast the pine nuts if you’re having then, cut basil leaves, grate parmesan. Check salt again, and serve out. If having pesto, about one teaspoon per person dropped in the middle of the bowl is nice. If other things, just a sprinkle of each.

Enjoy!