KRI September 2019 Recipe of the Month
Taken from From Vegetables, With Love: Recipes and Tales from a Yogi’s Kitchen
(Revised and Expanded New Edition) by Siri-Ved Kaur Khalsa
So rich and flavorful, this is one of my favorite bean dishes!
Serve with Arroz Colorado (page 177) or plain rice and green salad.
Puerto Rican Pink Beans with Olives & Avocado
- 3 cups pink beans
- 1 potato, peeled and chopped
- Olive oil
- 1 onion, diced
- ¾ teaspoon black pepper
- 1 jalapeño pepper, diced
- 8 mushrooms, chopped
- 2 teaspoons salt or ½ cup Bragg Liquid Aminos
- 1½ cups tomato sauce
- 1 tablespoon oregano
- 2½ tablespoons basil
- 1 cup chopped roasted green chiles
- 1 medium can pitted green olives
- ½ cup butter
- 6 cups cooked rice
- 4 ripe, firm avocados
Clean beans and soak overnight or for at least 8 hours in 3 quarts of water. Drain off water and discard. Put beans in a 6-quart pot or pressure cooker and add enough fresh water to cover the beans by at least 1 inch. Bring water to a boil. Add potatoes and 1 tablespoon of olive oil. Cook uncovered, over a medium-high flame until soft (about 1½ hours) or a pressure cooker under high pressure for 12 minutes. When beans are soft, drain and reserve liquid. Heat ¼ cup olive oil in a large sauté pan or sauce pot over a medium flame. Sauté onion about 8 minutes until browned. Add pepper, jalapeño, and mushrooms. Sauté until all are soft, adding small amounts of water as necessary to prevent scorching. Add salt and tomato sauce. Bring to a boil and add oregano, basil, chopped long green chiles, and olives. Simmer on medium-low heat for 15 minutes. Add beans to sauce and add as much bean liquid as necessary to make a saucy consistency (should not be thick). Add butter and cook for 30 minutes on low heat, stirring occasionally. Serve over rice, garnished with slices or chunks of avocado.
Yogi’s Kitchen Tip: A Note about Storing Dried Beans Plan on using your dried beans within a few months of purchase. Their flavor deteriorates with time. Remember, the older they are, the longer they will take to cook!
Yield: 6 servings