Tom Recommends: Cannellini with Pork and Rosemary

Cannellini with Pork and Rosemary

yield: Makes 12 to 14 (main course) servings

active time: 20 min

total time: 2 1/2 hr

Few can resist this soup-stew of tender cannellini beans, silken pork shoulder, tomatoes, and herbs.

ingredients

• 2 pounds dried white beans, such as cannellini or Great Northern (4 3/4 cups), picked over and rinsed
• 5 pounds boneless pork shoulder, trimmed and cut into 1½-inch pieces
• 4 quarts water
• 2 Turkish bay leaves or 1 California
• 1 teaspoon dried oregano
• 2 medium onions, chopped
• 3 tablespoons finely chopped garlic
• 4 teaspoons finely chopped rosemary
• 1 1/2 pounds cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 6 cups flat-leaf parsley (from 3 bunches), very coarsely chopped

• Accompaniment: extra-virgin olive oil for drizzling

http://www.epicurious.com:80/recipes/food/views/Cannellini-with-Pork-and-Rosemary-350926#ixzz1mvFZ4eDx

Erika Recommends: Quinoa Mexican Soup

Quinoa Mexican Soup

4 cups low-sodium vegetable broth
2 (14.5 oz) cans low-sodium fire roasted diced tomatoes
2 tsp olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 poblano pepper
1 red bell pepper
1 jalapeno, seeds and ribs removed for less spic
1 cup dry quinoa (I used red quinoa)
1 Tbsp paprika
1/2 tsp chipotle chili powder
1/2 tsp ground coriander
1/2 tsp ground cumin
2 bay leaves
pinch ground cinnamon
1 avocado, cut into 1/2 inch cubes
1 lime, cut into wedges

Directions:

Set your oven to broil at 550 F.

Cut the poblano, red bell pepper, and jalapeno in half, removing the stem and seeds. Place peppers on a baking sheet cut side down and roast 2-3 minutes or until charred and black. Check frequently to avoid over-burning. Once charred, place peppers in plastic baggie, close, and allow to steam. Peel the charred skin by hand and dice the peppers.

Heat a dutch over over medium heat and add olive oil. Add diced onions and stir. Keep stirring until the onions start to stick and add 1 tablespoon of the vegetable stock. Repeat this step, stirring often for 30 minutes, deglazing pan every so often with a small amount of vegetable stock. Cook onions for 30 minutes or until onions are a dark in color with the desired caramelized flavor.

While onions are caramelizing, combine the quinoa and 2 cups of water in a sauce pan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer for ~30 minutes or until all liquid is absorbed.

To the dutch oven, add remaining vegetable stock, fire roasted tomatoes, garlic, jalapeno, poblano, red bell pepper, paprika, coriander, cumin, bay leaves, cinnamon, and chipotle chili powder. Bring to a boil. Reduce heat and simmer uncovered for 25 minutes, stirring occasionally. Remove bay leaves. Add cooked quinoa and stir to combine.

Ladle soup into bowls and top with diced avocado. Serve with lime wedges. Yield: 6 servings (about 1 1/3 cup each).

http://www.preventionrd.com/meatless-monday-quinoa-mexican-soup-vegan/

Nutrition Information (per serving): 244 calories; 7.7 g. fat; 0 mg. cholesterol; 452 mg. sodium; 38.2 g. carbohydrate; 10 g. fiber; 6.7 g. protein

Patrick Recommends: Ranch Style Beans

Ranch style beans
Ingredients:

16 oz. of dried pinto beans
6 ancho chiles, stems and seeds removed
6 cloves of garlic, minced
1 onion, diced
1 15 oz. can of tomatoes (or 2 medium-sized tomatoes, peeled)
1 teaspoon brown sugar
1 teaspoon apple cider vinegar
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon oregano
1 cup of water
6 cups of beef broth
Salt and black pepper to taste

Method:
1. Soak the beans covered in water—either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for one hour.
2. Drain the soaked beans.
3. In a cast-iron skillet heated up to medium high, cook the anchos on each side for a couple of minutes (or until they start to bubble and pop), turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated, which should happen after half an hour or so.
4. In the pot you’ll be cooking your beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium. Add the garlic and cook for another minute. Throw the cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chiles. Puree until smooth.
5. Add the pinto beans and beef broth to the pot and stir in the chile puree. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally. At this point, I check my beans for tenderness as depending on the freshness of the beans I find that the cooking time can be as short as two and a half hours and as long as four hours. When you're satisfied that the beans are done, salt and pepper to taste.
Feeds four to six.
Notes: If you can’t find dried ancho chiles, you can substitute either ancho chile powder or regular chili powder. I’d use 1/4 of a cup. These are not fiery beans, but if you want a bit more heat I'd throw in a bit of Cayenne. And I always add a pinch of baking soda to my soaking beans to help with digestion issues. You may do the same.