Sunday, August 1, 2010
Gina's Recipe Make-Over
1 med. onion, diced
1 Tbsp. oil
1 clove garlic, minced (more if you want)
2 vegetable bouillon cube
1 c cannelloni beans, soaked overnight in 6 cups of water and 1/2 t baking soda
1 c navy or great northern beans, soaked as above
5 dried Santa Fee peppers, hydrated in warm water
1 can (4 oz.) diced green chilies
1 ½-2 tsp. cumin
1 tsp. oregano
1/4 c lime
Salt and pepper to taste
6 c water -preferably filtered
1 ripe and diced avocado for serving
Heat oil in a large, heavy saucepan. Add onion, sautee for 2 minutes then add garlic; Cook 2 more min. Add oregano, cumin, salt and pepper, stir for 1 min. or so then deglaze with lime juice. Add the water, bring to a boil. Add the bouillon cubes and rinsed beans. Lower the heat to a simmer.
Process the Santa Fee peppers in a blender to make a puree. Add to the beans. Cook for 45 minutes or until beans are cooked.
Take 2 cups of beans and process in a blender until creamy, pour back into the pot. Add the chilies. Turn off the heat and stir to combine.
Serve topped with avocados.