Posted by medfordgardener
about 1 year ago
My older sister introduced me to this one. She spent a period of time in Texas, and apparently this dish is a New Year's favorite down that way. Here's my version.
Serves 6 to 8
- 4 cups canned black beans including the liquid from their cans (dried beans can also be cooked in advance)
- 1/2 cup water
- 3/4 tsp salt
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 2 Tbsp butter
- 1/2 tsp crushed red pepper
- 1 1/2 Tbsp soy sauce
- 1/2 tsp chili powder
- Ground pepper
- 3 cups cooked white or brown rice
Toppings:
- 1 large tomato, chopped
- 1/2 cup chopped scallions
- Sour cream
- Grated cheddar cheese
Saute onions and garlic in butter until golden in color, about 5 minutes. Add the spices and soy sauce. Add the beans and water. Simmer gently for about 20 minutes, allowing the flavors to marinate. Stir frequently. Serve when beans are soft and most of liquid has been absorbed. Serve on top of dish of rice, and top with sour cream, tomatoes, scallions and cheese.
Posted by medfordgardener
about 1 year ago
This has become a fall/winter favorite since "Momcat" shared with me last year. I'm not certain of its original source, but I've made just a few adjustments.
Serves 6-8
Ingredients:
- 2 cups cooked chicken, cut into bit-sized pieces*
- 1 quart chicken broth
- 3 cups diced potatoes (raw)
- 4 Tablespoons butter (or olive oil)
- 1 cup diced celery**
- 1/2 cup chopped onion
- 4 tablespoons flour
- 2 cups whole milk*
- 1 teaspoon dried dill
- salt and pepper to taste
*If you don't have precooked chicken, you can simmer the chicken meat in the broth for 30-40 minutes, then cool and chop. A faster alternative is to dice the meat, then saute in a few tablespoons of oil until mostly cooked. Then just add chicken to broth, following basic instructions.
**Celery can be omitted entirely without too much effect. I often use a whole medium onion and no celery - I almost think this version is tastier.
*A combination of 1% milk and half and half is also suitable.
- Saute celery and onion in butter/oil.
- When onion is translucent, add broth, chicken pieces and potatoes. Cook 20 minutes.
- Whisk together flour and milk and add this mixture to the soup. Stir until thickened.
- Add dill and taste for seasoning.
