Friday, November 28, 2008
Ostrich... yummy!!!!
Sunday, November 9, 2008
PUERTO RICO!
Saturday, November 8, 2008
Puerto Rican Red Beans and Rice
Puerto Rican small red bean stew
Preparation time: 25 minutes
Soaking time: 8–12 hours
Cooking time: 1 1/2 hours
1 pound dried small red beans
2 quarts water
1 1/4 cups cubed, fresh calabaza or pumpkin (I used Acorn Squash instead, but you can also use canned pumpkin)
1/4 cup tomato paste
Sofrito:
1 teaspoon olive oil
1 onion, chopped finely
4 cloves garlic, minced
1/4 cup fresh cilantro leaves, 1 tsp cumin, 1/2 tsp dried oregano, 1 tsp crushed bay leaves
Rinse and drain dried red beans. Place in a pot, cover with water, and soak for 8–12 hours. Drain beans and place in a large, heavy pot with 2 quarts water. Add calabaza or pumpkin, cover pot, and bring to a boil. Continue to boil over medium heat for 1 hour. If using fresh pumpkin, slightly mash the pumpkin. To prepare sofrito, heat vegetable oil in a heavy pot. Add all sofrito ingredients and sauté for approximately 10 minutes, stirring occasionally. Add sofrito and tomato paste to cooked beans and pumpkin mixture. Cook for an additional 30 minutes to allow mixture to thicken, stirring occasionally. May need to add additional water, as mixture should be moist.