Latin Rice And Beans

Ingredients

½ Cup achiote (annatto) oil, recipe follows

I Medium sized onion, finely diced

2 Dried bay leaves

2 Tablespoons tomato paste

½ Cup sofrito, store bought

3 Tablespoons of alcaparrado (Latin olive salad), finely chopped

1 Tablespoon cumin

1 Teaspoon granulated sugar, optional

1 Packet of Sazon with achiote

16 Ounce can of gandules (pigeon peas), or your favorite beans

2 Cups long grain, rinsed

4-5 Cups of hot water

Salt to taste

½ Teaspoon black pepper

 

Directions

In a medium size stockpot add the achiote oil, onions, cumin, tomato paste, alcaparrado (and 2-3 Tablespoons of the brine), sofrito, bay leaves and sazon. Sauté, over medium heat for 3 - 4 minutes.

Add all other ingredients, and enough water to cover the rice 1" above the rice line. Take a wooden spoon and dip the handle into the pot until it touches the rice, remove the spoon and hold up 2 fingers across the spoon where the water left a mark.  If this water level is 2 fingers high, then you have enough water, if not add more water.

 

Start with 1 teaspoon of salt stir and keep adding and mixing well until you are satisfied with the taste. Add the black pepper.  Bring to a boil and cook over medium to high heat until most of the water is absorbed. Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn the heat down to low.  Cook for 30 minutes or until the rice is tender.

Achiote (Annatto) Oil

Ingredients

1 cup olive oil

2 tablespoons achiote (annatto) seeds

Directions

Heat the oil and annatto seeds in a small saucepan over medium heat just until the seeds begin to sizzle.  Careful not to over heat the seeds or they will blacken and make your oil green.  Once the seeds begin to sizzle and the oil starts to take on a rich red/orange color, remove the pan from the heat and allow to cool.  Strain the seeds from the oil.  You can reserve any leftover oil in an air-tight container for 1 – 2 weeks in your refrigerator. 

*TIPS*  sofrito can be stored in the freezer, for future use.  I usually buy the largest jar I can find and I cut a large sheet of plastic wrap and empty the remained of the sofrito onto it.  I smooth it out and wrap into a rectangular package, then fold it back and forth (kind of like a pack of post its) creating smaller packets so they are portioned for the next time.  I also do the same with the tomato paste.

Yummy Veggie Burgers

 

Ingredients

15 oz. Can red kidney beans, rinsed and drained

¾ Cup rolled oats

½ Cup fresh button mushrooms, finely chopped

½ Large red onion, finely chopped

2 Scallions, green & white parts, finely chopped

1 Celery stalk, finely chopped

2 Carrots, peeled &, shredded

½ Cup red bell pepper, finely chopped

3 Garlic cloves, minced

2-3 Tablespoons olive oil

1 Teaspoon kosher salt

¼ Teaspoon black pepper

1 Teaspoon paprika

1 Tablespoon fresh parsley, finely chopped

1 Large egg, beaten

1 Tablespoon vegetable shortening or butter

2 Teaspoons Worcestershire sauce

¼ teaspoon liquid smoke

3-4 Tablespoons olive oil + 1 Tablespoon unsalted butter (if frying)

Directions

Heat the 2-3 tablespoons of olive oil in a medium size nonstick pan, on medium heat.  Add the onions, scallions, mushrooms, carrots, celery, bell peppers and garlic, sauté until the veggies are translucent.  Remove from heat, allow to cool.  

 Rinse and strain kidney beans and place them as well as the veggies, oats and egg into the bowl of a food processor.  Begin to pulse the mixture, make certain not to puree the mixture.  As you pulse the mixture, add the flour 1 tablespoon at a time.  The mixture will still be sticky, but don’t forget the oats and flour will absorb a lot of the moisture.  Place mixture into a bowl and chill in the refrigerator, minimum of 1 hour to overnight.   

When you are ready to cook the burgers, scoop approximately ½ cup of the mixture and form patties.  You may want to rub your hands with a little oil to prevent the mixture from sticking to your hands. If you use ½ cup measure you will end up with 4 large burgers (approximately 5” in diameter).   If you want to fry the burgers in a pan heat the olive oil and butter, over medium-low heat and cook until golden brown (5-7minutes per side).  The burgers may also be broiled.  Set your broiling rack 4-6" from heat, and broil for about 7-8 minutes per side.  Serve on hamburger on your favorite buns, English muffins etc & ENJOY! 


* TIP*  These Veggie burgers can be frozen for later enjoyment