Monday, July 20, 2009

I dreamed this one up

and it was delicious.

So, it's a Mexican-inspired bean and vegetable and rice dish. Here we go.

In a large skillet, saute
One diced onion
Three cloves garlic
with 2 tablespoons olive oil and 1/2 cup strong brewed coffee
Add 1 teaspoon (or more) ground cumin and 1 teaspoon (or more) ground coriander.
Oh, and some splashes of Cholula hot sauce.

When onion is translucent, add
One diced summer squash or zucchini
Three diced tomatoes
One finely diced jalapino pepper

Add more coffee if needed. The goal is to make a wet sauce.

Simmer an hour or more. Everything should be soft and mushy.

Mash everything by hand.

Add 1 can red beans and 1 can black beans.

Cook some rice.
Dice an avacado.
Grate 1 cup of extra sharp cheddar cheese.

Serve the sauce over rice. Add avacado and cheese to taste. Green onion isn't a bad idea, either, nor is a bit of lime juice. I'm never opposed to cilantro, either.

No comments: