Red Beans & Rice is a great one. Make a big batch parve and freeze. If you get tired of the leftovers, it can be turned into a dairy dish with some nice grated cheese on top -- or throw in some leftover chicken or ground beef instead to make it meat.
My mom's version:
4-6 servings
1 cup dried small red beans (or a mix of these& red kidney beans)
1 onion, chopped
2 cloves garlic, minced
1 tbsp olive oil
1 large red bell pepper, chopped
6 baby zucchini, sliced in rounds (sub. 1 smallor 1/2 large zucchini, chopped)
2.5 cups chopped tomatoes
2 tbsp brown sugar
1/2 cup parve chicken broth or water (if usingparve chicken broth you may not want to add much salt)
1 cup brown rice
1 tbsp parve margarine
seasonings:
1 tbsp parsley
2 tsp cumin
1 tsp paprika
1/2 tsp salt (or to taste)
1/4 tsp red pepper flakes
a pinch of pepper
DIRECTIONS:
Total cooking time (excluding soaking beans):3-4 hrs
The night before rinse beans then place in a bowl with 3-4 cups of cold water and leave on the counter to soak.
At least 4 hrs before dinner drain the beans and boil on stove top for 2 hrs. Make sure that you stir them at least twice and they remain covered with water. Drain.
While the beans are cooking chop veggies and begin sweating onions & garlic in second saucepan until onions become translucent. Add red peppers, 1/2 of the zucchini slices, tomatoes, brown sugar and seasonings, water or broth and bring to a simmer.
When the beans have finished cooking drain &add to veggies. Simmer for another hour. Add the rest of the zucchini &simmer for at least one more hour.
During the last hour cook the rice: Rinse 1 cup of brown rice, add to medium pot with 2 cups of water and 1 tbsp margarine. Bring to a boil, stir, turn the heat down to low, cover and cook for 40 min.
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