Text 4339, 122 rader
Skriven 2013-09-04 23:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Chile 3721
==================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Title: Camp Chilli *
 DD> 1 c  Lentils
 
 DD> I would NEVER make that recipe.

My chili is usually chili con carne (beef, caribou, bison or
venison), sometimes chili con carne y frijoles but I have recently
made chili con carne y lentejas partly because Michael has had good
things to say about it. But never vegetarian chili con frijoles or
chili con lentejas.

 JW> I made this recently. It is just as tasty as hummus and pita

 DD> I'll take your word for that.

I take it you don't like bean dips. I am becoming fond of them
especially if well seasoned and fairly zingy with chile peppers of
some sort.
 
Here's a fancier version:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Fasole Batuta Cu Ceapa Calita 
Categories: Romanian, beans, dips
  Servings: 8

           Brined beans:
  2 1/2 c  dried white beans beans
      4 c  water
      2 TB kosher salt
           Vegetables:
      2    celery stalks
      1    onion
      1    bay leaf
      2    carrots
      2    garlic cloves, sliced
    1/2    parsnip
           To Make Dip:
      2 c  soft-cooked white beans
      3 TB olive oil
      2    garlic cloves, sliced
      4 TB bean stock
           salt to taste
           Caramelized Onion Topping:
    1/2    onion, chopped fine
      3 TB olive oil, plus extra for
           drizzling on top
      1 TB tomato paste
      1 ts hot smoked paprika
           salt as needed

Romanian White Bean Dip with Caramelized Onion

Soak beans overnight: Place beans in a large bowl, add water and
salt. Next day: Rinse beans and drain.  

Cook Beans: I cooked my beans in a pressure cooker for about 15
minutes, but you can cook the beans in a regular pot, adjusting
time.

Place drained and soaked beans in a large pot, and cover with about
3 inches of water. Add onion, celery, carrots, garlic, bay leaf, and
parsnip (if using). Bring water to a boil, cover and lower heat to a
simmer... cook beans until soft. This will take about 12-15 minutes
in a pressure cooker or about 45 minutes or so in a regular pot.

Strain stock and remove vegetables. Set stock aside to make bean
soup or reserve for another use. 

Remove 2 cups worth of beans to make dip and 1/4 cup bean stock. The
rest of the beans you can place back in the strained bean broth and
proceed to make bean soup.   

Note: If you don't want to make a bean soup and want to use all the
cooked beans to make a dip, then freeze the stock for another use
and double the recipe for the dip. 

Make Dip:  

Place 2 cups cooked beans in a food processor. Add garlic, olive oil
and bean stock. Process until super smooth a couple of minutes. If
bean dip is too thick ,adjust it by adding a bit more stock, 1 TBS
at a time. Taste and adjust seasoning. Remove bean puree and place
in a shallow bowl, and spread it out a bit. Set it aside.

Make Onion Topping:

In a skillet,  heat oil and add the chopped onion. Sprinkle with a
bit of kosher salt and cook on med/low, stirring every so often,
until onion caramelizes and gets golden brown. This can take about
10 minutes or so. Add the tomato paste and smoked paprika to the
onion, combine and cook for an additional 2 minutes or so... you can
add another tablespoon of oil, if too dry to loosen the onion
mixture up a bit.

Assemble Dip:

Place the hot onion mixture in the center of the bean dip and
drizzle a bit of extra-virgin olive oil over it. Serve at room
temperature... with crusty bread, flatbread, etc.  

This dip (you can skip the onion mixture) can be used as a base for
broiled/grilled meats or fish... just slather some on a plate and
place your meat of choice on top, add a side of vegetables/salad and
you have a restaurant-style dish.  Or serve with some sausage and
sauerkraut salad for a true Romanian dish.
   
  From: Http://Homecookinginmontana.Blogs
 
MMMMM-------------------------------------------------

YK Jim


... Shut up, I like beans in chili.

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