Home-Fried Potatoes - sxc.hu
Learn how to make a gourmet version of the Southern favorite, Rice and Beans. Plus, find out the best way to prepare a batch of Home-Fried Potatoes.
Vegetarian Gourmet Rice and Beans
This version of rice and beans contains smoked Gouda, tomato paste and vegetable stock, which adds a depth of flavor. Serve with Home-Fried Potatoes (recipe follows), cornbread muffins and sautéed greens.
Serves 6
Ingredients:
- 2 tablespoons olive oil
- 1 red onion, minced
- 3 cloves garlic, minced
- 1 six-ounce can tomato paste
- 5 cups homemade vegetable stock or canned low-sodium vegetable broth
- 2 cups raw brown rice
- 1 pint cherry tomatoes
- 1 16-ounce can dark red kidney beans, rinsed and drained
- 1 16-ounce can light red kidney beans, rinsed and drained
- 1 16-ounce can pinto beans, rinsed and drained
- Coarse salt and freshly ground black pepper, for seasoning
- 1/2 cup grated smoked Gouda cheese
- 1/4 cup finely chopped fresh cilantro, chopped
- 6 10-inch warm flour tortillas, for serving
Directions:
- In a large saucepan, heat the olive oil over medium heat. Add the red onion and garlic; sauté for 5 minutes, or until the onion is tender and translucent and the garlic is fragrant.
- Stir in the tomato paste and cook for 1 minute. Add vegetable stock or broth and brown rice to saucepan. Cover and let mixture simmer for 30 minutes, stirring frequently.
- After 30 minutes, add cherry tomatoes and drained beans to saucepan; stir until combined. Season with salt and pepper. Simmer for 20 minutes more.
- Add the Gouda to the saucepan. When the cheese melts into the dish, stir in the cilantro.
- Serve rice-and-bean mixture in warm flour tortillas.
Home-Fried Potatoes
Keep potatoes in a bowl of ice water to prevent them from browning before cooking.
Serves 4
Ingredients:
- 3 Yukon gold potatoes, scrubbed and cut into 1-inch cubes
- 3 medium red potatoes, scrubbed and cut into 1-inch cubes
- 3 russet potatoes, scrubbed and cut into 1-inch cubes
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small yellow onion, minced
- 2 cloves garlic, minced
- 1/4 cup fresh Italian flat-leaf parsley, minced
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Directions:
- Place potatoes in a large bowl of ice water to prevent potatoes from turning brown before cooking. Bring a large pot of water to a boil. Drain potatoes from ice water; add potatoes to the pot. Parboil the potatoes by cooking for 10 minutes; drain.
- Heat butter and olive oil in a large nonstick skillet over medium heat. Add potatoes and onion and cook, covered, for 15 minutes, or until the potatoes begin to turn golden brown. Uncover and add garlic; sauté for 3 minutes more.Toss with parsley; season with salt and pepper.
Copyright Mandy Haga. Contact the author to obtain permission for republication.
Mandy Haga - An avid cook who owns HAGA Design Haus a graphic design, email marketing and social media management company that specializes in helping ...
