SHOOT! Meant to take a photo, but I ate it all before I could remember! Anyway...
So I've been on a bit of an adobo kick lately. My roommate's brother made homemade adobo for us a few weeks ago and, while I can't claim to have the ambition to make my own, I've been buying the stuff like crazy.
The other day I made another stew sans measuring cups, and it turned out awesome! I'm calling it intercontinental stew, because the other main broth ingredient was Turkish ajvar (paprika-eggplant sauce). The results were awesome, so I'll try to replicate the general recipe here.
-About a pound and a half of whatever beans you have on hand. For me, it was pintos, white beans, black mungs, lentils and chickpeas.
-one small can of chipotles in adobo sauce
-about 2/3 cup of ajvar
-salt and pepper to taste
-3 cloves minced garlic
-one medium onion
-carrots to your liking
-one bunch of spinach
-a sprinkling of dried red peppers
-a dash of sugar
-Soak the beans overnight or do the quick soak method, then cook them fully in 3x the amount of water-to-beans. Once they're done, throw in the remaining ingredients, adding more water if it's too thick. Let it bubble for a bit until the onions are cooked, then add the spinach until it wilts. I served mine over a bed of wheat spaghetti with a dollop of yogurt on top.
No comments:
Post a Comment