Thursday, March 8, 2012

Not-too-spicy beans and spinach with cornbread muffins

Due to a few requests for it, this is the recipe for my "Not too Spicy Beans and Spinach". It's best served with honey cornbread muffins.

Cook around 8oz (dry) red kidney beads in a crock pot for 8 hours or so.
When they're just about done, add the following:
  • 1 packet Sazon Goya
  • 1 diced yellow onion
  • 1 diced green bell pepper
  • 2 tbsp "better than bouillon" chicken
  • 3 cloves garlic, minced
  • 1 cinnamon stick
  • 1 tbsp slightly crushed cumin seeds
  • 1 tbsp red chili powder
  • 1 tsp turmeric 
  • 1 tsp garam masala 
  • A 1 inch piece of fresh ginger, grated
  • Salt and pepper to taste
  • Several splashes of green tabasco sauce (I used this in place of 1 serrano chile. I liked the substitution, it wasn't as overwhelmingly hot. If you like the heat, use the chile instead.)

 Let this cook for about 15 minutes. Add in a good amount of frozen spinach. I think I use about 1/2 of a "large" bag (really specific, right??).

While this cooks, prepare some cornbread from a mix that you like. I like to add honey to it for a little sweetness.

While the cornbread cools, turn off the crock pot and add 1 cup of plain yogurt. Let everything cool for a few minutes. Serve on top of the cornbread. It is really tasty!!

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