Monday, November 4, 2013

crock pot beans with cilantro cheese sauce



This was another crock pot idea, to combine curry and Mexican flavors. I thought it turned out interesting and really good. Brett felt there was too much curry spice, and it is kind of strong, so add less if you want something more mild. All the ingredients pretty much meld together; the tomatoes and cauliflower break down, and everything reduces to a thick aromatic porridge that goes well in a burrito, on top a corn tortilla, with wilted spinach.

1 cup of black beans
1 can 12 ounce chopped tomatoes
1/2 cup brown rice
5 cups of water
1 tsp broth paste
1 TB brown sugar
1 tsp salt
2 garlic cloves, minced
1 1/2 tsp garam masala
1/2 tsp chili flakes
1 bay leaf
1/2 of an onion, sliced into rings
about 3 cups of cauliflower, separated into flowerettes

Place the beans, water, broth, tomatoes, garlic, salt, garam masala, chili flakes, and bay leaf in a crock pot. Cook on high for two hours, and then add everything else. Taste for seasoning. I added a bit more salt and another 1/4 tsp graram. Cook for another 4-41/2 hours.


What I thought really brought this dish together was this easy cilantro sauce:

1/3 cup of raw cashews, soaked for 15 minutes
1 TB lemon juice
2 tsp finely minced cilantro
1 green onion, white and some of the green, chopped
2 tsp nutritional yeast
pinch of salt
2 TB water, or a bit more if you want it thinner (and it will thicken up after a day or so)
1/4 tsp onion powder

Blend everything together in a processor, or magic bullet.

No comments:

Post a Comment