My husband has often talked about a side dish of rice and beans that he had growing up in Bolivia. Of course he had no idea what was in it so I’ve never had much to go on. I’ve tried many recipes in an effort to recreate the dish but none of them were quite right.
Last week we were out of groceries, it was killer hot and I didn’t feel like running to the grocery store with both kids in tow. So, while the kids played outside I soaked up the sun and thought about what kind of meal I could make out of our pantry staples. It’s a tough job but somebody’s gotta do it. ;P
This was the recipe I came up with based on what we had on hand and what sounded good to me at the time. And you know what? I nailed it. I’m sure It’s not exactly the same as the original but my husband loved it and said it tasted just like he imagined. And now I know why he talked about it so much; it’s delicious in its simplicity. Forget all those involved recipes I tried before, simple is almost always best.
This is one of those recipes that tastes great served warm or at room temperature so it’s perfect for those lazy BBQ dinners. But, I also plan on serving it often alongside our favourite Mexican meals.
Mexican Rice with Beans
3.5 cups hot cooked rice
1 can black beans (1 cup)
1 cup shredded cheese
1 (4oz) can chopped green chilies
1 cup tomato sauce, warmed
1/4 teaspoon salt
1/8 teaspoon pepper
Stir all ingredients together until evenly mixed and cheese is melted.
I love the Daring Kitchen. This group gets me making things that I would never have thought to try. I enjoy making authentic recipes from around the world and being stretched out of my comfort zone. Even if I make something that I probably won”t make again it is worth it to be able to say I gave it a shot or that I mastered something new.
These Indian Dosas are really quite simple to make. The list may be long but they take no time to whip up. The longest time was waiting for the sauce to simmer for 30 minutes. It was fun to do this challenge because I have not made much Indian food at home, and it was pretty much stress free. My husband and I are not the biggest fans of curry (which contributes to why I don”t make this kind of food often) so this is probably not a dish that I will make again. I know that a lot of other Daring Cooks loved these Dosas so if you do enjoy curry and Indian food I think you should give these a try. My favourite part was the filling, I even ate a little bit on some toast for lunch later that week. The leftovers of the sauce and filling far exceeded the pancakes, so unless you are going to eat this over rice or want to freeze half of it, I would make a smaller batch. Overall, it had a great quality taste, it was just a matter of preference.
Fill the pancakes with the Curried Garbanzo Filling. Top with Coconut Curry Sauce. If desired sprinkle with coconut and serve along cucumbers.
1 cup flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. curry powder
1/2 cup soy milk
3/4 cup water
Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.
Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed.
Ladle 2 tablespoons of batter into the center of your pan in a circular motion until it is a thin, round pancake. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter.
Curried Garbanzo Filling
5 cloves garlic, minced
1 onion, finely diced
1 carrot, peeled and finely diced
1 green pepper, finely diced
2 medium hot banana chilies, minced (I nixed these)
2 Tbsp. cumin
1 Tbsp. oregano
1 Tbsp. sea salt
1 Tbsp. turmeric
4 cups cooked or canned chickpeas (garbanzo beans)
1/2 cup tomato paste
Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through.
Coconut Curry Sauce
1 onion, chopped
2 cloves garlic, minced
1/2 tsp. cumin
3/4 tsp. sea salt
3 Tbsp. curry powder
3 Tbsp. flour
3 cups vegetable broth
2 cups coconut milk
3 large tomatoes, diced
Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.
Add the spices, cooking for 1 minute more. Add the flour and cook for an additional minute.
Gradually stir in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.