Friday, June 4, 2010

Cilantro Black Beans & Quinoa Pilaf

Fresh cilantro is the key to this dish. Red onions also add a great flavor but regular can be used. Vegetarian changes are at the bottom.

6 slices bacon
1/2 red onion
1 - 2 cloves garlic, minced
1 heaping Tbsp. flour
1 can black beans
1/2 c. water
1 chicken bouillon cube
1/2 c. fresh cilantro, removed from the stems and chopped
1 tbsp. parsley
1/4 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. Mortons Natures seasons
Dash Tabasco sauce

Saute bacon until crisp. Remove from pan and crumble. Set aside. Add the onion and garlic to the bacon pan and saute until onion is tender. Stir in the flour, cook, stirring, until starting to brown slightly.

Stir the beans with their liquid into the flour mixture along with the water, bouillon cube, half of the cilantro, parsley, chili, black pepper, nature seasons, and tabasco. Cook until thick and bubbly.

Remove from heat and stir in the remaining cilantro.

Top with crumbled bacon and serve over pilaf

Cilantro Pilaf
1/2 onion, coarsely chopped
1 clove garlic
olive oil
3 c. water
3 chicken bouillon cubes (or imitations chicken)
pinch thyme
1 1/2 c. quinoa (Rice can also be used)
1 handful cilantro, chopped
1 tsp. lemon juice

Saute onion and garlic in olive oil until tender. Add water, bouillon, thyme, and quinoa. Simmer over low heat until quinoa is tender. Remove from heat and stir in fresh chopped cilantro and lemon juice.

Vegetarian Version:
Skip the bacon and saute the onions and garlic in butter or olive oil.
Use vegetarian imitation chicken bouillon, vegetable bouillon, or just water.
Instead of mortons nature seasons use J&D Bacon Salt (vegetarian)

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