So we are experimenting with some vegetarian dishes. This is from the Cafe Max and Rosie’s Cookbook.
1 cup dried kidney beans, soaked for 6-8 hours and drained
3 cups water
2-3 tablespoons extra virgin olive oil
4 cloves garlic, finely chopped
1 shallot, coarsely chopped
2 tsp dried oregano
1 1/2 cups arborio rice
1 cup corn kernels (fresh or frozen)
pinch of cayenne pepper
sea salt
3 1/2 to 4 cups vegetable stock or water
1 (6 ounce) can tomato paste
1/2 cup nutritional yeast
ground black pepper
optional garnishes (chopped fresh basil, olives or chopped red onion)
Combine the beans and water (and a strip of kombu to aid digestion) in a pot, cover, and bring to a boil. Turn heat to low and simmer for 1 1/2 hours. Add 1/8 tsp salt after fully cooked.
Bring the stock to a simmer in another pot.
Heat olive oil in a skillet over high heat. Add the garlic, shallot and oregano and saute for a minute or two. Stir in the rice until it is coated with olive oil. Add the corn and cayenne. Stir in the hot stock, about 1/2 cup at a time. Reduce the heat to medium and stir often. When the stock is absorbed, add another 1/2 cup and stir. Continue to cook and stir, adding stock 1/2 cup at a time, until the rice is soft and creamy. The risotto will take about 30 minutes to cook.
While the rice is cooking, mix the tomato paste in with the cooked kidney beans. Add a small amount of water if needed. When the rice is done, add the beans to the pan and mix. Add nutritional yeast and mix. Add salt and pepper to taste.
Garnish with chopped fresh basil and red onion if desired.
