Liriv metadi

[Guest guest]

*

Here's a recipe by novelist Ursula LeGuin I could have sworn I'd posted

here before,

but it's not in the files, so apparently I didn't. It's terrific; I

near 'bout lived on it in

the early '90s, and still make it fairly often. It will stand up to

quite a lot of heat,

but I'd use something other than habaneros; the " apricotty " hab flavor

would be

wrong here. The nuttiness of /chiles de arbol/ is fabulous in dishes

like this.

 

-Begin Recipe Export-

QBook version 1.00.14

Title: LIRIV METADI* **

Keywords: main dishes, vegan option, comfort food, beans, chiles

Source: Ursula LeGuin, in her novel ALWAYS COMING HOME*

*

 

* 2 c. small red beans, uncooked

1 1/2 onions, chopped (divided)

4-6 cloves garlic, minced (divided)

1 1/2 c. parched corn [Ed.--OR- fresh white corn cut off cob,

-OR- frozen white corn]

1 handful dried black mushrooms

Juice and pulp of one lemon, or more to taste

Dried or fresh hot red chiles to taste

3-4 tomatoes, chopped coarsely, peeled if desired

[use only fresh ripe local tomatoes if possible; if not, about 6-8

canned

ones will do. DON'T use the blah-tasting winter supermarket

kind. ]

2-3 Tbsp. tomato paste

1-2 tsp, whole cumin seeds

Winter savory to taste

Marjoram -OR- oregano to taste [originally called for

oregano, but I greatly prefer marjoram]

[2 Tbsp. chopped parsley--my addition]

One or two bay leaves

Oil for frying

**OPTIONAL GARNISHES: yogurt, chopped fresh red chiles, coarse-cut salsa,

chopped onion or green onion*

 

**

 

*Cook beans till done with a third of the chopped onion, 2/3 of the

garlic and the bay leaves. [Original recipe is written in a

conversational, oral-tradition style; liquid amount isn't given, and I'm

not a cook who measures much, so I can't tell you by cups. But there

should be enough liquid left after cooking the beans for about another

hour of slow simmer.]*

 

*If using parched corn, simmer till thoroughly cooked and drain. At the

same time,

simmer mushrooms for half an hour, and keep them in the cooking broth.

*

 

*Fry remainder of the onion in oil with the rest of the garlic and the

cumin seeds.*

 

*Combine all the above with the remaining ingredients and simmer about

an hour, keeping

an eye on liquid level. Add tomato paste late in the process to avoid

scorching.

*

 

*This dish is really too substantial for rice. Serve with a non-sweet

flatbread like pita, whole-wheat tortillas or naan if you like, and

garnish as above if desired. Lovely with

buttermilk or iced tea/coffee, and would probably be great with a red

Zinfandel or a

good gutsy burgundy--any dry red with some backbone. Cantaloupe is great

for dessert on the highly unlikely chance you have room. *

*-End Recipe Export-

 

Rain

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