Bean and Three-Grain Vindaloo

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Bean and Three-Grain Vindaloo

 

Part one:

 

1 pkg (1 lb) red mung beans or blackeyed peas, dry *

2 qt. _unsalted_ vegetable stock or water -- (2 to 3)

1 medium onion, diced

2 dried chipotles, crumbled

1 bay leaf

2 tsp. vindaloo seasoning, or more (taste as you

add--it's an intense flavor.)

green cayennes to taste, diced

Part two:

1 tsp. satay seasoning, or to taste (Penzey's is

lovely!)

1 can tomatoes, drained and coarsely chopped

1 medium to large green pepper, cored, seeded and

chopped

1/2 c. millet

1/2 c. bulghur

1/2 c. brown rice

additional liquid as needed--see below

mushroom soy sauce to taste

- OR- plain soy sauce and half a minced shiitake

mushroom

2 Tbsp. butter or margarine -- (2 to 3)

plain yogurt or sour cream

* (the mungs make a prettier dish, but both are

delicious. Don't substitute green mungs--they aren't

rich-tasting enough.)

 

Soak blackeyed peas overnight in water in a soup

kettle; drain. Add all Part One ingredients and

simmer, covered, till beans are nearly done, watching

liquid level; add no salt or salty liquids at this

stage.

 

When blackeyes are tender but not quite done, add all

Part Two ingredients except yogurt, judging by eye how

much liquid is needed to cook grains to the degree of

soupiness or dryness you want, and adding more as

needed. I like this fairly dry, so I use about 2 qt +

1 c stock for the blackeyes, and add about 5 c more

water for Part Two. Simmer till grains are done.

 

Serve in bowls, adding yogurt or sour cream as

desired; fruit or fruit salad is good on the side.

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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