Moors and Christians [Crockpot recipe] [vegan]

[Guest guest]

In a message dated 1/7/2007 2:31:31 PM Pacific Standard Time,

christie0131 writes:

 

One of my resolutions for the year is to try at least one new recipe

per week. Having made Donna's Yucatacan Black beans yesterday I'm on

a bit of a roll and I decided to stick with the black bean theme and

make this crockpot recipe. I really enjoyed it and apparently it is

also good eaten cold.

 

 

OH me too!!!I have so many recipes i've printed and not tried. I want to

reach into the binder 1x per week and make whatever I pull out. Amy

 

 

 

[Guest guest]

One of my resolutions for the year is to try at least one new recipe

per week. Having made Donna's Yucatacan Black beans yesterday I'm on

a bit of a roll and I decided to stick with the black bean theme and

make this crockpot recipe. I really enjoyed it and apparently it is

also good eaten cold.

 

Moors and Christians

(Cuban)

 

1 roasted red bell pepper, finely chopped

1 Tbsp oil

2 onions, finely chopped

4 large cloves of garlic, crushed

2 tsp dried oregano

2 tsp cumin seeds coarsely crushed

1 tomato, peeled, seeded and finely chopped (I used 1 Tbsp tomato

paste)

1 14 oz can black beans drained and rinsed, or 1 cup dried beans,

cooked and drained

1 cup vegetable stock

2 cups long grain rice, cooked

1 green bell pepper, finely chopped

2 Tbsp freshly squeezed lemon or lime juicve

1/4 cup finely chopped cilantro

4 spring onions, finely chopped (white part only)

 

In a skillet, gently heat onion for about 3 minutes, add garlic,

oregano and cumin and cook for a further minute. Stir in tomato,

beans and stock and bring to a boil. Put it all into slow cooker and

cook on Low for 8–10 hours or on High for 4-5 hours.

When the bean mixture is done, add the roasted red pepper and green

pepper stir well and cook on High for a further 20-30 minutes until

the green pepper is tender. Stir in cooked rice. Add lemon or lime

juice, spring onion and chopped cilantro, stir well to combine.

 

The recipe book suggests topping each serving with a fried egg and

fried plantain. Being vegan I didn't bother with the egg. I've never

seen plantains here so I tried a very green banana instead – it was

really good.)

 

Roasting Red Pepper:

Preheat oven to 400F, 200C, Gas Mark 6. Place red pepper on a baking

tray and roast for about 25 minutes, turning 2 or 3 times, until the

skin is blackened. Transfer to a heatproof bowl, cover until cool.

Using a sharp knife, remove and discard the skin.

 

Fried Plantain:

Heat 2Tbsp oil in a skillet. Add 4 sliced plantains and cook until

browned. Sprinkle with 2Tbsp lemon or lime juice and serve

immediately.

 

taken from 125 Best Vegetarian Slow Cooker Recipes by Judith Finlayson

[Guest guest]

This is a wonderful recipe. I'll try this in the

crockpot. Christie you are right a very green banana

will sub for a plantain in a recipe.

I'm going to fire roast a garlic bulb and drop in this

recipe when I make it.

Thanks

Donna

--- christie_0131 <christie0131 wrote:

 

> One of my resolutions for the year is to try at

> least one new recipe

> per week. Having made Donna's Yucatacan Black beans

> yesterday I'm on

> a bit of a roll and I decided to stick with the

> black bean theme and

> make this crockpot recipe. I really enjoyed it and

> apparently it is

> also good eaten cold.

>

> Moors and Christians

> (Cuban)

>

> 1 roasted red bell pepper, finely chopped

> 1 Tbsp oil

> 2 onions, finely chopped

> 4 large cloves of garlic, crushed

> 2 tsp dried oregano

> 2 tsp cumin seeds coarsely crushed

> 1 tomato, peeled, seeded and finely chopped (I used

> 1 Tbsp tomato

> paste)

> 1 14 oz can black beans drained and rinsed, or 1 cup

> dried beans,

> cooked and drained

> 1 cup vegetable stock

> 2 cups long grain rice, cooked

> 1 green bell pepper, finely chopped

> 2 Tbsp freshly squeezed lemon or lime juicve

> 1/4 cup finely chopped cilantro

> 4 spring onions, finely chopped (white part only)

>

> In a skillet, gently heat onion for about 3 minutes,

> add garlic,

> oregano and cumin and cook for a further minute.

> Stir in tomato,

> beans and stock and bring to a boil. Put it all into

> slow cooker and

> cook on Low for 8–10 hours or on High for 4-5 hours.

> When the bean mixture is done, add the roasted red

> pepper and green

> pepper stir well and cook on High for a further

> 20-30 minutes until

> the green pepper is tender. Stir in cooked rice. Add

> lemon or lime

> juice, spring onion and chopped cilantro, stir well

> to combine.

>

> The recipe book suggests topping each serving with a

> fried egg and

> fried plantain. Being vegan I didn't bother with the

> egg. I've never

> seen plantains here so I tried a very green banana

> instead – it was

> really good.)

>

> Roasting Red Pepper:

> Preheat oven to 400F, 200C, Gas Mark 6. Place red

> pepper on a baking

> tray and roast for about 25 minutes, turning 2 or 3

> times, until the

> skin is blackened. Transfer to a heatproof bowl,

> cover until cool.

> Using a sharp knife, remove and discard the skin.

>

> Fried Plantain:

> Heat 2Tbsp oil in a skillet. Add 4 sliced plantains

> and cook until

> browned. Sprinkle with 2Tbsp lemon or lime juice and

> serve

> immediately.

>

> taken from 125 Best Vegetarian Slow Cooker Recipes

> by Judith Finlayson

>

>

 

 

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You reached for the secret too soon, you cried for the moon.

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