- 1 cup black beans
- 3 quarts water
- 1 onion, small
- 2 cloves garlic
- 1 tsp sage
- 2 bay leaves
- 1 tsp oregano
- 1 Tbsp epazote
- 1 chipotle adobados
Simmer 3 to 4 hours. Remove bay leaf and chile.
Simmer 3 to 4 hours. Remove bay leaf and chile.
Wash beans and soak overnight. Add salt, stir and drain, reserving the liquid. Preheat the oven to 300°F. Put the beans in the pot. Blend the mustard, brown sugar, molasses, and Mapeline with the reserved bean liquid and pour over the beans. Cut several gashes in the salt pork and place on top of the beans. Cover and bake for about 6 hours, adding water as needed. Uncover for the final hour of cooking so the pork will become brown and crisp. Taste and correct seasoning. (May add 1 medium chopped onion before cooking.)
Cook the 8 ounces of wild rice according to package instructions.
Make the double batch corn bread: mix the dry ingredients in one bowl, the wet in a second. Combine the two, then pour into a greased 9X13 inch pan and bake at 400°F 20–25 minutes until lightly browned and done. Let cool, then break into chunks (no more than an inch or two large). I use a mix of polenta and regular corn meal to give the stuffing more texture. (Can used 8 cups dry cornbread or two packages mix instead.)
Sauté onions, garlic, and celery in olive oil 8–10 minutes until golden. Add mushrooms, parsley, and sage and sauté, stirring occasionally, 8–10 minutes. Mix in remaining ingredients including the crumbled cornbread. Salt to taste. Then either stuff bird or bake covered in hot oven (325 to 400°F).
Entire recipe contains 7931 calories, 431g fat, 264g protein, 770g carbohydrate, 84g fiber, 7.8g sodium. I often cut the recipe in half, in which case you bake the cornbread in an 8X8 pan.
Cook sausage in skillet over medium heat, breaking it up into smaller pieces, until lightly browned. Remove from skillet and discard the fat. Drain sausage on paper towels.
Melt the butter in the empty skillet. Add the celery and onion and sauté, stirring occasionally, until softened, about 10 minutes. Add the herbs and cook an additional minute.
Combine everything in a large bowl. Place in oiled 15 by 10 inch baking dish.
Cook, covered with foil, 45 minutes in a 350°F oven, then remove foil and cook for an additional 10 minutes.
Trim and crosscut base of Brussels sprouts. Cook in large pan of boiling salted water until crisp-tender, 10 to 12 minutes. Drain well.
Just before serving, stir butter and mustard seed in heavy large skillet over medium heat until butter browns lightly. The mustard seeds will start “popping” like popcorn. Blend in mustard and Brussels sprouts. Add salt. Stir until hot, 2 to 3 minutes. Serve immediately.
Per serving: 47 calories, 5g fat, 1g protein, 1g carbohydrate.
Melt butter in large pot. Add brown sugar, salt, pepper, and water, stir to combine, then add the sweet potatoes and stir to combine. Bring to a simmer, then cover and cook at a simmer, stirring often, until the sweet potatoes are tender (about 30 minutes). Remove the lid and boil over medium high heat, stirring frequently, until the sauce has reduced to a glaze, about 7 to 10 minutes. Stir in Angostura bitters (if using). Place mixture into 13 by 9 inch dish, and spread the marshmallows over the top. Bake until marshmallows are golden on top (about 5 minutes in a 450°F oven, more like 10-15 minutes in a 350°F oven).
Note: the Angostura bitters add a nice depth to the dish, and are very subtle, even with this much used.
In a small bowl, mix the butter, masa and sugar (using electric mixer) until light and fluffy, about 1 minute.
Blend half the corn kernels with the water in a blender until smooth. Combine this mixture with the butter mixture, stirring well. Add the remaining corn kernels, cornmeal, baking powder, salt and milk and mix well.
Bring a medium saucepan of water to a boil. Pour the corn mixture into an 8-inch square baking dish. Tightly cover with plastic wrap and set atop the saucepan of boiling water. Keep pan tightly wrapped and steam for 50 minutes to 1 hour, until a toothpick inserted in the center comes out clean. (Check water level in saucepan often and add more water if necessary.)
Sauté onion in oil until softened. Add broth, bring to boil, add rest of ingredients and simmer for 35 minutes.
Sauté kale in oil, stirring frequently, for about 8 minutes, then add salt to taste. It helps to add one cup water at the beginning—it will boil off rapidly but will help wilt the kale.
Preheat the oven to 350° F. On the stovetop, bring a large pot of water to a boil. Add the salt and the lentils.Boil rapidly for 10 minutes, stirring occasionally to prevent spillovers. Remove from the heat; drain.
In a pan with a lid, heat the olive oil over medium heat. Add the mushrooms, onion and garlic; cook, covered, about 10 minutes, stirring occasionally. Remove the lid, turn heat up to medium-high, and cook 3 minutes longer, until the onions are golden brown. Immediately add the rice, lentils, bay leaf and broth. Bring to a boil. If your pan is oven-proof, cover it and put it in the oven. If not, pour the boiling lentil-rice mixture into a covered 2-quart casserole. Bake 25 minutes or until all liquid is absorbed.