Minted Red Beans

This vegetarian side is my favorite, because of its simple bold flavors, vibrant colors and refreshing taste.

Ingredients:
1 cup red beans (soaked overnight, then pressure cooked or boiled until soft) or you could use 1 can of canned pre-cooked red beans
1 large Roma tomato (or 2 small), diced into inch cubes
1/2 large onion chopped
2 cloves garlic minced
1 tsp ginger root grated
1 tsp paprika
6-8 medium sized fresh mint leaves (whole or chopped)
1/5 tsp turmeric or curry powder (optional)
salt to taste
11/2 tbsp vegetable oil
1/4 cup water
Avocado and fresh mint to garnish

Cooking Method:
In a medium shallow pan, add oil in low heat, add onion, garlic, ginger and saute until light brown. Add the tomato, turmeric (if you like) and paprika and saute for a minute. Then add beans and water and turn to medium heat and allow water to boil off. Add mint and salt, switch off burner and cover. Open and stir lightly, garnish with avocado slices and mint. Serve while warm!

Herbaceous and Nutty Couscous (Minted Red Bean side in next post)

This delightful and colorful vegetarian affair is refreshing, light and healthy. It is inspired by Mediterranean origins but I have thrown in more vegetables, herbs and nuts to add texture, color and flavor. I typically make a side of red beans to as an accompaniment (I will share that recipe in my next post). I was very happy with the end result. Give it a try!

Ingredients:
1 1/2 cups couscous
1/2 large onion chopped
2 cloves garlic chopped
1/3 cup each of peas and carrots diced into 1/2 inch cubes (fresh or frozen, optional)
1/2 cup sun dried tomato
1/3 cup pecans or walnuts
1 tsp chives fresh chopped or dry ground
1 tsp parsley fresh chopped or dry ground
1/4 tsp turmeric
1 1/2 cup chicken stock or water
Salt to taste
1 1/2 tbsp olive oil

Cooking Method:
In a shallow pan on low heat, lightly saute the nuts in olive oil and remove. Then saute the onions and garlic until they turn yellow. Add chives and chopped parsley and saute for a minute.  Add the sun dried tomato, carrots,peas, pecans, couscous and water. Bring to a boil, add salt and turmeric and let the water boil off. Couscous and veggies should have cooked. Fluff with a fork before serving. Enjoy!