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3 Tbsp olive oil
1 onion, medium dice
1 red bell pepper, medium dice
1 green bell pepper, medium dice
4 large cloves garlic, minced
Kosher salt and freshly ground black pepper
1 cup textured vegetable protein
2 Tbsp paprika
2 Tbsp chili powder
1 Tbsp cumin
1/2 tsp cayenne pepper
9 oz beer of your choice (drink the last 3 oz!) (use gluten-free beer to make the recipe gluten-free)
1 28-oz can peeled whole tomatoes
1 15-oz can red kidney beans
1 15-oz can pinto beans
1 4-oz can fire-roasted green chiles

1. Heat oil in a large pot over medium-high heat. Add the onion, bell peppers, and garlic and season with salt and pepper. Saute until soft, about 8 minutes.
2. Meanwhile, soak the textured vegetable protein in hot water. Drain, and then add to the pot along with the paprika, chili powder, cumin, and cayenne pepper. Saute for 3 minutes, or until fragrant.
3. Crush tomatoes and add to the pot, along with the beans and chiles.
4. Pour in the beer and reduce by half.
5. Crush the tomatoes and add to the pot, along with the beans and chiles.
6. Cover the ingredients with water. Bring to a boil, then reduce to a simmer and cook for about 1 hour, stirring occasionally.

photo 2 (1)

2 tomatoes
3 Tbsp olive oil
kosher salt and black pepper
Baguette, sliced (traditional or whole wheat)
1/2 clove garlic

1. Cut tomatoes in half.
2. Gently squeeze the tomatoes to remove most of the seeds.
3. Using the large holes of a box grater, grate the cut side of the tomato into a bowl. You will be left with most of the skin in your hand (discard).
4. Add olive oil to the tomatoes and season with salt and pepper, to taste.
5. Toast baguette slices and, while warm, rub with the cut side of the garlic.
6. Top each slice with the grated tomato mixture.

pan con tomate