More green peppers
these are from epicurious.com
BLACK BEAN, GREEN PEPPER, AND RED ONION DIP
1 1/2 cups dried black beans, picked over and rinsed
2 quarts plus 1/4 cup water
1 large green bell pepper, chopped fine, reserving about 1 teaspoon for
garnish
1 small red onion, chopped fine, reserving about 1 teaspoon for garnish
3 tablespoons vegetable oil
1 1/2 teaspoons ground cumin, or to taste
2 tablespoons cider vinegar, or to taste
tortilla chips as an accompaniment
cherry peppers for garnish if desired
In a large saucepan let the beans soak in cold water to cover for 1 hour, drain them, and in the pan combine them with 2 quarts of the water. Bring the water to a boil and cook the beans at a slow boil for 1 hour, or until they are tender.
While the beans are cooking, in a large heavy skillet cook the bell pepper and the onion in the oil over moderate heat, stirring, until the vegetables are softened. Drain the beans, reserving 1/2 cup of them, add the remaining beans to the bell pepper mixture with the remaining 1/4 cup water, and simmer the mixture, covered tightly, for 15 minutes, or until the beans are very tender. In a food processor blend the mixture with the vinegar and salt to taste, pulsing the motor until the mixture is combined well but not puréed smooth. Transfer the dip to a bowl and stir in the reserved 1/2 cup beans. The dip may be made 2 days in advance and kept covered and chilled. Garnish the dip with the reserved bell pepper and onion and serve it with the tortilla chips.
Makes about 3 cups.
STUFFED HAMBURGER
1 garlic clove, minced
1/4 cup yellow onion, peeled and finely diced
1/4 cup tomato, finely diced
1/4 cup green pepper, finely diced
1 teaspoon dried oregano
salt and freshly ground black pepper to taste
1 pound lean ground beef
1 egg
3 tablespoons extra-virgin olive oil
2 large yellow onions, peeled and thinly sliced
In a medium bowl, combine the garlic, diced onion, tomato, green bell pepper, and oregano. Add the salt and pepper, and mix well. Cover with plastic wrap and set aside.
In a large bowl, combine the ground beef, egg, salt, and pepper. Shape into eight 4-inch round, flat patties. Place a spoonful of the vegetable filling in the center of one patty, top with a second patty, press down firmly, and shape into a round, carefully sealing the sides by pinching together. Repeat with the remaining patties.
In a large nonstick skillet, heat the oil over medium-high heat and sauté the sliced onions until lightly brown. Transfer to a bowl and keep warm. Transfer to a bowl and keep warm. Brown the hamburgers for about 5 minutes on each side, or until cooked to medium; return the onions to the pan and heat. Serve immediately.
Makes 4 servings.
BLACK BEAN, GREEN PEPPER, AND RED ONION DIP
1 1/2 cups dried black beans, picked over and rinsed
2 quarts plus 1/4 cup water
1 large green bell pepper, chopped fine, reserving about 1 teaspoon for
garnish
1 small red onion, chopped fine, reserving about 1 teaspoon for garnish
3 tablespoons vegetable oil
1 1/2 teaspoons ground cumin, or to taste
2 tablespoons cider vinegar, or to taste
tortilla chips as an accompaniment
cherry peppers for garnish if desired
In a large saucepan let the beans soak in cold water to cover for 1 hour, drain them, and in the pan combine them with 2 quarts of the water. Bring the water to a boil and cook the beans at a slow boil for 1 hour, or until they are tender.
While the beans are cooking, in a large heavy skillet cook the bell pepper and the onion in the oil over moderate heat, stirring, until the vegetables are softened. Drain the beans, reserving 1/2 cup of them, add the remaining beans to the bell pepper mixture with the remaining 1/4 cup water, and simmer the mixture, covered tightly, for 15 minutes, or until the beans are very tender. In a food processor blend the mixture with the vinegar and salt to taste, pulsing the motor until the mixture is combined well but not puréed smooth. Transfer the dip to a bowl and stir in the reserved 1/2 cup beans. The dip may be made 2 days in advance and kept covered and chilled. Garnish the dip with the reserved bell pepper and onion and serve it with the tortilla chips.
Makes about 3 cups.
STUFFED HAMBURGER
1 garlic clove, minced
1/4 cup yellow onion, peeled and finely diced
1/4 cup tomato, finely diced
1/4 cup green pepper, finely diced
1 teaspoon dried oregano
salt and freshly ground black pepper to taste
1 pound lean ground beef
1 egg
3 tablespoons extra-virgin olive oil
2 large yellow onions, peeled and thinly sliced
In a medium bowl, combine the garlic, diced onion, tomato, green bell pepper, and oregano. Add the salt and pepper, and mix well. Cover with plastic wrap and set aside.
In a large bowl, combine the ground beef, egg, salt, and pepper. Shape into eight 4-inch round, flat patties. Place a spoonful of the vegetable filling in the center of one patty, top with a second patty, press down firmly, and shape into a round, carefully sealing the sides by pinching together. Repeat with the remaining patties.
In a large nonstick skillet, heat the oil over medium-high heat and sauté the sliced onions until lightly brown. Transfer to a bowl and keep warm. Transfer to a bowl and keep warm. Brown the hamburgers for about 5 minutes on each side, or until cooked to medium; return the onions to the pan and heat. Serve immediately.
Makes 4 servings.
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