What I’m Making For Dinner Today

Last updated on: December 28, 2010 at 1:30 pm by Nancy Qualls-Shehata

What I’m Making For Dinner Today 2010-12-28T13:30:00-05:00 Nancy Qualls-Shehata

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Bismillahi Rahmani Rahim

Salaam Alaikum wa Rahmatullah. Well, I seem to be in a bit of a writer’s block, that and the baby won’t let me alone for more than five seconds, which kind of short-circuits my ability to write coherently. He’s busy torturing his siblings at the moment, so I’ll do something easy and write down the recipe for what I’m making for dinner:

1 pound of white beans, soaked and drained
1 onion, chopped
bunch of spices, to be named shortly
8 oz can of tomato sauce

In a deep pot, I put a tablespoon of oil. Sautee chopped onions on medium heat for ten minutes until soft and translucent. Add these spices: two teaspoons cumin, one teaspoon each of salt, black pepper, garlic powder; 1/2 teaspoon chili powder and turmeric; 1/4 teaspoon cinnamon; dash of red pepper flakes; two bay leaves. Sautee for a couple of minuetes while mixing into the onions. Then add the tomato sauce. Sautee an additional two minutes. Add the drained beans and water to cover, and one chicken boullion cube. Cover and bring to a boil; reduce to a simmer and cook for one hour.

Note: I also tossed in a couple of frozen chicken thighs that I had in the freezer and wanted to use up, but you can keep this a vegetarian dish if you like. Fish the chicken thighs out when they are cooked, remove the meat, chop it up, and return to the pot.

Meanwhile, while beans are cooking, peel two large all-purpose potatoes. Cut into small cubes. Add potatoes to beans after one hour and cook half an hour to one hour more or until potatoes are done. Check spices and adjust salt and pepper and heat as necessary.

I plan to serve this over rice but if you don’t want all the starch serve it as a soup. If you want it to be thicker, you can take about two cups from the pot and puree them in a blender, then return to the pot and stir in.

Enjoy!

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