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El Paso Stuffing
Cummulative Rating
N/A
Servings
Serves 8 to 10.
Difficulty
Involved |
Ingredients
1 cup dried black beans
2 dried chipotle peppers
1 bay leaf
2/3 cup long-grain white rice
2 small dried hot peppers
1 pinch saffron threads
1 Tablespoon dried marjoram
1 teaspoon cinnamon
1 teaspoon cumin
2 cups fresh orange juice
2 Tablespoons lime juice
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 Tablespoons olive oil
1 pound medium shrimp, peeled and deveined
1 medium onion, finely diced
1 carrot, diced
1 medium red pepper, diced
1/3 cup pine nuts, toasted
1/2 cup cilantro, chopped
2 teaspoons orange zest |
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Directions
In a medium saucepan, cover the beans with cold water and soak overnight. Or alternatively, bring the beans to a boil, remove from the heat and let stand, covered for 1 hour. Drain well.
Meanwhile, in a medium bowl, soak the chipotle peppers in 1 cup of hot water for 30 minutes. Remove the stems. Place the peppers in a food processor and add 2 tablespoons of the soaking liquid. Puree, adding more soaking liquid if necessary to make a thick paste. Strain through a sieve and set aside.
In a medium saucepan, combine the black beans, 4 1/2 cups water, bay leaf and 1 tablespoon chipotle paste. Bring to a simmer over medium-low heat and cook until the beans are tender, about 1-1/2 hours. Drain and let cool. Discard the bay leaf.
In a small saucepan, combine the rice with 2 cups of water. Cook, uncovered, over medium heat until tender, about 15 minutes. Strain in a sieve and let cool.
In a small saucepan, combine small dried hot peppers, saffron threads and 1 cup of water. Cook over medium high heat until the chiles have softened and water has evaporated, about 5 to 10 minutes. Transfer the chilis to a blender and add the marjoram, orange juice and lime juice. Puree for 10 seconds. Strain through a sieve. Adjust seasonings to taste with salt and freshly ground black pepper. Set aside.
In a large skillet, heat 1 tablespoon of olive oil. Add the shrimp and sauté over high heat, until just pink. Transfer the shrimp to a plate to cool. Add the remaining oil to the skillet and reduce the heat to low. Add the onions, carrot, red pepper and cook, covered, until the vegetables are tender, about 5 minutes.
Heat a small skillet over medium high heat. Add pine nuts. Toast, turning frequently, until lightly browned. Remove from heat and set aside.
In a large bowl, combine the toasted pine nuts, black beans, rice, shrimp, sautéed vegetables, fresh cilantro and orange zest. Adjust seasonings to taste with salt and freshly ground black pepper. |
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