THREE SISTERS BOWL WITH HOMINY, BEANS AND SQUASH
There are quite a few legends within various Indigenous communities involving the three sisters: corn, bean and squash. The ancient and advanced farming techniques from the Cherokee and so many other tribes throughout the East Coast yielded countless strains of these ingredients, in many sizes, colors and flavors. These diverse seeds are not only a direct connection to the past, but a symbol of resistance to the destruction of our cultures. This recipe showcases the simplicity of these flavors and can stand alone as a vegan meal or can accompany bison pot roast, roast turkey or salmon with crushed blackberries.
Provided by Sean Sherman
Categories dinner, lunch, beans, vegetables, main course, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the hominy and tepary beans in separate medium bowls. Add enough water to each to cover the beans by 4 inches, and soak overnight at room temperature.
- About 3 hours before serving, drain the hominy and the beans and place them in separate 3- to 4-quart pots. Add enough cool water to cover the hominy and tepary beans by 4 inches. Set each over high heat, bring to a boil, then lower the heat and simmer gently, stirring occasionally and skimming any foam that rises to the surface, until tender, about 1 1/2 to 2 hours. Reserve 2/3 cup of the cooking liquid from each type of beans (for 1 1/3 cups liquid). Drain the hominy and the beans and set aside.
- Meanwhile, prepare the squash: Heat the oven to 425 degrees. On a parchment-lined rimmed baking sheet, toss the squash with 1 tablespoon oil and a pinch of coarse sea salt. Arrange the squash in an even layer and roast until golden and very tender, stirring halfway through, 35 to 45 minutes.
- In a large skillet, heat the remaining 2 tablespoons oil over medium-high. Add the onion, chile powder, sage and a generous pinch of smoked salt and cook, stirring occasionally, until the onions are tender, 5 to 8 minutes. Add the reserved 1 1/3 cups cooking liquid and bring to a simmer.
- Add the cooked hominy and beans to the skillet, then stir in the roasted squash and greens. Season to taste with coarse sea salt and serve.
MANILA CLAM AND WHITE BEAN RAGOUT WITH PARSLEY SAUCE
Provided by Food Network
Number Of Ingredients 19
Steps:
- Season grouper with salt and pepper. Heat oil in a nonstick pan. Sear grouper until golden brown. Turn fish and finish cooking;
- Heat oil in small pot. Add shallots, garlic, peppers; sweat vegetables. Add beans, wine and lemon juice, bring to boil. Add clams, cover, and steam until they open. Add parsley, season with salt and pepper.;
- Blanch parsley in boiling salted water. Shock parsley in ice water; drain. Puree parsley in blender until smooth paste. Add oil, puree until well blended. Season with salt and pepper.
- Plate Presentation:
- Spoon bean ragout into center of a bowl. Place clams around ragout. Place grouper on top of ragout. Drizzle with the parsley sauce.
GIANT LIMAS WITH WINTER SQUASH
I love the fact that beans, lentils and greens symbolize prosperity in the New Year in places as disparate as the American South and the South of France. I wonder if it's really because lentils and beans are round like coins and swell when they cook, or if it's because that's about all anybody can afford to eat after the excesses of the holiday season. The notion of thrift wouldn't apply to some of the other foods that symbolize good luck or prosperity in certain cultures - fish, for instance, or saffron. I've taken traditions from different places this week and thrown some of them together, focusing mainly on lentils, beans, greens and fish. These are simple dishes that I hope will help you to begin 2012 on a happy, healthy note. Look for more New Year's dishes in the Recipes for Health index. Baking in a slow oven is the best way to cook large lima beans, which can fall apart easily if boiled too hard. This dish is luxuriously creamy (though there's no cream in it) and comforting.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 2h
Yield 4 to 6 servings.
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees. Heat the olive oil over medium heat in a large, heavy ovenproof casserole or Dutch oven and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Stir in half the garlic and cook, stirring, until it is fragrant, 30 seconds to a minute. Add the beans, water and bouquet garni and bring to a simmer. Cover and place in the oven for 45 minutes.
- Remove the casserole from the oven and stir in the remaining garlic, the winter squash, and salt to taste. If the mixture seems dry, add a little more water. Return to the oven and bake an hour longer, or until the beans and squash are very tender. Remove from the heat and remove the bouquet garni. Adjust salt, add pepper to taste and stir in the slivered sage.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 4 grams, Carbohydrate 59 grams, Fat 6 grams, Fiber 17 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 1245 milligrams, Sugar 9 grams
SUCCOTASH
Frozen or canned vegetables may be substituted for fresh ones.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
- Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
- Stir tomatoes into lima beans and add corn; cook 10 minutes more.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 40.1 g, Cholesterol 81.3 mg, Fat 33.9 g, Fiber 7.3 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 1083.5 mg, Sugar 5.6 g
SPICY CHICKEN AND HOMINY RAGOûT
Steps:
- Heat vegetable oil in heavy large skillet over medium-low heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until no longer pink, about 3 minutes. Add tomatoes, hominy and chili powder and bring to boil. Reduce heat and simmer uncovered until chicken is cooked through and sauce is slightly thickened, breaking up tomatoes with back of spoon, about 8 minutes. Mix in cilantro. Season ragout to taste with salt and pepper and serve.
BUTTERNUT SQUASH, WHITE BEAN AND KALE RAGOUT (VEGAN)
This recipe was originally published in the New York Times and was then adapted for "Best Vegan Recipe's." Hearty and healthy. Great when you're craving veggies in the winter.
Provided by liz_wasinger
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel pumpkin or squash. Trim stem, then halve pumpkin or squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes.
- 2. Spread cubes out on a large rimmed baking sheet. In small saucepan, combine butter or canola oil, syrup, 1 teaspoon vinegar, kosher salt, 1/2 teaspoon black pepper and cayenne. Cook, stirring, over medium-high heat until butter melts; pour mixture over squash and toss to coat evenly. Roast, tossing occasionally, until pumpkin or squash is very tender and caramelized at edges, about 30 minutes.
- 3. In a large skillet, warm olive oil over medium heat. Add leeks, garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.
- 4. Stir in kale. Simmer until kale is cooked down and very tender, about 10 minutes. Stir in pumpkin or squash and chopped cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve.
WHITE BEAN, SUMMER SQUASH AND TOMATO RAGOUT
Serve this hearty ragout on its own or with pasta or whole grains.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Soak the beans if desired. I do not recommend soaking lima beans, as their skins detach too easily when you soak them. I usually do soak cannellinis. Cut the onion in half. Chop one half and set aside.
- Combine the beans, the onion half that isn't chopped, the 2 crushed garlic cloves and the bouquet garni in a large saucepan. Add 5 cups of water, bring to a boil, reduce the heat and simmer 1 hour. Add salt to taste and simmer for another hour, until the beans are tender. Taste the broth and adjust seasoning. Remove the onion and the bouquet garni and discard
- Meanwhile, in a large casserole or deep, wide skillet, heat the olive oil over medium heat and add the chopped onion. Cook, stirring often, until it is tender, about 5 minutes, and add the minced garlic and a generous pinch of salt. Cook, stirring, for about 30 seconds, until the mixture is fragrant, and add the summer squash. Turn up the heat slightly so that the squash begins to cook right away, and sauté until it begins to soften, about 3 minutes. Season to taste with salt and pepper, and add the thyme and the tomatoes. Cook, stirring often, for 5 minutes, until the tomatoes have begun to break down. Turn the heat to medium, season with salt and pepper, and simmer 10 minutes, stirring often. The tomatoes should have cooked down and smell fragrant. Stir in the beans and their broth, bring to a simmer and simmer 15 minutes. Stir in the basil, taste and adjust seasonings. Serve hot or warm, tossed with pasta, over grains, or as is.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 5 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 1065 milligrams, Sugar 6 grams
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