Beans: The Glamour

Fideo con frijoles just makes me sound more worldly, eh? Translated it means pasta with beans, but fideo (and frijoles too for that matter) is a staple of Mexican and Spanish soups and stews. And nothing tastes better when baby it’s cold outside than a warm soup with a little kick to it! Fideo is also a great dish to prepare for a group gathering (e.g. Sunday football) as it’s simple to make and easily fills up many folk. This dish can also be made vegetarian by simply swapping the chicken broth for vegetable stock. Dinner is done!

Fideo con Frijole
–olive oil
–6 oz. package fideo (also marked vermicelli)
–small onion, chopped
–medium red chile, seeded and chopped
–anaheim pepper, seeded and chopped
–serrano, seeded and minced
–garlic, minced
–tsp cumin
–3 cups chicken broth
–pinch each of salt & pepper
–15oz can black or pinto beans, rinsed and drained
–15oz can of diced tomatoes (with liquid)
–fresh cilantro, chopped
–green onion (scallions), chopped
–shredded cheddar cheese

Heat a large skillet with deep sides over medium heat. Add the fideo and cook for a few minutes (3-4) until they are toasted, stirring frequently to keep from burning. Add the onion, peppers and garlic. Sauté for a few minutes, again stirring some for even cooking. Add the cumin and stir until all veggies are evenly coated. Add the salt and pepper, broth, beans, and tomato.

Increase the heat and bring to a boil. Reduce the heat to low and simmer for 10-12 minutes or until pasta is done.

Remove from the heat and stir in cilantro. Dish into bowls and top with the green onions and cheese.

Dammit Jim, I’m not a doctor…
Time: 25 minutes
Serves: 4
Calories: 447 per serving

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