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beans

Flageolet Beans with Smoked Paprika

0 · Oct 5, 2009 · Leave a Comment

This is a tasty dish to serve in the fall using your locally grown peppers, cayenne peppers, leeks, and garlic, along with your fabulous imported flageolet beans.  This is a bean stew which would go well with chicken, pork or just plain bread and a salad.

1 leek, cleaned and sliced
2 tbsp olive oil
3 small green or long italian peppers, deseeded and cut into strips
1 dried cayenne pepper, chopped finely
2 clove of garlic, peeled and crushed
1/2 tsp smoked spanish paprika
4 small tomatoes, chopped coarsely
1 pound flageolet beans, soaked and pressure cooked until done (pressure cook about 12 minutes after the pressure is up – use plenty of water), then drain
3 cups homemade chicken stock
1 teaspoon sugar
3/4 to 1 teaspoon salt

Clean the leek and slice it thinly. In a 12″ non-stick pan, heat the oil for 30 seconds then add the sliced leek. Stir and fry for 2-3 minutes until beginning to soften then add the green peppers and the cayenne pepper. Stir and fry for 3 – 4 minutes,  then add the garlic and the smoked paprika. Cook for another minute over medium heat. Add the tomatoes and the chicken broth,  stirring all the while. Cook the this sauce for another 2 minutes then add the drained flageolet and cook for another 3-4 minutes until heated through. Season to taste with sugar, salt and pepper. Adjust the seasoning as needed.

The quality of this dish is entirely dependent on the quality of the chicken stock you use, so it is best to make your own.

Make sure all your ingredients are gluten free!

Fall, Recipes, Vegetables, Winter beans, cooking, dried beans, flageolet, food, gluten free, gourmet, recipe, smoked paprika, stewed

Black Bean and Chicken Chili – Slow Cooker Recipe

1 · Oct 24, 2005 ·

Have ready a Crockpot or other slow-cooker.

In a large non-stick frying pan, fry:

2 onions, chopped
3 cloves garlic, chopped
2 Tablespoons vegetable oil

until golden.

Add and fry for a few minutes until the chicken is somewhat browned and spices are fragrant:

2 Tablespoons gluten free chili powder
1 Tablespoon whole cumin seeds
1 Tablespoon dried oregano
1 teaspoon fresh ground black pepper
1 teaspoon sea salt
1 1/2 pounds boneless chicken, chopped up

Add:
2 14-ounce cans of diced gluten free tomatoes
19 ounce can of gluten free black beans, drained and rinsed

Stir is all up, bring it to a simmer and transfer to the crockpot. Cook on low (slowcookers have heat settings of high and low), for 4-8 hours. Adjust the seasoning with a 1/2 teaspoon of sugar if necessary.

Serve with rice, gluten free cornbread or your favorite choice of starch, and with garnishes of diced scallions, gluten free sour cream, grated cheddar etc.

To serve food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, making sure that all ingredients including spices are gluten free. Or, ask your friends which brands are safe for them to eat. They will appreciate your concern!

Dairy Free, Fall, Meat Dishes, Meat-eater, Recipes, Winter beans, chicken, gluten free, slow cooker

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