For Christmas, Husband gave me Hungry Planet - What the World Eats. This eye-opening book should be on the required reading list of anyone who is interested in food. It is especially important for those of us in fat and rich countries, who can enjoy almost anything we what whenever we want it. If nothing else, it should at least make you wake up each morning and be thankful that you aren't living in a Sudanese refugee camp in Chad, where everyday you will eat a thin gruel made from a ground corn/soy blend, flavored with threads of dried goat (if it's available) and the occasional fleck of dried tomato.
The book contains a recipe from each family featured, and I started off with red beans and rice. The truth is, they aren't very photogenic, these red beans and rice, but they are delicious - you should try them. Plan on starting the beans at least a day and a half before you plan on eating them, unless you use canned beans.
Cuban Red Beans and Rice - serves 2
1/2 pound red beans
3 banana peppers (mild yellow chiles)
5 cups water
good pinch ground cumin
good pinch dried oregano
2 fresh, unsmoked ham hocks
2-4 tbsp lard
1 large white onion
3 shallots
3 cloves garlic
4 tbsp salt, or to taste
1 pound rice
4 strips bacon, cut into small pieces
Soak the beans, along with one pepper, over night.
Toast the cumin and oregano in a dry pan for a few minutes until fragrant and set aside. In a large stock pot over medium heat, melt 2 tbsp of the lard and add the ham hocks, searing on all sides. Add the onions, shallots and garlic and cook until soft. Stir in the toasted herbs and stir, adding more lard if the pan becomes dry. Add the beans and the soaking mixture and simmer until the beans are soft, about 3-4 hours. Take the ham hocks from the pot and remove the meat, putting it back into the beans.
In a large saute pan, render the bacon until crisp; remove to paper towels, reserving the bacon fat. Add the rice and toast, stirring constantly, until the rice becomes translucent, about 4-5 minutes. Add the rice to the beans and cook until the rice is soft, adding salt to taste.
Serve with crumbled bacon on top and pass the Tabasco.
