|Dinner Plate 3.27
Pinto Bean & Pork Soup w/ Zucchini Rice Fritters
|Zucchini Rice Fritters
Zucchini Rice Fritters
First the Soup!
I started by "quick soaking" 2 cups of dried pinto beans according the directions on the pkg. It was quite easy! Rinse and sort beans for any debris then put in big pot with 6-8 cups of water. Bring to a boil for 2 minutes then move off the heat and let soak for 1 hour. Rinse and drain and they are ready to use.
Drained and rinsed pinto beans from above
1 small onion chopped
3 carrots small dice
About 2 cups cooked and chopped roast pork from my recipe here.
1 11.5 oz can of Italian style diced tomatoes
1 14 oz. can of prepared spaghetti sauce
Additional water or broth as needed for desired consistency
Salt & Pepper
In your big soup pot begin by sauteing the onions and carrots in about 2 tblsp of olive oil seasoned with a pinch of salt and a few grinds of black pepper. When the onions are a nice golden color and carrots have started to soften toss in the pork and add the other seasonings to your taste and saute for a few more minutes to let the spices heat up a bit and release their aroma. Add the canned tomatoes including the liquid then the whole can of sauce as well as the beans. Now judge your consistency and add your water or broth as needed. I ended up with about 2 cups total of additional liquid. Bring to a boil then reduce to simmer. Let simmer as long as you like, it will just get better with time. Do stir occasionally to ensure the beans are not sticking or burning depending on your simmer temp.
The Experiment is a success!
I had about 1 1/2 cups of plain white leftover cooked rice from a stir fry the other night in the fridge and I was thinking of ways to use it up. I've never made fried risotto balls but the concept is pretty simple. I used a deep frying pan with about 4 tblsp of canola oil heated to med-high. It should be hot enough that the batter starts to sizzle as soon as it goes in but not so high it's smoking.
I dumped the rice into a bowl. I knew it wasn't enough on it's own so I had a zucchini that needed using so I grated that and added it. Then I chopped up a big bunch of parsley, let's say about 1/4 cup's worth. Then I finely sliced up 1 green onion. Added both of these to the rice mixture and a pinch of salt and black pepper. I mixed it all up with 2 beaten eggs, a crumbled 3.5 oz round of goat cheese with red pepper and about 1/2 cup of bread crumbs. It was still a little sticky so you might need more bread crumbs. I was all out. Using a large spoon form into round mounds and using a knife slide the mound gently into the hot oil. Repeat until you have as many as will fit in your pan. As these fry up the goat cheese may ooze a bit and the oil may spatter so be careful and keep an eye on the heat. Turn once the first side gets nice and golden brown and use your spatula to gently press into a flat round. When done remove and drain on a paper towel lined plate. They will keep nice and warm until you have finished all of them and they are good hot or at room temp.
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