TaiTie

Want to add a little spice to dinner? Try this hearty, Tai inspired recipe: A spin on the old beans and rice theme. It's a flash in the pan - Colorful and aromatic - Special enough for intimate dinners or casual affairs.

Serves 4-6

Preparation time: Approximately 60 minutes with 1 lb. black beans, soaked and cooked until tender.

Necessary Implements:

1 cutting board
1 sharp paring knife
1 large utility bowl for soaking the vegetables
1 wooden spoon or other stirring implement
1 wok or large heavy bottomed skillet with lid
1 heavy saucepan with lid
1 ladle for serving
A deep dish platter or individual bowls for serving
1 ramekin or small cup for mounding the rice

Ingredients:

1 ½ cups Basmati rice
2 Onions
4 Cloves of garlic
1 Green or red bell pepper
3 Carrots
4 Leeks
2 Sweet potatoes
1 lb. dry black beans, soaked overnight and cooked until tender.
(1 16oz can of black beans may be substituted)
2 Jalapenos, tai, habanero, or other hot pepper (optional)
1 Can tomato paste
A Splash of dark soy sauce (optional)
4-6 Tablespoons of red curry paste
1 Can coconut milk
1 Healthy bunch of fresh sweet basil - Sliced to ribbons with a few reserved for garnish.

2 - 4 Tablespoons peanut oil (for stir frying)
2 limes-Cut in wedges

Begin by draining the black beans or, if canned beans are being used, rinse well and allow to drain.

Rinse and slice all vegetables (szechuan-style/almost julienned) except snow peas into thin strips. To ensure even cooking, crop to an average length and set aside.

Bring Basmati rice to a boil in 3 cups of water with a pinch of salt added. Lower heat and allow rice to continue slowly cooking. Stir occassionally until all liquid is absorbed. Note that other rice may be substituted but Basmati rice has a rich and almost-buttery flavor without adding fat or dairy.

In a wok or large, heavy-bottomed skillet, bring 4 Tablespoons of peanut oil to temperature over high heat.

Add garlic, hot peppers, and half the red curry paste, stirring constantly and quickly to avoid scorching.

When garlic begins to carmelize, add the beans, carrot and sweet potato strips. Lower the heat to medium high and add a splash of dark soy sauce. Stir to coat and cover.

Allow to steam, stirring occassionally to prevent sticking. It is also important to remember not to overcook the vegetables. You want them to be crisp tender, retaining all of the nutrients and fresh flavor.

Add the rest of the vegetables, the remainder of the curry paste, and half of the fresh basil. Taste for salt and adjust to personal preference. Continue stir-frying until vegetables reach the desired degree of doneness (usually as the colors begin to brighten.).

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