Rain's bean and three-grain vindaloo
RAIN'S BEAN AND THREE-GRAIN VINDALOO
1 pkg (1 lb) adzuki beans or blackeyed peas, dry *
2 to 3 qt. _unsalted_ vegetable stock or water --
1 medium onion, diced
2 dried chipotles, crumbled
1 bay leaf
2 tsp. vindaloo seasoning, or more (taste as you add--it's an intense flavor.)
Many green cayennes to taste, diced
1 tsp. satay seasoning, or to taste (Penzey's is lovely!)
1 can tomatoes, drained and coarsely chopped
1 medium to large green pepper, cored, seeded and chopped
1/2 c. millet
1/2 c. bulghur
1/2 c. brown rice
additional liquid as needed--see below
mushroom soy sauce to taste
- OR- plain soy sauce and half a minced shiitake mushroom
2 to 3 Tbsp. margarine
A handful or two of golden raisins, optional
* (The adzukis make a prettier dish, but both are delicious. At some Asian groceries, adzukis are labeled as "small red bean[s]".)
Soak blackeyed peas overnight in water in a soup kettle; drain. Add all Part One ingredients and simmer, covered, till beans are nearly done, watching liquid level; add no salt or salty liquids at this stage.
When blackeyes are tender but not quite done, add all Part Two ingredients except yogurt, judging by eye how much liquid is needed to cook grains to the degree of soupiness or dryness you want, and adding more as needed. I like this fairly dry, so I use about 2 qt + 1 c stock for the blackeyes, and add about 5 c more water for Part Two. Simmer till grains are done.
Serve in bowls, adding trimmings of your choice; I am not vegan, so I do use real sour cream. Fruit or fruit salad is good on the side. Recipe by Rain Adkins--please do not remove sourcetag!