Time 1h40m Yield 8 Number Of Ingredients 7 Steps:
Rinse beans in cold water. Place in a bowl with water to cover; soak for 30 minutes to 1 hour. Transfer soaked beans to a large pot; fill with 3 quarts water. Add onion and garlic. Cover and cook over low heat until boiling, about 30 minutes. Add bouillon and season with salt. Cook, adding more water as needed, until beans are tender, 30 to 40 minutes more. Heat oil in a skillet over medium heat. Add a few scoops of cooked beans, 1 clove of cooked garlic, and about 1/2 of the water from the pot. Bring to a simmer and mash. Season with salt and pepper.
Time 45m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Bring lentils, 5 cups water, and 1/2 tsp salt to a boil in a heavy medium saucepan, then simmer, uncovered, until lentils are just tender, 12 to 25 minutes (depending on age of lentils). Drain, then transfer to a large bowl. Meanwhile, cook 1 tsp garlic in 1 Tbsp oil in another heavy medium saucepan over medium heat, stirring, 1 minute. Add rice and cook, stirring, 1 minute. Add remaining 2 1/4 cups water and 1 tsp salt and bring to a boil, then cook, covered, over low heat 20 minutes. Remove from heat and let stand, covered, 10 minutes. Stir rice from top to bottom with a rubber spatula, then stir into lentils. While rice stands, sauté onion and remaining tsp garlic in 1 Tbsp oil in a 12-inch heavy nonstick skillet over medium-high heat until onion is golden, 3 to 5 minutes. Stir in chile paste and cook, stirring, 1 minute. Stir onion mixture into rice mixture. Heat remaining 1/4 cup oil in skillet over medium heat until hot. Add rice mixture and fry, gently flattening with a spatula, until a golden-brown crust forms on underside, about 3 minutes. Stir rice and fry, flattening it, until a crust forms on underside again, about 3 minutes more. Repeat frying and stirring until bits of crust are dispersed throughout, about 9 minutes more (about 15 minutes total frying time).
Time 1h40m Yield 8 Number Of Ingredients 7 Steps:
Rinse beans in cold water. Place in a bowl with water to cover; soak for 30 minutes to 1 hour. Transfer soaked beans to a large pot; fill with 3 quarts water. Add onion and garlic. Cover and cook over low heat until boiling, about 30 minutes. Add bouillon and season with salt. Cook, adding more water as needed, until beans are tender, 30 to 40 minutes more. Heat oil in a skillet over medium heat. Add a few scoops of cooked beans, 1 clove of cooked garlic, and about 1/2 of the water from the pot. Bring to a simmer and mash. Season with salt and pepper.
Time 15m Yield 8 cups Number Of Ingredients 13 Steps:
In a bowl, stir garlic with honey-Dijon mustard, jalapenos, salt, pepper and vinegar. Whisk in oil. Drain and rinse beans, then place in a large bowl. Add pepper, avocado, tomatoes and parsley. Stir in dressing. (If making ahead, don’t add avocado, tomatoes and parsley until just before serving.). Cover and refrigerate up to 2 days.
