Thursday, September 16, 2010

Veggie Might: Quick Red Posole with Beans

Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian.

Remember back in the spring when I lamented the lack of shelf space for any more cookbooks? I began a project to separate the wheat from the chaff so I could make room for new and exciting titles. (So far, I’ve managed to eliminate none.)

Then in the summer, a darling friend gave me two new cookbooks for my birthday, real estate be damned, and one that I’d been dreaming of. (That’s a real friend. Thanks LB!) Immediately the cookbook culling project stalled because I just can’t stop cooking from Viva Vegan! by Terry Hope Romano. In two months, I’ve made at least seven of the recipes, and some of them twice.

Quick Red Posole with Beans has become a fast favorite. Just like it claims, it’s a snap to make: from prep to table, it takes just about an hour. While I would normally use dried beans and fresh tomatoes, their canned cousins are welcome substitutes when time is a premium.

And by all things Divine and holy, it is delicious. Warm, spicy but not too hot, and tangy, the hominy is a chewy delight playing off the creamy beans. My family ate hominy as a plain side dish next to green beans and chicken, but this is deeply flavorful hominy I can get used to.

Of course, I made a few substitutions. I reduced the oil from two tablespoons to one, subbed regular oregano for Mexican, and sent in a fresh jalapeño and smoked paprika for the ancho chili powder. That last one was a good call.

Because it is easy, fast, and infinitely scalable with supreme leftover potential, Quick Red Posole with Beans is super for a weeknight supper, potluck entree, or (sing along) last-minute lunch.

In short order, Viva Vegan! has earned its place on my crowded cookbook shelf. Now what to do about Cooking with “Friends”?


If you like this recipe, you may enjoy:
Nopales (Cactus) Chili
Nuyorican Rice and Beans
Camp Stove Chili


Quick Posole with Beans

Adapted from Viva Vegan! by Terry Hope Romano
Serves 4
1 tbsp olive oil
4 cloves garlic, minced
1 large yellow onion, diced
1 poblano pepper, seeded and diced
1 jalapeño pepper, seeded and diced
1 tsp dried cumin
1 1/2 tsp dried Mexican oregano
1 tsp ancho chili powder (or smoked paprika)
28 oz can diced tomatoes
15 oz can hominy (posole)
15 oz can pinto beans (or black beans)
1 cup Mexican beer or vegetable stock
1 tsp salt (or to taste)
1 tbsp lime juice

1. In a large sauce pan, heat oil over medium heat and saute garlic about 30 seconds. Then add onions and peppers. Cook until soft, about 8 minutes.

2. Add tomatoes, beans, hominy, spices, and beer or stock to vegetables. Reduce heat and simmer for 25 minutes, stirring occasionally.

3. Remove from heat, drizzle in lime juice, add fresh pepper, and allow to rest for 10 minutes so flavors may combine.

4. Serve in bowls topped with fresh cilantro or tomatoes and tortillas. Prep yourself for accolades.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
210.5 calories, 4.7g fat, 7.4g fiber, 6.9g protein, $1.45

Note: I used canned beans instead of dried to save time rather than money. Your cost will be less if using dried beans.

1 tbsp olive oil: 120 calories, 14g fat, 0g fiber, 0g protein, $0.08
4 cloves garlic: 16.8 calories, 0g fat, 0g fiber, 0g protein, $0.05
1 large yellow onion: 40 calories, 0.2g fat, 0g fiber, 0g protein, $0.50
1 poblano pepper: 17 calories, 0g fat, 1g fiber, 0.5g protein, $0.50
1 jalapeño pepper: 4 calories, 0g fat, 0g fiber, 0g protein, $0.16
1 tsp cumin: negligible calories, fat, fiber, protein, $.02
1 1/2 tsp oregano: negligible calories, fat, fiber, protein, $.02
1 tsp smoked paprika: negligible calories, fat, fiber, protein, $.02
28 oz can diced tomatoes: 132 calories, 0g fat, 6g fiber, 6g protein, $1.99
15 oz can hominy: 178.5 calories, 1.5g fat, 6g fiber, 3g protein, $1.19
15 oz can pinto beans: 309 calories, 3g fat, 16.5g fiber, 18g protein, $0.99
1 cup vegetable stock: 20 calories, 0.1g fat, 0g fiber, 0g protein, $0.19
1 tsp salt: negligible calories, fat, fiber, protein, $.02
fresh ground pepper: negligible calories, fat, fiber, protein, $.02
1 tbsp lime juice: 4.75 calories, 0g fat, 0g fiber, 0g protein, $0.05
TOTALS: 842 calories, 18.8g fat, 29.5g fiber, 27.5 protein, $5.80
PER SERVING (totals/4): 210.5 calories, 4.7g fat, 7.4g fiber, 6.9g protein, $1.45

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Bishella said...

Mmmm, this sounds delicious! I can't wait to try it. :) I am not a vegetarian but I have been following this blog the last couple weeks and have made many vegetarian recipes since then! They've all been so amazing. Thank you :D

Anonymous said...

Sounds awesome
Do you drain the Beans & Hominy first?

Leigh said...

Thanks Bishella! Best compliment ever!

Anon, yes, drain and rinse. Sorry I didn't say so sooner! Let us know how it goes if you try it.

Kathy said...

I am going to make this recipe this week. It looks delicious.

We have been trying to eat at least one meatless meal a week

SteveF said...

I'm the anon poster from earlier.
Awesome recipe!!! I used a half a bell pepper instead of the poblano. Didn't have the Mexican beer, but put in some good old fashioned PBR. Turned out excellent, great if you got a hankering for chili. I'm not Vegan, so I topped it with some shredded cheddar and sour cream.

Good amount of bulk to the recipe, so it stands on its own with some cornbread or as an easy side dish.

Anonymous said...

Should that be a 28oz can of tomatoes, not 24oz? Never heard of a 24oz can.

Leigh said...

Anon 2, yes, that's a 28-oz can. Thanks for the catch! I'm fixing it in the recipe and calculations.

SteveF, Thanks for the report, and wow! Glad you had so much success! A little PBR works wonders, no?

Badfish said...

Made this for dinner tonight and it was amaaaazing!