It's amazing how quickly it feels like Fall in Boston. It inspired me to get in some outdoor entertaining while I still can. So I invited a few friends for an evening of grilling. I did not anticipate that it would be only my vegetarian friends who could come. Hmmm, grilling with no meat? That gave me a little pause, but I managed to come up with something that used the grill enough to satisfy me.
It was a southwestern style dish, where I just kind of layered together on the plate garlicky black beans, grilled polenta, and grilled spears of zucchini. I topped it with some crumbled feta, salsa, and slices of avocado. I also served an adult lime punch which has become my new favorite cocktail. I got the recipe from the Neelys on Food Network. Light and fresh and not too sweet.
When the evening rolled around, I discovered something interesting about Fall. It gets dark earlier. Hmmm. No lights on the patio. Interesting challenge for outdoor dining. Now I've got another project to add to my list for the Spring.
Despite the darkness, I have to say it came together way better than my typical improvised dishes do. I would totally make it again. I think that garlicky black beans are the key. I have this great cookbook, The Vegetarian 5-Ingredient Gourmet, that the recipe comes from. Very easy and delish.
Garlicky Black Beans
1 T. olive oil
4 garlic cloves
2 16 oz. cans black beans, drained and rinsed (approx 4 cups)
Juice of 1/2-1 lemon
1/4 c. minced fresh cilantro
1- Heat oil in large saucepan. Add the garlic and saute over low heat until golden, 1 or 2 mins.
2- Add the beans, 1/2 c. water, and the lemon juice. Cook over medium heat until the mixture comes to a gentle simmer.
3- Remove about 3/4 c. of the beans, mash them, and return to the saucepan. Simmer very gently for another 5 minutes. Sitr in the cilantro and serve.
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