If you’re like most twenty-somethings, you probably spent last night thinking you could still party like it was 2006, and have woken up this afternoon to the sad reality that it’s 2013 and those seven years since 2006 have wreaked havoc on your ability to process alcohol. My guess is you are also in search of something that requires minimal effort while offering maximal hydration. May I suggest to you carrot apple ginger juice; sweet, tart, spicy, it’s a meal in a glass. Thank goodness for that juicer I got for Christmas.
And if you have about ten minutes of work in you, you can prep some delicious black bean ragout to wake up to after your next nap of the day. It’s healthy, makes a mountain of food to keep you fed for the rest of the week, if not month, and will have you feeling fed, cured, and surrounded in a blanket of warmth and homey love for the rest of the evening.
And lest you think I am a mature adult, you should know I had leftover pad thai for breakfast and plan on having pancakes for dinner. As far as the juice and ragout–maybe next year.
Carrot Apple Juice
Makes about 2 good-size, rehabilitating servings
5 apples (Granny Smith work well for this juice)
1 egg-sized piece of ginger, peeled
1 lemon, peeled and pith removed
Run all ingredients through juicer. Enjoy straight from the juicer or chilled.
Black Bean Ragout
3 slices thick-cut bacon, cooked and diced (optional)
1 pound dried black beans, rinsed
1 large white or yellow onion, finely diced
3 garlic cloves, minced
1 1/2 dried chiles, chopped
1 tablespoon ground cumin
1/2 teaspoon dried oregano
2 teaspoons smoked paprika
2 teaspoons table salt
2 tablespoons tomato paste
4 cups unsalted vegetable stock
5 1/2 cups water
1 tablespoon fresh lime juice
Several slices thick bread, as much as you want
Olive oil, enough for brushing the toast
1 garlic clove, halved
The Pickled Onions:
1/4 red onion, diced
2 tablespoons lime juice (Do not try to substitute with lemon juice. I tried and it does not work.)
Generous pinch salt
Sour cream mixed with ground cumin
Fresh cilantro or parsley
For the ragout, combine all ingredients except for the lime juice in a slow-cooker. It doesn’t matter how you put them in, but give them a good stir. Cook on high for 3 to 6 hours, until beans are tender, stirring occasionally. Mix in the lime juice.
If you don’t have a slow-cooker, you can cook the ragout in a large pot on the stovetop. Bring the ragout to a boil, then reduce to a low simmer and cook, covered, for about 3 hours.
For the pickled red onions, combine the onion, lime juice, and salt, and let sit for 15 minutes, stirring occasionally.
For the toast, brush each pice of toast with olive oil and sprinkle with salt. Place in oven under the broiler for about 5 minutes, until toast is crisp. As soon as toast is ready, rub each piece with the halved garlic clove.
Serve the ragout by pouring over toast and sprinkling with pickled onions and fresh parsley. Serve with a dollop of cumin sour cream.
Stay tuned for food resolutions of 2013, coming to a blog near you as soon as I feel up to it.