[CH] Hot bean salad

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Hi all,

Well, Mary's away to Germany with her mother--sadly, grandmother's very ill
(and very old).

So I'm trying to come up with something quick, hot and easy...hmmm...to, uh,
cook while she's gone.  Don't know how simple it was.  Didn't really take
too long, tho.

This turned out much better than I expected.  I think I got the ingredients
down right!  It was fairly hot, but nothing Mary would complain about.  I
would have made it hotter but didn't have any more rocotos and didn't want
to mix the rocoto flavor with habaneros, the only other hot ones I had.

Riley




* Exported from MasterCook *

                      Hot Calamari White Bean Salad

Recipe By     :Riley
Serving Size  : 2     Preparation Time :0:00
Categories    : Chiles                          Lowfat
                Salads                          Seafood


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  calamari rings -- rinse well, thaw if frozen
     1/2        medium  sweet white onion -- diced
  1              large  Rocoto -- cut half into thin strips lengthwise.
Dice the rest
  1              large  Roma tomato -- diced
  5             cloves  garlic -- roasted
  1          15 oz can  mixed white beans -- rinsed
  1                bag  leafy salad (mixed romaine, baby lettuces,
                        mixed Asian, etc, or make your own) -- tear into
bite-sized pieces
  1                cup  Pinot Grigio, or good dry white table wine
  1           teaspoon  Mexican oregano, dried whole -- to taste
     1/2      teaspoon  thyme, dried -- to taste
  1              pinch  marjoram, dried -- to taste
  1           teaspoon  fresh ground pepper -- to taste
     1/2      teaspoon  Kosher salt -- to taste
  1              spray  olive oil spray
  2          teaspoons  grated Pecorino Romano cheese

Add the oregano, thyme and marjoram to a large non-stick sauté  pan with
cover. Toast on high heat until aromatic, lower heat to medium and add the
onion, Rocoto, pepper and salt.  Cook for a few minutes, stirring, coating
the onions and peppers with the spices.  Spray with good olive oil (or add
a tsp), coating lightly.  Add about 1/2 the wine, stir and simmer,
covered, for about 10 minutes.

Through the garlic unpeeled into the broiler and roast until soft and
starting to turn color.  (Or nuke it.)  Chop the tomato and add to the pan
along with the rest of the wine.   Very coarsely chop the roasted garlic.
Add the garlic and Calamari, boil uncovered for 2 to 3 minutes.  Add the
beans and heat.  Consistency should be like thick chili.

Take the salad and tear into big bite-sized pieces onto a plate.   Spoon
the mix evenly onto the salad.  Garnish with Romano or Parmesan cheese.

Description:
  "Lowfat dinner salad"
Copyright:
  "2001 Riley McIntire"

                                    - - - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with thick, toasted roasted garlic bread with low fat
spray margarine.

NOTES : I used Trader Joe's Bean Medley--Tongues of Fire, European Soldier
        & French Navy beans.  Very good if available!

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