Sides

Nicaraguan Beans and Rice

Gallo Pinto

As Jenny Sanchez, from Leon, Nicaragua, taught Lindsay Sterling in Freeport, Maine. Photo by Lindsay Sterling.

Note: "Gallo" means "rooster" in Spanish; "pinto" means "spotted." The rice and beans cooked this way look mottled like a rooster's feathers.
Cooking Time: 45 minutes
Makes: 4-6 servings

Ingredients 

  • 1 can pinto beans, strained and rinsed
  • 1 cup medium or long grain white rice (preferably not parboiled)
  • 1/4 green pepper, medium dice
  • 1/4 red pepper, medium dice
  • ½ small yellow onion, medium dice
  • 1/4 tsp + 1/8 tsp salt
  • about 16 cilantro leaves
  • 4 ripe bananas or plantains (yellow with black spots)
  • 8 oz. sour cream
  • 8 oz. salsa
  • 1/2 small cabbage
  • 2 tomatoes, large dice
  • 1 1/3 limes
  • 1/4 cup cheddar cheese, cut in ½ inch cubes (Jenny couldn’t find the Nicaraguan cheese in the States and found that cheddar tastes great here)

Instructions

1. In a small pot with a lid, bring 1 cup rice and 2 cups water to a boil. Turn heat to low, cover, and let cook for 20 minutes.

2. While the rice is cooking, in ¼ cup olive oil in large sauté pan, saute yellow onion, red and green peppers until soft. Mix in beans and let cook for 5 minutes on medium high so beans are sizzling in the oil and beginning to brown. Turn over sections of the beans gently with spatula to brown the other sides of the beans. Once beans are slightly browned, scoot the beans into a ring around the outer edge of the pan so the center of the pan is empty.

3. Pile the cooked rice into the center of the pan. Sprinkle 1/4 tsp salt onto the beans around the rice. Mix the beans and rice together so that the beans are evenly distributed in the rice. Add cilantro leaves, cover and turn off heat.

4. Peel bananas or plantains and slice each lengthwise, then across so that you have 2.5-inch long segments. In 1 Tbsp olive oil in a large sautee pan (preferably nonstick) on medium-low heat, saute bananas or plantains in a single layer until golden brown. (If not using non-stick pan you may use more oil). You may use two pans at once or fry the plantains batches. Because the fruit is so sweet, the natural sugars can burn easily, so keep an eye on your heat and if they’re getting too dark too fast, turn the heat down. Flip each piece so both sides become golden brown.

5. While the bananas are cooking, shave the cabbage on a large cutting board into lacy thin shavings with a paring knife. Cut limes in half and squeeze lime juice directly onto the cabbage. Sprinkle cabbage with ¼ tsp salt. Toss the cabbage so that the lime and salt are evenly distributed.  Sprinkle the diced tomato on top of the cabbage.

6. Get ready to assemble each person’s plate by putting all the components of the dish next to your stack of serving plates: the rice and beans, sour cream, salsa, fried plantains, and cabbage salad.

7. Now fill a cup-sized small bowl or measuring cup with rice and beans and press down as if packing sand into a mold for a sand castle. Flip over the cup of packed rice and beans onto the center of the first plate, releasing an unusually orderly mound of rice and beans. Now make an “X” out of two banana or plantain segments on one side of the beans and repeat with two more segments on the other side. Decorate the empty parts of the plate surrounding the beans and plantains with a generous dollop of sour cream, a couple spoonfuls of salsa, and the cabbage salad. Sprinkle cubes of cheese on top of the rice and beans. Continue assembling the rest of the plates. Enjoy this fine meal!

Fresh Spring Rolls

512px-Spring_rolls_with_peanut_sauce.jpg

As Panee Muncharoen and Rattana Sherman from Thailand, Quang Nguyen from Vietnam, and Makara Meng from Cambodia, taught Lindsay Sterling in Maine. Photo by T.Tseng through Wikimedia Commons.

Notes: For variety you can change the protein in these - my cooking teachers have used tiny shrimp, large shrimp (sliced across the middle in order to halve the thickness of the shrimp), slices of cooked pork chop, and wedges of hardboiled egg. Dipping sauces vary as well - two favorites are featured here. Thai basil is a different variety of basil than what's typically in supermarkets in the U.S. Thai basil has a purple stem, a distinct flavor (fabulous!), and heartier leaves. It is worth the trip to an Asian market to get this and other ingredients. 

Cooking time: 1-2 hours, depending on how good you get
Makes: 20 springrolls

Ingredients

For the Rolls:

  • 1/2 head lettuce: iceburg cut into 1/4 inch strips or another variety of your choice
  • small bunch fresh cilantro leaves
  • small bunch fresh mint, leaves picked from the stems 
  • small bunch Thai basil, leaves picked from the stems
  • 3 oz. thin rice noodles (Rattana likes Wai Wai brand)
  • package rice paper spring roll wrappers (Rattana likes Banh Trang 22cm)
  • optional protein: shrimp, hardboiled egg, slice of cooked pork

For the Sweet Chili Dipping Sauce (not pictured):

  • 1/4 cup sweet chili sauce (Rattana likes Mae Ploy brand “for chicken”)
  • 1/8 cup water
  • 1/8 cup distilled vinegar (Rattana likes Golden Mountain brand)
  • 2 tsp unsalted peanuts, ground in coffee grinder or chopped
  • 5 cilantro leaves

For the Chili-Garlic Dipping Sauce (not pictured):

  • 3 Tbsp sugar
  • 4 garlic cloves
  • 2 red Thai chilis 
  • juice of 4 limes
  • 1/4 cup water
  • 4 Tbsp fish sauce
  • 1 shallot, finely minced

Equipment

  • mortal and pestle (for the chili-lime sauce)
  • large saute pan
  • trivet (or work surface that can stand a hot pan)
  • clean counter for a work surface
  • serving platter
  • small bowls for dipping sauce for each person - people will want to double dip!

Instructions

1. Put rice noodles into boiling water for two minutes. Drain and let cool. Gather all your roll ingredients into separate dishes or piles at the counter where you will assemble the spring rolls. Also have the platter for serving the finished spring rolls nearby.

2. Heat 2 inches of water in a large saute pan until steaming; turn off heat. Put the pan on a trivet near where all the spring roll fixins' are.

3. Put one piece of rice paper in hot water until it softens like a jellyfish (5 seconds). Use a spatula to remove it, or your fingers if you’re tough. Spread rice paper out directly onto counter.

4. Place an oblong mound of iceberg lettuce just below the center of the wrapper. Put half as much rice noodles on top of lettuce, and 2-3 leaves of Thai basil and whole cilantro leaves. Break apart mint leaf into pieces and sprinkle on top. About half way up the wrapper, make a row out of your protein item (shrimp, chicken, egg, or pork) keeping the edges of the wrapper free of filling items by a couple inches on each side.

5. Pull the bottom of the rice paper tightly over the mound of fillings, and roll up. When you have rolled about two-thirds of the circle, fold the edges into the center like you would close the ends of a burrito, and complete rolling.

6. Put the finished roll on the serving platter, wipe your work surface dry (if it's wet, the wrapper tends to not stick as well to itself when rolling), and continue making more rolls. If the rice paper stops softening, you need to reheat the saute pan of water.

7. Make the dipping sauce of your choice. For the chili-lime sauce, start with the sugar in the mortal and pestle. Mash the garlic into the sugar into a paste. If your mortar and pestle is small, transfer its contents into a larger bowl and then mix in the liquids. Finely sliced rounds of the Thai chilis and add to the sauce. Wash your hands - the spicy oils are on them and will hurt if they get on or near your eyes. Add minced shallots. Ideally guests each have their own for sauce so they can double dip.