Fried Green Tomatoes

April and I  just finished cooking for tonight for the street. April made a huge roaster pan full of Satayamma’s Famous Cauliflower Curry from the Moosewood Cookbook, only omitting the peanuts from the recipe to avoid possible allergy problems. We both worked on the turkey, lentil, potato soup with assorted greens and carrots. By editorial privilege, I am taking credit for the Fried Green Tomatoes. Vincent dropped the tomatoes by on his way to work this morning. They were the last of the yield of their small patch. They were never going to ripen at this point, so I’ve never cooked them or eaten them. That’s never stopped me before! Sure I can use them. Here is the recipe:

Ingredients:

  • About a peck of Green Tomatoes, washed, chopped to ~1/2″
  • 1 bag Navy beans
  • 1 bag split peas
  • 1 head of Garlic, pressed
  • 3 large Spanish onions, finely chopped
  • 6 Frying Peppers, chopped
  • 2 Tablespoons Paprika
  • 2 Tablespoons Cumin
  • 2 Tablespoons Turmeric
  • a handful of Greek Oregano
  • 30 twists medium grind fresh ground Black Pepper
  • 2-1/2 cups Quinoa
  • Olive Oil
  • 1-40 oz. can Great Northern Beans rinsed
  • 2-40.5 oz. cans Dark Red Kidney Beans rinsed
  • 1-15.5 oz. can Black Beans rinsed

Directions:

We had some dried beans to use up and some canned. That’s why beans are listed twice in the recipe. It is better with dried beans, so that they can be boiled with the Turmeric in the water to soak up some of the flavor. Soak the the beans. Saute’ the Tomatoes in Olive Oil. With each skilletful, blend in some Onions, Frying Peppers and some Garlic. Saute’ until tender. Then place them in the large roasting pan, and do the next batch, until all of them are done. Boil the beans with the Turmeric in the water. Use extra water to be able to add the Quinoa. Toast the Quinoa in the skillet in some Olive Oil to bring out the nutty flavor. They should just bounce a little and smell toasty. Don’t burn them. Add them to the beans and boil for at least 15 minutes and until the beans are tender. Add this mixture to the roasting pan along with the other beans and the remaining spices: Paprika, Cumin, Oregano & Black Pepper. Stir it all thoroughly together. Cover it with the lid or with aluminum foil. Place it in the oven at 200° for a few hours.

It is sweet!