Bean & Veggie Stew

Molly and I made the best bean and veggie stew last night. I have been under the weather and it was the perfect comfort food!


Put about 2 cans of veggie broth in a large pot. We used buillon, which worked just fine. Add one small sliced yellow or spanish onion. Add 1 large can of whole plum tomatoes (ours was w/basil), sauce and all. Using kitchen shears, chop up the tomatoes into smaller pieces. Cut a handful of green beans into one inch pieces and add to the pot along with one pepper (any color is fine), chopped. Add 1 teaspoon of mustard powder, 1-2 tablespoons italian seasoning, 1/2 teaspoon white pepper, salt to taste. We also added a couple of heaping tablespoons of onion confit we had in the fridge to make the flavor richer. Let simmer. One the side, cook one cup of pasta, your choice of shape. We used circles, but orzo, elbows or shells would work. Add a can of garbonzo beans and a can of red kidney beans to the stew mixture, drained and rinsed. Once the pasta is done, you're ready to serve. Spoon some of the finished pasta into the bottom of the bowl and then ladle some of the stew over top. Top off with some fresh parmesam cheese and some chopped basil. We also made some crunchy tortilla by cutting some small corn tortillas into strips and cooking them in a pan with a little oil, finish off with some salt. These crunchy strips add some nice texture. And voila!


(I actually don't know if this photo was from the day we made the stew, but I thought it still fit in visually with the recipe!)

Photograph copyright Molly DeCoudreaux

Bissap Baobab, November 9, 2007

This is one of my favorite restaurants in the city. The food is West African Senegalese and it has a family-run feel. It is decorated in regional African art and has a fun, but simple, interior with a great atmosphere, great staff, and most importantly, great cocktails! It is always packed on the weekends, but surprisingly we didn't have to wait too long on this Friday night. How long it took for our food to arrive is another story. This isn't the kind of place you come when you have somewhere to be and need to get in and out quickly. It is a leisurely/slow dining experience and no one is in a hurry to hustle you out. The best thing to do when you arrive is to go to the bar and order yourself one of their delicious signature cocktails. My two favorites are the Flamboyant (vodka, hibiscus & lime) and the Fleur (whisky, tamarind & ginger). After being seated we ordered the Aloko (fried plantains with a tamarind sauce) & Pastelles (a turnover-type dumpling filled with beef, tuna, or feta & spinach, then topped with a spicy tomato and onion sauce). There is definitely some noise in the restaurant, but it still manages to feel cozy and intimate. The food is rich and simple (and the prices reasonable) and most dishes have a meat, seafood and vegetarian option. Some typical flavors and ingredients include; peanut sauce, coconut, couscous, citrus, plantains, lamb, tilapia, grilled shrimp, tamarind, kebabs and great salads. One of my favorites is the Baobab Salad. A salad of romaine, sun dried tomatoes, feta, cucumber, red onions, olives, and house vinaigrette with grilled shrimp for $7.75. I find the main dishes to be a bit on the heavy side and like to share an appetizer, salad and entree with someone. After putting your order in, don't expect your meal to come right away if the restaurant is full, so sit back, order another cocktail and enjoy your company. They don't take reservations (that I know of).

http://www.bissapbaobab.com