When reaching into ones refrigerator it is like reaching into our lives. Each time we open the door we look and hope to find a pleasant surprise. Not all of the surprises are pleasant and we must clean out that refrig from time to time. We must keep it as clean as possible so that we will not find rot and mold. The refrig is a good example of how we should keep our spirit; fresh and clean.
Ingredients:
28 oz. can of tomato sauce
15 ½ oz. can of red kidney beans - drained
1 large tomato - diced
4 cloves of garlic - chopped
1 small onion - sliced thin
4 scallions - chopped
½ bell pepper - sliced thin
½ jalapeño - chopped with seed
2 stalks celery - chopped
2 tablespoons cornmeal
½ cup water or chicken broth
4 eggs - plus 2 tablespoons of water
¼ cup chopped Italian parsley
2 tablespoons olive oil
2 ½ cups of uncooked rice
Spices:
1 tsp. salt
½ tsp. black pepper
½ tsp. red pepper flakes
1 tsp. garlic powder
1 tsp. paprika
1 tsp. cumin
1 tsp. brown sugar
Heat a large cast iron frying pan with the olive oil.
Add the tomato, garlic, onions, scallions, jalapeño and celery. Sauté until the onions are slightly soft and transparent.
Add the tomato sauce and the beans. In a small bowl mix together the seasonings and add to the sauce.
Combine the cornmeal with the ½ cup of water or chicken broth and stir briskly until well combined. Add this mixture to the sauce.
Cook the sauce on low, covered loosely, for about 1 hour.
Prepare the rice as directed.
When ready to serve beat the eggs together with 2 tablespoons of water a dash of salt and pepper; add the parsley to the eggs and mix.
Heat a small frying pan with a drizzle of olive oil. Ladle a scoop of eggs into the hot pan and cook on one side and then flip to finish cooking.
Prepare the eggs this way for each serving.
Enjoy with Love,
Catherine
xo
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Dining Alone says
A great lesson for our lives, and the dish looks filling and delicious.