Mıcırık aşı with a South American Twist

Ingredients

In this South American adaptation, the traditional Turkish ingredients like lamb and bulgur are replaced with black beans and quinoa. The spices are also adjusted to include South American flavors such as cumin, paprika, and chili powder. The result is a stew that has a different taste profile and texture, while still maintaining the heartiness and comfort of the original dish. We alse have the original recipe for Mıcırık aşı, so you can check it out.

• 2 cups (400g) black beans, soaked overnight 2 cups (400g) black beans, soaked overnight
• 1 cup (185g) quinoa 1 cup (185g) quinoa
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 58g, 5g
• Protein: 16g
• Fiber: 14g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked black beans. Set aside.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
3. 3.
   Add the diced tomatoes and red bell pepper to the pot, and cook until they start to soften.
4. 4.
   Add the soaked black beans to the pot, along with the quinoa, cumin, paprika, and chili powder. Stir well to combine.
5. 5.
   Pour enough water into the pot to cover the ingredients. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the beans and quinoa are cooked through and tender.
7. 7.
   Serve the stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Black beans — If using canned black beans, make sure to drain and rinse them before adding to the stew.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeno pepper to the stew.
• Serve the stew with a squeeze of lime juice for a burst of freshness.
• If you prefer a thicker stew, mash some of the black beans with a fork before serving.
• Customize the toppings by adding avocado slices, diced red onion, or a dollop of sour cream.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious lunch option.

Serving advice

Serve the spicy black bean and quinoa stew in deep bowls, garnished with fresh cilantro. Accompany it with warm corn tortillas or crusty bread for a complete and satisfying meal.

Presentation advice

To make the presentation more appealing, drizzle a swirl of olive oil on top of the stew and sprinkle some additional paprika or chili powder for a pop of color. Serve the stew in colorful ceramic bowls to enhance the visual appeal.