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Spring Gillard
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Too Many Papas

I’ve just returned from the Okanagan and my fridge is bursting with fresh local fruit and vegetables. Plus the beans at my community garden, barely producing when I left, are now growing at warp speed. I need to act fast so my compost bin doesn’t wind up with the goods. I made Papas Chorreadas last night. The cheesy Columbian dish uses a lot of green beans, potatoes and tomatoes. There are many variations on this recipe, but I use the delicious veggie version below from Laurel’s Kitchen.

Papas Chorreadas

4 medium potatoes

½ lb fresh green beans

1tblsp butter

1 medium onion, chopped

1 clove garlic, minced

(1 green chili, seeds out, minced)

½ tsp cumin

½ tsp oregano

2 ½ cups chopped tomatoes

1 tsp salt

½ cup cottage cheese

2/3 cup grated jack cheese

(2 tblsp chopped coriander leaves)

Quarter potatoes lengthwise and steam them. Remove skins, slice into ½” pieces. Cut green beans in 1″ pieces and steam separately til barely done. Heat butter in skillet, sauté onion over low heat til tender, add green onions, garlic, (chili), cumin and oregano, sauté a minute more. Add tomatoes, salt, simmer 10 min. Stir in both cheeses, coriander. Heat til cheese melts. Combine with potatoes, green beans, serve immediately.

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