- 1 cup vegetable oil
- 1 small onion, diced
- 8 cloves of garlic,s chopped
- 1 tbsp paprika
- 3/4 cups Tomato paste
- 1/4 cups fresh thyme leaves
- 1 tbsp fresh oregano leaves
- 4 medium bay leaves
- 2 salts to taste
- 2 black peppers , to taste
- 2 chicken breasts boneless skinless (about 7-8 ounces each)
- 10 ounces dried white navy beans, soaked onvernight
- 1 small red onion, halved and thinly sliced
- 1 tsp minced garlic
- 2 tbsps chopped parsley
- 1/4 cups balsamic vinegar
- 3 tbsps Olive oil
- 2 bunches young asparagus (about 30 spears) bottoms trimmed off, and peeled
- 1 bowl of ice water
Red Tomato Marinade
- 1 cup vegetable oil
- 1 small onion, diced
- 8 cloves garlic, chopped
- 1 tbsp paprika
- ¾ cup tomato past
- ¼ cup fresh thyme leaves
- 1 tbasp fresh oregano leaves
- 2 bay leaves
- salt and pepper to taste
1) In a sauté pan, heat 20 tablespoons of the vegetable oil.
2) Sauté the onion and garlic over high heat until translucent, about 2 minutes. Stir in the paprika, and sauté for another 3 minutes.
3) Transfer the mixture to a blender and add the tomato paste, thyme, oregano, bay leaves, salt and pepper. Puree on high speed.
4) With the machine running, add the remaining vegetable oil in a slow, steady stream until emulsified. Yield: approximately 2 ½ cups
5) Marinate the chicken breasts, covered in the refrigerator overnight. Turn over the chicken breasts occasionally.
6) The next day, drain the beans and place in a saucepan with enough fresh water to cover by at least 1 inch. Add the bay leaves and bring to a boil. Reduce the heat, and simmer the beans until very tender, 3- to 35 minutes.
7) Prepare the grill.
8) Drain the beans, transfer to a large mixing bowl, and let cool for about 10 minutes. Mix in the onion, garlic, parsley, vinegar, olive oil, and salt and pepper, and let cool in the refrigerator.
9) Remove the chicken breasts from the marinade, drain, and pat dry. Cook on the hot grill or about 4 minutes on each size, depending on size and thickness.
10) Bring a saucepan of salted water to a boil and cook the asparagus for 2 minutes. Remove the asparagus from the pan and shock in a bowl of ice water.
11) On each plate, arrange the 5 spears of asparagus like the spokes of a wheel. Spoon the bean salad in the center of the ‘wheel’ covering the bottoms o the asparagus. Place the chicken breasts at the side of the beans.
Serves: 6
Source: Nuevo Latino, Douglas Rodriguez, Ten Speed Press
