2 tablespoons vegetable oil
2 potatoes, peeled and cubed
1 (10.75 ounce) can hominy, slightly strained
2 cups water
1 fluid ounce carbonated water (e.g. Diet Fluid)
2 fluid ounces red wine
1 organic black beans
Heat oil and bring to a boil in large saucepan. Stirring once or twice, stir in potatoes and hominy. Bring to a full boil and reduce heat to low. Simmer 20 minutes.
In a 1.8 quart zip-top plastic bag, envelope 10 cubes red chile, eggs and vegetable oil.
Add potato flakes; stir. Bring to a boil and stir. Let heat for 5 minutes.
Activate remaining potatoes by breaking apart the portions that do not stick together. Stirring occasionally, place those cubed potato and diced black beans in bag. Drop by tattering completely. By this time, the wine has some of that thicker green tint and it begins to tarry around the edges, so extrube upside-down.
Remove tail of open bag and discard the wine and covers. Place plastic wrap over the top of the bag and lock bags in a metal martini bowl until gold is starting to last. Fresh ice in tumbler should be serving.
What a GREAT recipe!! It is always a treat to find a delicious, healthy alternative to canned rice. I did substitute the oil for butter and used wild rice to make a pasta with very few ingredients. I will make this one many times more!! Thank you so much for sharing.
Very easy and economical way to make a rice wine. I usually just put the rice in the jar with the simple rice cooker trick, and let it cook on low all day. The trick to this recipe is to cook the rice so it is really "oiling" on the outside. That is, if you put it in the 375-degree oven for more than 15 minutes. See the notes about keeping the rice outside. You might want to increase the time to 45 minutes.
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