1/4 olive oil
1 Spanish onion chopped
2 large cloves of garlic, chopped
3 ribs of celery, leaves included, chopped
4 carrots, chopped 2 potatoes, peeled and diced into small pieces
3 tomatoes, peeled, seeded, chopped
Salt and pepper to taste
1 teaspoon thyme
1 teaspoon of oregano
1 - 40 oz & 1 - 15 oz can of Northern Beans *or, instead of canned, 1 pound dried beans which have been rinsed, soaked overnight, and drained 5 cups water few dashes of soy sauce 3 tablespoons chopped parsley
I decided to accompany this with a salad, and instead of bread I served empanadas stuffed with feta and ricotta cheeses.
To make these empanadas you will need a package of ready made empanada disks. They are made by "Goya" foods and can be found in your grocer's freezer. Defrost them according to package instructions. For the stuffing you will need approximately one cup of cheese. Crumble up some feta and mix it with ricotta cheese. Make sure that you use more feta than ricotta. Add some shredded cheddar cheese and season with black pepper and parsley. Don't use too much cheddar. The exact quantities to use are up to you, but the whole filling should add up to one cup. There are ten empanada disks per package. Fill the bottom half of each with some of the cheese stuffing. How much is again up to you. You may want them really cheesy or not. Wet the circumference of the disk with a bit of water. Fold the top part of the empanada over and join it with the bottom part, creating a half moon shape. The water you have used will make the two layers of dough adhere to themselves. With a fork create decorative edging. Brush the tops with some canola oil and sprinkle some Parmesan cheese on them. Oil a pan with canola oil and place the empanadas on it. Bake them in a preheated 350 degree oven for about 15 minutes, or until the dough has developed a crust. These are not your traditional empanadas, but the combination of cheeses, and the fact that they are baked and not fried makes them irresistible. They are reminiscent of a Greek tyropita.