The cumin's charm is its ubiquitousness: nutty peppery flavor with slight citrus overtones, packing punch in traditional Mexican and Tex-Mex dishes and conversely in Indian and Middle Eastern cuisine.
For as many times as I've prepared dishes with turkey or chicken sausages, I recently borrowed Richard Linklater's Fast Food Nation
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
1 package smoked turkey sausage, chopped (I used 3 Tofurkey Italian-style sausages)
1 14.5 oz can of organic red beans, drained and rinsed
1 14.5 oz can of diced organic tomatoes (preferably “no salt added” kind)
1 tablespoon ground cumin*
½ - ¾ teaspoon ground red pepper/cayenne pepper (to taste)
½ teaspoon salt
½ teaspoon ground black pepper
Heat a large skillet over med-high heat with a little olive oil for sautéing the veggies. Add bell peppers and onion and cook for about 5-6 minutes, while you chop the turkey sausage. Add turkey sausage when chopped, cooking all these ingredients for 5 minutes, stirring frequently.
Drain and rinse red beans, and add to the pan with cumin and red/cayenne pepper. Add tomatoes, salt and pepper. Cook for 5 minutes, then taste; add more cayenne and cumin. Allow to simmer on medium heat for another 10-15 minutes to let flavors come together. Makes 6-7 good-sized portions.
Food Fact! Cumin seeds are oblong in shape and yellow-brown in color, resembling caraway seeds. In fact, cumin, caraway, parsley and dill belong to the Umbelliferae family. Cumin seeds (Cuminum cyminum) are a very good source of iron, transporting oxygen from the lungs to all body cells, are part of key enzyme systems for energy production and metabolism, and instrumental in keeping your immune system healthy.
Native to Egypt and cultivated in the Middle East, India, China and Mediterranean countries for millennia, cumin is mentioned in the Bible as a seasoning for soup and bread, and as currency for paying tithes. During the Middle Ages in Europe, cumin was one of the most common spices used, and became recognized as a symbol of love and fidelity. According to http://www.whfoods.com/, "people carried cumin in their pockets when attending wedding ceremonies, and married soldiers were sent off to war with a loaf of cumin bread baked by their wives. Cumin's use for fortifying love is also represented in certain Arabic traditions in which a paste of ground cumin, pepper and honey is thought to have aphrodisiac properties."
*When available, use whole cumin seeds instead of cumin powder since powder loses its flavor more quickly; seeds can be easily ground with a mortar and pestle. To bring out the fullness of cumin's aroma and flavor, lightly roast whole cumin seeds before grinding.
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