Tag Archives: black beans

Hold at Night

Black Beans and Rice

Black Beans and Rice

I though fall had arrived – last week the air had that familiar crispness to it and the humidity was starting to drop to a more tolerable level.  However it appears that Mother Nature isn’t quite ready to say good-bye to the warmer temperatures making me glad I was lazy in leaving my tomato plants outside “just in case”.   This resulted in a few more cherry tomatoes, and another jalapeno – all of which joined together to make today’s delicious dinner.   The other ingredients are all pantry staples, which means the dish came together in record time which was another bonus since things were a bit insane towards the end of last week (eek Holiday cleaning!!!!).   I was able to toss everything together and let it cook while I attempted to knock a few more rooms off my seemingly never ending cleaning list.

Hold at Night

Serves: Serves 4-5

Ingredients

  • 1 tbsp vegetable oil
  • 1 red onion, diced
  • 1 jalapeno, minced
  • 3 cloves garlic, diced
  • 1/4 tsp cumin seeds
  • 1/4 tsp celery salt
  • 1/2 tsp cayenne powder
  • 1 tsp chili powder
  • 2 cups black beans, presoaked and well rinsed
  • 1 cup brown rice (presoaked and well rinsed if needed)
  • 2 1/4 cups vegetable stock
  • 1/4 cup fresh basil, coarsely torn
  • 1/2 cup cherry tomatoes, diced

Instructions

  1. Heat the vegetable oil in a pot over medium heat. Add the onion and garlic and cook for 10 minutes, then add the spices. Toss well and cook for 5 minutes.
  2. Add the black beans, rice, and vegetable stock - bring to a quick boil then cover and turn heat to low. Allow to simmer for 20 minutes, or until rice is tender.
  3. Stir in the basil leaves along with the tomatoes then season to taste with salt, pepper, or more chili powder!
  4. Serve and enjoy!
http://www.dancingveggies.com/blog/2014/09/hold-at-night.html

Just another meal justifying my love for beans and rice – such basic ingredients that can be tweaked in so many different way to create the perfect meal.  We both topped ours with some “pico de guac”, recipe for which will be up later this week!  Joe also grabbed some chips to go with his while I decided to go with some extra tomatoes, either option being perfectly acceptable!

Two Can Keep

Bean Salad

Bean Salad

Sometimes things work out, and more often then not I have to remind myself of that fact.  Apparently a few months ago I had a special moment and forgot to sign up for August’s Secret Recipe Club reveal – my first miss in two years!!!  Thankfully I was on Facebook at the right time to see a call to adopt an orphan for Group D, so I still get to participate.  The blog I adopted wound up being perfect for me as Dena’s Oh! You Cook! blog is 100% Kosher!!!  That’s right – 100% full of treats not treif :-D  Which meant I could pick any of her dairy, vegan,  or parve recipes and not have to worry about surprise ingredients which was fantastic since I had only a few days to pick and make the recipe.   Since I knew I was hosting another game day over the weekend I decided to look for easy side dishes or dips that would work with out bbq plan.   Which narrowed it down to her Black Bean Salsa, Buffalo Nachos,  Israeli Beet Dip, and Bean Salad.   I really wanted to do her beet dip but struck out at the farmer’s market, and again when I suggested the dip on the meetup page – apparently gamers don’t like beets?!?!  So I decided to whip up her bean salad, knowing it would be the perfect gluten-free and vegan side dish for our eclectic group of gamers.   Some quick changes: used two cans of chickpeas (thought I bought kidney but apparently didn’t) and argula for cilantro since a few of our friends can’t stand the stuff.

Two Can Keep

Serves: Yields 8 cups of bean salad

Ingredients

  • 2 cans black beans, well rinsed
  • 2 cans chickpeas, well rinsed
  • 2 cloves garlic, minced
  • 1 red onion, diced
  • 1 green pepper, diced (optional)
  • 1/4 cup argula, loosely torn
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 tbsp yellow mustard

Instructions

  1. Drain the beans and place them in a large bowl. Toss in the red onion, garlic, argula, and green pepper in with the beans.
  2. In a small bowl whip together the olive oil, balsamic vinegar, and yellow mustard. Once mixed, pour over the bean mixture and stir.
  3. Refrigerate until time to Serve!
http://www.dancingveggies.com/blog/2014/08/two-can-keep.html

Sure enough this salad was a hit!  Some people used it as a really thick dip, others topped their burgers with it, while a few of us dived in with spoons.  So while gamers don’t like beets – they most certainly LOVE beans!!!!

Perfect Storm

Vegetable Quesadilla

veggie_quesadilla

Ignoring the random snow we had yesterday (none of which stuck), I think it might be safe to say that spring is finally here!  I am ready for the ground to thaw so that I can start clearing out all the old beds and start figuring out my plan for this year.  As far as gardening goes this year is going to be a pot garden, since there is no established garden at our new place and I have no idea what areas of the yard will get the right amount sun – with the exception of the patio.  The few flower beds in the front of the house are home to a few types of ivy, both poisonous and non, so odds are nothing new will get planted there until I know the nasty stuff is gone.  However the first step is going at least a week without frozen precipitation.  Today’s recipe is wishful thinking in that it features all the vegetables that I’m hoping to grow in my garden.   From tomatoes to spinach to red onion – this cheesy treat is packing with the good stuff!

Spring Vegetable Quesadilla

Serves: Yields 2 10inch quesadillas

Serves 2-3

Ingredients

  • 1/2 cup shredded cheese (for non-dairy be sure to use a "meltable" variety)
  • 1/4 tsp cayenne powder
  • 1/4 tsp ground cumin
  • 1/2 tsp chili powder
  • 2 garlic cloves, minced
  • 4 10 inch tortillas
  • 1/2 cup grape tomatoes, quartered
  • 1/2 red onion, diced
  • 1 cup pre-soaked black beans, well rinsed
  • 1 jalapeno, sliced and deseeded (optional)
  • 1 cup spinach, shredded (make sure it's super dry)
  • 1 cup kale, shredded (make sure it's super dry)

Instructions

  1. In a medium bowl mix the shredded cheese/"cheese" with the cayenne powder, ground cumin, chili powder, and minced garlic. Set aside
  2. Heat a medium skillet over medium heat. Place a tortilla on the skillet and cook for 2 minutes before flipping. Place 2 tbsp of cheese on the tortilla, then layer with half of the tomatoes, spinach, kale, onions, and black beans. Place another 2 tbsp of cheese then top with another tortilla. Use a panini press or smaller skillet to weigh down the top of the quesadilla.
  3. Cook for 5-7 minutes, until lightly brown, and then gently (carefully!) flip to the other side. Repress the quesadilla and cook for a final 5-7 minutes.
  4. Remove to a plate and allow to cool for 2 minutes before cutting up with a pizza slicer. Serve as is or with sour cream, salsa, and/or quacamole.

Notes

Avoid place two quasadillas in the same skillet as uneven cooking can result. For those of you with multi-tasking skills use two front burners to prepare two at a time!

http://www.dancingveggies.com/blog/2014/04/perfect-storm.html

I’ll always be a fan of dishes that allow for easy seasonal switches.  Garden overflowing with zucchini?  Toss them in!  Growing three types of tomatoes?  Add them all!  I decided to stick with the spring greens but look forward to trying a summer variety in the coming months.  With that in mind I’m sending this over to the amazing Ren and her  Simple and in Season April blog challenge, which is being hosted by Michelle who blogs over at Utterly Scrumptious  I can’t wait to see all the early Spring treats everyone will be sending in!!!

Starts to Snow

“Franks” and Beans

"Franks" and Beans

Welcome to a BONUS Secret Recipe Club posting!  This month I’m featuring an orphan blog from Group C as part of Group D’s link-up, with my normal Group A recipe coming next week.  I’m so excited to be starting another year with SRC, I have meet so many amazing bloggers and found so many incredible recipes.  Which is why I jumped at the chance to adopt and orphan blog, and what led me to Mary Anne and Mariel’s Feast on the Cheap.  This mother-daughter duo focuses on meals that can feed your entire family on a budget that won’t break the bank.  They also have one of the more extensive recipe pages out there, focusing not only on the type of meal but also what budget category it fits in.   I was immediately drawn to the picture for the $10 meals, but made sure to check all of her categories to insure I found the perfect recipe.  In the end I “narrowed” it down to five recipes before finally deciding that the Franks and Beans were too good to pass up – after a slight twist.  I’ve never been a fan of cold beans while Joe is not a fan of raw red onions, so I decided to serve this salad hot.

"Franks" & Beans

Serves: Serves 4-5

Ingredients

  • 1 tbsp olive oil
  • 1 red onion, diced
  • 1 package soy chorizo (or tofurkey) sausages, sliced
  • 1 jalapeno, diced
  • 2 sweet potatoes, diced
  • 1/4 cup apple cider vinegar
  • 3/4 cup extra virgin olive oil
  • 1 tsp dry mustard
  • 1 tsp fresh ginger, minced
  • 2 cups Kidney beans, presoaked, drained, and well rinsed
  • 2 cups black beans, presoaked, drained, and well rinsed
  • 3 tbsp fresh cilantro

Instructions

  1. Heat the olive oil in a deep saute pan over medium heat. Add the onion and cook for 5 minutes before adding the sliced sausage. Cook for 6 minutes, or until sausage is just starting to brown on each side.
  2. Meanwhile mix up the dressing by combining the cider vinegar, olive oil, dry mustard, and ginger.
  3. Add the jalapeno along with the diced sweet potato. Cook for 5 minutes, stirring frequently to prevent sticking. Add the pre-mixed dressing, bring to a quick boil and then turn down to a simmer before adding the beans. Cook for 10-15 minutes, the sweet potatoes should be soft with slight browning on the outside.
  4. Top with the fresh cilantro and then serve with some fresh greens and Enjoy!
http://www.dancingveggies.com/blog/2014/01/starts-to-snow.html

This dish was perfection!  Per the original suggestion I served with some leafy greens, massaged kale in this case, and added some fresh sourdough bread to round things out.  Originally this dish had corn in it, but from the grocery store to my house the corn went MIA so I added a bit more sweet potato which worked very well – tho I do want to try this dish again with the corn.   I’m also hoping to make her s’more brownies because they sound beyond insanely good.

 

Alright Already

Santa-Fe Rice & Beans

Santa-Fe Rice & Beans

When I saw the /52weeksofcooking challenge for last week, I was a bit thrown.  TV dinners aren’t something I grew up eating, outside of the rare kidcuisine, and most TV dinners follow a very standard non-vegetarian format.  While I debated replicating the format (1 meat, 2 veggies, 1 dessert), I also thought about some of the vegetarian friendly frozen dinners I enjoyed in high school.  When I first started out on the vegetarian path I had very limited cooking experience, and very little time to experiment since I had school, choir, and a part-time job.  When I got home from work at 10PM I wanted something quick and easy, so microwave dinners were perfect.  One of my favorites was called Santa Fe Rice & Beans, and while I haven’t had it in almost a decade I can still remember the “trick” to getting the rice to be warm without overcooking the beans.  So I set out to recreate this late childhood dish, with delicious (and healthier!) results.

Alright Already

Serves 5-6

Ingredients

  • 1 tbsp olive oil
  • 1/2 vidalia onion, diced
  • 1 serrano chili, diced (can sub jalapeno)
  • 1 cup quinoa, well rinsed
  • 1/2 cup brown rice, pre-soaked (if needed)
  • 1 cup vegetable stock, low sodium
  • 1 14.5 oz can Italian style diced tomatoes
  • 1 cup water, divided
  • 1 1/2 cups pre-soaked black beans
  • 1 cup pre-soaked pinto beans
  • shredded cheese, optional
  • sour cream (optional)
  • tomatilla salsa (optional)

Instructions

  1. Heat the olive oil in a large sauce pan over medium heat. Add the onion and garlic, cooking for 7 minutes before adding the pepper. Cook for an additional three minutes.
  2. Add the quinoa along with the brown rice, vegetable stock, tomatoes, and half cup of water. Bring to a quick boil, then cover and simmer for 15 minutes.
  3. Remove cover, stir, and then add the remaining water along with the beans. Recover and cook for a final 10 minutes. Fluff the quinoa then serve and enjoy!
http://www.dancingveggies.com/blog/2013/11/alright-already.html

This might not be the standard TV dinner, but I can promise that I enjoyed this dinner many times while watching ER or Law & Order or whatever was on at 10 o’clock back in NBC’s glory days.   I used homemade salsa verde (tomatillo salsa) based on the recipe on this page, however jar salsa, or a tomato based salsa, would work just as well.