Monday, November 30, 2009

Tomato Pesto Quinoa and Black Beans

2 Tbsp. Olive Oil
1 shallot, sliced
2 cloves garlic, minced
1 bunch greens, chopped (Kale, swiss chard, spinach...)
6 - 12 oz. sun dried tomato pesto (depending on how much you want in there at the time)
1 c. liquid (water works, for more flavor I like chicken or vegetable both)
4 c. cooked quinoa, chilled (read leftovers)
1 can black beans, drained 1 Tbsp liquid reserved

Sliced green onions for garnish

Saute shallot and garlic in olive oil over high heat until shallots are crisp. Add kale and cook, stirring, until softened. Add tomato pesto (reserve at least 2 Tbsp for garnish), broth, and reserved bean liquid. Stir until combined. Add qunioa and black beans. Stir over medium heat until heated through and most of the liquid is absorbed.

Serve topped with a small dollop of reserved tomato pesto and a sprinkling of sliced green onions.

Tuesday, November 24, 2009

Southern Bean 'n Rice pot

This is tagged vegetarian for a reason. Read all the way to the bottom for the changes that remove animal products. The bacon salt is only vegetarian though so vegans cant add that flavor back in, if you know of any great vegan bacon flavorings let me know

4 slices bacon
2 Tbsp. butter
1/2 small onion, finely chopped
1 clove garlic, minced
1 1/2 c. frozen lima beans, thawed
1 can black eyed peas, drained
1. chicken both
1/2 c. half-an-half
2-3 c. cooked rice, cold is best
Salt an Pepper to taste

Cook bacon until crisp, remove from pan. Add butter to drippings, saute onion and garlic. Add lima beans, black eyed peas, and chicken both. Simmer until lima beans are very tender. Add rice and half-an-half. Simmer until everything is heated though and most of the liquid is absorbed. Season with salt and pepper to taste. Sprinkle crumbled bacon over the top.

For Vegetarians:
1) Omit the bacon (duh!)
2) Use 2 Tbsp olive oil for your cooking oil.
3) Use imitation chicken or vegetable broth.
4) Season with J D bacon salt

Sunday, November 15, 2009

BYU Bean Dip

4 oz. cream cheese
1/2 c. sour cream
1 can refried beans
1 tsp. taco powder (more o less to taste)
1/2 c. pepper jack cheese
1/2 c. cheddar cheese

Heat cream cheese until warm and almost melting. Stir in cheese until almost melted. Combine cream cheese and remaining ingredients. Make sure to mix well. Serve with corn chips

Optional: add salsa or salsa verde to taste

Thursday, November 12, 2009

White beans and carrots

4 Tbsp. butter
3 cloves garlic, minced
dash rosemary
Salt and pepper
1/2 c. cream
1 can white beans, drained
6 oz. greens, chopped (spinach or kale work great)
2 or 3 carrots, sliced

Saute Garlic and rosemary in butter until garlic is fragrant. Add carrots, saute until almost tender. Add greens, cook, stirring until wilted. Add cream, beans, and salt and pepper to taste. Simmer until heated through. Toss to coat.

Optional, can be tossed with pasta

French Onion Soup with Lentils

This ends up tasting pretty close to traditional french onion soup but I have added and simplified a few things.

6 cups beef broth
1/4 c. brown lentils
1/4 c. barley

3 Tbsp. Butter
2 or 3 large onions, sliced into rings

Italian bread
mozzarella cheese
pecorino cheese

Salt and pepper to taste

Combine beef broth, lentils and barley. Simmer until lentils and barley are tender, about 45 minutes. Dont let it boil dry or cook down too much, you want a good amount of broth in your soup.

Meanwhile, combine onions and butter. Cook over low heat until golden and caramelized, between 20 and 40 minutes. When lentils and barley are al dente add the caramelized onions to the pot and cook until done. Season with salt and pepper to taste. Or add beef bouillon to add more seasoning.

I slice my bread and top it with some of both cheeses and broil until golden and then drop it in my soup.

Monday, November 9, 2009

Rosemary Refried Beans

I had dinner at a friends house the other day and she served these beans. I loved them

Rosemary infused oil*
1 red onion, coarsely chopped
3 or 4 cans beans, mostly drained
Salt to taste

Saute onion in oil. Add beans. Simmer until beans begin to break down and create a paste. This takes a while, be patient. Salt to taste near the end

*You can make your own herb oil infusions at home. Heat oil over low heat until it is just warm, do not let it sizzle. Add the fresh herbs and remove from heat. Pour into a jar and refrigerate over night.

Other herbs this is great with are: basil, oregano, and cilantro. You can also add more than one type of herb for more flavor. Add grated cheese to to create a dipping oil. Cheeses that work great are parmesan, pecorino, and asiago

I like to serve refried beans, and flavored (or dipping) oils, with a whole wheat flat bread, to use with either, for dinner. I accompany it with a salad for a complete meal

Thursday, November 5, 2009

The most simple black beans ever made

1 or 2 cans black beans, undrained
butter or olive oil ( I prefer butter to crisp the onions in, but you can use the alternative for vegans with excellent results)
1 onion, chopped
2 cloves garlic
Salt and pepper to taste

Sauce onion and garlic in oil until onion is tender (I did mine until the onion was browned and starting to crisp, I loved the added flavor). Add remaining ingredients and simmer 5 - 10 minutes longer. Serve over rice

Optional: additional things I thought might be good in there, chopped celery to the onions while sauteing. Additional seasonings can be added too for more flavor. I was thinking maybe oregano, bay leaf, or rosemary

You can also use different types of beans, pinto with ham would be good too

Something else I enjoy with these beans is caramelized onions. Start the onions before you start the rice and then serve them on top of the beans.

Cecilotta says she sometimes adds a small can of ham to hers

Food Storage: Skip the oil. Use dehydrated onions and garlic. Add all the ingredients together and simmer about 15 minutes making sure dehydrated onions are not still crunchy.

Economical Counter: Total Cost to feed 5 people with 1 1/2 cups of beans and rice (3/4 c. of each)

Black beans (price per can x 2) $1.56
Butter (2 Tablespoons) $0.16
Onion $0.25
Fresh Garlic(Two Cloves) $0.12
Rice (Uncle Bens brand) $1.78 (two cups uncooked rice)

Total $3.87
Per Serving Total: $0.77

While looking for more black bean recipes I came across this black bean stew recipe and thought it looked worth sharing. I haven't tried it yet though.