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Posts Tagged ‘black beans’

by Sarah Steimer

Squash blossoms with ricotta, corn and black beans and a roasted jalapeno chimichurri

Why not another squash blossom recipe! I you’re going to make some, go all out. Still not sold on edible flowers? At the very least, bookmark this amazing roasted jalapeno chimichurri sauce.

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by Sarah Steimer

Rainbow vegetable and bean salad

This is a perfect summer side dish that highlights so many great flavors that you just can’t get year round. So take advantage! Make up a big bowl even if you’re not feeding a large crowd; it keeps quite well in the fridge.

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by Caitlin Saniga

Red and black beans with rice

My new grocery store in Rhode Island has an impressive selection of ethnic foods. In the Mexican section, there are cans of beans for days. I was stocking up on black beans when I spotted frijoles rojos pequeños, or small red beans, so I grabbed a can. I didn’t have a plan for it, but I knew it would come in handy when I needed to come up with a quick dinner. And it did!

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by Sarah Steimer

Quinoa and black beans with pomegranate salsa

This dish was the direct result of being forced to stay indoors for about three days straight and NOT wanting to spend those days in a pasta coma. Like much of the rest of the country, Chicago was buried in snow and below-freezing temperatures for a few days this month. With just enough pantry staples and plenty of time to think, I came up with a surprising and very tasty meal.

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by Caitlin Saniga

Black bean and corn fritters with cilantro-lime sauce

I love that you can find all of these ingredients at the grocery store on any cold day and still be able to whip up a dish that tastes summer-fresh. Lime livens up the fritters, and garlic and fresh cilantro give the sauce zing.


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by Sarah Steimer

I didn't quite have a bowl big enough for this, so it's more of a burrito plate. I was craving something Mexican-inspired, but wasn't in the mood for all the cheese and tortillas. This was a lightened-up version with the added benefit of super-healthy kale.

I didn’t quite have a bowl big enough for this, so it’s more of a burrito plate. I was craving something Mexican-inspired, but wasn’t in the mood for all the cheese and tortillas. This was a lightened-up version of a restaurant-style burrito bowl with the added benefit of super-healthy kale.


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by Sarah Steimer

I served these patties over a simple tossed spinach salad and a dollop of plain yogurt. These mini patties would also make an awesome appetizer or could be refrigerated after they're cooked for adding to salads later in the week.

I served these patties over a simple tossed spinach salad and a dollop of plain yogurt. These mini patties would also make an appetizer, or they can be refrigerated after they’re cooked for adding to salads later in the week.

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by Sarah Steimer

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The red chiles really would have made the salsa stand out, but the flavors are awesome regardless of color. I am such a sucker for a good Mexican dish, how many times do I have to say this to you all?


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by Sarah Steimer

For such a spicy, deep soup, it sure is a dull color. I whipped out one of my favorite Southwest-style platters and garnished the soups. Not all food looks gorgeous, but sometimes they just make great canvases.

For such a spicy, deep-flavored soup, it sure is a dull color. I whipped out one of my favorite Southwest-style platters and garnished the soups with chips and salsa. Not all food looks gorgeous, but sometimes they just make great canvases.


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by Sarah Steimer

This was, hands down, the best chili I've ever made. The pork pulled apart beautifully and all the flavors blended perfectly. I spent half the meal saying, "This is the best ever," with my mouth full.

This was, hands down, the best chili I’ve ever made. The pork pulled apart beautifully and all the flavors blended perfectly. I spent half the meal saying, “This is the best ever,” with my mouth full.

  • 1 1/2 pounds pork shoulder
  • 4 cloves garlic – roughly chop 2 cloves and mince the other two
  • 2 teaspoons cumin, divided
  • 3 teaspoons red pepper flakes, divided
  • 2 teaspoons chili powder, divided
  • salt and pepper
  • 1/2 tablespoon olive oil
  • 1/2 sweet onion, diced
  • 1 large sweet potato, peeled and cut into small cubes
  • 1 can black beans
  • 1 can fire-roasted crushed tomatoes

Heat a lightly greased pan over medium heat. Brown the piece of pork on each side and remove from the pan.

Place the pork shoulder in a slow cooker, along with the pan dripping, and add enough water to come about halfway up the pork. Add the two chopped cloves of garlic, 1 teaspoon cumin, 1 teaspoon red pepper flakes, 1 teaspoon chili powder, and a pinch of salt and pepper. Cover and cook on high for about 3-4 hours, or until the meal falls apart easily when pierced with a fork.

In the meantime, heat the olive oil in a pan over medium heat. Add the onion and remaining two cloves garlic to the pan and sauté until translucent, only about 3-5 minutes.

When the meat is ready, remove from the slow cooker and let cool long enough to touch. Discard any large pieces of fat. Cut the meat into bite-sized pieces, cutting against the grain rather than pulling apart with forks. This helps to keep the meat more tender.

Drain the liquid from the slow cooker, keeping about 1/2 cup in the pot. Return the pork to the slow cooker, along with the sautéed onions and garlic, squash, black beans, tomatoes, and the rest of the seasonings.

Cook the chili on high for about 1 hour, or until the sweet potato is soft enough to mash with a fork.

Serve immediately topped with tortilla chips or cheese.

Makes about four servings.

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