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Posts Tagged ‘black beans’

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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by Sarah Steimer

I made this for Bill’s birthday in October, and then again for my family when I went home for Thanksgiving. Enchiladas might be one of my new favorite meals to make. It’s so easy to mix and match flavors depending on the season or whatever is in your refrigerator.

  • 1 medium sweet potato, peeled and cubed
  • olive oil
  • 1/2 medium red onion, sliced thin
  • salt
  • 1 cup black beans (cooked)
  • 1/4 cup diced green chiles
  • 1/2 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 clove garlic, minced
  • 1 chicken breast, poached and roughly chopped (I use bone-in, skin-on chicken and then pull the meat off after poaching, but boneless, skinless is a bit faster)
  • 4 soft corn tortillas
  • 1 cup salsa verde
  • 1/2 cup Monterey jack cheese, shredded

Simmer the sweet potato in a small pot until the cubes are soft enough to be mashed. About 10-15 minutes.

In the meantime, heat enough olive oil to cover the bottom of a small saute pan. Add the onions to the oil, along with a pinch of salt. Cook until the onions are just caramelized.

Want more than just four enchiladas? Double the recipe and use a regular 13-by-9-inch pan.

Mash the sweet potatoes and mix in the black beans, diced chiles, chili powder, garlic, cumin and salt to taste.

Place about half of the salsa in an 8-by-8-inch (or 9-inch) square baking dish. Shake to distribute the salsa in the bottom of the dish.

Distribute the mashed sweet potatoes and black beans, caramelized onion and a sprinkle of the cheese (leave about half for the top). Roll each taco up and place in the baking dish, with the seams facing down. Pour the rest of the salsa on top and sprinkle with the remaining cheese.

Bake the enchiladas at 350 degrees for 20 minutes, until the cheese has melted.

Makes four enchiladas, or two-three servings.

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by Sarah Steimer

I actually thought I overcooked these brownies, but the black beans kept them super moist. Unless you say so, no one would ever know there are black beans in this recipe.

  • 3/4 cup cooked black beans
  • 1/2 cup vegetable oil or olive oil
  • 2 eggs
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup sugar (I cut this back from the original recipe’s 2/3 cup)
  • 1 teaspoon instant coffee or espresso
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips, divided
  • 1/3 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup chopped walnuts, optional

In a food processor or blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee and vanilla.

Melt half the chocolate chips and add to the machine. Blend until smooth.

In a small bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the mixer and pulse until just incorporated. Stir in the remaining chocolate chips and walnuts, if using.

Pour into 9-by-9-inch or 8-by-8-inch prepared pan — either butter and flour the pan or line with parchment paper.

Bake at 350 degrees or until the surface looks somewhat matte around the edges and the center springs back up to the touch, about 20 minutes. Let cool for at least 15 minutes before cutting and removing from the pan. Dust with powdered sugar if desired.

Store in an air-tight container in the refrigerator.

Makes about 12 brownies.

Recipe adapted from: Melissa d’Arabian via the Food Network

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by Sarah Steimer

Grilling fish is not easy, it stuck to the grate a lot even though I brushed it with olive oil first. I’m sure baking the fish instead of grilling it would give you nearly the same effect.

For the corn salsa:

  • 1 cup corn (fresh, frozen or rinsed from a can)
  • 2/3 cup black beans
  • 1/4 cup red onion, diced
  • 1 jalapeno, diced (de-seed if it’s a very hot pepper)
  • 1 tablespoon crushed red pepper (again, lessen if this is too hot for you)
  • salt and pepper, to taste

Combine all ingredients. Let sit in the refrigerator for at least an hour so the flavors can combine well.

The salsa is great just with chips as well.

For the fish

  • 3 tilapia fillets
  • olive oil
  • salt and pepper
  • 6 small corn tortillas

Brush both sides of the tilapia with olive oil and season with salt and pepper. Grill (or bake) until the fish is cooked through, which should mean it should be firm when you touch it in the center.

Remove the fish from the grill (or oven) and flake with a fork. Grill the corn tortillas and serve the fish with the salsa, along with additional tomato salsa and sour cream, if you please.

Makes three servings.

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by Sarah Steimer

I served this sloppy Joe with a side of lemony potato-fennel salad. That’s Bill’s Mexican-imported Pepsi he found at a convenience store. Made with real sugar! Wild.

  • 2 (14.5-ounce) cans black beans, rinsed and drained
  • 1 can petite diced tomatoes, drained OR 2 medium-sized tomatoes, diced
  • 1 tablespoon Dijon mustard
  • 1/4 cup brown sugar
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon cumin
  • 1 15-ounce jar prepared salsa
  • 1 teaspoon salt
  • 6 buns
  • cheese (optional)

Combine the beans, tomatoes, mustard, sugar, Worcestershire sauce, cumin, salsa and salt in a deep skillet. Cook over medium heat until warmed all the way through. Serve immediately.

Recipe from: Heather Likes Food

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