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Posts Tagged ‘black beans’

by Sarah Steimer

One of the best vegetarian burgers I've ever had. I still love regular burgers though, don't worry Ron Swanson.

  • 1/2 cup quinoa
  • 1 cup finely chopped onion
  • 6 sun-dried tomatoes, finely chopped (1/4 cup)
  • 1 15-ounce can of black beans, rinsed and divided
  • 2 cloves garlic, minced
  • seasoning

Stir together quinoa and 1 1/4 cups water in small saucepan. Bring to a boil, cover and reduce heat to simmer for 20 minutes – or until all liquid is absorbed.

Place onion and tomatoes in medium skillet and saute over medium heat. Stir in 3/4 cup black beans, garlic, seasoning and 1 1/2 cups water. Simmer 3 to 5 minutes or until most of the liquid has evaporated.

Mash the mixture, adding 3/4 cup cooked quinoa, until relatively smooth (can use a food processor or a potato masher). Mix in remaining quinoa and black beans. Season with salt and pepper and let cool.

Coat a baking sheet generously with cooking spray. Shape the bean mixtures into about six patties and place on the baking sheet.

Bake for about 20 minutes at 350 degrees, or until patties are crisp on top. Flip and bake for another 10 minutes more.

Makes six burgers.

Recipe adapted from: Vegetarian Times

Photo: Sarah Steimer

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by Caitlin Saniga

Simmering the quinoa in the taco seasoning helps the quinoa absorb the flavors — a nice alternative to ground beef for tacos.

  • 1 cup quinoa
  • 2 cups water
  • 1 batch taco seasoning
  • 1 ear corn, boiled or grilled and kernels cut from the cob
  • 1 cup grated zucchini
  • 1 can black beans, rinsed and drained
  • 1 jalapeno, thinly sliced
  • 1/4 cup chopped cilantro
  • 1 tablespoon olive oil
  • juice from 1 lime
  • salt and pepper
  • 1/4 cup crumbled ctija cheese (or another soft, white cheese)

Simmer the quinoa in the water with the taco seasoning until the water is absorbed, about 20 minutes.

Mix the quinoa, corn zucchini, black beans, jalapeno, green onion and cilantro in a large bowl.

Mix the oil, lime juice, salt and pepper in a small bowl.

Pour the dressing over the salad and serve garnished with cheese.

Makes 2-3 meal-sized servings.

Recipe adapted from: Closet Cooking

Photo: Caitlin Saniga

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by Caitlin Saniga

This is a nice hearty salsa that takes minimal prep work, aside from the chopping.

  • 1/2 onion, chopped
  • 1 green bell pepper, chopped
  • 1 bunch green onions, chopped
  • 2 jalapeno peppers, chopped into small bits (seeds removed if you don’t want your face to evaporate)
  • 1 tablespoon minced garlic
  • 1 pint cherry tomatoes, quartered
  • 1 (8 oz.) bottle zesty Italian dressing
  • juice from 1/2 a lime
  • 1 (15 oz.) can black beans, drained
  • 1 (15 oz.) can black-eyed peas, drained
  • 1 bunch chopped fresh cilantro
This was the first time I'd had black-eyed peas in a long time. Love their subtle flavor!

This was the first time I'd had black-eyed peas in a long time. Love their subtle flavor!

Combine all ingredients in a large bowl. Cover and chill in the fridge for 2 hours to let the flavors blend. Serve with tortilla chips or spoon over tacos.

Recipe adapted from: AllRecipes.com

Photos:  Holly Saniga

*Throughout July, “A Dip and a Sip” will feature our favorite salsa and margarita recipes — all of which can be found here.

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by Sarah Steimer

This is the first I've ever cooked my salsa and I think it really combines the flavors well. A+ for me.

  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 2 jalapenos, chopped
  • 1/2 red onion, chopped
  • 3 Roma tomatoes, chopped
  • 1/3 cup cilantro, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon honey
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste

    Bill and I probably go through a jar of corn and black bean salsa a week. Instead of continuously buying it from the store, I decided to make it myself.

Combine all ingredients in a medium saucepan over medium-low heat, stirring occasionally.  Bring to a simmer and continue simmering for about 7 minutes. Remove from the heat and let cool. Place in a bowl and chill in the refrigerator. Store in a well-sealed container. I used two 16-ounce jars that previously held store-bought salsa.

Makes about 24 ounces or four cups of salsa.

Recipe: Sarah Steimer

Photos: Sarah Steimer

*Throughout July, “A Dip and a Sip” will feature our favorite salsa and margarita recipes — all of which can be found here.

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by Sarah Steimer

Use a good cornbread recipe for this, not some junk you add water to and throw in the oven. Have some southern class.

For the cornbread (optional, if you have your own recipe)

  • 1 cup flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup yellow cornmeal
  • 2 eggs
  • 1 cup milk
  • 1/4 cup butter, softened

Combine flour, sugar, baking powder, salt and cornmeal. Add eggs, milk and shortening and beat with a mixer until smooth. Pour into a greased 9-by-9 inch or 8-inch round pan. Bake at 425 degrees for 20 to 25 minutes.

Let the cornbread sit out for a day or two, becoming stale. Cut into cubes or crumble. Place on a baking sheet and put under broiler in oven, or bake at 375 until the pieces crisp.

For the salad

  • 2 cans black beans, rinsed and drained
  • 1 or 2 red bell peppers, diced
  • 2 cups cherry tomatoes, quartered (or 2 large tomatoes, chopped)
  • 1/2 cup diced onion
  • 1/4 cup chopped fresh basil
  • 6 tablespoons olive oil
  • 2 tablespoons red wine vinegar (I used apple cider because that’s what I had)
  • salt and pepper, to taste

Mix the oil, vinegar, salt and pepper and set aside.

Toss the beans, bell pepper, onions, basil and cornbread together. Add the dressing and serve immediately.

Makes six to eight servings.

Recipe adapted from: Ezra Pound Cake

Photo: Sarah Steimer

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by Sarah Steimer

Mexico meets the American deli.

  • 1 15-ounce can of black beans
  • 3 tablespoons prepared salsa
  • 1 tablespoon chopped hot pepper
  • 1/2 teaspoon ground cumin
  • 1 ripe avocado, pitted
  • 2 tablespoons minced onion
  • 1 tablespoon lime juice
  • 16- to 20-inch-long baguette
  • 1 1/3 cups shredded green cabbage (just get the prepared slaw and save yourself the trouble)

Mash beans, salsa, pepper and cumin in a small bowl. Mash avocado, onion lime juice in another small bowl.

Cut the baguette in four equal parts, and then cut length-wise. Pull out most of the soft bread from the center so you’re left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches.

Makes four sandwiches.

Recipe adapted from: Eating Well on a Budget

Photo: Sarah Steimer

This recipe appeared in Seasonal Sundays (RealSustenance.com).

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by Caitlin Saniga

If you have leftovers, cut the pork into bite-size pieces. Make a burrito with the pork, bean salad, some shredded cheese and sliced tomatoes.

  • 1 teaspoon ground chipotle chili pepper or chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 4 tablespoons olive oil
  • kosher salt
  • 1 1/2 pounds boneless pork loin
  • 2 15.5-ounce cans black beans, drained and rinsed
  • 2 avocados, cut into bite-size pieces
  • 1/2 cup fresh cilantro leaves
  • 2 scallions, thinly sliced
  • 1  jalapeno, chopped
  • 2 tablespoons fresh lime juice, plus wedges for serving

Heat oven to 375 degrees. In a small bowl, combine the chipotle pepper, paprika, cumin, coriander, 1 tablespoon of the oil, and 1 teaspoon salt.

Place the pork on a rimmed baking sheet and coat with the spice mixture. Roast until the internal temperature of the pork registers 145 degrees, 40 to 50 minutes. Let rest for at least 5 minutes before slicing.

Meanwhile, in a medium bowl, toss together the beans, avocado, cilantro, scallions, chili pepper, lime juice, the remaining 3 tablespoons of oil, and 1/2 teaspoon salt. Let stand while the pork roasts.

Serve the pork with the bean salad and lime wedges.

Makes 4 servings.

Recipe: Real Simple

Photo: Caitlin Saniga

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by Sarah Steimer

The chocolate chips in this chili give it a mole sauce flavor.

  • 1 pound ground meat
  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 4 garlic cloves, minced
  • 2stalk celery, diced
  • 1 -2 tablespoons hot pepper (jalapeno or anything else you like)
  • 3 teaspoons cumin
  • 2 teaspoons oregano
  • 1/2 teaspoon cinnamon
  • 1 pinch ground cloves
  • 1 teaspoon ground coriander
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground black pepper, to taste
  • 1/2 teaspoon salt, to taste
  • 1 1/2 cups chopped bell peppers
  • 2 15-ounce cans black beans, rinsed and drained
  • 1 15-ounce can diced tomatoes
  • 1 tablespoon fresh lime juice (optional)
  • 1 tablespoon soy sauce
  • 1 1/2 ounces semisweet chocolate (about 1/4 cup)

Cook ground meat and drain the liquid. Set aside.

In a large pot, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent. Add the celery and chile, cover and cook for another five minutes more.

Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper and salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning.

Add the cooked ground meat, black beans, tomatoes, lime juice and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine.

Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with cheese, sour cream or crackers. Or anything.

Recipe adapted from: Food.com

Photo: Sarah Steimer

*Throughout March, “Crock of…” will appear every Friday with our favorite chili recipes — all of which can be found here.

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by Sarah Steimer

I love Mexican food, even if you roll it all up in a ball and serve it with salsa.

  • 2 15-ounce cans black beans, rinsed
  • 1 teaspoons ground cumin
  • 1 cup corn kernels
  • 1/4 cup plus 1/2 cup plain dry breadcrumbs or Panko crumbs
  • 1 cup finely chopped tomatoes (can use canned)
  • 1/3 cup chopped onion
  • 3 tablespoons chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 tablespoon (or more) olive oil

Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup of the breadcrumbs. Combine tomatoes, onions, cilantro and 1/2 the chili powder in a medium bowl and add this to the black bean mixture.

Mix the remainder of the breadcrumbs, chili powder and oil in a small bowl until the breadcrumbs are coated in oil. Divide the bean mixture into eight balls (less than a 1/2 cup of the mixture each). Lightly press each ball into the breadcrumb mixture, turning to coat. Place on a glass baking dish that has been sprayed.

Bake at 425 degrees for about 20 minutes or until the croquettes are heated through the the breadcrumbs are golden brown. Serve with salsa.

Makes eight croquettes.

Recipe adapted from: Eating Well on a Budget

Photo: Sarah Steimer

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by Caitlin Saniga

This quesadilla is three layers of awesome. And don't even kid yourself — you can't eat it on your own.

  • 4 8-inch flour tortillas
  • 1 8-ounce package peeled chopped butternut squash, cut into 1/2- to 3/4-inch cubes
  • 2 tablespoons vegetable oil, divided
  • 1 cup chopped white onion
  • 1 15- to 16-ounce can black beans, rinsed, drained
  • 1/2 cup salsa, divided
  • 2 garlic cloves, divided
  • 1 teaspoon chili powder
  • 1 cup coarsely grated hot pepper Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • sour cream, if desired
  • additional salsa
  • fresh cilantro sprigs (for garnish)
First layer: black bean mixture (black beans, salsa, chili powder and garlic) plus cilantro

First layer: black bean mixture (black beans, salsa, chili powder and garlic) plus cilantro

Preheat broiler. Put tortillas in a single layer on a baking sheet. Brush lightly with oil. Broil until toasted, 2 or 3 minutes. Turn; set aside.

Second layer: cheese

Place squash in a microwave-safe bowl. Sprinkle water over, cover with plastic wrap and microwave until just tender, about 3 minutes; drain.

Third layer: squash and onions

Third layer: squash and onions

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and saute until beginning to brown, about 3 minutes. Add squash; stir 1 minute. Season with salt and freshly ground pepper. Spread out the  squash in an even layer over 1 tortilla. Add 1 tablespoon oil to skillet. Add beans, 1/4 cup salsa, garlic, and chili powder. Using a potato masher, crush until beans are coarsely mashed; season with salt and pepper. Stir in 1/4 cup salsa. Spread over second tortilla. Sprinkle cheese over third tortilla. Leave fourth tortilla plain.

Broil tortillas until cheese melts and vegetables are browned in spots, about 3 minutes, watching to prevent burning. Transfer black bean tortilla to plate; sprinkle 1/4 cup cilantro over. Top with cheese tortilla, squash tortilla, then plain tortilla. Cut into 4 wedges. Garnish with sour cream, salsa and cilantro sprigs.

Makes 4 servings.

Recipe: Bon Appetit

Photos: Caitlin Saniga

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