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It’s winter, the summer vegetables are long gone, and you’re tired of spinach and broccoli. What can you do? Here’s a bit of frozen summer vegetables with the added bonus of sausage. Makes plenty of leftovers for lunch. Delicious with corn bread. Based on a recipe from Epicurious.
- 4 Tbs butter
- 1 onion, finely chopped
- 12 oz. andouille, sliced
- 3 cups frozen sweet corn (1 lb.)
- 3 cups frozen baby lima beans (1 lb.)
- 14 oz can diced tomato
- 1/4 cup chopped parsley
- juice of 1 lime
Sautee onions in butter until soft. Add sausage and frozen veggies. Cook until corn and limas are done, 10-15 mins. Add tomatoes, and simmer 5 more mins. Add parsley and lime, then season to taste with salt & pepper.
Thanks to the October ’09 Bon Appetit for this one. Use some of your white beans with garlic and sage for this recipe; save the rest for Tuna and White Bean salad.
- 3 TBS olive oil
- I large onion, chopped
- 3/4 cup chopped carrot
- 3/4 cup chopped celery
- 3 1/2 cups (or more) water
- 2 to cups white beans with garlic and sage with 3/4 cup cooking liquid
- 4 small tomatoes, seeded, finely chopped
- 1 cup small pasta
Heat olive oil in soup pot over medium heat. Add onions, carrot, and celery. Sauté until all vegetables are soft, about 12 minutes. Add 3 1/2 cups water, cooking liquid, and tomato and bring to simmer. Reduce heat to medium-low and simmer 25 minutes to blend flavors, stirring occasionally. Mix in beans and pasta; bring to boil. Cook until pasta is just tender but still firm to bite, adding more water to soup by 1/2 cupfuls if very thick, about 10 minutes.(I had to add a one half cup of water) Add salt and pepper to taste.
Thanks to the October ’09 Bon Appetit for this one. It is a great base recipe that can be used to make White Bean and Pasta Soup and White Bean and Tuna Salad.
- 1 lb white beans, soaked overnight
- 8 cups water
- 1 sprig fresh sage
- 1 head garlic, unpeeled, with the top cut off
- 1/2 tsp whole black peppercorns
- 3/4 tsp salt
Place beans in a large pot, cover with water, and add garlic, sage, and peppercorns. Boil about an hour and a half, until soft, then add salt, and boil another half hour or so. Makes about 6 cups of beans.
- 1 can black beans, drained and rinsed
- Ground cumin, to taste
- Cabbage, thin sliced
- 4 tsp Olive oil, divided
- 1 lime, juiced
- 1 clove garlic, crushed
- 8 oz goat cheese, crumbled
- 4 corn tortillas
- Hot sauce
Whisk together 2 tsp olive oil, garlic, and lime juice. Toss with cabbage.
Mix black beans with cumin to taste and mash slightly with a wooden spoon.
Heat remaining oil in a large non-stick skillet over medium heat. Place as many tortillas as will fit in a single layer into hot skillet and top each with about 1/4 of the black bean mixture. When the tortillas start to brown (about a minute) fold in half and continue cooking until will browned (about another minute). Flip and brown the other side.
Remove tacos from skillet and top with cheese cabbage, and hot sauce of your choice. Serve with yellow rice.
UPDATE: These tacos are awesome! Forget the dried-out gabacho taco shells you remember as a kid–these are much better. I can’t imagine what they’d be like with REAL tortillas. We’ve done them probably 4 times in the last 3 weeks. I’ve mixed shredded leftover pork tenderloin with the beans, used queso blanco instead of goat cheese, even used a mix of leftover yellow rice, leftover pork, and diced red pepper for filling (kind of a debris taco) when we didn’t have shredded cabbage.NOM NOM NOM.
Originally uploaded by ted_major
2 pork tenderloins
1 small onion
1 sweet red pepper
1 bunch cilantro
1 cup jasmine rice
ancho chile powder
1 can black beans, rinsed and drained
Preheat oven to 400F.
First, marinate the tenderloins. Place in a gallon ziplock with roughly equal parts worcerstershire and soy (I used about 10 dashes each) and a splash of liquid smoke.
Next, make the salsa: chop the mangoes, onion (I used a really small one, so go with half an onion here), pepper, and ciantro. Toss together and then add the juice and zest of the mango. Set aside.
Boil 2 cups water and add 1 cup jasmine rice. After 15 minutes, add ancho chile powder, cumin, garlic powder, and salt to taste. Stir well, and add the black beans. Cover, and let cook another 5 minutes to heat the beans.
Meanwhile, heat the olive oil over medium-high heat in an ovenproof skillet and brown the tenderloins (about 10 minutes). Then roast 10 more minutes in the oven.
Let the pork rest 10 minutes, then slice and serve over black bean and rice mixture and top with salsa (don’t be skimpy–use more salsa than the photo shows).
Tuscaloosa has a wonderful new local and organic framer’s market, and I picked up some organic fava beans from Snow’s Bend Farm, as well as some fresh English peas. Never having cooked fava beans before, I turned to epicurious, where I found a wonderful recipe for braised spring legumes that goes wonderfully with grilled steak.
- 3 tablespoons extra virgin olive oil
- 6 scallions, white and tender parts sliced
- 1 small sweet sping onion, chopped
- 2 pounds fresh peas in the pod, shelled
- 2 pounds fresh fava beans in the pod, shelled
- 1 cup diced zucchini
- 1/2 teaspoon crushed red pepper
- 2 cups thinly shredded romaine leaves
- 1 tablespoon finely shredded fresh mint leaves
- 2 New York strip steaks, approximately 1/2 lb. each.
Salt each side of the steaks with coarse salt and set aside at room temperature while you prepare the peas and beans. Preheat the grill.
In a heavy dutch oven with a tight lid, sautee the scallions and onions in olive oil until soft, about 4 minutes. Add peas, beans, zucchini, and red pepper, and reduce heat to low. Stir, cover, and cook about 15 minutes.
Add romaine and mint, stir, and cover, Cook an additional 30 or 40 minutes until the beans are cooked but not mushy.
While the peas & beans finish cooking, grill the steaks over high heat, until done to your liking. Tent with foil, let rest about 10 mins, and then slice diagonally. Each steak should serve 2 people–dinner for 4 or dinner and lunch the next day for 2.
Spinach with Grape Tomatoes and Cannelini
• 1 bag prewashed baby spinach
• 1 pint grape tomatoes
• 1 can canellini beans
• 1 clove garlic, minced
• 1 lemon
• Olive oil for sauteeing
Heat olive oil in large nonstick skillet over medium-high heat. Add garlic, sautee briefly, then add spinach. As spinach starts to wilt, add tomatoes and beans. Continue sautéing until spinach is wilted and beans and tomatoes are heated through. Remove from heat and squeeze lemon over the vegetable mixture.
- 2 lbs small red beans, soaked overnight, rinsed, and drained
- 2 cups chopped onion
- 1 cup green pepper, chopped
- 1 cup celery, chopped
- 4 cloves garlic, minced
- Olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 1/8 tsp cayenne
- 1/8 tsp cayenne
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp dried basil
- 1 lb sausage, sliced
- 1 quart chicken stock
- 1 1/2 tsp liquid smoke
- 1/2 tsp Worcestershire suace
Sautee vegetables in olive oil until tender and translucent. Add to slow cooker and add beans, stock and herbs & spices. Let cook all day, then remove lid for an hour or 2 to thicken if needed. Just before serving, stir in Worcestershire and liquid smoke. Serve over long grain white rice with hot sauce to taste. As usual, I like a good habanero sauce, but YMMV.
For vegetarian red beans, omit sausage and Worcestershire and substitute vegetable stock.