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Posts Tagged ‘beans’

Mr. Bean

photo by pwisenberg

Allow me to introduce you to Mr. Bean, he makes for a delicious dip. I made this last night as the perfect accompaniment to cold beers and a rousing game of Napoleon (think euchre, but with more rules). It is ridiculously easy to make, my only complaint being that there wasn’t enough of it…

Spicy black bean dip
Serves 4

1 can black beans, drained (rinse 1/4 of the beans and set aside for later)
1 tbsp vegetable oil
2 tbsp jarred jalapenos
1 tsp juice from the jalapeno jar
1/2 clove garlic
1/2 tsp cumin
salt and pepper to taste
1/2 cup tomatoes, chopped

In a food processor, add 3/4 of the beans, oil, 1 tbsp of the jalapenos, jalapeno juice, garlic, cumin, and salt and pepper to taste. Pulse until well-blended, about 1 minute. Transfer to a bowl and top with the remaining beans, jalapenos and fresh tomatoes. Serve with tortilla chips and enjoy!

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Soup du jour

photo by pwisenberg

Homemade soup is always better than store-bought, and this simple recipe is no exception. I used a variety of different beans and added hot chili flakes for some extra kick. The dry roasted croutons added the perfect crunch. The best part? It provided Paul and I with a delicious and easy lunch all week long.

Bean and tomato soup with crunchy croutons
Serves 8-10

1 tbsp olive oil
2 cups mixed beans, dry or canned (I used dry beans that I’d pre-soaked and cooked)
2 carrots, diced
2 celery stocks, diced
1/2 onion, diced
3 cloves garlic, minced
salt and pepper to taste
2 tbsp brown sugar
3 tbsp lemon juice
1 tbsp chili powder
1/2 tsp chili flakes
1 tsp oregano
splash cider vinegar
1 small can diced tomatoes
4-5 cups veggie broth
2 bay leaves
4 slices day-old whole wheat baguette, cut into cubes

I know it looks like a lot of ingredients, but trust me it’s soo worth it when it means no work for the next few meals! Start by heating the olive oil in a large pot over medium-high heat and add the carrots, celery, onion and garlic. Season with salt and pepper. Once slightly softened, add the brown sugar, lemon juice, chili powder, chili flakes, and oregano. Cook for a few minutes before deglazing with a splash of vinegar. Next, add the beans, canned tomatoes, vegetable broth and bay leaves. Stir to combine and simmer for at least 30 minutes, the longer the better! Meanwhile, sprinkle the bread cubes with sea salt and black pepper and bake at 400 degrees, turning occasionally, until golden brown- about 10-15 minutes.

Happy Friday lovely readers!

 

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photo by me

I made a huge pot of rice and beans yesterday for Paul and I to take for lunch all week. Not only is this traditional dish healthy and hearty, but it’s surprisingly versatile too. I enjoyed it with crispy pan-fried tofu and fresh tomatoes, but it also tastes great in a wrap with sliced avocado and jalapenos or simply served over a bed of baby spinach with a squeeze of lime. Totally unglamorous, yet totally scrumptious!

Mexican rice and beans
Serves 4-6

1 onion, chopped
3 cloves garlic, minced
1 celery stalk, chopped
1 carrot, chopped
2 tbsp olive oil
salt and pepper to taste
1 cup long grain brown rice, rinsed
1 cup black beans, rinsed
1/2 teaspoon each of Mexican chili powder, cumin, oregano and cayenne pepper
1 1/2-1 3/4 cups vegetable stock
juice of 1 lime
1 plum tomato, chopped
1/2 cup fresh cilantro, chopped

In a large pot, heat oil over medium heat and soften onion, garlic, celery and carrot. Season generously with salt and pepper. Add rice, beans and spices and sauté for about 5 minutes before adding the veggie stock. Bring to boil, reduce heat and cover. Simmer until all of the liquid has absorbed, about 20-25 minutes. Stir in the juice of one lime and rectify the seasoning if necessary. Garnish with fresh tomato and cilantro. Enjoy hot or cold.

Happy cooking!

P.S. Paul and I are taking a road trip to Ottawa this weekend to check out the law school that I’ve been accepted to (yay!). We’ve already made reservations here (the desserts have me droooling), but I’d love suggestions about what to do while we’re there if anyone is familiar with the city!

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Bean there, done that

I made this soup for lunch yesterday for my friend Miss Sarah Burd(ie) and I. Despite a few battles with the immersion blender and the fact that my corn puree looked suspiciously like scrambled eggs, this dish was fabulous! I feel like soups can be quite a precarious endeavour- far too often are they under-seasoned, unsatisfying, or just plain boring. Lucky for me, this black bean beauty was none of these things! It is hearty, flavourful and affordable to boot. Serve it with this sweet and spicy corn puree and homemade baked tortilla chips and you’ve just whipped up a healthy and impressive meal on a budget. It also pairs nicely with with cold beer and good conversation… Now get cookin’ my friends, what are you waiting for?

Black bean soup with sweet corn puree and homemade tortilla chips
Serves 4-6

Sweet corn puree

1/4 of a large onion, diced
1 garlic clove, minced
2 tbsp vegetable oil (I used canola)
1 tbsp oil from jarred/canned jalapenos (feel free to add the peppers for extra spice but this will detract from the jolly yellow colour of the puree)
2 1/2 cups frozen sweet corn
juice from 1/2 a lime
1/4 cup vegetable broth
salt and pepper to taste

Sautee the onion and garlic in the vegetable and jalapeno oil over medium heat until softened. Season with salt and pepper. Add the corn, lime juice and veggie broth. Bring to a boil and remove from heat to cool. Puree using either a blender or an immersion blender, there will likely still be a few chunks of corn, but hey texture adds personality.. right?

Homemade tortilla chips

6 small whole wheat tortillas
roughly 1 tbsp vegetable oil
1 tsp salt
1 tsp cayenne pepper
1 lime wedge

Preheat over to 350 degrees. Brush tortillas with vegetable oil. Stack and slice into eighths. Spread in a single layer on a baking sheet and sprinkle with sea salt and cayenne pepper. Bake for 7-10 minutes or until golden brown and slightly soft in the middle. When done baking, squeeze fresh lime juice all over chips. Resist the urge to eat them all before serving. So good.

Hearty black bean soup

2 tbsp vegetable oil
1/2 large onion, diced
2 cloves garlic, minced
1 carrot, diced
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp ground coriander
1/2 tsp chili flakes
juice of 1 lime
2 cups vegetable broth
1 small yukon gold potato, peeled and diced (optional, used as a thickener)
2 cans black beans, drained and lightly rinsed
salt and pepper to taste
lime wedges and sriracha hot sauce to garnish (if you can take the added heat)

In a large pot, sautee the onion, garlic and carrot over medium heat until softened. Season with salt and pepper. Add the next 5 ingredients and stir to combine. Pour in the veggie stock and beans and bring to a boil. Reduce heat and simmer until all the flavours have combined, about 20 minutes. Puree and garnish with a squeeze of lime.

Serve soup with a dollop of sweet corn puree, a spiral of sriracha for colour and the freshly baked tortilla chips. Yum!

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