Tag Archives: black beans

Flying Free

Austin Black Beans

beans_carrots

Hey everyone!  Only a week since my last SRC post thanks to May’s bonus week.  This week is my “normal” group A post – but there is nothing normal about the blog I was partnered with.  I’m very lucky in that I’ve had Leslie’s Cocina de Leslie blog twice so far, once as my regular assignment and once when I decided to adopt a blog while 38wks pregnant.  Leslie’s blog has soooo many amazing recipes that when the powers that be offered to switch me for a “new” blog I told them there was NO NEED to be hasty – that I could happily and easily find something new to make.  With that, this post was supposed to be all about her Mole Ranchero.  While the ingredient list is a bit daunting, the dish came together in no time at all.  However my camera man got a bit peckish and ate the sauce set aside for the photo as a post dinner snack.  So…back to my very long list of recipes!  I had marked her Austin Black Beans when I adopted Leslie’s blog so was thrilled that some nasty weather made it the perfect time to give them a whirl.  I used the vegetable oil instead of lard and left out the lime juice due to my allergy.   I also added the cilantro straight to my bowl as it tastes metallic to hubby and totally omitted below.

Austin Black beans

Serves 4-5

Ingredients

1 lb. dried black beans

1 vegetable oil

1 medium spansih onion, finely chopped

2 medium carrots, peeled and diced

4 cloves garlic, minced

2 canned chipotles

1/2 teaspoon ground cumin

1 tablespoon chipotle adobo sauce

Salt (to taste)

Instructions

  1. Rinse and clean the beans, then place in a large pot with about 6 cups of water. Bring to a boil and cook for 15 minutes, then drain and rinse and set aside.
  2. Add the vegetable oil to the same large pot the beans were cooked in and turn heat to medium. Add the carrot and onion and cook 8-10 minutes. Stir in the garlic and cook for 30 seconds.
  3. Return the beans to the pot along with the chipotles and 8 cups of water and bring to a boil. Turn heat to medium and simmer for 90 minutes or until beans are soft. Add remaining ingredients then season to taste with some salt.
  4. Use an immersion blender to mash some of the beans then simmer for a final 30 minutes.
  5. Serve and Enjoy!
http://dancingveggies.com/2016/06/flying-free.html

 Another great recipe from Leslie!  So glad there was an oops and that I got another excuse to explore her blog – think I have a good dozen recipes to try! This meal would also freeze well for the slow cooker, just add the 8 cups of water directly to the slow cooker along with all the ingredients.  Instant dinner!!!

Lost and Alone

Vegetable Chili

chili

Another one of my awesome freezer meals – this time one that also doubles as a great way to clean out the fridge/freezer!  Once we had finished prepping my list of meals, I checked what I had left and decided I could squeeze out at least one more meal.  This hodge podge of ingredients was fantastic last weekend when Mother Nature decided we needed another round of cold weather, to include snow!

Lost and Alone

Serves: Serves 5-6

Ingredients

1 tbsp olive oil

1 small onion, diced

2 garlic cloves, minced

2 zucchini, diced

2 carrots, round sliced then quartered

1 tbsp chili powder

1 tsp ground cumin

4 cups black beans, presoaked

1 can (28 ounces), crushed tomatoes

2 cups fresh or frozen corn kernels

salt and pepper to taste

Instructions

  1. Toss all the ingredients into the slow cooker and set for low. Cook for 7hrs - or cook on high for 3hrs.
  2. Season to taste with salt and pepper, or more chili powder!
http://dancingveggies.com/2016/03/lost-and-alone.html

We topped this with cheese but chives, sour cream, guacamole or nothing would also work.  As for the vegetables, whatever you have on hand will work.

Final Countdown

Pumpkin and Black Bean Soup

Pumpkin Black Bean Soup

Welcome to Group A’s October edition of the Secret Recipe Club!!!  Regardless of how sick/tired/pregnant I’ve been over the past few months, this is the one challenge I keep signing up for because I LOVE all the recipes I’m exposed to.  This month was no different, as I got to explore Baking and Creating with Avril which is stuffed with delicious treats.  Apparently I was having an apple craving when I first checked out her blog as three of the top five recipes featured apples!   This included her Apple Cinnamon Rolls with cream cheese, Apple Pie Cheesecake (nom!!!), and her easy applesauce muffins which I plan on making this week to go with some pumpkin chili.  In the end I decided to go savory instead of sweet and also embrace the fall season by making her incredible Pumpkin and Black Bean Soup.  I also enjoyed the reading the history of this recipe, as it originally came from a friend of hers.  I wound up making one change to the recipe and totally blaming it on pregnancy brain.  When I wrote down my shopping list I had one can of pumpkin puree and two cans of black beans.  It wasn’t until later in the week when I went to make the soup that I realized I had transposed the numbers.  While I debated waiting until the following week to make the soup, I wanted to give it a go anyway – figuring if it was a total wreck I could still make it again.  I also adjusted the cooking method for the spice, when using curry powder I prefer to add it at the beginning and “toast” it per a tip I found in an Indian cookbook.  I’m not sure if it does anything, but it’s become a habit!

Final Countdown

Serves 4-5

Ingredients

2 Tbsp olive oil

1 tbsp curry powder

1 1/2 tsp ground cumin

1 medium onion, chopped

3 cups vegetable stock

1 (14 oz) can diced tomatoes in juice, undrained

1 (15 oz) can black beans, rinsed

1 cans (15 oz) pumpkin puree

1 cup 1/2 and 1/2)

salt and pepper to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat, add the spices and cook while stirring constantly for 30 seconds. Add the onion and cook until soft, or about 5 minutes.
  2. Add in the broth, diced tomatoes, black beans, and pumpkin puree. Stir and bring to a boil - allow to boil for a few minutes before turning heat to medium-low.
  3. Stir in the half and half and simmer for at least 5 minutes. Season to taste with salt and pepper.
  4. Serve and enjoy!
http://dancingveggies.com/2015/10/final-countdown.html

In the end, I think it worked best for my family that I only used one can.  While you could still taste the pumpkin it wasn’t PUMPKIN which is a good thing to me.  I do want to make this again the “right” way and since this comes together so quickly this is easily a recipe that can work post-baby!

and Dance

Southwestern Shepherd’s Pie

southwestern_shepards_pie

Welcome to May’s installment of the Secret Recipe Club  and what I hope is the start of a lot of new blog posts.  I wound up taking the last month off in order to deal with our kitchen renovation and a fantastic little stomach bug.  Now I’m back – with an awesome new kitchen that can’t wait to be used!  Today’s recipes is one of the first I did in the new kitchen, and was a great way to “break it in” since it required the stovetop as well as the oven.  The interesting part is that the recipe I wound up using from BCmom’s kitchen was not one on my original list.  My first plan was to make her delicious sounding Sweet Potato and Chickpea soup but then the weather decided to warm up, so I needed a new plan.  It was in my second search that I saw her Southwestern Shepherd’s Pie.   I had to make a few changes in order to make it vegetarian, essentially dropping the meat and doubling the vegetables!

and Dance

Ingredients

1 tbsp vegetable oil

1 medium onion, diced

1 small green bell pepper, diced

1 Tbsp minced garlic

1 Tbsp chopped green jalapeño

1 Tbsp tomato paste

1 Tbsp chili powder

1 tsp ground cumin

Salt and pepper, to taste

1 can Rotel Diced tomatoes

1 1/2 cup frozen corn

2 cans black beans, drained and rinsed

1/4 cup chopped cilantro

1 cup fresh spinach

1-1/2 lbs. sweet potatoes, peeled and cut in chunks

1/4 cup sour cream

Instructions

  1. Place the sweet potatoes in a pot of water and bring to a boil. Cook for 25 minutes, or until soft.
  2. Meanwhile, heat the oil over medium heat in a large skillet. Add the onion and bell pepper and cook for 5 minutes before adding the garlic and jalapeno, cook for an additional 5 minutes.
  3. Add the tomato paste along with the spices to the onion and pepper mixture. Stir well and cook until the paste has mostly dissolved then add the diced tomatoes and bring to a simmer for 10 minutes.
  4. Add the final ingredients and continue simmering for 10 minutes.
  5. Preheat oven to 400.
  6. Drain the sweet potatoes, and return to pot. Mash with the sour cream.
  7. Pour the tomatoes and pepper mixture in to a 9x9 baking dish (or 2 qt casserole dish) and top with the sweet potatoes.
  8. Sprinkle with cheese (optional) then bake for 30 minutes.
  9. Serve and enjoy!
http://dancingveggies.com/2015/05/and-dance.html

There are more ingredients, and steps, to this than most of my recipes but it still comes together rather quickly.  I served this with some avocado,  a dollop of sour cream, and some tortilla chips in order to ensure every last drop was enjoyed.  Another fantastic dish thanks to the SRC!

I’ve Hungered

Caribbean Beans & Rice

carribean_beans_rice

Day 3 of TripleSBites – a saucy, sexy, spicy collection of recipes from 20 incredible bloggers! So far I’ve featured one of my Valentine’s favorite vegetables, a delicious pink treat, and today I’m featuring a spicy dish that is sure to heat things up.  I’ve mentioned before how when I first met my husband he wasn’t a fan of the spicy, and how over the years (5 this spring!) he has acquired a taste for the hot, hot, HOT!  So when the I was Pirate Jonny’s Caribbean  style hot sauce I knew I HAD to use it to make something special for my better half.  This dish features a bunch of vegetables along with two types of beans some brown rice and for those that want it: cheese!  Basically all the things my husband loves, minus Old Bay.

I’ve Hungered

Serves 4

Ingredients

1 tbsp olive oil

2 cloves garlic

1 red onion, diced

1 green pepper, diced

1 cup corn

1 cup brown rice

1 1/2 cups vegetable stock

1 can rotel tomatoes, original

1 tbsp Syrena's Seduction Hot Sauce

1 cup black beans, presoaked

1 cup pinto beans, presoaked

Grated Cheese, Sour Cream, and/or Avocado for topping

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the garlic, onion, and green pepper and cook for 10 minutes. Stir in the corn and cook for an additional 5 minutes.
  2. Add the rice, and toss well in the oil and vegetables for a minute before adding the stock, hot sauce and rotel. Bring to a boil, then cover, and bring to a simmer. Cook for 25 minutes, then stir in the beans and fluff the rice and allow to sit for 5 minutes.
  3. Serve and top with cheese, sour cream, and/or avocado and Enjoy!
http://dancingveggies.com/2015/02/ive-hungered.html

Not going to lie – this sauce packs a bit of a punch! However it is more than just a hot sauce, there are other flavors going on which is key to me.  Don’t get me wrong, I enjoy hot sauce but there has to be something else going on beyond the HOT portion – and this sauce has it.  Next on my list is to check out their Guava Girl Hot Sauce, mostly because of the name, but it also sounds like another sauce that will more than just a “hot sauce”.

Note: While I did receive the Cherry Chipotle Not Ketchup for free as part of participating in TripleSBites, I was not required to use or mention the product outside of acknowledging receipt of the product.  All opinions are totally my own.  

Don’t forget to check out the giveaway for your chance to try some of these incredible products!  Also, be sure to check out all the other bloggers below!