Tag Archives: black beans

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!

Hold at Night

Black Beans and Rice

Black Beans and Rice

I though fall had arrived – last week the air had that familiar crispness to it and the humidity was starting to drop to a more tolerable level.  However it appears that Mother Nature isn’t quite ready to say good-bye to the warmer temperatures making me glad I was lazy in leaving my tomato plants outside “just in case”.   This resulted in a few more cherry tomatoes, and another jalapeno – all of which joined together to make today’s delicious dinner.   The other ingredients are all pantry staples, which means the dish came together in record time which was another bonus since things were a bit insane towards the end of last week (eek Holiday cleaning!!!!).   I was able to toss everything together and let it cook while I attempted to knock a few more rooms off my seemingly never ending cleaning list.

Hold at Night

Serves: Serves 4-5

Ingredients

1 tbsp vegetable oil

1 red onion, diced

1 jalapeno, minced

3 cloves garlic, diced

1/4 tsp cumin seeds

1/4 tsp celery salt

1/2 tsp cayenne powder

1 tsp chili powder

2 cups black beans, presoaked and well rinsed

1 cup brown rice (presoaked and well rinsed if needed)

2 1/4 cups vegetable stock

1/4 cup fresh basil, coarsely torn

1/2 cup cherry tomatoes, diced

Instructions

  1. Heat the vegetable oil in a pot over medium heat. Add the onion and garlic and cook for 10 minutes, then add the spices. Toss well and cook for 5 minutes.
  2. Add the black beans, rice, and vegetable stock - bring to a quick boil then cover and turn heat to low. Allow to simmer for 20 minutes, or until rice is tender.
  3. Stir in the basil leaves along with the tomatoes then season to taste with salt, pepper, or more chili powder!
  4. Serve and enjoy!
http://dancingveggies.com/2014/09/hold-at-night.html

Just another meal justifying my love for beans and rice – such basic ingredients that can be tweaked in so many different way to create the perfect meal.  We both topped ours with some “pico de guac”, recipe for which will be up later this week!  Joe also grabbed some chips to go with his while I decided to go with some extra tomatoes, either option being perfectly acceptable!

Two Can Keep

Bean Salad

Bean Salad

Sometimes things work out, and more often then not I have to remind myself of that fact.  Apparently a few months ago I had a special moment and forgot to sign up for August’s Secret Recipe Club reveal – my first miss in two years!!!  Thankfully I was on Facebook at the right time to see a call to adopt an orphan for Group D, so I still get to participate.  The blog I adopted wound up being perfect for me as Dena’s Oh! You Cook! blog is 100% Kosher!!!  That’s right – 100% full of treats not treif 😀  Which meant I could pick any of her dairy, vegan,  or parve recipes and not have to worry about surprise ingredients which was fantastic since I had only a few days to pick and make the recipe.   Since I knew I was hosting another game day over the weekend I decided to look for easy side dishes or dips that would work with out bbq plan.   Which narrowed it down to her Black Bean Salsa, Buffalo Nachos,  Israeli Beet Dip, and Bean Salad.   I really wanted to do her beet dip but struck out at the farmer’s market, and again when I suggested the dip on the meetup page – apparently gamers don’t like beets?!?!  So I decided to whip up her bean salad, knowing it would be the perfect gluten-free and vegan side dish for our eclectic group of gamers.   Some quick changes: used two cans of chickpeas (thought I bought kidney but apparently didn’t) and argula for cilantro since a few of our friends can’t stand the stuff.

Two Can Keep

Serves: Yields 8 cups of bean salad

Ingredients

2 cans black beans, well rinsed

2 cans chickpeas, well rinsed

2 cloves garlic, minced

1 red onion, diced

1 green pepper, diced (optional)

1/4 cup argula, loosely torn

1/4 cup olive oil

1/4 cup balsamic vinegar

1/2 tbsp yellow mustard

Instructions

  1. Drain the beans and place them in a large bowl. Toss in the red onion, garlic, argula, and green pepper in with the beans.
  2. In a small bowl whip together the olive oil, balsamic vinegar, and yellow mustard. Once mixed, pour over the bean mixture and stir.
  3. Refrigerate until time to Serve!
http://dancingveggies.com/2014/08/two-can-keep.html

Sure enough this salad was a hit!  Some people used it as a really thick dip, others topped their burgers with it, while a few of us dived in with spoons.  So while gamers don’t like beets – they most certainly LOVE beans!!!!