Tag Archives: kidney beans

Starts to Snow

“Franks” and Beans

"Franks" and Beans

Welcome to a BONUS Secret Recipe Club posting!  This month I’m featuring an orphan blog from Group C as part of Group D’s link-up, with my normal Group A recipe coming next week.  I’m so excited to be starting another year with SRC, I have meet so many amazing bloggers and found so many incredible recipes.  Which is why I jumped at the chance to adopt and orphan blog, and what led me to Mary Anne and Mariel’s Feast on the Cheap.  This mother-daughter duo focuses on meals that can feed your entire family on a budget that won’t break the bank.  They also have one of the more extensive recipe pages out there, focusing not only on the type of meal but also what budget category it fits in.   I was immediately drawn to the picture for the $10 meals, but made sure to check all of her categories to insure I found the perfect recipe.  In the end I “narrowed” it down to five recipes before finally deciding that the Franks and Beans were too good to pass up – after a slight twist.  I’ve never been a fan of cold beans while Joe is not a fan of raw red onions, so I decided to serve this salad hot.

"Franks" & Beans

Serves: Serves 4-5

Ingredients

1 tbsp olive oil

1 red onion, diced

1 package soy chorizo (or tofurkey) sausages, sliced

1 jalapeno, diced

2 sweet potatoes, diced

1/4 cup apple cider vinegar

3/4 cup extra virgin olive oil

1 tsp dry mustard

1 tsp fresh ginger, minced

2 cups Kidney beans, presoaked, drained, and well rinsed

2 cups black beans, presoaked, drained, and well rinsed

3 tbsp fresh cilantro

Instructions

  1. Heat the olive oil in a deep saute pan over medium heat. Add the onion and cook for 5 minutes before adding the sliced sausage. Cook for 6 minutes, or until sausage is just starting to brown on each side.
  2. Meanwhile mix up the dressing by combining the cider vinegar, olive oil, dry mustard, and ginger.
  3. Add the jalapeno along with the diced sweet potato. Cook for 5 minutes, stirring frequently to prevent sticking. Add the pre-mixed dressing, bring to a quick boil and then turn down to a simmer before adding the beans. Cook for 10-15 minutes, the sweet potatoes should be soft with slight browning on the outside.
  4. Top with the fresh cilantro and then serve with some fresh greens and Enjoy!
http://dancingveggies.com/2014/01/starts-to-snow.html

This dish was perfection!  Per the original suggestion I served with some leafy greens, massaged kale in this case, and added some fresh sourdough bread to round things out.  Originally this dish had corn in it, but from the grocery store to my house the corn went MIA so I added a bit more sweet potato which worked very well – tho I do want to try this dish again with the corn.   I’m also hoping to make her s’more brownies because they sound beyond insanely good.

 

These Butterflies

Pumpkin Chili

Pumpkin Chili

Fall is officially here, Halloween has past and the clocks have gone back – there is no way to deny that cold weather is here and colder weather is fast approaching.  Yes, winter is coming but this year I’m ready with tons of quick and easy soups.  I’ve always been a big soup person, but I’ve realized I need to branch out beyond the classic butternut squash soup and the easy potato soups and attempt other varieties.  After being surrounded by pumpkins at the grocery stores the past month or so I decided to grab one of the smaller pie pumpkins and see what all I could do with him – that didn’t involve baking a pie.  After debating a pumpkin bisque, I decided to go for broke and attempt a pumpkin chili.  I know from previous experience that sweet potatoes and butternut squash go well with chilies (and beans) so figured that the similarly tasting (to me) pumpkin would also fit well in this equation.  One of those if x=y and b=y than x=b moments – and there we also have proof that on occasion I did occasionally pay attention in math class.

These Butterflies

Serves 5-6

Ingredients

1 tbsp extra virgin olive oil

1 green pepper, diced

1 vidalia onion, diced

1 serrano pepper, diced

1 cup pumpkin puree (homemade or store bought)

2 cups dark kidney beans

2 cups light (or "normal") kidney beans

2 cans diced tomatoes, "chili style"

1 tbsp chili powder

1 tsp cayenne powder (optional)

1 cup vegetable stock, divided

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion and peppers and cook for 7 minutes, or until slightly golden.
  2. Add the remaining ingredients, with the exception of the vegetable stock. Bring to a boil, then cover and simmer for 45 minutes. Stirring once at around 30 minutes - at which point if chili is too thick add some of the stock 1/4 cup at a time.
  3. Remove lid and taste, add more spices as needed. Then cook for a final 15 minutes.
  4. Serve and enjoy!
http://dancingveggies.com/2013/11/these-butterflies.html

This recipe is one of the few that I made up on the spot and decided to just go ahead and post – typically something gets tested a few times but I was so impressed with how this all came together I couldn’t resist.  For those seeking a milder chili swap the serrano for a jalapeno – and for extra mild seed the jalapeno first.    As for toppings – chives, cheese, and sour cream are the staples in my house but there is no right or wrong way to top your chili. Another awesome thing about this recipe is it can easily be modified for a slow cooker.  Just pre-cook the onion and peppers (either day or night before) and then toss all ingredients in to the slowcooker.  When using the slow cooker I add the full cup of water and cook on low for 7 hours, easier to thicken it up with flour than trying to rescue a scorched dish .

Your Heart Out

Dirty Rice 

Dirty Rice

Another week another challenge from /52weeks!  This week the challenge was of the secret ingredient variety and we had to work with legumes.   Legumes come in all sorts of varieties and are one of the primary components of our diets – excluding peanuts of course.  I decided to go with kidney beans and tried to recreate a common dinner I had growing up, with a vegetarian twist.  Dirty rice is extremely simple to make, and there are a few kits on store shelves to make it even easier.   The first few times I made the dish I used one such kit until I figured out the right combination of spices and ingredients.

Dirty Rice

serves 4

Ingredients

2 tbsp EVOO

3 cloves garlic, diced

1/2 red onion, diced

2 tofurkery sausages, sliced

2 tbsp sundried tomatoes

1 cup pre-soaked kidney beans (if using canned make sure they are well rinsed)

1 1/2 cups rice

3 cups water

1 tbsp chili powder

1/2 tbsp paprika

1 tsp cayenne powder

1/2 tsp smoked paprika

1 tsp cumin

1/4 tsp cinnamon

salt and pepper

Instructions

  1. Heat the olive oil in a large skillet over medium heat, add the garlic and onion and cook for 5 minutes before adding the tofurkey sausage. Cook the sausage until brown on all sides, about 10 minutes, before adding the sundried tomatoes and kidney. Cook for 2 minutes, stirring frequently to prevent sticking.
  2. Add the rice, water, and seasonings then bring to boil. Cover, and reduced heat, simmering for 20 minutes or until the water has been absorbed. Season to taste with salt and pepper
  3. Serve and enjoy!
http://dancingveggies.com/2013/01/your-heart-out.html

I decided to top mine with some sour cream but Greek yogurt would also work, or nothing at all.  The best part is this is one of those dishes where the protein doesn’t really matter, making it one of those awesome cabinet emptying dishes.   For an extra boost, and crunch, serve over kale or spinach!

Note: So Delicious is not an affiliate link – I just really like their products 

Those Three

Three Bean Chili

Apparently I watch a little too much BravoTV because I started getting a crazy chili craving around this time last week, and I’m thinking Top Chef has something to do with that.  While none of the Top Chefs made my favorite kind of chili (White Bean Verde) I was inspired to try making my own vegetarian Three Bean Chili.  I had never made chili on my own before, but had assisted parents and friends in past chili making adventures.  For awhile I thought about sticking with white beans and going down that familiar path but after further thought I decided to be daring and try a red chili even tho I have never had a vegetarian red bean chili.  I avoided using imitation meat in this, I’m trying to cut down on as much processed food as possible, and with that also used dry beans instead of canned.  However I’m sure that some browned un-meat would be a great addition to this meal and will probably try adding seitan at some point.  As a bonus this recipe utilized the slow cooker which makes it the perfect mid-week or crazy weekend meal.

Three Bean Chili

Ingredients

1 cup dried Red Kidney Beans

1 cup dried light Red Kidney Beans

1 cup dried Pinto beans

1 tbsp EVOO

1 large vidalia onion, chopped

5 gloves garlic, minced

1/2 cup corn off the cob

2 Jalepenos, chopped

2 cans diced tomatoes, chili style

3 cups vegetable stock

3 tbsp chili powder

1 tsp cinnamon

1 tsp salt

2 tsp black pepper

Instructions

  1. Soak the beans 7 cups of cold water overnight. In the morning, drain the beans and add them to the slow cooker. Add the remaining ingredients to the slow cooker, and set it to low. Cook for 8hrs, checking taste and liquid level every couple of hours.
http://dancingveggies.com/2011/12/those-three.html

The chili can be topped with mexican cheese, cream cheese, pico de gallo, or anything else that tickles your fancy.  I also served Joe’s over some cheesy cornbread while I decided to indulge in some blue corn chips with mine.  For a great next day meal add some cooked elbow noodles and cheddar cheese for some Chili Mac, yummy!