Feeds:
Posts
Comments

Posts Tagged ‘black beans’

Over the last few years I have gotten into the habit of making a pot of vegetarian chili for myself when I’m making traditional chili for Brandon. It’s not that I don’t enjoy beef-based chili but I try to be mindful of my meat intake and chili is a meal where I don’t miss it at all. I also find it extremely easy to make two separate batches because the base exactly the same, I just added the butternut squash in place of ground beef in my veggie variation.

I think I have finally perfected my chili recipe. This is my go-to and it always turns out delicious. I’m not much of a leftover fan but I’ve had this for dinner three times this week and I’m still craving more. It also freezes well for an easy dinner later down the road. This veggie chili is healthy and very satisfying. I like to top mine with cheese, plain Greek yogurt and sliced avocado along with a warm slice of cornbread or cheesy beer bread on the side!

Vegetarian Butternut Squash and Bean Chili
(A Bakin’ and Eggs Original)

Ingredients:

1 tablespoon olive oil
1 large onion, diced
1 green pepper, diced
1 jalapeno pepper, diced
2 cloves garlic, crushed and minced
2-3 tablespoons chili powder (to taste)
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt (or more to taste)
2 cups uncooked butternut squash, peeled and cubed (1-inch cubes)
1 (28-ounce) can petite diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can dark red kidney beans, drained and rinsed
1 (15-ounce) can filled 3/4 with water
1 tablespoon cocoa powder

Directions:

Heat olive oil in a large pot over medium heat. Sauté onions, peppers and jalapeño until mixture become soft. Add garlic and sauté for another minute or two. Add spices and continue to sauté for another minute. Add squash, tomatoes, beans and water and bring to a simmer. I usually simmer covered on low heat for 60-90 minutes and then uncovered on low heat for 30-60, depending on how much time I have and how thick I want my chili. The longer you simmer it uncovered, the thicker it will get. Add the cocoa powder in 10-15 minutes before serving and stir well.

Yield: 8 servings

Read Full Post »

67 Days of Gourmet: Day 58

I’m really embarrassed to admit that tonight was the first time I’ve cooked with quinoa. Bad foodie, especially given my love for all things healthy, whole grain and nutrient packed. :( And I’ve had it from the hot bar at Whole Foods and Earth Fare, just haven’t cooked with it yet.

I’ve been meaning to make this recipe for the last couple months. Every time I made homemade Mexican this was on the menu but I kept bailing on it. Every time I went to Harris Teeter I was annoyed that they were charging $5 for a small bag of quinoa. I was picking up a few things at Earth Fare this weekend and was so excited to find awesome bulk prices on all kinds of grains. I stocked up on quinoa and rolled oats.

I can’t believe I waited so long to make this. Whether you’re a quinoa lover or someone who has never tried it, this is a must try recipe. The flavors are so well balanced with the quinoa, black beans, fresh corn, bell pepper and jalapenos and the lime/oil based dressing is the perfect finish. I’m so looking forward to enjoying the leftovers for lunch this week topped with diced avocado and an extra squeeze of lime and know I’ll be making this many more times in the future.

BIG NEWS #1
YOU HAVE SUCCESSFULLY REGISTERED FOR THE 35th MARINE CORPS MARATHON! I did it! I registered! I’m beyond excited. And even better news, my friend Meghan registered to run it too! This will be her first marathon. I can’t even put into words how happy I am that I won’t be running this race alone!

BIG NEWS #2
I’m launching a Healthy Living blog!!! Don’t worry, Bakin’ and Eggs isn’t going anywhere but I’ve really been conflicted over whether to continue discussing fitness/my life on this blog or whether I should start a new blog. In the end, I decided that the healthy living blog was the best way to go. The name has been selected, the domain has been registered and I’m in the process of getting it all set up. I promise that I’ll let you all know the second it goes live!

Please try this quinoa recipe and then let me know what you think!

One Year Ago: Fresh Strawberry Scones

Black Bean and Quinoa Salad
(Recipe source Gourmet, July 1994)

Ingredients:

1 1/2 cups quinoa
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup green bell pepper, finely chopped
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander (I subbed a bit of ground coriander because the store did not have fresh)

FOR THE DRESSING
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil

Directions:

In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve. (I attempted this step but my quinoa went right through my sieve so I skipped this step and just cooked it as is. Turned out totally fine.)

Bring a pot of salted water to a boil. Cook quinoa 10 minutes. Drain quinoa in sieve and rinse with cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in pot occasionally, adding water if necessary).

While quinoa is cooking, in a large bowl toss beans with vinegar and salt and pepper to taste. Add bell pepper, jalapenos, corn and coriander.

Let quinoa cool a bit then add to bean mixture and toss well.

FOR THE DRESSING
In a small bowl whisk together lime juice, salt and cumin. Add oil in a slow stream, whisking constantly.

Drizzle dressing over salad and toss well.  Salt and pepper to taste.

Yield: 4 to 6 as an entrée or 8 as a side dish

Note: I cut this recipe in half and it made plenty for 2 with lots of leftovers!

Read Full Post »

68 Days of Gourmet: Day 25

I love black bean soup. It’s easy, healthy and hearty. It’s been so cold here lately so I thought black bean soup and cheese quesadillas would be a great dinner. This was my first time making this recipe and overall I was very pleased with it. I was hoping for a little more kick spiciness-wise but otherwise it was perfect. The leftovers were even more tasty the next day. This will definitely be in my regular soup rotation!

Spicy Black Bean Soup
(Recipe adapted from Gourmet, December 2008)
Printable Recipe: Spicy Black Bean Soup

Ingredients:

2 tablespoons olive oil
1 medium white onion, finely chopped
2 garlic cloves, minced
1 fresh jalapeño (2 inches), seeded and minced
1 1/2 teaspoons chili powder
1 1/4 teaspoons ground cumin
1/4 teaspoon dried oregano
1/2 teaspoon salt
2 (19-ounces) cans black beans, drained and rinsed
3 cups water (I used half water/half chicken broth)
1 Turkish or 1/2 California bay leaf

Directions:

Heat oil in a 4-to 5-quart heavy pot over medium-high heat until shimmering. Saute onion and jalapeno for about 5 minutes. Add garlic, chili powder, cumin, oregano and salt and saute for another 2-3 minutes. Add black beans, water and bay leaf and simmer, covered. Stir occasionally until soup has thickened slightly, about 15 minutes.

Transfer 2 cups of soup to a blender or food processor (I recommend a food processor – use caution when blending hot liquids!) and purée . Return to pot and heat, stirring frequently. Discard bay leaf. Season with salt and serve.

Yield: 6 servings

Read Full Post »

blackbeansrice250

Part two of last night’s delicious grilled shrimp taco dinner. This is pretty much my go-to black beans and rice recipe. I’m almost always guaranteed to have all the ingredients in my pantry and it’s simple, good and always a great side dish for Mexican night. And be warned…this recipe makes a ton!

Black Beans and Rice
(Recipe source Joy of Cooking)

Ingredients:

1 large onion, diced
1 fresh pepper, seeded and diced (like jalapeno or habanero, or substitute diced canned jalapenos or red pepper flakes – use what you have!)
2 cloves garlic, minced
2 tablespoons olive oil
1 cup chopped fresh tomatoes (or 1 can of diced tomatoes)
1 cup rice
2 1/2 cups water
1 teaspoon salt (or more, to taste)
1 can black beans, drained and rinsed

Directions:

Heat olive oil in a medium saucepan over medium heat. Add onions and peppers and cook for about 3 minutes. Add garlic and cook for another 2-3 minutes, or until mixture is softened.

Stir in tomatoes, water, rice and salt. Bring mixture to a boil and then stir in black beans. Cover and cook over low heat for about 20 minutes, until water absorbed and rice is tender. Don’t peak until the 20 minutes are up!

Remove from heat and let stand about 5-10 minutes (still covered) before serving.

Yield: 6-8 side dish servings

Read Full Post »

Follow

Get every new post delivered to your Inbox.

Join 427 other followers