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Posts Tagged ‘Beans’

Oh My Gosh! I couldn’t stop eating it!!! I have only made quinoa once before. It was at one of my cooking club dinners. I liked it but it wasn’t until later that I learned of it’s amazing nutritional value. After finding out how good it was for you I added it to the list of rice/seeds/grains/legumes that I wanted to experiment with. The box of quinoa has been sitting in my cabinet for a couple of months now just waiting for it’s time to shine. Shine it did! This really hit the spot this evening. It was fresh, light, and tasty. The lime and cayenne complimented each other well. I just kept eating more of it and more of it. Good thing it is so good for you! The only thing I would do differently next time is add a little more of the dressing. If you are looking for an easy, tasty recipe to enjoy quinoa this is definitely a winner.

quinoa and black bean salad 3

Quinoa Black Bean and Corn Salad
adapted from American Institute for Cancer Research
1-1/2 cups quinoa
1-1/2 cups canned black beans, rinsed and drained
1-1/2 Tbsp. red wine vinegar
1-1/2 cups cooked corn (fresh, canned or frozen)
1 orange bell pepper, seeded and chopped
1/2 small red onion minced
1 tsp. garlic, minced fine
1/4 tsp. cayenne pepper
1/3 cup fresh lime juice
1/2 tsp. salt
1 1/4 tsp. ground cumin
1/3 cup olive oil

Prepare quinoa per directions on package and allow to cool.

While quinoa is cooking, in a large bowl toss black beans with vinegar, salt, and pepper to taste.

Add corn, bell pepper, onions, garlic, cayenne, and quinoa. Toss well.

In a small bowl whisk lime juice, salt, cumin. Add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.

Enjoy!!

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Black Bean Burgers

Finding new vegetarian dishes has been an interesting process. Having not really cooked vegetarian before I don’t really have a good grasp on flavors and textures that are often involved in cooking without meat. Luckily most things have turned out well, even satisfying Ed and Ksenia. Last night we tried our hands at Black Bean Burgers. I have never had a non-meat burger before and I was just sure that the rest of the family would be just shy of full revolt. Well we were all surprised. Pleasantly surprised that is. These had a wonderful flavor and were very filling. Ksenia even said she would eat them again. The biggest complaint that any of had was that they were a little mushy and fell apart easily. I ended up eating mine with a fork because I squished mine, like I do with all burgers/sandwiches, and it lost it’s shape and broke up a little. I think that this problem could be solved fairly easily just by making smaller burgers. Try these….you won’t be disappointed.
black bean burgers

Black Bean Burgers
adapted from Once Upon a Gourmet Gin

3 14.5oz cans of black beans – drained and rinsed
1/2 jalapeno – seeded and minced
1 tbsp roasted garlic
1 1/2 cup Japanese-style panko breadcrumbs plus enough for coating
2 large eggs
1 tsp of fresh thyme
3 whole scallions – sliced thin
2 tsps ground cumin
2 1/2 tsps onion powder
1 1/2 tsp cayenne
1 tsp coarse salt
1 tbsp McCormicks Worcestershire sauce
2 tsps honey
2 tbsps lime juice

In a large bowl combine 2 cups of balack beans, jalapeno, and roasted garlic. Mash together until well blended and you have achieved a fairly pasty consistency. Add remaining black beans, panko, eggs, scallions, thyme, cumin, cayenne, onion powder, Worcestershire sauce, honey, lime juice, and salt and mix until well combined. Form 8 patties. Roll each patty in panko.

Place patties in the refrigerator for approx. 20 mins. Heat vegetable oil over high heat in a large skillet. Cook patties for approx. 5 mins on each side lowering heat to med. after flipping.

We served these with an avocado spread on the buns, coleslaw, and tator tots.

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When someone mentioned that they were making Black Bean and Pineapple Enchiladas in a What’s For Dinner post on a cooking message board I frequent, I was intrigued and immediately asked for the recipe. It turns out that she had adapted the recipe of a Pillsbury Bake-Off Winner. I knew I definitely wanted to try this but was not so sure of what Ed would think. Well to my very pleasant surprise he was ready and willing to give them a try. These were really good! Gabriel even gives them the toddler seal of approval. I can see them being a kid favorite for years to come.
Black Bean, Corn, and Pineapple

Black Bean, Corn, and Pineapple Enchiladas
adapted from this recipe from Pillsbury

2 tsp vegetable oil
1 med red onion, diced (about 1 cup)
1/2 yellow bell pepper, chopped (about 1/2 cup)
1 20oz can of crushed pineapple drained well, 1/3 cup juice reserved
1 14.5oz can of black beans, drained, rinsed
1 cup of frozen corn
1 tsp salt
1 tsp minced garlic
1 tsp cayenne pepper
3 1/2 cups shredded Mexican Blend cheese or Cheddar cheese
1 can enchilada sauce
8 flour tortillas (8 or 9 inch)

Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion, bell pepper, and garlic; cook 3 to 4 minutes or until softened. Stir in pineapple, beans, corn, cayenne pepper and salt. Cook until thoroughly heated. Remove from heat and add 2 cups of cheese mixing well untill combined and cheese is melted.

Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon 1/8 of the mixture over sauce and roll up tortillas. Place them seam side down in baking dish.

In measuring cup with reserved 1/3 cup pineapple juice add remaining enchilada sauce and mix well. Pour mixture evenly over enchiladas. Sprinkle with remaining cup and half of cheese. Cover with foil.

Bake 35 minutes and remove foil during last 5 to 10 minutes of baking.

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