Tag-Archive for ◊ bean ◊

02 Aug 2013 Beans!

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I am so excited about this recipe!  It’s a paradigm shift recipe!  It’s not a recipe in the true sense of the word, it’s more of a road map to a particular destination.   A road map allows for more flexibility than a recipe, a road map allows the cook to make adjustments based upon personal preferences, taste, time, and what’s in the pantry.  I think most people have a road map for a few good dishes.  I have a road map for spaghetti sauce, chicken soup, stir-fry and hamburgers.  You might have a road map for meatloaf, burritos and rice bowls.  Most people have road maps for sandwiches and salads. A road map means there are guidelines, easy ones, usually ones that can be memorized, and that can always be adapted as the situation requires.

So here it is, a guideline for a pot of beans, in the crockpot no less!  Crockpot cooking is great for summer, the kitchen doesn’t get heated up, and a pot of beans pairs well with almost everything that can be BBQ’d.  In the winter months, a bowl of beans with some cornbread or tortillas is almost the definition of comfort food. Another plus, crockpot cooking is fuss free, so toss everything in the pot and then go sit in the sun or shovel snow.

Many thanks to Mark Bittman of the New York Times for this road map. Thank you, thank you, thank you!!

BTW…, for years I have been looking for a good baked beans recipe, so that’s what I make with this recipe:  meaty, slightly sweet Boston-style beans.  YUM! They go with everything and I have  a serious love for leftover beans on toast (I’m English).  My son mastered this recipe in one take and he makes killer spicy teriyaki beans with chicken.  I can see others going for more of a Mexican style bean. What sort of beans do you like? Make them!

The House Special Beans

  • 1 lb of dried beans, any kind, I like small white and pinquitos but black, pintos, garbanzos, kidney, or a combination of different kinds of beans can also be used.  Don’t have a full pound of beans?  Add in some split peas or lentils to make up the difference.  Remember these are dried beans (about $1.25 for a pound bag) we are not using canned beans here (and there is no need to soak the beans first).
  • 4 cups of liquid, any kind.  Find a mixture that appeals to you. I start with a bottle of beer, then I add in about 1/4 cup of ketchup, 1/4 cup of Worcestershire sauce, 1/4 cup maple syrup, 1/4 cup of brown sugar and a squirt of mustard, using molasses instead of maple syrup and brown sugar would be good too. If my Dad were here I’d stir in 1/4 cup of bourbon. Then I add water, broth (any kind), or cold coffee to make the 4 cups (too much coffee will make the beans a bit bitter, so stick to less than 1 cup of cold coffee).  My son adds BBQ sauce, sriracha, honey, teriyaki or soy sauce along with beer and coffee.  Don’t like beer?  Use some leftover wine. Don’t drink at all, stick to broth and water.   Health nut?  Stir in carrot juice and some of that green liquid you’re so fond of !
  • Seasonings, any kind.  Start with a healthy amount of salt and pepper, then add in what appeals to you.  I add in 2 t. salt, 1 t. black pepper, 1 t. cumin, 2 t. chili powder, minced garlic, and 2 bay leaves.  Other options include oregano, basil, coriander, red pepper, curry powder, ginger, paprika, liquid smoke, parsley, sage, rosemary and thyme…
  • 1 lb meat, any kind, a bit more or a bit less is fine.  I like beef, and I buy something on sale, beef shanks, top sirloin, stew meat, steak, anything.  Throw in a pork chop or two, or some ground meat (brown it first and drain off the fat), chicken (with or without the bones, but boneless chicken does tend to get a bit overcooked), sausage, ham, cooked bacon…, or go for a combo.  Sausage and chicken? Beef and bacon? Or leave out the meat all together if  you’d rather.
  • 2 lbs finely minced or grated veggies, any kind.  I always add diced onion, grated carrots, and minced celery.  Then I might add some shredded zucchini, turnip, cabbage, spinach or kale, whatever I have on hand. Throw in some potatoes. Lots of folk like bell peppers, dice some up and throw them in.  Leeks are yummy. A few diced jalapenos would spice things up. Even canned pumpkin works. The only veggie I don’t add is tomatoes. I heard once that tomatoes interfere with the cooking process of dried beans, so I leave them out (I also don’t use tomato juice as a liquid, but I do stir in a bit of ketchup, and have had no problem with that).

Directions:

  1. Put the dried beans in the bottom of the crock-pot.
  2. Get out a 4-cup measure.  Combine your liquids.  When you have 4 cups, pour it over the beans in the bottom of the crock-pot.
  3. On top of the beans and liquid, add the meat.  I add the meat as is, then remove the fat and bones, and shred the meat after cooking.  You can do the same, or you can add cubes of boneless, skinless meat.
  4. Sprinkle desired seasonings on top of the meat.  (If you add bay leaves, count them so you know how many to remove before serving!)
  5. Finely mince, dice, or shred the veggies.  Add the veggies on top of the meat. (The liquid will not cover the veggies, yet).
  6. With a spatula or a spoon, press on the ingredients to lightly pack.
  7. Put the lid on the slow cooker, plug it in, turn on high, and go out and play! If you are around, check the beans after a few hours.  If the beans look dry add a bit more water, stock, beer, or wine (don’t stir, just pour it on top).
  8. Let beans cook for 6-8 hours.  Turn off.
  9. After the beans have cooled for a bit, taste them.  Needs more salt?  More maple syrup? More heat? Add it now.  If you added large hunks of meat with bones, remove bones and shred the meat. Remove the bay leaves, if you used them.
  10. If you want to add in extras, do it now.  You could stir in some diced tomatoes now, if you’d like, they won’t do any harm at this point (let cook for an additional 30 minutes or so).  Sometimes I stir cooked bacon at this point.  You could stir in frozen corn, if you’d like. Adding chopped parsley, cilantro, or green onion makes the beans look pretty and brightens them up a bit for a pretty presentation.
  11. Remember, beans seem to taste better the day after they are made, so don’t be afraid of letting them rest in the refrigerator for a bit.

Soooo, do you have the road map memorized?  1 lb beans, 1 lb meat, 2 lbs veggies, 1 qt (4 cups) liquid. Seasonings. Crock-pot. High. 6-8 hours, while you go out and play 🙂

Thanks for stopping by my kitchen today!  Go ahead now, make some beans! Let me know what you used and how they turn out 🙂 I can’t stop my son from making these beans! We’re drowning in beans…, but we’re not broke! Beans we can afford 🙂

30 Mar 2012 Chicken Tortilla Soup

The weather has just taken another cold turn. YES!  One last chance for a warming and comforting  soup!  Bring on the wind and the rain. We can enjoy Spring later  I have nothing against tulips and sproinging (yes, that’s a real word, and I love it, it is what lambs do), but with one last winter storm I am sure I will appreciate it that much more.

This soup is delicious, (would I post it if it wasn’t?  Rhetorical question: of course not!)  I am also posting this recipe because most everyone I know enjoys tortilla soup, but not many of us have a tried and true recipe in our repotoire.   My friend Adele made this soup  for an Ina Garden (AKA The Barefoot Contessa) themed cookbook club.  Two of us immediately re-made the soup for our families, and both to rave reviews.  I think Adele found a winner! Yay, Adele (and Ina)!

I had to twiddle with the original recipe a bit (I just can’t help myself). I added corn and black beans, plus I pureed part of the soup to make a thicker broth, which I enjoy, but you can totally skip the pureeing part if  you want fewer steps, less mess, and still have a tasty, hearty soup.

So, without any further ado, here’s my version of Adele’s version of Ina’s Garten’s “Mexican Chicken Soup” (from Ina Garten’s 2006 book, “Barefoot Contessa at Home“).

Chicken Tortilla Soup

  • 4 cups cooked chicken,shredded or chopped (baked, grilled, or poached chicken breast &/or thighs, or shredded  meat from a roasted chicken)
  • 2-4 tablespoons olive oil
  • 2 cups chopped onions (brown or red, or a combo, 1 or 2)
  • 1 cup chopped celery (2-3 stalks)
  • 2 -4  jalapeno peppers, seeded and minced
  • 4 garlic cloves, minced
  • 1 large can (28 oz.) crushed tomatoes
  • 1  or 2 15-oz. cans black or pinquito beans (one of each is nice, too)
  • 2 cups chopped carrots (about 4)
  • approx. 2  1/2 quarts chicken broth (10 cups)
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 tablespoon chili powder
  • approx. 1 tablespoon salt, to taste
  • 1 teaspoon black pepper, to taste
  • 2 cups frozen corn
  • 1/2 cup chopped fresh cilantro
  • 6 small corn tortillas (approx. 6 inch diameter)
  • for toppings (be SURE to include these!): lime wedges, chopped cilantro, grated jack and/or cheddar cheese, sliced avocado, and crushed corn chips (optional)
  1. If cooking the chicken specifically for this recipe, sprinkle chicken thighs or breasts (or combo) with salt, pepper, garlic powder, cumin, and chili powder.  Bake in preheated 350 degree oven for approximately 20 minutes, turn chicken over and continue to cook for an additional 10-15 minutes.  (cooking time determined by how large the chicken pieces are and whether or not the chicken pieces have bones).  Remove chicken from oven and when cool enough to handle, dice or shred and set aside. Discard  bones and skin.
  2. Heat approximately 2 tablespoons olive oil in large skillet.
  3. Add onions to hot oil in skillet.  Saute onions until translucent, 5-8 minutes.
  4. Add celery and desired quantity of chopped jalapenos  to onions and saute for an additional 2-3 minutes.
  5. Add garlic cloves and saute for another 30 seconds or so.  Do not let the garlic brown.
  6. Remove approx one third of the onion-celery-jalapeno-garlic mixture and place in blender. Leave the remaining 2/3 in the pan.
  7. Add 1/3 of each can of beans to the blender (you can add one can of beans or two, depends on how you like your soup and how much fiber you want), along with enough of the crushed tomatoes to make a puree-able mixture (1/3 – 1/2 of the can).  Whirl on high until mixture is pureed.
  8. In large stockpot heat the chicken broth, add the pureed mixture, the reserved onion-celery-jalapeno-garlic mixture, the chopped carrots, the drained and rinsed can(s) of bean(s),and the spices (cumin, coriander, chili powder, salt and pepper).
  9. Bring soup to boil, then reduce heat and simmer for 30 minutes.
  10. Add shredded chicken and corn and simmer for an additional 5 minutes.
  11. Cut tortillas into noodle-like strips. (Cut tortillas in half and then cut crosswise into 1/2-inch strips.)
  12. Stir cut tortillas and chopped cilantro into soup and simmer for an additional 5 minutes, or until chicken is heated through.
  13. Serve the soup hot, topped with lime wedges, chopped avocado, grated cheese, and crushed tortilla chips (if desired, and everyone I served this soup to, desired everything, including the crushed tortilla chips! The t-shirt people–my running addicted friends–added the most chips!!!  LOL)
Note:  If you are just going to eat half the soup, divide the soup and add half the tortilla strips.  When you eat the remaining half of the soup, add the remaining tortilla strips. The soup keeps well, but the tortilla strips, when sitting in a liquid, don’t)
Thanks for stopping by my kitchen today.  It took me so long to type, edit and insert a picture into this post that the weather has turned warm again.  Shoot!

 

 

22 Jul 2011 Traditional Arabic Hummus

Traditional Arabic hummus.  How do I know its traditional?  Because I learned how to make it from my Saudi and Kuwaiti students in 1981 and 1982.  I watched how they made it, wrote everything down, and have followed the recipe ever since.  Well, once I tinkered with it and added a bit of cumin and coriander.   My kids reacted most negatively.  I remember their scorn quite clearly,  “What did you do to the hummus? It tastes FOUL!”  Lesson learned.  No tinkering with the authentic 🙂

This was the first recipe my son learned how to follow and  for a long time was the only thing he knew how to make.  Truth be told, his hummus is better than mine!  Why?  He follows the recipe!  He shells the garbanzo beans, just like my students used to do.  (Before 1981 I didn’t even know the garbanzos had shells, but they do.  Pop one out of its clear little membrane, and you’ll see!)  Over the years I have gotten lazy, and I now no longer shell the garbanzos.  As a result, my hummus isn’t as smooth as my son’s or as my students’ used to be.

Do as you wish, shell the garbanzos or not, just don’t even think of tinkering with the other simple ingredients.

Traditional Arabic Hummus

  • 1 can Garbanzo beans
  • 4 garlic cloves, minced
  • 1/2 cup sesame paste (available at most larger supermarkets now, in the middle eastern foods section)
  • approx. 1/2 cup reserved garbanzo liquid
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • paprika (optional)
  1. Drain the garbanzo beans, reserving the liquid.
  2. Shell the garbanzo beans if desired (shelling the garbanzos results in a much smoother dip).
  3. Place drained garbanzos, approx. 1/2 cup reserved liquid, lemon juice and olive oil in a blender and process until smooth.
  4. That’s IT!   Isn’t that easy?
  5. Add more garbanzo liquid if needed to make a softer dip.  Remove dip to a serving bowl.  My students used to spread the hummus onto a dinner plate and drizzle with a bit of olive oil and a sprinkle of paprika.  Americans usually serve it out of a bowl.  My students served hummus only with triangles of warm pita bread.  American often serve with pita bread plus carrot and celery sticks, cucumber rounds, red pepper strips, and cherry tomatoes.

From following my students around I also have recipes for Sambusas and Kapsa, and so many warm and fond memories of teaching English as a Second Language to some wonderful pre-literate Arabic and Saudi women.

Thanks for stopping by my middle eastern kitchen today. Enjoy the hummus.  It’s better than that stuff you can buy in tubs, and much cheaper!

13 Jul 2011 Southwestern Pasta Salad

I have not been very impressed with the food section of our local paper in the last, oh, decade.  There is one column in particular that drives me iNSaNe.  Typical recipes include a bit of Dream Whip here, Bisquick, Cream of Chicken soup and canned mushrooms there,  with Tater Tots, Rice-a-Roni, and crushed up Ritz Crackers stirred into a can of Pineapple Tidbits on the side. PLUS, not one of the recipes has been tested by the columnist! (Although she does say how good they all sound and she might get around to trying one over the weekend…)  Arggghhhhhh!!

That all been said and vented, there have been a few recipes over the years that I have tried.  And I have to admit, most have been pretty good.

This one here is a keeper. The basic salad can be thrown together with cans from the pantry, and it’s good for you with lots of fiber from the beans and lots of other feel good stuff from the veggies.  If you have some fresh herbs on hand, the basic salad can be jazzed up a bit, but it’s not necessary, the basic salad is good as it is.  If you want to go all out, throw in a few chopped avocados and a pound of bay shrimp.  This salad serves a bunch of people, so it’s ideal to take to any potluck or family gathering.  I’ve made this a number of times, and I have only had the recipe for a few weeks.  It’s been a popular side dish, and I love, love, love how fast and easy it is to throw together from ingredients I have in my pantry.

This recipe was inspired by two recipes that ran in the “Home Plates” column in the San Jose Mercury News in June 2011, both recipes were attributed to Hazel Lawson Gentry.  I took the best of both recipes, experimented a bit with quantities, and came up with this, my new “go-to” Pasta Salad.  You can do the same!  This recipe is very flexible and very forgiving. Make it yours!

Southwestern Pasta Salad

For the Dressing

1 cup ranch dressing

1 7 oz. can chopped mild green chilies

1 1/2 teaspoons ground cumin

For the Pasta Salad

1 pound corkscrew, penne, or wagon wheel pasta, cooked and drained according to package directions (if you want less pasta in your salad, cook only 1/2 lb pasta, use 1 can of beans, and  keep all the other quantities the same.)

1 15 oz. can petite diced tomatoes (in the summer use 2 cups diced tomatoes from your backyard or from the farmers market), do not drain

1 OR 2 15 oz. cans (your choice) of black beans, pinquitos, or kidney beans (I use 1 can black beans), drained

1 15 oz. can corn (or 2 cups frozen corn, or fresh cooked corn stripped off the cob), drained

1 7 oz. can sliced black olives, drained

If you have it…

4 sliced green onions

1/2 cup chopped fresh cilantro, parsley, or basil

To make this Pasta Salad “Supreme”

2 diced avocados

1 lb. bay shrimp

  1. Combine the ranch dressing with the undrained chiles and the cumin powder.  Set aside.  (Dressing can be made up to one week in advance.)
  2. Cook the pasta according to package directions.  Cool with cold water, and drain well.
  3. Combine the pasta with the can of undrained diced tomatoes and the drained beans, corn and olives.
  4. Stir in the desired amount of the prepared dressing–you might use 3/4, or you might use all of it.  It all depends on how much liquid your pasta absorbs (this depends on the brand, the style, and how long you’ve cooked your pasta), and your personal preference, how saucy do you like your pasta salad?  Stir in as much as you think you’d like.  Save any leftover dressing, after a few hours the salad might look a bit dry and you can stir in the rest of the dressing at that time.  (If the salad looks dry and you have no dressing left, stir in a few spoonfuls of salsa!)
  5. If using, stir in your choice of herbs, green onion, avocado and bay shrimp, and salt and pepper, if needed.
  6. Cover the salad with plastic wrap and chill until serving time.

That’s all there is to it!  Easy peasy!

Thanks for stopping by my kitchen today.  Print out this recipe.  It will become a staple. Do you know how much stress is relieved by having a good, “go-to” pasta salad that can be made at the drop-of-the-hat, without a trip to the grocery store? Invite the neighbors over, get the burgers on the grill…, it’s Summertime and the livin’ is easy!!

30 Nov 2010 Gringo Grandma’s Chili

Gingo Grandma’s chili!  That’s me!  This is my chili!  You’ve probably guessed that this is NOT serious cook-off chili.  This is big pot, throw-it-all-together, family friendly, low-budget chili. Chili that everyone likes.  Chili with ground meat =:0 and beans =:0. A recipe that makes enough for a crowd or for three days of leftovers. A chili that reheats and freezes well. Rainy-day comfort food.  Game Day staple food. Chili Dog party food.  Must have camping food.

This is an easy recipe to remember, too.  Think threes!  Three cans of pinto beans, three cans of diced tomatoes, 3 lbs of meat, three onions.  I found the original recipe in The San Jose Mercury News food section years and years and years ago.  I’ve adjusted the quantities of ingredients a bit and changed the name to fit the dish…and made it mine.  I hope you make it yours. too.

Gringo Grandma’s Chili

3 16 oz. cans pinto beans

3 16 oz. cans diced tomatoes

3 onions, chopped

1 -2 tablespoons olive oil

2 cloves garlic, chopped

3 lbs ground meat (2 lbs. ground beef, 1 lb. ground sausage)

1/4 cups chili powder

1 tablespoon cumin

1 tablespoon salt

1 1/2 teaspoons black pepper

1 – 3 cups chicken broth (or water)

Pour canned pinto beans (with liquid) and chopped tomatoes into a large soup pot over a medium high heat. Bring to a light simmer.  Meanwhile, in another pan, saute chopped onion in olive oil until soft, about 5 minutes.  Stir in garlic and saute for another 2 minutes.  Add onions and garlic to bean and  tomato mixture.  To the same pan, now emptied of onion, brown ground beef and sausage, about 15 minutes.  Drain fat from meat. Stir drained meat into the bean-tomato-onion mixture.  add  in chili powder, cumin, salt and pepper. If desired, stir in one to three cups of chicken broth or water until the chili meets your desired preference (some people like it thicker or soupier than others).  Simmer chili for 1 1/2  hours, covered.  Uncover and simmer for an additional 30 minutes.

Serve hot in deep bowls, in front of the TV, on a cold day…  I like to serve with grated cheddar cheese and corn muffins, but sliced green onions and sour cream would also be good toppings.  I think this chili is best the second day, and leftovers (or even the whole batch) freeze very, very well.

Makes approx. 16 cups, that’s one gallon of family friendly, easy to eat, chili.

Thanks for stopping by my kitchen today.  Now remind me to post the recipe for corn muffins, they’re stellar!

02 Feb 2010 Crockpot Bean Dip for a Crowd

Super Bowl Sunday is just on the horizon. For years, I couldn’t care less. But somehow or other, I managed to raise a football crazy girl who actually anticipates and then watches football games, playoffs and bowls. So, through her, I am slowly warming up to the excitement of Super Bowl Sunday. Not for the game. Not for the commercials, either. For the snacks!. Just like there are American food traditions around Thanksgiving, Easter, Christmas, St. Patrick’s Day and Valentine’s Day, there are also special Game Day foods. Being slow to this football thing, I don’t have a huge repertoire of Super Bowl recipes yet, but I’ll share what I do have. Here’s my “go to” recipe for all big parties, my Crockpot Bean Dip. I put the crockpot right on the coffee table, with a ladle and some bowls and chips right next to it.

You can control the flavor and spiciness of this dip by your choice of beans, salsa and cheese. This recipe makes enough for two football teams. If there are leftovers, they freeze and microwave well. I’ve also combined leftover bean dip with leftover meat and rice, wrapped it in a tortilla and called it a burrito.

This is probably one of my most requested recipes.  Friends of my son have written to me and asked for the recipe.  When I visit my son I put a batch in several small Ziplok containers, which he can put in his dorm refrigerator and freezer and then reheat in his small microwave as needed.

The original recipe is from “The Fix-It and Forget-It Cookbook” by Ranck and Good.

Crockpot Bean Dip for a Crowd

2 (16oz.) cans refried beans
8 oz. cream cheese, cubed and then softened in the microwave
2 cups jarred salsa
2 T. chili powder
1/2 t. cumin
4 cups grated cheese (I often use the packaged Mexican Blend)
16 oz sour cream

Mix beans, cream cheese, salsa, chili powder and cumin together in a saucepan. Heat over medium high heat until cream cheese is melted. Gradually stir in grated cheese, stir until melted. Remove pan from heat and stir in sour cream. Pour entire mixture into a crockpot and cook, covered, on high for one to two hours to reheat, then reduce heat to warm to serve. My kids like this on Tostitos Scoops, because they can get a lot of bean dip on one chip.

Thank you for visiting the kitchen!

Polly