black bean and sweet potato chili

For some reason, Jennifer Garner's videos show up on my FB reels.  I wouldn't say I'm a fan of her acting, or choice in husbands, but it is kind of fun to see her being silly in her kitchen.  I would totally hang out with her.  She was making this chili that I decided to copy and post here because I've been wanting to make something like this for awhile. 

 

Black Bean and Sweet Potato Chili by Foster's Market Durham 

 

Ingredients: 

1 Tbsp olive oil 

1 onion, chopped 

2 medium sweet potatoes, diced 

1 red bell pepper 

1 green bell pepper (poblano is always preferred for me)

2 jalapeño peppers, seeded and diced (I may try pickled because I have those on hand)

3 garlic cloves, minced 

3 Tbsp chili powder 

2 tsp ground cumin 

2 tsp dried basil 

1 tsp dried marjoram 

1 tsp crushed red pepper flakes 

3 bay leaves 

1 tsp kosher salt 

½ tsp ground pepper 

6 cups low-sodium veg broth 

1 (28oz) can chopped tomatoes  

1 (12oz) beer (I'd probably skip this as I never have beer in my house)

½ cup bulgur or barley 

2 (15oz) cans black beans, rinsed and drained 

Garnish: cilantro, scallions, avocado, sour cream, cheese, lime wedges

 

Directions: 

1. Heat the olive oil in a large saucepan over med heat until sizzling hot and add onion. Reduce to low and cook, stirring often, ~10 mins. Add sweet potatoes, bell peppers and jalapeños, stirring occasionally, 5 mins more. Stir in garlic and cook, stirring, 1 min longer. 

 

2. Add chili powder, cumin, basil, marjoram, red pepper flakes, bay leaves, salt & pepper and cook, stirring, ~2 mins. Add broth, tomatoes, beer and bulgur (I used farro!) and stir to combine, bringing to a low boil. Reduce to simmer and cook uncovered, stirring occasionally, ~40 mins. 

 

3. Remove bay leaves from chili and discard. Add beans, stir to mix and continue to cook, stirring occasionally, until beans are heated through, ~15 mins. Garnish with cilantro and scallions (avocado, sour cream, and cheese, if you have them! Maybe blue corn chips, yum) and serve warm with wedges of lime to squeeze into chili.

beans and cucumber and tomato salad

 I saw this on Facebook and it seems a good idea to try.

Prep and put into a large bowl:  

- 1 can garbanzos, rinsed and drained

- 1 can black beans, rinsed and drained

- 2 cucumbers, chopped

- cherry tomatoes, chopped

- container of mozzarella pearls, halved 

- 1/2 red onion  

- (kalamata olives)

- banana peppers or pepperoncini canned 

- parsley or other fresh herbs  

Mix dressing together then add to salad and mix up. 

- olive oil

- red wine vinegar

- juice from peppers

- dijon

- (maple syrup) 

So many other things can be added, whatever sounds good.  

winter squash black bean quinoa

 My garden was prolific last year and I'm trying to eat through it all!  Winter squash is especially urgent now as I caught some had started to mold so we need to eat through all the good ones.

Here is my latest venture, which I'm making right now.  I'm using buttercup squash (no need to peel, and great flavor) and any winter squash should work well.  (NOTE: when I've diced and mixed in, it was al pretty mushy.  Probably better to slice to roast, and then put the quinoa/beans on top of the squash slices.)  Each serving (1/4 of it) is 16 grams of protein, the recipe says, which is good for me and Friend will add a side of chicken or an egg. 

Ingredients

• winter squash, about 2.5 pounds
• 2 T olive oil
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1 tsp pepper
• 1/2 tsp salt
  
• 1 cup quinoa
• 2 cups broth
  
• can of black beans, drained and rinsed
  
• 1 lime to juice
• 1/3 cup cilantro, chopped
  
• 3 scallions, chopped
  

 Directions

Heat oven to 400 degrees.  Combine oil and spices in a large bowl, and then put in the squash and stir around to coat.  Place on sheet pan and put into oven for about 35 minutes.

Rinse quinoa and bring to boil with water/broth then to a simmer for 12-15 minutes.  Turn off heat and let it sit at least 5 minutes.

Mix black beans in bowl with lime juice.  Fold in quinoa and cilantro and scallions.

moros y cristianos, sort of

 This brown rice version of moros y cristianos was really flavorful.  It makes enough for four solid meals, so doubling the key ingredients would make enough to share and still have sufficient leftovers.

• 1 cup short grain brown rice - follow instruction to cook (mine is 1.75 cup water to 1 cup rice, rinse rice, bring to a boil, simmer for 50 minutes, let it sit another 10 minutes with heat off)
• 2 jars black beans
• 1 onion
• 1 poblano pepper
• 4 cloves garlic
• 1 T cumin
• 1 tsp thyme
• 1 tsp Mexican oregano
• 1/2 tsp turmeric
• 1/2 tsp chili peppers
• 1/2 tsp smoked paprika
• 15-28 oz diced tomatoes 
• 1-2 bay leaves
• 2 Tbsp apple cider vinegr 
  
• salt and pepper 
  

Dice onion and pepper, saute in olive oil until onions is translucent.  Add garlic and cook until aromatic.  Add spices.  Then add tomatoes and black beans (drained is easier, or it's soupy).  Cook 10+ minutes to cook together.  Once to the right consistency, add the rice and cook together. 

black bean burritos

 I got this recipe for black bean burritos from the NYT, and I modified it a bit.  The beans are also great as a dip.

Ingredients

• ¼ cup safflower or canola oil
• ½ cup finely chopped yellow onion (from 1/2 medium onion)
• ½ cup finely chopped green bell pepper (from 1/2 pepper) (poblano or other peppers would be good)
• salt and black pepper
• 2 garlic cloves, minced
• 2 (15-ounce) cans pinto beans, 1/2 cup of bean liquid reserved and the rest drained (I don't drain them because I can them myself; I just add 2 pint jars entirely and do not add water)
• ½ cup store-bought or homemade pico de gallo or salsa
• ¼ teaspoon smoked paprika
• 6 (9- to 10-inch) flour tortillas
• 2 cups (8 ounces) shredded sharp Cheddar (this is a lot of cheese; I use considerably less)
• Sour cream and hot sauce, for serving 

Preparation

1. In a large nonstick skillet, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl, and wipe out skillet.
2. Spread 1/2 cup of the refried beans in the center of each tortilla and top each with 1/3 cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.
3. In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.

 

potatoes, greens, and black beans

 Having a bag of potatoes on sale, greens growing like crazy in my garden, and several jars of black beans, it was time to make this Potato Black Bean Skillet.  Issues are that I can never get diced potatoes nice and cooked and crispy, so I may try parboiling next time.  Or canning potatoes and using those.  That would be good and make it very easy. 

Ingredients

• 2 Tbsp olive oil
• 2 lbs red potatoes, diced
• 1 tsp chili powder
• 2 garlic cloves, minced
• 1 small onion, diced
• 1/4 tsp cayenne pepper
• 1 (6 oz) bag fresh spinach (I used mizuna)
  
• 1 (15 oz) can no-salt-added black beans, drained & rinsed
• 1 cup plain non-fat Greek yogurt (yeah, I used sour cream)
• I added some smoked paprika.  And a lot of pepper.  And some salt.  Would also be good with hot sauce
  

Preparation

1. In a large skillet, heat oil over medium-high. Add potatoes, chili powder, garlic, onion & pepper. Cover & cook 8-10 minutes, stirring occasionally.

2. Add spinach & beans. Cook 3-5 minutes or until spinach is wilted, stirring gently.

3. Remove from heat, top with yogurt & serve.

Tips

Try using sweet potatoes next time with cinnamon & brown sugar instead of red potatoes & cayenne to change up the flavor.

black bean soup

This soup is so good and perfect on a rainy Sunday.  Big thanks to Ms. Moon for clueing me into it and sharing screenshots!  It's from the NY Times recipe by Julia Moskin, which is behind a paywall so I can't see it.

Ingredients 

 

FOR THE SOUP:

1 small can chipotle chiles in adobo
2 tablespoons olive oil
2 carrots, diced 
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste 

FOR THE PICKLED ONIONS AND GARNISHES (OPTIONAL but don't skip the onion!):

1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado

Instructions:
1. Puree can of chilis in blender/food processor, put aside.
2. Heat oil in large heavy pot.  When hot, add onions, garlic, and carrots. Cook until soft (about 5-8 minutes) but not brown.
3. Add in wine and simmer until pan almost dry.  Add jalapenos and cook until soft (2-3 minutes). Push vegetables to sides and add 2 teaspoons of chipotle sauce and fry a minute or so, then blend it in with the rest of the vegetables.
4. Add beans, stock, oregano, and bay leaves. Stir, bring to boil, let boil 10-15 minutes, then reduce heat and simmer an hour or two until beans are "soft and fragrant."*  Add salt and pepper.
5. Meanwhile, make "pickled onions."  Put lime juice and salt in with onion and let it sit about 30 minutes, then remove liquid and refrigerate. Serve onions with soup, with sour cream, etc. 

Some beans can be mashed if necessary for proper texture.  Taste and add salt, pepper, red wine vinegar, chipotles, etc. to taste.



For canning: I pulled a bunch of soup out when the beans were nearly soft and I put in pint jars and canned.  I wasn't sure of the time, so I went ahead with 75 minutes for pints.