Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts

Quinoa Salad with Black Beans and Creamy Chipotle Dressing


Ingredients:

For the Salad:
1 cup (240 ml) cooked quinoa
1 cup (240 ml) chopped tomatoes
1/2 cup (120 ml) cooked black beans
Handful chopped cilantro
1/2 cup (120 ml) Creamy Chipotle Dressing

For the Creamy Chipotle Dressing:
1/2 cup (120 ml) raw cashews with 1/4 cup (60 ml) goji berries, soaked in filtered water for 2 hours
2-3 chipotle peppers in adobo sauce
2 Tbsp (30 ml) lime juice
1 Tbsp (15 ml) apple cider vinegar
1 Tbsp (15 ml) nutritional yeast
1/2 tsp (2.5 ml) garlic powder
1/2 tsp (2.5 ml) cumin
1/2 (2.5 ml) fine sea salt
Dash liquid smoke
Black pepper, to taste

Directions:
1. Place cooked and cooled quinoa and remaining salad ingredients except dressing, in a medium bowl and stir to combine.
2. To make the dressing, drain water from cashews and goji berries. Place them in blender with the remaining dressing ingredients and blend until smooth and no chunks remain. Season with salt and pepper, as needed.
3. Fold 1/2 cup (120 ml) or more, to taste of dressing in with the salad ingredients until everything is well coated. Season to taste. Save dressing in a glass container in the fridge up to 7 days.

Red Beans and Rice with Sausage

Ingredients:

1 lb country smoked sausage (or andouille), sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
1 – 15 oz can dark red kidney beans
1 – 15 oz can diced tomatoes, or 2 large diced fresh tomatoes
1 clove garlic, diced fine
1 teaspoon dried thyme, or 1 tablespoon fresh
1 teaspoon dried oregano, or 1 tablespoon fresh
1 jalapeno, diced fine, optional
salt and pepper to taste
olive oil
Steamed White Rice

Directions:

1. Cook rice according to package directions. Preheat a large skillet. Drizzle with oil and sausage. Lightly brown sausage, and then add bell peppers and onions. Saute until tender. Add garlic, herbs, beans (jalapeno if using) and tomatoes. Season with salt and pepper to taste. Saute for 10 – 15 minutes.
2. Serve over cooked rice.

Fried Green Beans

Ingredients:

Peanut oil, for frying
1 cup beer
1 cup all-purpose flour
2 teaspoons salt, plus more for seasoning
1/2 teaspoon ground black pepper, plus more for seasoning
1 pound green beans, ends trimmed

Directions:

Preheat oil to 375 degrees F. Whisk the beer, flour, salt and pepper until smooth. Dip green beans into batter to coat, letting excess drip off. Fry in the peanut oil in batches, until they are golden and crisp. Remove from oil with a spider strainer to a paper towel lined sheet tray. Sprinkle with salt and pepper.

Black Bean Croquettes

Ingredients:

Salsa
2 cups chopped tomatoes
2 cups chopped pineapple
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
Croquettes
2 cans (15 oz each)  black beans, drained, rinsed
1 tablespoon ground cumin
1 teaspoon ground coriander
1 clove garlic, grated
1 cup frozen corn, thawed
1 cup finely chopped onion
1/4 cup chopped fresh cilantro
1/2 cup plain bread crumbs

Directions:

1. Heat oven to 450°F. Spray cookie sheet with cooking spray. In large bowl, mix salsa ingredients; set aside.
2. In another large bowl, add black beans, cumin, coriander and garlic. Using potato masher or fork, mash beans until no whole beans remain. Stir in corn, onion, cilantro and 1/4 cup of the bread crumbs.
3. In medium bowl, add remaining 1/4 cup bread crumbs. Measure 1/4 cup bean mixture at a time, and form into a ball. Roll in bread crumbs. Place on cookie sheet.
4. Bake 15 to 20 minutes or until heated through. Serve with salsa.

Green Bean Casserole

Ingredients:

1/2 cup or 1 stick butter
1/2 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 cups milk
1 lb. fresh green beans, cleaned and snapped
1/2 cup red onion, diced
2 cups baby portobello mushrooms
1 tablespoon Worcestershire sauce
1 cup sour cream
1/2 cup milk
2 cups crushed crackers or panko


Directions:

1. In a small saucepan, melt butter. Add flour and whisk well. Add salt, pepper, garlic powder and onion powder. Whisk in milk and bring to a boil over medium heat. When sauce thickens, remove from heat and let come to room temperature before using.
2. Preheat oven to 350 degrees. Combine the cooled sauce you prepared earlier with the sour cream, Worcestershire sauce and 1/2 cup milk. Mix well. Add green beans, mushrooms and onion. Mix well and pour into a 9 x 13 casserole dish. Bake for 40 minutes. The add crushed crackers or panko and return to the oven for 15 – 20 minutes.
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