black beans

All posts tagged black beans

Black Bean & Garbanzo Chili (Vegan & GF)

Published February 5, 2014 by Vegan Derby Cat Party

wpid-CAM00988.jpg

I was hungry and happened upon new vegan blogger Hayley’s Chili recipe at just the right moment. It made a great inspiration for this tasty chili. I liked her chocolatey ingredient, but swapped regular cocoa powder for raw cacao since it was going to get cooked anyway (/I’m running low / it’s expensive / I order it on Amazon). I made some cheezy beer batter cornbread (recipe below) to go with it, and served it over kale and brown rice as a bowl. I think the leftovers will be great tomorrow over some pasta, sprinkled with nutritional yeast, for an easy chili mac!

I was originally going to call this Cuban Chili, but I found out [after google searching] that that is apparently another name for Picadillo?! Weird. Picadillo is SO not like chili. (You can check out my vegan picadillo recipes here and here!)

Black Bean & Garbanzo Chili (Vegan)

2 tbsp. olive oil (I used coconut here like Hayley’s recipe, but I prefer olive, up to you!)
1 large onion, chopped
1 green pepper, chopped
3 medium carrots, chopped finely
5 cloves garlic, minced
1/4 c. dry sundried tomatoes, soaked in water for 10 minutes, (or use the oil packed ones) drained, and chopped
1 14.5 oz can diced tomatoes
1 6 oz can tomato paste
2  cans black beans, one rinsed and drained, and one can, liquid and all
1  can garbanzos, rinsed and drained
1/2 c. of frozen corn
2 c. vegetable broth
2 tbsp. cocoa powder
3 tbsp. chili powder
1 tbsp. ground chipotle pepper, optional (in the bulk spices at Whole Foods)
2 tbsp. brown sugar (I used 1 tbsp. brown sugar and 1 tbsp. agave because I ran out of the former)
1 tsp. cumin
cayenne pepper to taste
~ 1 1/2 tsp. salt, to taste

Directions:

1. Heat oil in a large pot to medium. Add in onions, peppers, and carrots as you chop, and cook until soft, about 7-10 minutes. Add garlic and cook an extra minute.

2. Add all other ingredients and bring up to a boil. Drop heat to low-medium and simmer for 1-2 hours.

wpid-CAM00986.jpg

So I was trying to figure out how to make some cornbread to go with the chili, using the contents of my pantry, and decided to take a stab at a gluten free beer bread. It wasn’t until I sat down to write it that I realized my obvious mistake. I used regular beer. I’ll have to give this one another try with gluten free beer, and see how it goes, but in case you’re interested, here’s what I did! (You can always use my Perfect Cornbread recipe, if you prefer!)

Cheezy Beer Batter Corn Bread (Gluten-Free if you use gf beer!)

1 c. cornmeal
2 c. all purpose gluten free flour (I used Trader Joe’s brand)
2 tbsp. sugar, optional (brown if you have it!)
1/4 c. nutritional yeast (nooch)
1 tbsp. baking powder
1 tsp. salt
few grinds of black pepper
1 can/bottle of gluten-free beer

Directions:

Preheat oven to 375*F and grease a loaf pan.

1. In a large mixing bowl combine cornmeal, flour, sugar, nooch, baking powder, salt and pepper. Pour beer into dry mix, and stir until combined. The batter will look liquidy.

2. Pour into prepared loaf pan. Bake for 40 minutes, or until cake tester inserted into center comes out clean.

3. Let it rest in the pan for about 5 minutes, and then turn out to slice.

wpid-CAM00985.jpg

wpid-CAM00988.jpg

Advertisements

Curried Black Bean & Kabocha Squash Soup

Published October 4, 2013 by Vegan Derby Cat Party

wpid-IMG_20131003_204304.jpg

Thomas finally came down with the cold his body had been fighting today, and needed some culinary medicine. I decided that black beans and the kabocha squash sitting on my counter would be a great base, and I threw in a package of sprouted tofu because he loves tofu the most of any human I know! I also love to give my crazy Seattle bicyclist super protein packed meals whenever I can.

Curried Black Bean & Kabocha Soup

olive oil, for misting pot

1 medium onion, finely chopped
1 green pepper, finely chopped
3-4 cloves garlic, finely chopped
1 kabocha squash, scrubbed, mostly peeled and cubed small

7 c. filtered water
3-4 bouillon cubes
2 cans black beans, drained & rinsed well
1 package extra firm tofu, cubed small

2-3 tbsp. curry powder
1+ tsp. cinnamon
1 tsp. cumin
+/- 2 tsp. salt
pinch of all spice
a few grinds of black pepper
cayenne pepper to taste, optional

Directions:

1. Mist a large pot with olive oil and set to low/medium heat. Add onions and cover. Keep chopping pepper, garlic, squash, stirring them in as you go, replacing cover after each, about 10 minutes.

2. Add water, bouillon, black beans, tofu, and spices. Raise heat to high, and bring to a boil.

3. Drop heat, cover, and simmer 30 minutes. Stir and taste for seasoning. Simmer partially covered for 15 more minutes.

You’re done. Yum!

wpid-CAM00723.jpg

Smoky Black Bean Bowls (on a budget!)

Published June 5, 2013 by Vegan Derby Cat Party

wpid-IMG_20130604_212228.jpg

Baby’s on a budget! Between all the moving around I’ve done in the last few years, my recent uninsured arm fracture (I am now insured though – as of Saturday, woo!), and the loss of my old station wagon/attainment of a shiny new, gas friendly hatchback, my debts have piled sky high. So I sat down today and used two phone apps to get myself on a budget.

My thoughts immediately turned to food. In the last year I’ve become very reliant on going out and ordering in, instead of cooking. It started when we moved to Fort Lauderdale, with the major kitchen downsize, and had just continued since with all the changes this past year, but it ends now! My new goal is $50 week for groceries. Today we did $58, including beer & cider, at Trader Joe’s. I thought that was a pretty good first effort.

So in order to make this work, I decided to go back to my roots. Being Cuban/Honduran I grew up with lots of legumes and rice for weeknight meals. Trader Joe’s didn’t have dry beans, which I’m determined to start using for the most economical bang for my buck, but they did have plenty of well priced canned beans and other things. Next week we’re going to check out the local co-op to see what they have.

This was just something I whipped up based on a more traditional recipe. I served it over some kale and brown rice (a mix of short grain & basmati) for a hearty grain bowl. We sprinkled nutritional yeast on top, and the kale wilted and cooked perfectly under the hot broth.

Smoky Black Beans

3 tbsp. olive oil

2 cloves of garlic, minced
1 small onion, finely chopped
1 green pepper, finely chopped

1/2 c. chopped tomato (I used 1/2 can of fire roasted tomatoes w/chiles)

2 16 oz. cans black beans, undrained (I used Trader Joe’s Cuban Style black beans)

1 tbsp. vegan Worcestershire
1 tbsp. liquid smoke
1/2 tsp. tamari (or red sodium soy sauce)
+ water to equal 1/2 cup

1 tsp. cumin
1 tbsp. vinegar (white or red wine)

Salt & Pepper, as needed
Hot Sauce, to taste, optional (I used a delicious local habanero sauce)

Directions:

1. Heat olive in a medium pot over low-medium heat. (While it’s heating I roughly chop the garlic, green pepper, and onion and then pulse it in the food processor to a finer texture.

2. Add garlic, onion, and pepper to pot. Cook for 5-7 minutes, stirring occasionally, until soft.

3. Add the tomatoes, and let them cook for about 10 minutes.

4. Add remaining ingredients and stir well. Taste for seasoning. Raise the heat until it bubbles, cover, and drop to low to simmer for at least 20 minutes.

Serve over any greens & cooked grain of your choosing. We sprinkled with nooch, and I would have liked to throw some avocado on there, but it wasn’t quite ready yet. Enjoy!

Over a nice bed of fresh kale.

Over a nice bed of fresh kale.

Kale is perfectly cooked and bright green from the hot broth! Mmm!

We let it sit a minute or two so the kale was perfectly cooked and bright green from the hot broth! Mmm!

Mexicali Stuffed Avocados over Quinoa

Published July 18, 2011 by Vegan Derby Cat Party

I thought I lost this photo in the phone freezing incident last week, but just discovered it on my computer! This was a super fast meal that was thrown together in 20 minutes. I had a ripe avocado and two big appetites, and came up with this super easy & tasty recipe on the fly.

Mexicali Stuffed Avocados over Quinoa

1.5 c. quinoa
3 c. filtered water
vegan bouillon cube, optional

1 ripe Florida avocado (the bright green ones, not the haas!), cut in half, seeded, and removed from skin

1 15 oz. can of well rinsed black beans

1 c. TVP
2 tsp. liquid smoke
2 tsp. vegan worcestershire
2 tbsp. taco seasoning

Directions:

1. Add quinoa and water to a small pot. Bring up to a boil, and boil for about 2 minutes. Drop to simmer for 15 minutes. All of the water should have absorbed and left you with perfect quinoa. Fluff with a fork.

2. Meanwhile, heat water and seasonings in a saucepan for TVP. Once boiling, remove from heat, and stir in TVP. Cover and let sit for about 5 minutes.

3. Heat up beans in a large bowl (microwave) and stir in rehydrated TVP.

4. On each plate, make a large bed of quinoa, put one half of avocado on top, and fill generously with bean/TVP mixture.

I mixed the remaining quinoa in with the bean/TVP mixture, and we ate this too. Okay, we killed it. This could probably feed up to 3 people but then you’d have to divide up the avocado! Enjoy!

Veganomicon Black Beans in Chipotle Adobo Sauce (with cheezy rice)

Published April 20, 2011 by Vegan Derby Cat Party

So I was super beat last night, and decided I could muster up the strength to make this fairly simple recipe from the Veganomicon. I’m just going to tell you right up front, if you are in a hurry and don’t feel like waiting 40 minutes for the canned black beans to simmer, don’t! I think it would have been just fine if I heated the rinsed black beans up and just put this sauce on top, because that’s really where all the flavor comes from. (I will do this next time!)  I had made this “cheesy” brown rice when I got home using some things that I know usually go into vegan cheese sauce/nutritional yeast sauce, and it made a tasty bed for this dish, so I’ll include the recipe below. PS – Want the *RECIPE*  ? Here’s the link to the sample page on amazon.com!

See all that foam? That’s the stuff in beans that creates gas. Be kind to yourself and others, and rinse your beans thoroughly first! ; )

So I read a bunch of reviews of this recipe before making it, and some of them said that the beans themselves were a little bland. The recipe calls for 2 cans of rinsed black beans, 1 bay leaf, 1 onion peeled & halved and 3 cups of water to be brought to a boil and simmered for 40 minutes. I added an extra bay leaf, a bouillon cube and 2 pieces of kombu (seaweed for tenderizing beans & reducing gas). At the end I drained the beans and removed the bay leaves, onion and kombu.

Hooray! Since you’re going to dirty your food processor to make the sauce anyway, why not use it to chop your onions and garlic first? I love doing this and saving myself the knifework and tears! And about 5 pulses later…

I just lightly misted a skillet with olive oil instead of using the 3 tbsps as recommended. I also started them out on a low-med setting and cooked them for double the time called for and then brought them up to medium to get some color on them before adding the peppers and adobo sauce.

Results: I sprinkled with some fresh cilantro and served over my cheezy brown rice. (recipe below!) The fresh cilantro was a nice fresh contrast against this very warm cooked dish. The sauce WAS delicious. I will definitely make the sauce again to serve over simply heated beans.

Cheezy Brown Rice

1.5 cups brown rice
3 cups [filtered] water
1 bouillon cube

*1/2 cup nutritional yeast
*1/2 tsp garlic powder
*1 tsp onion powder
*1 tsp dijon mustard
salt & pepper to taste

*measurements are approximations

Directions: Add rice, water and bouillon to a medium pot and bring to a boil. Boil for a minute or two, cover and drop to low heat to simmer for 45 minutes. Turn off heat and mix in all other ingredients, to taste.

Spicy Black Bean Soup

Published July 25, 2010 by Vegan Derby Cat Party

so my friend cassie had left me a link on the cpv facebook page to try FatFreeVegan’s Smoky Refried Bean Soup a while back. it looked really easy and good, and i love refried and black beans. this is my adaptation below. : )

Spicy Black Bean Soup

olive oil for misting pot
1 large onion, chopped
3 – 4 cloves garlic, minced
1 bell pepper, chopped (i used red.)

about 3 c. vegetable broth
1 14-ounce can tomatoes, drained
15 oz. can refried beans (i used pinto)
2 – 15 oz. cans black beans, drained and rinsed
15 oz. can corn kernels, drained
1/2 tsp. cumin
1 tsp. paprika
1 tbsp. chili powder
1 tsp. cayenne pepper
1 tsp. dried cilantro
salt and pepper, to taste

Directions:

1. Spray a large pot with olive oil and heat to medium. Add onions, and let them soften for a few minutes. Add bell pepper, and stir occasionally for about 2 minutes. Add garlic and let cook another minute.

2. Add all other ingredients, and bring up to a boil. Lower heat and simmer, covered, for about 30 minutes, so that all flavors combine.

Enjoy! I served mine over some red quinoa! Yum!

ty’s quick pantry soup

Published May 12, 2010 by Vegan Derby Cat Party

ok, so i took a major nap and woke up just in time to have some friends over to watch lost. this did not leave much time for dinner, and the edamame i made to snack on during the show didn’t quite cut it. so i opened up the cabinets to find some contenders for a quick soup!

Ty’s Quick Pantry Soup

3 tbsp. olive or canola oil
1/2 medium onion, chopped
2 medium carrots, sliced into thin coins
4 cloves of garlic, minced
salt
28 oz can of crushed tomatoes, or whole, lightly chopped, with juices
15 oz can butternut squash puree
2 15 oz cans of black beans, drained and rinsed
1 15 oz can of corn, drained
3 c. veggie stock
1 tbsp. chili powder
1 tsp. curry powder
cayenne pepper to taste
fresh ground pepper

Directions:

1.  Heat olive oil to medium in large pot or dutch oven. Add onions, carrots and salt and cook for 7 minutes to soften.

2.  Add remaining ingredients and bring up to a boil. Reduce heat and simmer, uncovered,  for at least 15 minutes so that flavors can combine.

done!

Butternut Squash and Black Bean Stew

Published April 15, 2010 by Vegan Derby Cat Party

I love butternut squash! I couldn’t resist buying one the other day, and needed to put it to use. I especially love butternut squash with sweet & heat, and cayenne, ginger and cinnamon do the trick here. I was actually going to make a much more fattening dinner, but decided on this leaner choice instead.  best of all, it’s all in one pot. 🙂

Ty’s Butternut Squash and Black Bean Stew

olive oil for misting pot
1 medium onion, chopped
1 tsp. salt (i used sea salt with sea vegetables)
3-4 cloves of garlic, minced

1 butternut squash, peeled, seeded and chopped into 1/2″ pieces
2 15oz cans black beans, drained and rinsed
1 14.5 oz can chopped tomatoes, and their juices
5-6 c. vegetable stock
2 tbsp. chili powder
1/2 tsp. ground ginger
1/2 tsp. cumin
1/4 tsp. cinnamon
1/4 tsp. sugar
1/2 tsp. apple cider vinegar, optional
cayenne pepper to taste, optional (i used 1/2 tsp. for hot)

Directions:

1. Heat oil in a large dutch oven or pot over medium heat. Add onion and salt, cook until softened, about 5 minutes. Add garlic, and cook for another minute.

2. Add all other ingredients. Cover and drop heat to simmer for 40 minutes.

Results: YUM! my absolute new favorite. next time i’ll add a can of corn in with the beans too. 🙂

(rinsing your canned beans well helps to reduce the gassiness often attributed to eating your friend, the legume.)


%d bloggers like this: