Archive for the 'Bean (dry)' Category

Black Bean Beet Burger

Thursday, September 12th, 2019

Zoe Sand, Planted Blissfully

Here’s a great way to use up all those beets you keep getting in your share!
1 15-oz can organic black beans, rinsed and drained (1.5 Cups)
1 cup raw beets, grated
½ cup organic old-fashioned oats
½ cup gold or yellow onion, diced
¼ cup pumpkin seeds/pepitas, whole raw
1½ tsp cumin
1 tsp garlic powder
½ tsp chili powder
salt and pepper to taste
Place ingredients in a large food processor. Pulse ingredients until a thick dough starts to form. The patty mixture should be thick enough that you can roll it in your hands and form balls. Blend ingredients until desired texture. Use a spoon to scoop out about a 1/2 cup amount of mixture, and use your hands to roll into a ball. Place ball on a lined baking sheet, and press down to form a patty shape. Continue until you’ve made about 6 patties. Bake for 10 minutes on each side at 400°F. Serve on a bun or lettuce wrap with all your favorite burger toppings!

Okra and Beans Summer Salad

Monday, July 25th, 2016

Philippe, Tucson CSA

1 CSA basket fresh okra

1 CSA bag dry beans (black or pinto), soaked overnight (you can also use a15-ounce can of cannellini, pinto or black beans, drained and rinsed)

Kernels of 2 ears of corn

Juice of 1 lemon

1 onion, chopped

1 handful fresh herbs (such as basil or mint), chopped

3 tablespoons olive oil

Salt and Pepper to taste

Boil beans for an hour, then drain.

Blanch (boil) okra for 1 minute, and drain. Let cool then cut into ½ inch pieces. Discard stem ends.

Mix all ingredients. Serve chilled.

Note: you can add roasted beets to this too. Or tomatoes.

Beans and Greens in Mole

Tuesday, December 15th, 2015

1 cup dry beans (pinto or black)
1 onion, chopped
1 tablespoon mole powder (negro, dulce, adobo, pipian oe any mole or your choice)
2 tablespoons olive oil
1 teaspoon dried oregano
1 bay leaf
1 teaspoon red chile flakes
1 bunch greens (any greens), finely chopped.
Salt to taste.

Soak beans overnight. Drain.

In a pot, sauté onions in olive oil until soft. Add mole powder and chile flakes and sauté until fragrant.
Add beans and water to cover. Add herbs and bay leaf.
Cover and simmer for 1 hour.
Add greens and mix.
Add salt to taste.
Simmer for another 1/2 hour.

Beans and Rice, with Pork and Greens

Monday, December 7th, 2015

Philippe Waterinckx, Tucson CSA

1 cup dry beans (pinto or black beans for example)
1 pound pork (ground pork or sliced fresh side)
1 or 2 bunches greens, chopped
1 onion, chopped
1 clove garlic, minced
1 dried chile, crushed
1 tablespoon dried oregano
1 teaspoon ground cumin
Salt and pepper to taste

Soak beans overnight, then drain.

Sauté the ground pork until browned. Add salt and pepper. If using sliced fresh side (aka sliced pork belly), cut the slices in strips, sauté as you would bacon bits and season with salt, pepper, herbs, mustard powder. Add 1/4 cup vinegar at the end and let evaporate.

Add onion and garlic and sauté for another few minutes until onions are cooked.

Place drained beans in pot. Add water until beans are just covered. Add meat mixture, and seasoning.  Cover, bring back to a boil and simmer for an hour.

Mix in chopped greens and cook for another 20 minutes.

Serve with rice.

Pinto Beans with Amaranth Greens

Monday, February 10th, 2014

Philippe, Tucson CSA

2 cups dry pinto beans, soaked overnight and drained
Optional: 1 lb pork sausage, ham hock, or sliced bacon
1 onion, chopped
2 cloves garlic, minced
½ tablespoon dry oregano
1 tablespoon olive oil
1 teaspoon dry chile flakes
1 bunch amaranth greens (quelites), chopped
Salt to taste

Heat oil to medium hot in a saucepan.  Add onion (and meat if using) and sauté until browned.  Add garlic and sauté another minute.  Add remaining ingredients, except salt and greens.  Add hot water until beans are covered.  Cover and bring back to a boil. Reduce heat and simmer for 1 hour.  Add greens and salt to taste.  Cook for another 10 minutes.

Arugula and Bean Salad

Monday, May 6th, 2013

Philippe, Tucson CSA

1 cup dry beans
½ bunch arugula, chopped
1 tablespoon herbs (oregano, Herbes de Provence, or Italian seasoning)
Salt and pepper
2 tablespoons olive oil
1 tablespoon lemon juice or vinegar

Soak beans overnight.  Drain.

Place beans in skillet. Cover with water. Boil for 1 hour, with herbs.  Drain.

Toss beans with arugula, olive oil, lemon juice, salt and pepper to taste.

Pasta with Artichoke Hearts and Beans

Monday, May 6th, 2013

Philippe, Tucson CSA

1 lb pasta – farfalle (bowtie) or orecchiette
3-5 artichokes
1 cup dry beans (e.g. pinto, mayacoba, lima, etc).
1 bunch spring onions, finely chopped
juice of 1 lemon
Salt and pepper to taste
1/4 cup mint or basil leaves, chopped
Olive oil
Grated Parmesan cheese

Soak beans overnight, drain and boil them for an hour or until tender. Drain and set aside.

Slice off the top third to half of the artichoke with a serrated knife, peel away the outer leaves until you reach the tender pale almost yellow center section; pare away any remaining green bits around the base, and then scrape out the tiny “choke” or prickly center (if they are young enough, the choke may not have to be removed).  Quarter the artichoke hearts lengthwise or slice them. Place them in a bowl of water with 1/2 lemon juice added.  You can save the discarded leaves and steam them to serve as a separate dish.

Heat oil in skillet to medium-high heat.  Add artichoke hearts and cook for 5 minutes until slightly browned.  Turn heat down to medium and add onions and beans. Add the other 1/2 lemon juice, 1/2 cup water, and salt and pepper to taste. Cover, bring heat to low and simmer for 15 minutes or so.

Boil pasta al dente.  Drain.  Add some olive oil to pasta and toss with vegetable mixture and chopped mint or basil.  Serve with grated Parmesan cheese.

Nopalitos and Bratwurst with Rice Pilaf

Monday, May 6th, 2013

Philippe, Tucson CSA

If nopales put you off because of their slight sliminess, mixing them with cooked rice will resolve the problem.  This is a nice one-pot dish that can be eaten hot or at room temperature.  Instead of bratwurst, you can use Italian sausage, or if you prefer the dish to be vegetarian, you can use 2-3 cups cooked beans. It’s also a good way to use leftover rice – use 4 cups of cooked rice.

1 lb bratwursts (about 4 sausages), or 2-3 cups of cooked beans
2 nopales
1 onion, chopped
2 cloves garlic, minced
1 cup uncooked rice
2 cups stock or water
1/2 tablespoon herbs (use herb mix of your choice, e.g. herbes de Provence, oregano and thyme, Italian herbs)
Salt and pepper
Olive oil

Heat some oil in large skillet over medium heat. Sauté onions until translucent (about 5 minutes). Add rice, herbs and salt and pepper to taste. Stir until rice is well coated and hot, about 3 minutes (the rice should start smelling a little nutty but should not burn). Add garlic and stir for another couple minutes. Add stock, cover, and bring back to a boil. Reduce heat and simmer for 10 minutes. Turn off heat and let sit for another 10 minutes.

Coat both sides of the de-spined nopales with olive oil.
On a high heat grill (about 400), grill bratwurst and nopales for about 5 minutes on each side. Nopales should be slightly charred.
Slice the nopales in nail-sized cubes or diamonds.
Slice the bratwurst in thin slices.
Mix rice, nopales and bratwurst.

Spicy Fennel with White Beans and Thyme

Monday, April 22nd, 2013

Kusuma Rao, Ruchikala

This simple comfort food meal comes together within a half an hour.  Cooking down the fennel adds a lovely depth of flavor with few ingredients.  I suggest serving the dish with cooked jasamine rice, as it’s plumper and more fragrant.  I like to drizzle the rice with a touch of fruity olive oil or a small sliver of good butter- it just helps bring the dish together.

Ingredients:

2 tablespoons olive oil
1 pound fennel bulbs – thinly sliced
1 large yellow onion
2 teaspoons crushed red pepper
1 ½ teaspoons thyme
4 cloves garlic, very finely minced
2 cups cooked and drained white beans
¾ cup of water
1 ½ teaspoon of salt
parsley

1) In a Large high-sided skillet on medium heat add olive oil and add the sliced fennel. After about 6 minutes or so add the onion, crushed red pepper, and thyme. Continue to cook on medium to medium high heat, stirring to make sure nothing sticks to the bottom of the pan. You will be lightly caramelizing the fennel, so it may take up to 15 more minutes. When the fennel and onion are lightly brown and softened.

2) Add garlic clove and sauté for another minute or two.

3) Add the cooked white beans and salt along with ¾ cup of water and simmer for 5 minutes, stirring frequently. Garnish with parsley and serve with white jasmine rice.

Roasted Nopales, Potato and Bean salad

Tuesday, May 22nd, 2012

Dana Rosenstein, Tucson CSA

1 share CSA beans
1-2 shares CSA potatoes
1 share CSA no pales
dry CSA chili
cumin
chili powder
salt
i’toi onions
cilantro

soak CSA beans for as long as possible, best overnight, and change the rinse water at least once.

slice open a dry CSA chile a few inches along its length.  add chile with beans and water to a pot. boil, then simmer until the beans are cooked – up to 2 hours, depending on whether you are using pinto or black beans and how long they soaked.

meanwhile, preheat oven to 375. dice CSA potatoes and nopales. place in a large bowl with cumin, chili powder and salt to taste. I used ~12 red potatoes and 2 cactus pads. I added 1/2 tbsp cumin, 3/4 tbsp chili powder, 1/4 tbsp chiltipine powder, and 3/4 tbsp salt.

Stir well with some olive oil. Place on baking sheet and roast for 20-25 min or until the potatoes are cooked and the nopales are dry to your liking. Stir at ~10 min mark.

return potatoes and no pales to the bowl and set aside. when the beans are done, strain and add them to the roasted vegetables.

if you like, whip equal parts olive oil and lemon/lime juice with salt and pepper as a dressing.

garnish with (or stir in) cilantro or green i’toi onions if you like. can be served as a hot or cold salad or as a taco or burrito filling.


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