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Posts from the ‘Beans’ Category

May 4

bb quinoa cakes
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Spicy Black Bean Quinoa Cakes

This versatile mixture can be molded into patties of various sizes which makes it perfect for lunch or as a healthy, passed appetizer. Guacamole and salsa make particularly nice accompaniments here. I find the double protein hit of black beans and quinoa deeply satisfies, while the light texture keeps me feeling virtuous – something needed after going back for another round of margaritas.

SPICY BLACK BEAN QUINOA CAKES

1 cup quinoa (any variety, I used tri-color)

2 cups vegetable or chicken broth

6 tablespoons olive oil

1/4 cup chopped onion

3 large garlic cloves, chopped

4 celery stalks, chopped

1 x 15-ounce can black beans, drained and rinsed

1/4 cup fresh parsley or cilantro, chopped

dash of dried chipotle pepper

2 tablespoons cumin

2 eggs, beaten

1+1/2 cups panko

salt, pepper and dried red pepper flakes to taste

Vegetable oil for shallow frying

Rinse quinoa and combine with broth in a medium pot. Cook according to package directions. This will produce about 3 cups cooked quinoa. Remove from heat and let cool.

In the meantime, heat olive oil in a pan over medium heat and cook the onion, garlic and celery until softened, but not browned. Remove from heat and let cool.

In a food processor combine the vegetable mixture, black beans, herbs and seasoning. Pulse until combined and chunky. Transfer to a large bowl and add the eggs, quinoa and panko. Stir well to combine. The mixture should be fairly sticky. Adjust the panko as needed. Adjust seasoning. Form mixture into desired size patties, about 1-inch thick. (The mixture can also be refrigerated for a day or so.)

Heat the vegetable oil in a deep-sided pan over medium-high heat and cook patties for 3-4 minutes per side or until golden.

Feb 26

Black Bean Rice Salad

Black Bean and Rice Salad

This is a salad that can serve as a base for anything you’ve got left in the crisper. The combination of rice and beans enhanced by an assortment of colorful vegetables creates a complete meal – perfect for your lunchbox, for bringing to a potluck, or for the beach basket during the summer (oh, I can’t wait for those days!). The catalyst for this salad was a pint of cherry tomatoes I had on the counter that we had dipped into but that were beginning to age ever-so-slightly. I headed to one of my latest sources for inspiration, Heidi Swanson’s Super Natural Every Day. Heidi’s recipes are simple, inventive and delicious. I made her “Oven Roasted Cherry Tomatoes” and those make this dish extra yummy. I used black, “Forbidden” rice here because I love how the colorful vegetables play of the dark backdrop but, of course, any rice can be used. TGB also loves Lundberg brand’s “Jubilee” mix.

HEIDI’S OVEN ROASTED CHERRY TOMATOES

(you can make these in advance and keep them in frig for up to a week)

1 pint cherry tomatoes, stemmed

1/4 cup olive oil

1 tablespoon natural cane sugar or maple syrup

a scant 1/2 teaspoon sea salt

Preheat the oven to 350 degrees F.

Slice each tomato in half and place in a large baking dish. In a small bowl, whisk together the olive oil, sugar and salt. Pour over the tomatoes and toss until evenly coated. Arrange the tomatoes cut-side up and roast for 45 to 60 minutes. Again, if you aren’t going to use immediately allow to cool and keep them in a glass jar along with any olive oil that was left in the baking dish. You can top with an extra splash of olive oil, if needed.

BLACK BEAN AND RICE SALAD

1 cup cooked “Forbidden” Rice

1 x 15-ounce can black beans, rinsed and drained

1/2 seedless cucumber, unpeeled, cut into a small dice

1 bunch scallions, finely chopped

1/2 cup Heidi’s Oven Roasted Cherry Tomatoes plus olive oil “sludge,” roughly chopped

zest and juice of 1 lemon

sea salt and freshly ground pepper

avocado slices (optional)

hot sauce (optional)

Combine the rice, beans, chopped vegetables and lemon juice in a large bowl. Season to taste with sea salt and pepper. Serve at room temperature with avocado slices and your favorite hot sauce, if desired.

Serves 4.

Jun 14

garlic scapes
6 Comments

Garlic Scapes (Week 3 CSA Recipes)

Until this year I’ll admit to not knowing about, much less cooking with, garlic scapes. Karin Bellemare was the first to clue me in, describing her copious production of a pesto made with scapes come early summer. The scape is the flowering stem that grows out of the garlic plant. Scapes are clipped by farmers to produce larger garlic bulbs later in the season. Scapes can be consumed raw or sauteed. They hit a gorgeously spicy note that lends itself to many sauces and dips. Here are two garlic scape recipes I’ve been enjoying; the first is a spread made with creamy white beans followed by Karin’s bright scape pesto. Enjoy these curly sensations while you can, the season is short!

WHITE BEAN AND GARLIC SCAPE SPREAD WITH LEMON

1/2 cup chopped garlic scapes (about 6, depending on size)

2 tablespoons freshly squeezed lemon juice

1 teaspoon lemon zest

pinch of sea salt

freshly ground black pepper

1 x 19-ounce can Cannellini beans, drained and rinsed

1/4 cup good-quality extra virgin olive oil

1 or 2 tablespoons vegetable stock (optional)

1 teaspoon red pepper flakes (optional)

Place scapes, lemon juice, zest salt and pepper into the bowl of a food processor and run until well-chopped and combined. Add Cannellini beans and blend again. While the food processor is running, stream in the olive oil. If the mixture is a bit thick, add a tablespoon of vegetable stock until desired consistency is achieved. Adjust seasoning and add red pepper flakes, if desired.

Serve with pita wedges or combine with lettuce and sprouts for a dynamite sandwich.

Makes about 2 cups.

GARLIC SCAPE PESTO*  (by Karin Bellemare)

10 Garlic Scapes—chopped into pieces

½ cup of Parmesan Cheese

1/3 cup Walnuts (creamier and cheaper then pine nuts!)

½ cup of Olive Oil

Salt & Pepper to taste

*EDITOR/AUTHOR’S NOTE:  To mellow this pesto’s flavor add a good bit of  basil, parsley, blanched kale or even steamed broccoli to the mix.

In a blender or food processor mix scapes, parmesan, and walnuts. As it blends add the olive oil until texture is just right. Add a dash of salt and pepper and give it a stir. Serve over pasta—or my new favorite on top of a grilled Portobello.

Makes about 1 + 1/2 cups.

Week 3 CSA: Garlic Scapes, Radishes (french breakfast), Mixed Greens/Salad Mix, Mustard Flowers, Chicory, Kale, Dill, Lettuce, Mixed Bean Sprouts

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