Tag Archives: Black beans

Black Bean & Quinoa Veggie Stew

25 Nov

Mmm so tasty and warm and filling… and healthy! I cooked up a huge batch, froze the leftovers in individual containers, and have been enjoying this hearty stew more and more as it’s gotten colder.

I like it like chili: with some shredded cheddar on top and scooped up with tortilla chips.

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I used collards because that’s what I had, but you could use other greens, like kale or spinach. Or you could leave ’em out altogether if that’s not your thing.

This is a short one, but I’ll leave you with this gem: beans, beans, they’re good for your heart colon.

Enjoy!

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Black Bean & Quinoa Veggie Stew adapted from Oh She Glows

1 cup uncooked quinoa, rinsed and drained
1/2 tbsp olive oil
3 garlic cloves, minced
1/2 large onion, diced
1 large sweet potato, peeled and chopped to 1/2″ dice
1 carrot, sliced
1 1/2 tsp ground cumin
1 tsp chili powder
6 cups vegetable broth
1 1/2 cups cooked black beans (1 can, drained and rinsed)
salt and pepper, to taste
1/4 tsp cayenne pepper
2 handfuls collard greens

In a medium-sized pot, add quinoa along with 1 1/2 cups water. Bring to a boil, reduce heat to medium, and cover. Simmer covered for about 15-20 minutes, or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use.

Meanwhile, heat oil in a large pot. Add garlic and onion, and sauté for a few minutes over medium heat. Season with salt and pepper. Add the sweet potato and carrots, and sauté for 5-7 minutes more.

Stir in the cumin, chili powder, and broth. Bring to a boil. Then reduce heat and simmer for about 18-20 minutes uncovered, or until the potatoes are tender.

Just before serving, stir in the cooked quinoa, black beans, cayenne, and greens. Season with salt and pepper to taste, adding more spice if desired.

Linking Up With:

Funday Monday from Still Being Molly
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Time to Sparkle from Love Grows Wild
Wonderful Food Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
All Things Pretty from Sparkles and a Stove
Foodie Friday from Simple Living & Eating

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Curry Coconut Vegetable Stew

17 Jun

Oh my goodness, y’all, so I finally got around to finishing this last season of Revolution, and let me just say, after those last 10 minutes, my mind = blown. I almost gave up on that show because I thought the middle part of the season was getting kind of lame, but it really picked up there at the end. And that last scene? Whaaat? I don’t even know what to think.

Okay, Revolution is not at all related to this recipe, but I just had to get that out of my system. I don’t know anyone who watches that show, so I never get to talk about it. Onto the stew!

I had a ton of veggies in my fridge, and not much else. And I was looking for something easy, so what better than a soup? The thing I love about soups is that they’re easy to customize based on preference and available resources. Don’t like greens? Leave ’em out. Got zucchini but no squash? Whatever, that’s fine.  If you stick to similar weights/amounts, and then just use whatever suits you, you’ll be fine. And actually, I used chicken stock instead of vegetable stock, just ’cause that’s what I had.

Mmm... Stew

This is a really hearty stew. The rice and beans definitely fill you up. But the coconut curry flavor keeps it light enough to eat year-round. And it’s super healthy too. The coconut and curry flavors are delicious and definitely noticeable, but not so strong that you don’t still taste the vegetables themselves. You definitely want to stick with fresh vegetables, for that reason. Don’t bother with canned or frozen — just use whatever’s fresh in season.

You can’t really see it in the picture, but there’s definitely some liquid down in the bottom there. It’s soup-y the first go-round, and thickens up to more of a stew texture when eaten as leftovers. Both are equally delicious. As you’re cooking, try to keep the lid on the pot as much as possible so you don’t lose too much liquid. That way, at the end, if it’s too runny, you can simmer with the cover off for a little while to reduce it. But it’s hard to go the other direction.

Don’t forget that when it’s ready, you have to shout, “Soup’s on!” :)

So many veggies!

Curry Coconut Vegetable Stew

1 Tablespoon olive oil
3 Tablespoons garlic, minced
3 1/2 cups vegetable stock
3/4 cup white basmati rice
3/4 lb potatoes, diced
1/4 lb carrots, sliced
1 Tablespoon curry powder
salt and pepper
1 tomato, diced
1/2 lb squash, sliced
1/2 lb zucchini, sliced
1/2 lb green beans, ends removed and cut into 1″ pieces
1/4 lb greens (chard and kale)
1 can black beans, drained and rinsed
1 can light coconut milk

Heat the olive oil in a large stockpot over medium heat. Add the garlic and cook until fragrant, about 5 minutes. Add the stock and bring to a simmer.

Add the rice. Cover and cook for 8 minutes.

Add the potatoes and carrots. Cover and cook for 5 minutes.

Stir in the curry powder, salt, and pepper. Add the tomato, squash, zucchini, and green beans. Cover and cook for 8 minutes.

Add in the greens. Cook, stirring occasionally, until wilted.

Stir in the black beans and coconut milk. Cook until heated through. Serve hot.

Soup's On!

Linking Up With:

Funday Monday Link-Up from Still Being Molly and Lipgloss and Crayons
Market Yourself Monday from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Anything and Everything Blog Hop from My Thrifty Chic
Time to Sparkle from Love Grows WildInside BruCrew LifeThe Recipe Critic, and The Gunny Sack
Create It Thursday from Lamberts Lately
All Things Pretty from Sparkles and a Stove and My Fashion Forward Blog

Southwestern Vegetarian Chili & Double Cornbread

26 Nov

I made the most delicious chili last night. It was all the best things a meal should be: easy, delicious, healthy, and filling. This is one of those amazing chop-it-all-up-and-dump-it-in-the-crock-pot sort of of recipes. With the beans, corns, and whatnot, it has a slight Southwest or Mexican flavor, but mostly it tastes like delicious, hearty chili. I made some cornbread to go along with it. Perfect for a chilly night. Ha, chili night. Get it? Yeah…

Soup's on!

Funny thing is, I used to hate chili. Now I love it. Almost any sort of chili, I will wolf down, especially if it’s topped with shredded cheddar cheese and I have some tortilla chips to scoop it up.

One thing that’s great about this recipe is that it’s meatless, but it’s so hearty and filling that no one will notice. So if you’re trying to join in on Meatless Mondays, reduce your meat consumption, or just want a healthier balanced diet, this is a great option. The BF, who originally wanted to add ground beef, loved it. I did have to promise to make him another batch of “normal” chili later though.

Mmm... chili

Southwestern Vegetarian Chili, adapted from Eating Well

1/2 onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 can fire-roasted diced tomatoes
2 cans black beans, drained and rinsed
1 can corn, drained and rinsed
2 sweet potatoes, chopped into 1/2″ cubes
3 cloves garlic, minced
2 Tablespoons chili powder
1 tablespoon cumin
3 tablespoons lime juice (the juice of 1 lime)
1 cup vegetable stock

Optional:
2 tablespoons flour
2 tablespoon water

Chop everything up, mix it together in a slow cooker, and cook on low for 5-7 hours.

Check the consistency of your chili about an hour before eating. If you want it to be a little thicker, thicken it with flour. In a small bowl, mix the flour and water until it forms a slurry. Stir into the chili. Repeat with 1 part flour and 1 part water until it reaches desired consistency.

Double Cornbread

 

Double Corn Bread from Better Homes & Gardens

1 tablespoon butter
1 cup flour
3/4 cup cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 eggs, beaten
1 cup milk
1/4 cup canola oil
1 cup frozen corn, thawed

Preheat oven to 400 F. Place a tablespoon of butter in an 8×8 square baking dish and place in the oven until the butter melts. Remove dish and swirl butter until it coats the bottom and sides. Set aside.

Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl; set aside.

Combine eggs, milk, and oil in a small bowl. Once mixed, add to dry ingredients all at once. Stir until just moistened. Fold in corn. Do not over-stir.

Pour batter into hot baking dish. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cut into squares and serve warm.

 

Dinner time

 

Linking up for:
YOLO Mondays from Still Being Molly and Lipgloss and Crayons
Monday Meet Ups from Covered in Grace
Make Something Monday from Sarahndipities
Made by you Monday from Skip to my Lou
Linky Party with Fine Craft Guild

Spinach, Corn & Black Bean Enchiladas

5 Aug

OMG I want to eat these for dinner every night. They were good the first time, and they were just as good reheated. The BF had some and we decided they are restaurant good (though I’m sure, much healthier). These are excellent for serving to dinner guests — they can be completely finished and in the oven, so you have time to clean the kitchen before they arrive and then enjoy a glass of wine with your guests. And, if you’re looking for recipes to introduce skeptics to vegetarian dishes, this is it. It’s so delicious and filling, they won’t miss the meat at all. I very slightly edited the original recipe from Sweet Happy Life, just small things for the sake of convenience.

I actually only made the sauce at first. I spooned a little on top of lunchtime veggie & rice bowls for a few days. It wasn’t until later in the week that I got around to making the enchiladas. So fyi — make a ton, freeze it, and then you can use it for enchiladas (the best option) or to add a little flavor to pretty much any Mexican-style dish.

Enchilada Sauce

FYI, I think the enchilada sauce on its own is kinda spicy, but is not spicy at all when baked on top of the enchiladas. I guess the bread and cheese and veggies balance it out. If you’d like a bit more heat, just add the whole chipotle chili instead of the half, and add another teaspoon of adobo sauce.

The original recipe also said to use an immersion blender to puree the sauce. I thought that was totally unnecessary and therefore a waste of my time (especially since I don’t have an immersion blender, which would mean using my food processor, which is a pain to clean, and the BF wasn’t home to clean it for me). But, you know, to each her own.

These make EXCELLENT freezer meals. I doubled the sauce, and after using what I needed for dinner that night, froze the rest in a couple ice cube trays. (After they froze completely, I dumped them out of the tray to store in a large zipper bag.) For the tortilla rolls, I rolled individual enchiladas up in foil and then froze them in a large zipper bag. For lunch, I grab one foil-wrapped roll, a few sauce cubes, and I’m good to go. I sit my lunch box on my desk so it thaws throughout the morning, then unwrap and heat it up in the microwave. Presto lunch-o.

Enchilada sauce (adapted from Sweet Happy Life)

1 tablespoon olive oil
1/2 an onion, diced
2 cloves garlic
1 tablespoon brown sugar
2 1/2 tablespoons ground cumin
1 tablespoon oregano (I used Wildtree Hearty Spaghetti Sauce Blend ’cause that’s what I had)
1 cup cooking sherry
1/2 diced chipotle chili
1 teaspoon adobo sauce
1 14-ounce can crushed tomatoes
1 cup vegetable (or chicken or beef) stock

Heat olive oil over medium heat. Saute onion and garlic for 4-5 minutes.

Add brown sugar, cumin, and oregano. Stir and cook for 1 minute.

Add sherry, chili, adobo sauce, tomatoes, and stock. Mix well and reduce heat to low. Simmer until desired consistency (20-25 minutes if you plan to pour it over the enchiladas and bake, where it will thicken; 40-45 minutes if you plan to use it as a condiment.)

BONUS RECIPE!

For dinner that night, I stir-friend some extra firm tofu, about 5-6 minutes on each side in olive oil, added some zucchini slices and corn sliced off the cob. I cooked up some brown rice, mixed all that together in a bowl, and topped it with a little of the sauce and some cheddar cheese. Delicious and easy.

Rice & Veggie Enchilada Bowl

A couple nights later, I invited a couple friends over for dinner, and decided to make the full recipe. I had been craving enchiladas since I had made the sauce.

Assembling the Enchiladas

Enchiladas (adapted from Sweet Happy Life)

1 package frozen spinach, thawed and drained
1 15-oz can black beans, rinsed and drained
1 14.5-oz can corn, rinsed and drained
1/2 tsp ground cumin
salt and pepper
1 package tortillas (I used 8-10 whole wheat flour tortillas)
Shredded cheese of your choice (I used a combo of cheddar and monterey jack)

Make sure your spinach is well drained. Squeeze out excess water. Mix well in a large bowl with the beans and corn. Add cumin, a dash of salt, and a dash of pepper, and mix well.

Spoon a little enchilada sauce on the bottom of a greased baking dish.

On each tortilla, spread a few spoonfuls of the filling, and add shredded cheese on top. Roll tightly, tucking the ends in, and lay seam-down in the pan.

Add more sauce on top of all the enchiladas. Cover with foil and baked at 350 F for about 35 minutes.

Enchilada Dinner

Enjoy!

Really, these were so good. Just writing this makes me want to make more. We spent lunch today discussing what other things we could put inside these enchiladas. We decided we can’t wait till fall to try sweet potatoes and black beans… Mmm.

I know I didn’t get too detailed on the amounts when I talked about assembly, but all that is really up to you and your personal preference. This made about 8 enchiladas. I would guess that kids and people with light appetites such as myself would eat just one, but adults with normal to hearty appetites would probably eat two. I served these with brown rice, salsa, and guacamole. Chips and queso wouldn’t hurt either.

Deliciousness

Halfway through (approximately 15 seconds after beginning).