Tag: Beans

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Refried Beans Without the Refry (Crock Pot)

1 medium onion, peeled and halved
1 lb. dry pinto beans, rinsed and drained
½ fresh jalapeno pepper, seeded and chopped
3-4 cloves garlic, minced
1 TBS salt
1 teaspoon fresh ground black pepper
⅛ teaspoon ground cumin, optional
6 cups water

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 6-8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Adapted from https://www.allrecipes.com/recipe/70312/refried-beans-without-the-refry/

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Smoky Sausage and Bean Soup (Instant Pot)

Adapted by LKD from Step-by-Step Instant Pot by Jeffrey Eisner. Original recipe below.

Ingredients for 3qt. Instant Pot Mini

  • 2 Tbs. butter
  • 1 onion, diced
  • 14 oz. precooked smoked sausage (kielbasa or andouille), cut into bite-sized pieces
  • 3 c. chicken broth
  • 2 (15oz.) cans white beans, divided by the can
  • 1 large russet potato, diced
  • 4 oz. tomato sauce
  • 1 bay leaf
  • 1 1/2 c. (6 oz.) shredded Cheddar cheese, plus more for topping if desired
  • 1 (14.5 oz.) can diced tomatoes, drained
  • 1 can (15.5 oz.) can red kidney beans, rinsed and drained (optional; for more color and beans)

Instructions

On the Instant Pot, hit SAUTE (High setting) and add butter. Add onion and sauté until translucent, 2-3 minutes.  Add sausage and sauté for 2-3 minutes more.

Add broth and stir in one can of white beans (undrained), potato, tomato sauce, and bay leaves. Secure the lid and turn valve to Sealing. Hit PRESSURE COOK and set time to 4 minutes. While the soup is cooking, drain the second can of white beans. Set aside. When the soup’s cooking time is complete, do a QUICK RELEASE and remove the bay leaves.

Use a slotted spoon to remove 2 cups of sausage-onion-bean mixture; set aside

Stir in the shredded cheddar and rinsed/drained second can of white beans.

Using an immersion blender, blend until pureed, then stir in the diced tomatoes and red beans. When serving, top with reserved sausage/onion/bean mixture and additional cheese, if desired.

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(Original recipe)

Ingredients

  • 2 Tbs. butter
  • 1 onion, diced
  • 24-48 oz. precooked smoked sausage (kielbasa or andouille), cut into bite-sized pieces
  • 4 c. chicken broth
  • 3 (15oz.) cans white beans, divided by the can
  • 8 oz. tomato sauce
  • 2 bay leaves
  • 2 c. (8 oz.) shredded Cheddar cheese, plus more for topping if desired
  • 2 (14.5 oz.) cans diced tomatoes, drained
  • 1 can (15.5 oz.) can red kidney beans, rinsed and drained (optional; for more color and beans)

Instructions

On the Instant Pot, hit SAUTE (High setting) and add butter. Add onion and sauté until translucent, 2-3 minutes.  Add sausage and sauté for 2-3 minutes more.

Add broth and stir in one can of white beans (undrained), tomato sauce, and bay leaves. Secure the lid and turn valve to Sealing. Hit PRESSURE COOK and set time to 4 minutes. While the soup is cooking, drain the second and third cans of white beans and place in separate bowls. Set aside. When the soup’s cooking time is complete, do a QUICK RELEASE and remove the bay leaves.

Use a slotted spoon to reserve 2 1/2 cups of sausage-onion-bean mixture; set aside

Stir in the shredded cheddar and rinsed/drained second can of white beans.

Using an immersion blender, blend until pureed, then stir in the diced tomatoes and remaining white and red beans. When serving, top with reserved sausage/onion/bean mixture and additional cheese, if desired.

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Instant Pot Black-Eyed Peas

Great soup/stew for New Year’s Day. I added kale after it had finished cooking, during the “keep warm” phase. Adapted from: https://www.simplyhappyfoodie.com/instant-pot-black-eyed-peas/

Ingredients

  • 1 Tbsp olive oil
  • 1 small onion, chopped
  • 2 celery stalks, diced
  • 1 bell pepper, red or green
  • 2 small bay leaves
  • 2 sprigs fresh thyme, or 1/2 tsp dried
  • 3 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 tsp coarse salt, or 3/4 tsp table salt
  • 4 cloves garlic, pressed or minced
  • 1 jalapeño pepper, seeded and diced small
  • 3 1/2 cups chicken or vegetable broth
  • 2 tsp balsamic vinegar
  • 1-2 slices bacon, chopped
  • 1 small ham hock (or meaty ham bone)
  • 1 1/4 cups (8 oz.) black-eyed peas, dry (no need to soak)
  • 2 cups collard greens, (optional) chopped in 2″ pieces

Instructions

  1. Turn the pressure cooker on to the Sauté function. When the display reads Hot, add the oil.
  2. Add the onion, celery, and bell pepper, and bay leaves. Cook, stirring occasionally, until the onion starts to turn translucent.
  3. Add the thyme, smoked paprika, pepper, and salt. Stir.
  4. Add the garlic and jalapeño. Cook for about 30 seconds, stirring frequently.
  5. Add the broth, balsamic vinegar, bacon, and ham hock.
  6. Stir in the black-eyed peas, and collard greens, if using.
  7. Place the lid on the pressure cooker, locking it in place. Set the steam release knob to the Sealing position. Cancel the Sauté function.
  8. Press the Pressure Cook/Manual button and use the + or – button to select 17 minutes (for firmer beans choose 14 minutes). High Pressure.
  9. When the cooking cycle has ended and the pot beeps, let it sit undisturbed for 15 minutes (15 minute Natural Release), then turn the steam release knob to the Venting position to release the remaining steam/pressure.
  10. When the pin in the lid drops down, open it and give the contents a stir. Discard bay leaves and ham hock (the ham hock won’t be tender, it is for flavor, but if you can get some meat off of it, add it to the pot!).
  11. Serve over rice for a Hoppin’ John, or as is. Enjoy with cornbread to sop up the broth.
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Pressure Cooker Chili

Really good. Adapted from https://amindfullmom.com/instant-pot-chili/

Ingredients

  • 2 pounds coarsely chopped beef (I buy taco beef at NB)
  • 1 recipe Chili Seasoning Blend (see recipe below)
  • 1 large onion, chopped
  • 1 medium red bell pepper, finely chopped
  • 1 cup beer
  • 1 cup beef stock
  • 1 tablespoon minced garlic
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 lb. dried red beans, soaked overnight or quick-soaked
  • 2 teaspoons Worcestershire sauce
  • 28 ounces crushed tomatoes

Chili Seasoning Blend

  • 1 Tbsp chili powder
  • 1 tsp cumin
  • ¼ tsp cayenne pepper
  • ¼ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp salt
  • ½ tsp pepper

Instructions
Heat pressure cooker on high. Toss meat with half of the chili seasoning blend. Brown meat, onion, and bell pepper until just browned, about five minutes.

Add the beer and stock, and scrape up any browned bits. Simmer a few minutes.

Add the garlic, remaining chili seasoning, chipotle, beans, and Worcestershire and stir well. Pour tomatoes on the top and lock the lid on the cooker

Bring to high pressure and cook for 15 minutes. Let pressure release naturally, about 30 minutes. Remove lid and stir well.

Serve with shredded cheese and sour cream. And guacamole and chips, of course.

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Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro

From https://kalynskitchen.com/pinto-bean-salad-recipe-with-avocado/.

  • 1 can (15 oz.) pinto beans
  • 2 T white balsamic vinegar or champagne vinegar (or use any mild white vinegar)
  • 1 avocado, diced into pieces 1/2 inch square (I often use two avocados; if so double the lime juice.)
  • 1 T fresh lime juice (or more if you’re using two avocados)
  • 1 cup chopped tomatoes or cherry tomatoes cut in half)
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped cilantro (or more)
  • 1-2 T olive oil, or a bit more
  • fresh ground black pepper and sea salt to taste
  1. Pour beans into a colander placed in the sink and rinse well with cold water until no more foam appears. Let beans drain well for at least 10-15 minutes.
    Then blot beans dry with paper towel, place in plastic bowl, and toss with white balsamic vinegar. Let beans marinate in the vinegar while you prep other ingredients. (I did this a few hours ahead)
  2. Cut avocado into 1/2 inch pieces and place in small bowl. Toss with lime juice.
  3. Chop tomatoes, or if using cherry tomatoes, cut in half or quarters.
  4. Chop red onion and cilantro.
  5. Mix onions and cilantro into marinating beans. Then use a large spoon to gently fold in avocado and tomato.
  6. Drizzle olive oil over salad and season to taste with fresh ground black pepper and sea salt, and gently toss again. Taste to see if you want a little more olive oil or lime juice. Serve immediately, at room temperature.
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Saucy Curried Chicken

Quick to prepare, especially if you cook the chicken and rice in advance. From the Chicago Tribune, slightly adapted by LKD.

  • 1 jar (19 oz.) roasted red peppers, drained
  • 1 Tbs. honey
  • 1 tsp. curry powder
  • ½ tsp. salt
  • Freshly ground pepper
  • 1 Tbs. olive oil
  • 1 lb. boneless, skinless chicken breast, cubed (I usually cook whole chicken breasts and cut into cubes in advance – makes the recipe much faster to prepare)
  • 1 can (15 oz.) chickpeas, rinsed and drained
  • 1 c. plain yogurt
  • 2 Tbs. chopped fresh mint (I use dried mint and add it to the skillet with the pepper sauce)
  • Cooked brown rice, ww pasta, or grain of choice

In food processor or blender, process roasted peppers, honey, curry powder, salt and pepper until pureed. Can be made a day in advance and refrigerated.

Heat the oil in a large skillet; cook the chicken, turning once, until almost cooked, about 6 minutes. Add chickpeas and pepper sauce to skillet. Cook, stirring frequently, until chicken has reached desired doneness and chickpeas and sauce are heated through, Remove pan from heat; stir in yogurt.

Serve over rice or pasta; top with mint.

Serves 4.

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Fettuccine with Mushroom-Wine Sauce

This recipe was given to me by Mary Lynn Crites. Mary Lynn and Doug Crites were our next-door neighbors and good friends in rural Carbondale when we were at SIU in 1979-1981.

  • 1 8oz pkg white mushrooms, sliced
  • 1/2 c. chopped onions
  • 2 Tbs butter (you’ll need additional butter, see below)
  • 1 c. dry white wine
  • 2 vegetable bouillon cubes (I use Better Than Bouillon vegetable base)
  • 1/2 tsp thyme
  • 1/2 tsp pepper
  • 1 16oz can kidney beans, rinsed and drained (look for beans without added sugar)
  • 1 1/2 c. peapods, cut up if large (or 1 pkg frozen)
  • 10oz fettuccine, cooked al dente
  • 3 Tbs butter
  • 1/2 c. Parmesan
  • 1/2 c. chopped parsley

Saute onions and mushrooms in butter. Add wine, bouillon cubes, thyme, and pepper. Simmer, covered, 10 minutes.

Add beans and peapods. Simmer, uncovered, 5-10 minutes.

Gently mix in drained pasta and 3 Tbs butter, tossing to coat and cook a couple more minutes. Mix in Parmesan and parsley. Serves 4.

 

 

 

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French Green Lentil Salad

French green lentils are smaller than others, and cook up firm with a nice bite – not mushy. I find them in the Whole Foods bulk aisle.

For on the boat: In the morning, chop onions, carrot, celery, and garlic; cover and refrigerate.

  • 1 Tbs. olive oil
  • 1 med. onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp. mustard seed
  • 1 tsp. fennel seed
  • 1 ¾ c. vegetable stock
  • 1 c. French green lentils, picked over, rinsed and drained
  • 1 Tbs. chopped fresh thyme (or 1 tsp. dried)
  • 1 bay leaf
  • 1 Tbs. sherry or red wine vinegar
  • 1 Tbs. olive oil
  • 1 Tbs. Dijon mustard
  • 2 Tbs. minced fresh parsley
  • ½ tsp. salt
  • ½ tsp. freshly ground pepper

In a large saucepan, sauté onion, carrot and celery in 1 Tbs. olive oil until softened, about 5 minutes. Add garlic, mustard seed, and fennel seed and sauté until the spices are fragrant, about 1 minute. Add the stock, lentils, thyme and bay leaf. Bring to boil. Reduce heat to low, cover and simmer until the lentils are tender but still firm, about 25-30 minutes. Drain the lentils, reserving the cooking liquid, and discard the bay leaf. Transfer to large bowl.

In a small bowl, combine vinegar, mustard, and remaining olive oil. Add the vinaigrette, parsley, salt and pepper to the lentils and toss gently to mix and coat evenly. Add reserved cooking liquid as needed. Serve warm, but it’s also good cold, especially left over. Serves 6.