Hi All,
So sometimes I want my veggies pure. I don't want them IN something. For instance... tonight I wanted steamed asparagus with lemon squeezed over it, and baked, mashed sweet potatoes. Knowing that I couldn't make a meal with JUST that I made Emily's Golden Artichoke Chickpea Salad, which I am mildly addicted to. Bada Bing, Bada Boom: MEAL. Or at least it worked for me anyhow.
SO... the question I want to ask is this: What are your favorite Bean Sides? Or do you mostly cook your beans IN something. I sometimes do baked beans, and I have a good easy mexican bean type side, but what else? I am getting bored with my recipes!
Thank you in advance! PS- If you are following this blog and not one of the authors feel free to comment with a recipe! I know you are out there...
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Black bean tacos? Or did I already give you this recipe?
ReplyDelete1 can rinsed black beans (or one cup fresh prepared, I've done both, but add sea salt if they're fresh)
1 tsp minced garlic
2 T Parmesan cheese (or cheddar)
1.5 tsp cumin
cilantro to taste
corn tortillas
Mix everything but the tortillas together and mush up the beans a little to make them stick together better.
Warm up the tortillas in a frying pan (just heat them a little on each side so they are floppy and not stiff, it makes them brake less). After they are warmed, put about 2 Tbs of bean stuff in a tortilla and a tsp of olive oil in a heated pan. Rub one side of the taco through the oil and then put the other side down in the oil and heat until brown, then flip over. Continue with the rest of the tortillas. Makes probably 8-10 tacos.
Serve with cilantro and salsa. Done. Easy and easier.
Beans are usually part of the main dish around here.....I like to cook this one previously posted: http://veggielovinfriends.blogspot.com/2011/03/recipe-and-update.html Last night I served it with scalloped potatoes, (a compromise for the fam).
ReplyDeleteAnother fav is this:
onion
garlic
1 t thyme
1 t fennel, (which I've never used actually....sometimes I toss in basil and oregano, but I never have bought fennel yet)
pinch sage
12 oz. mushrooms
1/4 c. broth or stock
1 can beans, (the original recipe was for cannelinni but I usually use regular dark red kidney beans instead. Sometimes I toss in an extra can of great northerns.)
1 can diced tomatoes.
Sautee onions, garlic and mushrooms, add everything else and simmer for a bit. I like to serve this on brown rice with a side of steamed broccoli.
Oh shoot, you'll have to copy and paste that link in....sorry. It's Dr. Fuhrman's Mild Bean Chutney.
ReplyDeleteThank you everyone! This is great! And guess what Kate? The link in your post worked :) At least in my email, I just clicked and it took me to the post!
ReplyDelete