Posts tagged ‘beans’

November 12, 2012

Recipe review: Sweet Potato and Black Bean Burritos with Lime from Kalyn’s Kitchen

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Yet another Pinterest find! I love black beans and sweet potatoes, separately and together. They make an excellent combination, the flavors really work well together.

However, I had some trouble with these black bean and sweet potato burritos, none of which were the fault of the recipe.

For starters, the recipe says to cook the potato/bean mix on high, and I accidentally cooked it on low. Needless to say, when I came home, the potatoes weren’t even close to done. I managed to salvage dinner by dumping the crock pot contents into a casserole dish and baking it at 350 for about 25 minutes, but the resulting mix was a little dry.

I forged ahead and served it to the kids anyways, but they rejected it. I thought my burrito was great, and the lime was wonderful.

But I was left with most of a casserole dish full of beans and potatoes that no one else would eat 😦

Then, J had a brilliant idea yesterday… Make the leftovers into sliders! Surely the kids would go for that!
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So tonight I took the remaining leftovers, ground them up in the food processer, and shaped them into slider patties. I heated the patties up, topped them with provolone, and placed them on toasted slider buns. The kids had theirs with ketchup and mustard; I had mine with salsa.

Sadly, the kids were not fooled by the burgers, and rejected this incarnation as well. Sigh.

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November 9, 2012

Recipe review: Hearty black bean soup

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This is post No. 100 for this blog! Thanks for reading. I’m enjoying sharing these comments/reviews/photos with the world.

I found this Black Bean Soup recipe on Pinterest (I ❤ Pinterest for recipes), then pinned it for when I needed an easy, filling soup.

I actually made it with dry beans and converted it for the crockpot, however, so the complete recipe I used is below. This is very easy, filling, and healthy, and involves minimal actual “cooking” – my style of comfort food to a T. I used my 3.5QT crock pot, but this recipe could easily be doubled for a larger slow cooker.

We served the soup with some freshly baked bread and a few slices of lime on the side – delicious and perfect for a cold fall day.

Hearty Black Bean Soup (Slow cooker and dry beans adaptation)

Ingredients
  • 1.5 cups dry black beans, rinsed
  • water to cover beans
  • 2 tsp chicken or vegetable broth granules
  • 1 cup tomato salsa
  • 1-2 cups water, as needed
  • 1 teaspoon lime juice
  • 2 tablespoons chopped fresh cilantro
  • Sour cream or plain yogurt (optional)
Instructions
  1. The night before you want to eat the soup, place the rinsed dried beans in the slow cooker. Add enough water to cover the beans by about an inch. Turn the slow cooker on low and leave it overnight (about eight hours).
  2. In the morning, add the salsa and broth granules. Stir to combine. If beans look dry, add another 1-2 cups water.
  3. Cook in the slow cooker for another for 3-4 hours on low.
  4. Let the soup cool slightly, then ladle half of it into a food processor or blender and puree it (or use an immersion blender, and puree in the slow cooker until the desired consistency is reached). Return the pureed soup to the pot. Stir in the lime juice and chopped cilantro and heat the mixture through. Serve the soup warm, topped with a dollop of sour cream/plain yogurt, if desired. Makes 4 servings.
May 29, 2012

Black bean enchiladas

We have been on a mission lately to find out if KG can eat beans or not. She had a couple very bad experiences as a toddler, so we had ruled out most beans from her diet. So far, she has been fine with pinto beans and kidney beans, of the beans we’ve reintroduced.

The best benefit from this mission is that we get to try out a bunch of new recipes! For example, we made half kidney, half garbanzo bean falafel last week and it was amazing.

I wanted KG to try black beans next, and as I was paging through Wegmans’ MENU magazine, I saw this recipe, and thought enchiladas would be fun. I love enchiladas and hardly ever make them, although we made them a lot growing up. But I try to eat pretty healthy most of the time, and the way we made them, although delicious and traditional, was not too healthy. However, I didn’t like this Wegman’s recipe, either – mostly because it called for some weird soup and was a whopping 510 calories per serving.

So I did some Googling and found this recipe: Southwest Black Bean and Corn Enchiladas. This was a lot closer to what I was going for. Below is my modified version. Divided into eight servings, mine came in at 285 calories, and one serving is plenty.

  • 1 tablespoon oil
  • 1 small yellow onion, diced
  • 1/4 red bell pepper, diced
  • 1 garlic clove, minced
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/2 cup salsa (your favorite)
  • 2 sweet potatoes, cooked (I microwaved mine for eight minutes)
  • 1/4 cup corn kernel (frozen, fresh, or canned)
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • salt
  • 4 12-inch whole grain flour tortillas
  • 2 cups enchilada sauce (I used the packet kind, because that’s what we had)
  • 1/4 cup shredded mexican style cheese mix

Directions:

  1. Heat oil in a pan until it shimmers.
  2. Add the onion and bell pepper and cook for about thirty seconds.
  3. Add the garlic, cumin and oregano and cook until the onions and peppers are really soft.
  4. Add the salsa, black beans, and sweet potatoes and cook until heated through.
  5. Using a potato masher, roughly mash the black beans so that some are broken and some are whole.
  6. Add the corn and cook until heated through.
  7. Spray a 9 X 13″ casserole pan with cooking spray.
  8. Spread about a 1/2 cup of the enchilada sauce over the bottom of the casserole dish.
  9. Spoon the black bean mixture evenly in the center of the tortillas.
  10. Roll the tortillas up leaving the ends open, and place them seem down in the casserole dish. When I made this I got 4 pretty well stuffed tortillas and my pan was full.
  11. Pour the rest of the enchilada sauce over the enchiladas, and use more or less to suit your liking.
  12. Sprinkle cheese over top.
  13. Cooking times vary. See original recipe for more detail. I prepped everything and put it together warm, so then just baked to get the cheese melted. 350 degrees for 10 minutes did it for me.

These were great, although I failed in my original mission to get KG to eat the black beans, which she picked out. Sigh. On to the next black bean recipe – I’d welcome any ideas!

Each well-stuffed tortilla is two servings, just cut them in half down the middle of the pan.  Just had some for leftovers at lunch, and it reheated well, too!