Corn and Black Beans

 Great addition for the Burrito Bowls!

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can corn, drained and rinsed 

Olive oil

1/2 t chili powder

1/2 t smoked paprika

Salt and Pepper

1. Heat olive oil in a skillet over medium heat. 

2. Add black beans, corn, chili powder, smoked paprika, salt and pepper. Stir together and sautee for 10 minutes or so until the corn is grilled.

Coconut Thai Chicken Zoodle Soup

1 T coconut oil
3 T red curry paste
1 t each: ground coriander and turmeric
3 chicken breasts, cut into 1-in pieces
2 cups chicken stock
3 T fish sauce
1/2 red onion, chopped
1 15 oz can coconut milk
Zucchini noodles
Lime juice
Cilantro

1. Add coconut oil and curry paste to medium sized pot over medium high heat. Let curry paste cook 2 minutes then add coriander and turmeric and cook one minute more.

2. Add chicken, chicken stock, fish sauce, and red onion and bring pot to a boil. Reduce the heat and simmer for 15 minutes. Add coconut milk and heat through.

3. Add zucchini and let cook 2 minutes.

4. Top with lime and cilantro.

White Chicken Chili

This is always a hit on a cold winter day, especially for Funday Sunday at Michelle and Jason’s.

2 -3 chicken breasts
Salt, pepper and some kind of spicy chicken seasoning
2 cans white beans (I like to use a combo of larger beans and smaller beans), drained
1 T vegetable oil
1 jalapeño, minced
2 poblano peppers, chopped
1 onion, chopped
4 garlic cloves, minced
1 T cumin
1 1/2 t coriander
1 t chili powder
4+ cups chicken broth
2 limes juiced, plus lime wedges for serving
1/4 cup cilantro, chopped
Sour cream for topping
Cheddar cheese for topping

1. Season chicken generously with salt, pepper and chicken seasoning. Place in heavy pan and fill half way with water. Bring to a bowl, cover, and lower heat to medium. Cook for 20 minutes. Remove from water and set aside to cool.

2. Drain and rinse beans. Set aside.

3. Add oil to Dutch oven and heat over medium heat. Add peppers and onions and sauté for about five minutes. Add garlic and sauté for additional minute. Add salt, pepper, cumin, coriander, and chili powder. Continue to sauté for another minute to toast the spices.

4. Stir in chicken stock and lime juice and bring to a simmer. Add the beans and simmer partially covered for 20 minutes.

5. While simmering, shred the chicken. Add chicken to the soup mixture along with the cilantro. Heat through. Serve with toppings.

Thai Peanut Hummus

1 15 oz. can chickpeas, rinsed and drained
3 T natural Jif peanut butter
2-3 T Sriracha
Ground ginger
2 cloves garlic
1/2 T honey
Salt and pepper
1 T olive oil
3-4 T ice water
Chopped roasted peanuts
Green onion, chopped
Cilantro
Lime juice

1. Add chickpeas, peanut butter, Sriracha, ginger, garlic, honey, salt and pepper to food processor and process until broken up.

2. With processor running, drizzle in olive oil and ice water. Mix in some peanuts, green onions, cilantro and lime juice with a spoon.

3. Scoop into bowl and make it pretty. Garnish with peanuts, onions and cilantro.

White Bean and Sausage Ragout

I'm into beans and veggies lately, so here is my fave lunch for now....

White Bean and Sausage Ragout with Tomatoes and Kale

Olive Oil
Chopped onion
Andoille sausage (or any other low fat spicy sausage, like chicken w/ jalapeno)
1 zucchini, cut into bite sized pieces
3 garlic cloves, crushed
1/2 lb. trimmed kale
1/2 cup water
2 (16-oz) cans cannellini beans
1 (14.5) can diced tomatos, undrained

Heat oil in a large skillet over medium high heat. Saute onion and sausage until browned. Add zucchini and garlic. Cook 2 minutes. Add kale and remaining ingredients. Bring to a boil. Cover, rduce heat, and simmer until heated through.

Becky's Baked Beans

Our quirky friend, Becky, gave us this recipe. It's always a hit.

Becky's Baked Beans

1 big can of baked beans (we use Bush's regular)
3/4 cup ketchup
1/3 box brown sugar
1/4 cup mustard
1/8 cup A-1
1/4 cup BBQ sauce
1 onion, chopped
Bacon

1. Mix baked beans to onion in a 9x11 glass dish and place bacon strips on top.
2. Bake at 250 degrees for 3 hours or at 300 degrees for 1 1/2-2 hours.

Black Bean Hummus

Also based on this Cooking Light recipe...

Black Bean Hummus

1 15 oz. can reduced salt black beans, drained
1/2 cup chopped fresh cilantro
2 Tablespoons tahini
2 Tablespoons water
2 Tablespoons fresh lime juice
1 Tablespoon extra-virgin olive oil
A dash of salt (not a lot)
2 garlic clove
2 jalapenos, seeded
1/8 teaspoon of Cumin

1. Throw everything in a food processor and mix it all up.

Red Beans and Rice with Andouille Sausage

2 T Olive Oil
Onion, chopped
Red pepper, chopped
Luzanne Cajun Spice
Cayenne Pepper
Two teaspoons white vinegar
Tobasco Sauce
Black pepper
Garlic powder
3 lbs. Dry red kidney beans
Andouille Sausage

1. The night before, put beans in a large bowl and cover with water. Add Cajun spice to Garlic powder, a few shakes of each, to the water and stir. Place bowl in fridge for 30 min.

2. In a large pot, heat olive oil. Cook chopped onions and peppers until softened.

3. In the pot, pour in a couple inches of water and throw in more seasonings (cajun spice to garlic powder) and heat.

4. Pour in seasoned beans and water from the bowl into the pot and bring to a boil for 15 minutes.

5. Bring temperature down to low.

6. As beans simmer, watch the beans - It is important the beans are constantly covered with water. Add water and seasonings as needed.

7. During the day of eating, keep cooking as above. The morning of, throw in chopped Andouille sausage.

8. For the rice, cook as package instructs.

Alligator Eyes Dip

Love the name. Love the dip. Adapted from a friend's recipe.

Alligator Eyes Dip

1 can diced tomatoes, drained
1 can diced tomatoes with jalapeno, drained
2 serrano peppers, chopped with seeds
1 bunch scallions, chopped
2 garlic cloves, minced
1 can of black beans, rinsed
1 can black eyed peas, rinsed
2 teaspoons chopped black olives
2 Tablespoons of Olive Oil.
1/4 cup red wine vinegar
Sea Salt and Fresh Ground Pepper

Mix all together and refrigerate. The longer it sits the better the flavor!

Black Bean Soup with Chorizo Sausage

E found this recipe in a magazine at George Washington's house. Mr. and Mrs. (not Martha) Washington lived in a house that E was restoring in the Shenandoah mountains. George Washington also made us some bbq sauce, but that's a whole other post. Mrs. Washington told E that she thought Mr. Washington's parent's drank too much "apple cider" when they decided to name him George.

We serve this soup with heated flour tortillas for dipping.

Black Bean Soup with Chorizo Sausage

2 tablespoons extra virgin olive oil
3/4 of a medium onion, finely chopped (use more if you like)
3 garlic cloves, minced
1 canned chipotle chile, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
3 cans (15 oz) black beans (2 drained, 1 undrained)
2 cups chicken stock
3/4 lb. chorizo, sliced
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
Salt & Pepper

1. In a medium sauce pan, heat oil until simmering. Add the onion, stirring occasionally until softened. Add garlic along with chipotle chile, cumin & oregano and cook; stirring until fragrant, ~ 2 minutes. Add the black beans and chicken stock and simmer, partially covered for 15 minutes. Using potato masher, coarsely crush 3black beans.

2. Meanwhile, heat large skillet over high heat. Add the sausage and cook until brown. Add sausage to the beans along with lime and cilantro. Season with salt and pepper. Simmer coup for a few minutes to allow flavors to blend.

Recipe credit: I found this recipe in Food & Wine in 2002 and can be be found here. We've changed it up a bit through the years (as reflected above) to reflect our tastes (as usual).