Archive for the 'beans' Category

Crispy Black Bean & Feta Tacos with Brussels Sprout Slaw

Black bean tacos Crispy Black Bean & Feta Tacos with Brussels Sprout Slaw

Ah, January. Everyone’s so busy making this our Best! Year! Ever! And to that and, I know many of you are juicing it up, pumping it up, sweating it out, paying your holiday penance by eschewing fat/carbs/protein/solids or being exclusive to any of the above. As for me, I downloaded a “good habit” app and instructed it to remind me to drink more water, and now I turn off the alarm on my phone several times a day and feel guilty about the fact that I should be drinking more water.

black bean tacos 3 Crispy Black Bean & Feta Tacos with Brussels Sprout Slaw

I’d like to say I’m immune to it all, but I do get caught up in the healthy eating vibe, and post-cookiepalooza is as good a time of year as any to realize that Almond Roca for breakfast is not necessarily a good life habit, and a dramatic drop in food-centric parties and epic 8 course dinners makes it a bit easier to wean oneself off the literal gravy train. Most years, instead of dramatically breaking up with all things doughy and delicious, I quietly promise myself I’ll eat more soup, and more veggies, and have more dinner parties. These resolutions are on the roster most years, along with fresh motivation to eat more nutrient-dense things. (Alas, this does not include extra-gooey cinnamon buns. But fortunately it’s what you do most of the time that matters, not all of the time.)

black bean tacos 2 Crispy Black Bean & Feta Tacos with Brussels Sprout Slaw

I made tacos. Tacos! Tacos are trendy this year. You can open up a little taqueria in the kitchen, mash up some canned black beans with a pinch of chili powder and cumin and a bunch of crumbled feta, wrap it all up in a corn tortilla and cook until crisp, then stuff the extra room with Brussels sprout slaw. They’re quite tasty-and fast, good for you and cheap. A resolution all wrapped up and ready to eat.

Crispy Black Bean & Feta Tacos with Brussels Sprout Slaw

Adapted from Bon Appetit, February 2009.

19 oz (540 mL) can black beans, rinsed and drained
juice of a lime, divided
2 tsp. chili powder
½ tsp. cumin
salt and pepper
½-1 cup crumbled feta cheese
2 cups finely shredded Brussels sprouts
¼ cup chopped fresh cilantro
1 tsp. honey
canola oil, for cooking
1 pkg. small fresh corn tortillas

In a medium bowl, roughly mash the black beans with a squeeze of lime juice, the chili powder, cumin, salt and pepper. Toss in the feta. In a small bowl, toss the shredded Brussels sprouts and cilantro with a drizzle of olive or canola oil, the honey and another good squeeze of lime. Season with salt and pepper.

Heat a generous drizzle of oil in a heavy skillet set over medium-high heat. Warm the tortillas to make them more pliable, then fill with the bean mixture, folding it over to enclose. Cook in the hot skillet, turning as necessary, until golden and crisp. Fill with the Brussels sprout slaw.

Serve immediately. Serves 6 or so.

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January 09 2014 | beans and vegetarian | 9 Comments »

Pierre’s Roasted Pumpkin with Braised Chickpeas

Pierres chickpea stew 1 585x399 Pierres Roasted Pumpkin with Braised Chickpeas

I’m still in Jasper, where it’s nicely snowy, not too cold, and I don’t have to drive anywhere – I have sympathy for everyone battling storms in Calgary, Edmonton, and elsewhere in the world – so here’s something to keep you warm. While I was over for a conference call at Pierre‘s last week, he made roasted pumpkin with braised chickpeas. Just while we were chatting, you know. It was the perfect lunch on the first day of deep snow – the kind that soaked the bottom six inches of your jeans and made your socks wet when you took your boots off.

Pierre and Candace were winging it and added butter chicken paste; feel free to use whatever blend you like, and enough to suit your taste.

Pierre’s Roasted Pumpkin with Braised Chickpeas

1 small pumpkin, quartered, seeded and roasted

3 Tbsp. butter
2 Tbsp. curry paste
2 onions, diced
3 pork or chicken sausages, squeezed from the casing
3 garlic cloves, finely minced
1 19 oz (540 mL) can chickpeas, drained
1 19 oz (540 mL) can tomato puree
2 cups chicken stock or water

thick yogurt or sour cream and/or chopped fresh cilantro, for garnish

Preheat the oven to 350?F. To roast your pumpkin, clean out the seeds and stringy innards, spread out in a shallow baking dish or roasting pan, drizzle with oil and roast for 45 minutes, or until soft and golden on top.

Get a large pot on the stove over medium heat. Add the butter and sauté the onion with the curry paste. Sauté until the onions are caramelized. Add the sausage and break the meat up with a spoon as it cooks. Add the garlic, chickpeas, tomato purée and stock. Bring it all to a boil and simmer until the sauce reduces, about 30 minutes.

Meanwhile scoop out the soft pumpkin meat and get rid of the tough skin. Break up the meat into pieces and plop it into the stewing beans.

When the sauce is nice and thick, it’s almost ready to serve. Add salt to taste and then get a big bowl out for serving. Scoop a big old steamy pile into the bowl and top it with a creamy dollop of sour cream or thick yogurt and sprinkle with finely chopped cilantro. Serves 4-6.

pixel Pierres Roasted Pumpkin with Braised Chickpeas
button print gry20 Pierres Roasted Pumpkin with Braised Chickpeas

November 08 2012 | beans and one dish and veg and vegetarian | 4 Comments »

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