Tag Archives: black beans

Black Bean, Yucca and Plantain Stew

Black Bean, Yucca, Plantain Stew

Winter is still here, no one can deny that. Some people I know struggle with winter, while others I know love it. I am somewhere in between. There are days that I curse winter, and others where I am amazed by its beauty. Although I can’t deny the allure of warm weather all year round, there is much to be appreciated about winter.   One of them is making and eating heart warming stews like this black bean, yucca and plantain stew.

This particular stew creation came about because my girlfriend and I were obsessed with making a particular recipe over and over again, because it was so delicious, pretty easy to make, and always provided us with plenty of leftovers for lunch.

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Vegetarian Bean Chili

Chili is one of those dishes that has the ability to please meat eaters and vegetarians alike. Meat eaters often seem to be happy eating vegetarian chili if it is a good one. It is also a great warming winter meal, and although we are getting closer to spring we are still in the dead of winter. As I look outside at the moment the snow is coming down. Chili sounds great.

This vegetarian bean chili is a seriously hearty chili. I mean serious. Black beans, red kidney beans, chickpeas and lentils. It’s got it all. I also used sun dried tomatoes and parsnips which you don’t usually see in chili. The reason I thought of adding sun dried tomatoes was because I was using tomato passata and not diced tomatoes since I didn’t have any on hand.

I highly recommend grinding your own spices if you can. This ensures you are getting the most flavour out of your spices. When spices are ground they start to lose flavour. So imagine the difference in flavour between spices you just ground and the pre ground spices that have been in your spice drawer/cupboard for who knows how long. You see my point? It really does make a difference. You can grind your own spices with a mortar and pestle or with a spice grinder. There is something very satisfying about the process of grinding spices with a mortar and pestle. Continue reading

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Fresh Corn & Black Bean Salad Recipe

There is nothing quite like fresh corn on the cob eaten the same day it was picked.  The sweet delicious flavour screams summer.  It reminds me of summers as a kid.  I would always get so excited for corn on the cob.  Corn on the cob and peaches!  The truth is I still get just as excited, if not more.

Another thing I love about the end of summer is all the hot peppers on display at the market. They are absolutely beautiful.  So many different kinds and so many different colours.  Cayenne, chilli, habanero, jalapeño, cherry bomb just to name a few.  How much heat can you handle?

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Filed under Blog, Gluten-Free, Salads, Side Dishes

Black Bean, Sweet Pepper, and Spinach Quesadillas

This was my first time making quesadillas and I must say they were delicious.  The sweet and spicy filling of sautéed red onion and red, green and jalapeño pepper with spinach and black beans is so good it could be eaten on its own. But it’s even better when topped with avocado, delicious homemade salsa, cilantro and a squirt of lime juice in a crispy tortilla with cheese oozing out.

They taste so good, you won’t believe that they are good for you.  I will definitely be making this again. Continue reading

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Smoky Black Bean Dip

Everytime I make this black bean dip for people I have people asking me for the recipe.  Until now, the recipe has lived in my head. So for all of you that asked me for this black bean dip recipe, here it is. Finally.

For those of you that have never tried it, I suggest you give it a try. It is pretty well received by everybody.  I think it has to do with the smoky spicy chipotle flavor. At least I think that’s why I like it so much.

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Quick & Easy Quinoa Black Bean Salad

This was what I whipped up Saturday night in a hurry. I got back from yoga at 6:05 and I was getting picked up at 6:40 by some friends. That left me 35 minutes to prepare dinner, eat it, shower and get dressed.  I took the time to figure out what I was going to put together as I biked home from the studio.  Mission accomplished.

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Orange Cocoa Chipotle Black Bean and Sweet Potato Stew

This is a hearty dish with a lot of flavour.

Smoky spicy chipotle peppers, rich cocoa, sweet tangy orange.

Eating this makes me happy and I hope it does the same for you.

Onions, carrots, celery = mirepoix. The foundation.

Building that flavour one step at a time.  First your onions, carrots, celery, then your spices.

Just about half way and it is starting to look and smell really good.

Black beans with chipotle peppers. A match made in heaven.

A short video of the delicious action.

How do you make this awesome dish you ask? Well I am going to tell you of course.

Black Bean and Sweet Potato Orange Cocoa Stew

Ingredients

1 yellow onion, chopped

2 garlic cloves, finely chopped

1 carrot, diced

1 celery rib, diced

1 medium sweet potato, cut in chunks

1 can (540 ml)  black beans, drained and rinsed

1/2 cup freshly squeezed orange juice

zest of half an orange

1 or 2 chipotle pepper in adobo sauce, finely chopped (comes in a can) – 2 if you like it hot and smokey

2 tbsp of the adobo sauce

2 tbsp olive oil or coconut oil

2 cups boiling water

1 cup fresh coriander, finely chopped

1 avocado for garnish, cut in chunks (optional)

salt and pepper to taste

Spices

1 dried chili, crushed

1/2 teaspoon cumin seeds

1/2 tsp ground coriander

1 tsp cocoa powder

1/2 tsp oregano

Instructions

1. In a large pot or dutch oven sauté your onions, garlic, carrots and celery in the olive oil for 5 minutes until they begin to soften.  You can add a little salt and pepper at this point. 3 twists of the grinders for each will do.

2.  While you veggies are sautéing mix your spices in a mortar and pestle and grind together.  Once the veggies are ready add the spices and cook for another 2-3 minutes.

3.  Add your beans, sweet potato, chipotle pepper, adobo sauce. Mix everything together and cook for 2-3 minutes.

4.  Add the orange juice and stir around for 30 seconds. Add the water.

4.  Cook for 25- 30 mins stirring occasionaly.  If during cooking you feel you need to add more water go ahead. A little bit at a time.

5. Remove from heat.  Add chopped cilantro and orange zest.

6. Serve in bowls topped with a few pieces of avocado.

serve in bowls with brown rice or organic corn tortillas

Serves 2 (maybe 3)

Enjoy the smokey goodness.  This one is money in the bank.

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