Tag Archives: Black Beans

Fat Tuesday is for Vegetarians too!

21 Feb

So Happy Fat Tuesday my friends!  If you wanna know the history behind this yummy holiday click on this link: The History of Mardi Gras

Now on to a few traditional (AND DELICIOUS!) recipes that have been adjusted slightly to suit our vegetarian lifestyles.

Creole Black Beans and Rice

  • 2 pounds Tofurky Sausagecut into 1-inch slices
  • 3 cans (15 ounces each) black beans, rinsed and drained
  • 1-1/2 cups each chopped onion, celery and green pepper
  • 1 cup water
  • 1 can (8 ounces) tomato sauce
  • 4 garlic cloves, minced
  • 2 teaspoons thyme
  • 1 teaspoon veggie bouillon
  • 1 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 2 bay leaves
  • Hot cooked rice

In a large skillet, brown sausage over medium heat. Transfer to a 5-qt. slow cooker.

In a large bowl, combine the beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bouillon, white pepper, cayenne and bay leaves; pour over sausage. Cover and cook on low for 6 hours or until vegetables are tender. Discard bay leaves. Serve with rice. 

Vegetarian Jambalaya

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 ribs celery, chopped
  • 1 green bell pepper, chopped
  • 1 1/2 cups uncooked rice
  • 1 6 oz can tomato paste
  • 5 cups vegetable broth
  • 2 zuchinnis, sliced
  • 1 1/2 cups okra, (fresh or frozen)
  • 1 can diced tomatoes OR 4 large tomatoes, diced
  • 1 cup mock meat, such as Gimme Lean, Morningstar Crumbles, Boca Burger Crumbles, Yves Meatless Ground
  • 1 tsp oregano
  • 1/2 tsp paprika
  • 1/2 tsp cayenne (or to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp Kosher salt (or sea salt)

In a large bowl, mix tomato paste with vegetable broth until smooth and set aside. In a large pot, sautee onion, garlic, celery and green pepper until slightly soft, about 5 minutes.  Add uncooked rice and allow rice to toast for one minute, stirring.  Add tomato and broth mixture.  Reduce heat, cover and simmer for about 10 minutes, stirring occasionally.

In a separate skillet, sautee the okra, zucchini and mock meat until just barely cooked, about 3 minutes.

After the rice has cooked about 10 minutes, add the sauteed mock meat and veggies, spices and diced tomatoes, stirring well.  Cover, and allow to simmer 10-15 more minutes, stirring occasionally, until veggies are fullly cooked and rice is soft.  Serve with your favorite hot sauce for extra kick.

King Cake (Not Vegan)

Recipe Courtesy of Emeril Lagasse

Dough:

  • 1/2 cup warm water (105 to 115 degrees)
  • 2 packages dry yeast
  • 2 teaspoons sugar
  • 4 to 5 cups flour
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon grated lemon rind
  • 1/2 cup warm milk (105 to 115 degrees)
  • 1/2 cup melted unsalted butter, cooled
  • 5 egg yolks
  • 1/2 cup finely chopped candied citron
  • 1 pecan half, uncooked dried bean or King Cake Baby

Glaze:

  • 2 cups sifted powdered sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • Purple, green and gold sugar crystals

Preheat the oven 350 degrees. Combine the warm water, yeast and 2 teaspoons sugar in a small bowl. Mix well and set aside to a warm place for about 10 minutes. Combine the 4 cups of flour, 1/2 cup sugar, salt, nutmeg, lemon rind and add warm milk, melted butter, egg yolks and yeast mixture. Beat until smooth. Turn dough out on a lightly floured surface. Knead in enough remaining flour until the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (about 10 minutes). Place the dough in a well-greased bowl. Turn once so greased surface is on top.

Cover the dough and let rise in a warm place until doubled in bulk (about 1 1/2 hours). Punch the dough down and place on a lightly floured surface. Sprinkle with the citron and knead until the citron is evenly distributed. Shape the dough into a cylinder, about 30 inches long. Place the cylinder on a buttered baking sheet. Shape into a ring, pinching ends together to seal. Place a well-greased 2-pound coffee can or shortening can in the center of the ring to maintain shape during baking. Press the King  CakeBaby, pecan half or dried bean into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel, and let rise in a warm place until doubled in bulk, about 45 minutes.

Bake for 30 minutes, or until golden brown. Remove the coffee can immediately. Allow the cake to cool. For the glaze: Combine the ingredients and beat until smooth. To assemble, drizzle cake with the glaze. Sprinkle with sugar crystals, alternating colors. Cut into the cake and hope you do not get the baby.

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Espresso Black Bean Chili

25 Jan

From one of my favorite chefs, Mark Bittman.  Here is a unique spin on chili.  Personally I adore coffee and black beans are so yummy (and healthy).

Why are black beans so healthy?  They are a wonderful source of dietary fiber, which has shown to help lower cholesterol. In addition, the high fiber of black beans helps to prevent blood sugar from rising too rapidly after a meal, which is beneficial for people with diabetes or other similar diseases. In addition, black beans are especially high in insoluble fiber, which helps keep your digestive tract healthy. Most importantly, black beans are a high source of protein with virtually NO FAT. Recent research has also found that black beans are rich in antioxidants, the highest level of antioxidants among other beans. These antioxidants, known as anthocyanins, found in black beans help destroy free radicals in the body, which can help fight against heart disease, cancer and aging.

Espresso Black Bean Chili

Makes: 6 to 8 servings

Time: 1 1/2 to 2 hours, largely unattended

3 tablespoons neutral oil, like grapeseed or corn
2 onions, chopped
2 tablespoons minced garlic
3 cups chopped ripe tomato (about 1 1/2 pounds whole; canned is fine; don’t bother to drain)
1/2 to 1 cup freshly brewed espresso, 1 to 2 cups brewed coffee, or 2 tablespoons espresso powder
2 tablespoons chili powder
1/4 cup dark brown sugar or 3 tablespoons molasses
One 3-inch cinnamon stick
1 pound dried black beans, washed, picked over, and soaked if you like
Salt and freshly ground black pepper

1. Put the oil in a large pot with a tight-fitting lid over medium-high heat. When hot, add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for another minute.

2. Stir in the tomato, espresso, chili powder, brown sugar, cinnamon, and beans and add water to cover. Bring to a boil, then lower the heat so the liquid bubbles steadily but not violently. Cover and cook, stirring occasionally, until the beans are beginning to soften, 30 to 40 minutes. Add a good pinch of salt and pepper.

3. Continue cooking until the beans are tender, anywhere from another 45 minutes to 11/2 hours. Taste and adjust the seasoning, adding more sugar, salt, or pepper. Serve or store, covered, in the refrigerator for up to 3 days

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