Epimeles

the Pence family cookbook

Recipes Tagged with “bean”

Quick-Braised Swiss Chard, White Beans, and Chorizo

main course greens bean sausage

Ingredients

  • 1 tbsp. olive oil
  • 1/2 c. finely diced onion
  • 8 oz. fresh chorizo sausage (Mexican)
  • 1 tsp. tomato paste (double-concentrated, or 1 tbsp. normal)
  • 8 oz. swiss chard, washed but not dried, each leaf cut into 4 or 5 pieces
  • 2 15– or 16-oz. cans white beans, drained and rinsed (around 3 c.)
  • 1/2 c. medium-bodied red wine

Preparation

Heat the oil in a large pan over medium heat. Add the onion and cook, stirring once or twice, for 2 to 3 minutes, until it has softened, then add sausage. Increase the heat to medium-high and cook for 4 to 5 minutes, until the sausage is lightly browned but not cooked through; use a spatula or wooden spoon to break up any large chunks.

Add the tomato paste, stirring to mix well; cook for 1 to 2 minutes. Add the Swiss chard; if the cut pieces are not very wet, add a few tablespoons of water, as needed, to help create steam. Reduce the heat to medium; cover and cook for 2 minutes, until the chard starts to wilt. Add the beans and the red wine; use tongs to fold the ingredients together. Cover and adjust the heat as necessary so the liquid in the pan is bubbling slightly. Cook for 10 to 15 minutes or until the chard is tender.

Remove from the heat; taste and add salt, if desired. Serve warm or at room temperature.

WaPo


Garden Bean Salad

side dish bean greenbean salad

Ingredients

  • 1 small red onion, diced
  • 1/4 c. apple cider vinegar
  • 2 tsp. sugar
  • salt
  • 1/4 c. olive oil
  • 1 15-oz. can white beans, drained and rinsed
  • 3/4 lb. green beans, trimmed and halved
  • 2 tbsp. chopped parsley
  • 2 tbsp. chopped chives
  • pepper

Preparation

Soak the onion in water for 10 minutes. Drain and pat dry. Whisk the vinegar, sugar, and 1/2 tsp. salt in a bowl, then whisk in olive oil. Add the onion and white beans. Bring a saucepan of salted water to a boil. Add the green beans and cook until just tender, 4-5 minutes. Drain beans, and drop into an ice bath. Drain again, dry, and add to the salad. Marinate at room temperature for about 1 hour. Stir in chives and parsley just before serving, check seasoning with salt and pepper.


Foul Moudamas

main course bean mediterranean vegan vegetarian

Ingredients

  • 2 15 ounce cans cooked small fava beans
  • 1 tablespoon ground cumin
  • 4 cloves garlic, mashed
  • ½ cup lemon juice
  • ¼ cup olive oil
  • 1 medium red onion, finely chopped
  • 2 ripe tomatoes, diced
  • 1 bunch parsley, finely chopped
  • salt and pepper to taste

Preparation

Pour the cooked fava beans with the liquid into heavy saucepan. Add the mashed garlic, the cumin, the salt and the pepper. Bring to a boil. Using a potato masher, mash the fava beans partially and cook over medium heat for 10 minutes. Add the lemon juice, the olive oil and half of the chopped vegetables. Stir, adjust the seasoning and remove from the heat. Spoon the foul moudamas into shallow serving dish and top with the rest of the chopped vegetables.

Sanaa Cooks


Best Black Bean Soup

main course bean mexican soup untested vegan vegetarian

Ingredients

  • 1 small (7-ounce) can chipotle chiles in adobo
  • 2 tablespoons olive oil
  • 2 carrots, peeled and chopped
  • 2 onions, peeled and chopped
  • 4 garlic cloves, minced
  • 1 cup red wine
  • 2 jalapeño peppers, seeded and chopped
  • 1 pound dry black beans (do not soak)
  • 2 quarts mild vegetable or chicken stock
  • 1 tablespoon dried oregano, preferably Mexican
  • 2 bay leaves
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • Red wine vinegar, to taste
  • Pickled onions, cilantro, sour cream, avocados (optional, for garnish)

Preparation

Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.

In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.

Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.

Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.

Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.

Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.

Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.

Julia Moskin, New York Times


Black Bean-Chorizo Stew

main course bean mexican sausage untested

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large white onion, diced
  • ½ batch (12 ounces) homemade green chorizo, or use another spicy fresh sausage
  • ¼ cup chopped cilantro stems, leaves reserved for serving
  • 7 cups cooked black beans (from 4 cans or 1 pound dried beans), drained
  • 1 (28-ounce) can diced plum tomatoes with their juices
  • 2 teaspoons kosher salt, more as needed
  • Diced avocado, for serving
  • Sliced scallion, for serving
  • Lime wedges, for serving

Preparation

Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.

Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.

Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.

New York Times


Arroz Congris

main course bean cuban rice untested vegan vegetarian

Ingredients

  • 1 c. dry black beans
  • 2 c. black bean stock
  • 3 strips bacon (or, for vegetarian, 1/4 c. vegetable oil)
  • 1 lg. onion, chopped
  • 4 cloves garlic, finely chopped
  • 2 sweet red or green bell peppers, cut into thin strips
  • 2 c. long-grain white rice
  • 1/2-1 tsp. salt
  • 1 tsp. ground cumin
  • 1/4 tsp. oregano
  • 1 lg. bay leaf

Preparation

Soak the beans overnight in a pot of water and drain well (or fast-soak). Place on the stove with plenty of fresh water. Simmer for about 1 1/2 hours, until nice and tender but not mushy. Reserve 2 c. of the stock and then drain the beans. Sautee the bacon (or heat the oil) in a pot with the onion, garlic, and peppers until the onion is golden. Add rice, salt, cumin, oregano, and bay leaf, then bean stock and beans. Cover and place on medium heat until it comes to a boil. Stir to prevent from sticking to the bottom of the pot, reduce heat to low and cook until the rice looks completely dry. Should take 10-15min. Stir and serve.

Penzey’s Spices


Enfrijoladas

main course bean mexican untested vegan vegetarian

Ingredients

  • 1/2 pound (1 1/8 cups) black beans, washed, picked over and soaked for 4 to 6 hours or overnight in 1 quart water
  • 1 onion, cut in half
  • 2 plump garlic cloves, minced
  • 1 to 2 sprigs epazote or 2 tablespoons chopped cilantro, plus additional for garnish (optional)
  • 1 to 2 teaspoons ground cumin, to taste
  • 1/2 to 1 teaspoon ground mild chili powder (more to taste)
  • Salt to taste
  • 12 corn tortillas
  • 1/4 cup chopped walnuts (optional)

Preparation

1. In a large soup pot or Dutch oven combine the black beans with their soaking water (they should be submerged by at least 1 1/2 inches of water; add if necessary), one half of the onion, and half the garlic and bring to a boil. Reduce the heat, cover and simmer gently for 1 hour. Add the remaining garlic, epazote or cilantro if using, cumin, chili powder, and salt to taste and simmer for another hour, until the beans are very soft and the broth thick, soupy and aromatic. Remove from the heat. Remove and discard the onion.

2. Using an immersion blender or a food processor fitted with the steel blade coarsely puree the beans. The mixture should retain some texture and the consistency should be thick and creamy. Heat through, stirring the bottom of the pot so the beans don’t stick. Taste and adjust salt. Keep warm.

3. Slice the remaining onion half crosswise into thin half-moons and cover with cold water while you assemble the enfrijoladas. Heat the corn tortillas: either wrap them in a damp dish towel and heat them, 4 at a time, in the microwave for about 30 seconds at 100 percent power, or wrap in a dish towel and steam for 1 minute, then let rest for 5 minutes.

4. Assemble the enfrijoladas just before serving them. Spoon about 1/2 cup of the hot, thick beans over the bottom of a large lightly oiled baking dish or serving platter. Using tongs, dip a softened tortilla into the beans and flip over to coat both sides with black beans. Remove from the beans and place on the baking dish or platter (this is messy; have the serving dish right next to the pot.) Fold into quarters. Use the tongs to do this, and if you find that the tortilla tears too much, then just coat one side with the black beans, transfer to the baking dish and spoon some of the black beans over the other side, then fold into quarters. Continue with the remaining tortillas, arranging the quartered bean-coated tortillas in overlapping rows. When all of the tortillas are in the dish, spoon the remaining black bean sauce over the top. Drain and rinse the onions, dry briefly on paper towels and sprinkle over the bean sauce. Garnish with cilantro and chopped walnuts if desired and serve at once.

Serves 4

Martha Rose Shulman, New York Times


White Bean and Red Onion Salad

side dish bean salad

Ingredients

  • 1 1/2 cup dried Great Northern or other white bean, picked over
  • 1 1/2 teaspoons salt
  • 2 bay leaves
  • 1 tablespoon coriander seeds, crushed coarse

For dressing:

  • 2 garlic cloves if desired

  • 2 to 3 tablespoons fresh lemon juice

  • 1/4 cup extra-virgin olive oil, or to taste

  • 1 cup thinly sliced red onion

  • 1/2 cup chopped fresh coriander sprigs or parsley leaves

Preparation

In a large saucepan combine beans with water to cover by 2 inches and add salt, bay leaves, and coriander seeds. Simmer beans, uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1 1/4 hours, or until beans are just tender but not mushy.

Make dressing while beans are cooking: Mince garlic fine and in a large bowl stir together well with lemon juice and oil.

In a colander drain beans, discarding bay leaves, and add to dressing. Toss salad and season with salt and pepper. Cool salad and stir in onion and herbs. Salad may be made 1 day ahead and chilled, covered.

Serve salad at room temperature, thinning if necessary with 1 to 2 tablespoons water.

Gourmet, July 1995


Roasted Eggplant, Tomato, Garlic, and White Bean Spread

appetizer bean dip eggplant mediterranean untested

Ingredients

  • 1 medium eggplant, peeled, cut into thick chunks
  • 1 head fresh garlic, peeled
  • 5-6 tomatoes (smaller, vine-ripe), quartered and seeds removed
  • 1/4 c. olive oil
  • 3 tbsp. balsamic vinegar
  • 1/2-1 tsp. salt (optional)
  • 1/4 tsp. pepper
  • 2 tbsp. Penzey’s Tuscan Sunset or other spice blend
  • 1 16-oz. can white beans
  • 1 tsp. chili powder
  • 1/2 tsp. oregano (pref. Mexican)
  • 2 tbsp. lemon juice

Preparation

Preheat oven to 375. Place the vegetables in a shallow baking dish. Add the oil, vinegar, salt, pepper, and spice blend. Toss well to coat. Carefully spread into a single layer and place the pan in the oven. Roast for 45 minutes. Note: Vegetables can also be roasted on a pan in a gas grill. Cool vegetable mixture, or let rest overnight in the fridge.

Rinse and drain the white beans and place in a blender with 2 c. of the vegetable mixture. The vegetables should have exuded quite a bit of liquid so make sure to include some of this in the 2 cups. Blend the beans and vegetables. Add the chili powder and oregano and the lemon juice. Blend well and pour into a bowl. Serve with any firm cracker.

Penzey’s Spices


Black-Eyed Peas

side dish bean

Ingredients

  • 1 lb. black-eyed peas, picked over
  • 2 tbsp. rendered bacon fat
  • 1 small onion, peeled

Preparation

In a bowl combine black-eyed peas with water to cover and let stand overnight.

Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion.

Gourmet, February 1995