Thanks for your tips, I did end up dumping the soaking water and then boiled the beans in water with a bay leaf and a little chili powder. Once they were definitely done, I put them away till dinnertime. At dinner I sauteed some onion and garlic, added the beans and seasoned with salt, pepper and more chili powder. Then I sprinkled some cheese on top with a dollop of the yogurt.
The beans weren't awesome. Definitely not as good as the ones I get at the cantina in town, and nowhere near as good as the ones at Dos Caminos.
Can you give me your bean recipes? Especially red beans (kidney or pinto?) and black beans.
I do think Beano is helpful, and my mom swears by it. It's an enzyme that neutralizes the gas. Or something. You can learn more here: Beano has a "University of Gas" series of videos to explain the ins and outs of flatulence. Yes, really.
Ooooh, and I forgot to mention my other favorite use for Greek yogurt: I really love chip and veggie dips, and now I add the mix to yogurt instead of sour cream and I have a high-protein snack with cukes or peppers. Love!
Kristin, it's all about the seasoning. I soak my beans (black,navy,kidney, pintos, it doesn't matter) Then, after I drain the water and rinse, I saute my onions, celery, peppers and garlic in a tiny bit of olive oil and I throw in some taso (cajun ham) or venison sausage or another lean sausage then add 1 to 2 cans of Rotel tomatoes (mild for Northerners!) add the beans back to the pot and cover with liquid. I use chicken stock or beef stock and half water rather than just water and simmer slowly. The longer you cook them the better, the liquid will get good and thick. Then add lots of seasoning I use herbs, Mrs. Dash, red pepper, black pepper and salt, garlic powder and keep simmering slowly, if they get too thick add a little more stock or water. Just be sure you use a cullinary stock that doesn't have salt added or you'll be swolen the next day! Enjoy!
ReplyDeleteI love this recipe...use veggi broth if you want! It isn't spicy and I think this would be great not pureeing it. Greek Yogurt would be fabulous on it as well!
ReplyDeleteBlack Bean Soup with Cumin and Jalapeño
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 to 2 teaspoons chopped jalapeño chile with seeds, divided
2 15- to 16-ounce cans black beans, undrained
1 15-ounce can petite diced tomatoes in juice
1 1/2 cups low-salt chicken broth
Chopped fresh cilantro
Chopped green onions
Crumbled feta cheese
Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.
Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.
I make tortilla soup often (from canned beans)
ReplyDeleteyou can add chicken or 1/2 can of drained corn (corn and beans makes a complete protein)
canned beans - Not drained - black, kidney, pinto and any with mexican seasoning. Chili powder, or hot taco seasoning pouch w/o MSG, garlic/onions and a can of diced tomatoes. add water if needed. I like to add grated cheese and avocado to mine when I dish it up.
I always have these items in case we are snowed in... at least twice a winter it is our last resort meal.
Mmm, beans-- a great band friendly food!
ReplyDeleteAnd greek yogurt too as tip-- delish.
Here is my deep south pinto bean recipe!
ReplyDeleteYou can really do it with any beans, I just like pintos!
Oh, and I am sure this isn't the healthy recipe either so, if you are looking for healthy you might want to skip this one!
Also it has meat in it......hope you eat meat!
soak beans in plain water over night or for about 8 hours.
buy a smoked ham hock, boil in water util meat is basically falling off of bone.
After the beans have finished soaking drain, pour into crock pot, add ham hock with the water you boiled it in, enough to cover beans completley.
In a pan saute onions, bell pepper, and some garlic until tender in olive oil, add to crock pot with beans!
Add salt, pepper, cumin, chili powder to crock pot!
Cook all day or all night! The longer the better! On low!!!!!!!!!
That is how we cook them in Alabama! :)