Category: Beans

Black Bean and Barley Salad

Black Bean and Barley Salad

We are doing a series of video releases over the next 100 days or so. Today we’re featuring a Black Bean and Barley Salad.

Cold salads are a welcome addition to the summer table. They are made ahead and served cold or at room temperature. I’m always looking for different ways to use fresh corn. The season is so short and canned or frozen corn is no comparison to the freshly picked cob. So, in addition to eating corn off the cob, I put it in lots of salads. It’s great in mashed avocadoes. Creamed corn, gently simmered in shallots and cream with some fresh tarragon is also another great way to use corn. And, of course, don’t forget corn chowder!

Black Bean and Barley Salad

Try this quick and easy Black Bean and Barley Salad. Make a double portion – leftovers are great!

Watch the Video Here:

 

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Black Bean and Barley Salad

Black Bean and Barley Salad

A quick and easy summer salad – perfect for picnics and barbecues.

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 10-12 servings
  • Category: Salad

Ingredients

  • Vinaigrette
    ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground pepper
  • Salad
    2 ears corn kernels
  • 3 cups cooked barley (1 cup dry pearl barley)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 bell pepper, diced (any color you like)
  • ¾ cup minced red onion
  • 1 jalapeno, minced
  • 2 avocadoes, cut into bite-size cubes

Instructions

  1. Vinaigrette
  2.  Combine the oil, lime juice, garlic, salt and pepper in a covered jar and shake or in a small bowl and whisk.
  3. Salad
  4. Either steam, roast or grill the corn. Let cool a bit and then remove the kernels, scrapping the cob with the knife blade to remove the corn milk, too.
  5. Combine the corn, barley, beans, pepper, onion, jalapeno, avocado and cilantro in a large serving bowl.
  6. Shake or whisk the dressing, pour over the salad and toss.
  7. Serve at room temperature.

Notes

To cook the barley, fill a medium saucepan with 6 cups cold water and 2 teaspoons kosher salt. Bring to a boil and stir in the barley. Once the water returns to a boil, lower the heat to a simmer and cook for 25 minute, or until tender. Drain and cool a little before adding to the salad.

Nutrition

  • Serving Size: 3/4 cup

 

Spicy Beef Chili

My cousins are driving down from Conesus NY tomorrow for lunch; we’re having Spicy Beef Chili and garlic bread with triple chocolate and pumpkin biscotti for dessert.

They make a round trip in one day, five hours each way! Yes, they’re a little nuts but Linda and Cyndi love road trips and Linda’s husband Dave is a good sport and comes along too. The reason for the short visit is they live on a farm. Not a food farm, a horse farm, and the animals need them back in time for dinner.

The farm has been in the family since I was a little kid. I remember spending many weekends there and learning how to groom the horses and muck a stall. I’m glad my little rascal Lacy is not as labor intensive!

Lacy

I hadn’t given the menu much thought. Lunch is somehow much easier than a dinner party; there were no to do lists or even a grocery list. When I got to the meat counter they had some coarsely ground Black Angus beef for chili and that was my inspiration. I picked up some bell peppers, a jalapeño, a head of garlic, canned fire-roasted diced tomatoes and kidney beans. I didn’t give much thought to the garnishes until later and Eric will pick those up tomorrow am and get a baguette for the garlic bread.

A good rule to remember when chopping vegetables is to look at the size of the ingredients in the recipe. In this case, the kidney beans. Cut the bell peppers into a dice similar in size to the beans. This allows a nice combination of ground meat, peppers, bean and tomato to get on a spoon and you enjoy all the flavors together in one mouthful.

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The jalapeño, however, should be minced. The smaller the cut the more cells that are exposed and more flavor transfers to the chili. Also, you don’t want to be the one to get a large piece, especially if it’s particularly hot!

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Ground beef cooks up quickly, no long braising needed, and this chili comes together in about an hour and a half. Start by browning the meat on high in a couple tablespoons of olive oil and break it up into crumbles with the edge of a wooden spoon.

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Add the onions and cook five minutes. Add the chopped peppers, jalapeño, garlic, and the spices. Stir into the meat; the fat and heat release the essential oils of the all those delicious spices more effectively that liquid. Cook and stir occasionally for five minutes.

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Stir in the tomatoes and stock and simmer for 45 minutes.

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Add the drained beans and cook until heated through, about five minutes.

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Put out bowls of sour cream, shredded cheese and thinly sliced scallions to top off the chili.

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It’s a delicious fall lunch that hopefully will keep them full for their long trek home along with some baggies of biscotti for snacking.

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Beef Chili

Ground beef cooks up quickly, no long braising needed, and this chili comes together in about an hour and a half. Adding the spices into the meat and vegetables allows the spices to bloom in the fat before adding the liquids.

  • Prep Time: 25 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 15 mins
  • Yield: 8 portions
  • Category: Beef

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds ground beef
  • 2 cups diced onion (1 large onion)
  • 1 each red and yellow bell pepper, cored, seeded and diced
  • 2 tablespoons jalapeño, minced (1 large jalapeño)
  • 1 tablespoon garlic cloves, minced (4 large cloves)
  • 1 tablespoon dried, ground ancho chili
  • 1 tablespoon dried, ground coriander
  • 1 tablespoon dried, ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons Kosher salt
  • 1 teaspoon dried, ground chipotle
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 2 dried bay leaves
  • 2 cans (14.5 ounces each) fire roasted tomatoes
  • 1 cup beef stock
  • 2 cans (15.5 ounces each) kidney beans, rinsed and drained
  • Garnishes
  • sour cream, shredded Cheddar or Monterrey Jack cheese, thinly sliced scallions.

Instructions

  1. Heat the olive oil in a 7-quart Dutch oven or large heavy-bottomed pot over high heat. Add the beef and brown while crumbling the meat with the edge of a wooden spoon.
  2. Add the onions and cook for 5 minutes.
  3. Stir in the bell peppers, jalapeño, garlic, ancho chili, coriander, cumin, oregano, salt, chipotle, cinnamon, paprika, thyme and bay leaves and cook on medium-high for five minutes.
  4. Stir in the tomatoes and stock and simmer for 45 minutes.
  5. Add the beans and continue cooking another 5 minutes, until the beans are hot.

Notes

Chili freezes well.

Black Bean Rice and Vegetable Casserole

Back to School Dinner #4

When Claire was preschool age, we frequented a wonderful Mexican restaurant in the neighborhood, El Mirador, with very authentic and delicious Mexican cuisine. Claire, the ever-picky eater, was happy ordering rice with cheese and the refried beans. Since the combination of the rice and beans is a complementary protein mix that offers all amino acids, it was a plus in my mind as she mostly ate cereal and pasta with butter! This recipe for Black Bean Rice and Vegetable Casserole is sure to please her more sophisticated palette today.

This is a simple recipe and it’s filled with fresh vegetables: scallions, tomatoes, zucchini, corn and frying peppers. I chose to use oregano and Spanish smoked paprika  as the primary spices. Include this in your meatless Monday repertoire if you have one, or start a new weekly trend!

A wide skillet (12- by 2 inches) is the perfect size and can go from stovetop to table, saving you an extra dish to wash.

The first thing to do is set up your rice, which can cook while you prep the other ingredients. I use this easy pasta method to cook the rice, a short-grain sweet brown rice.

Heat the oil in the skillet over medium heat and toss in the tomatoes, corn, zucchini, scallions, peppers, salt and pepper, stir to combine, cover and let cook for five minutes.

Back to School Dinner #4

Stir in the garlic, oregano, paprika, coriander and cumin for 30 seconds.

Back to School Dinner #4

Turn on the broiler.

Fold in the beans and rice and cook  until the beans are heated through, about two minutes.

Back to School Dinner #4

Top with cheese and slip under the broiler on a low shelf until melted, about one or two minutes. Garnish with pickled jalapeno peppers.

Back to School Dinner #4

This recipe can be made a day ahead omitting the cheese. Cool the skillet, cover and refrigerate overnight. Preheat the oven to 350 degrees F, cover with the shredded cheese and bake for 30 minutes. Garnish with the pickled jalapenos and serve. Use any leftovers for black bean tacos!

The recipe works well without the cheese for a vegan entreé.
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Black Bean Rice and Vegetable Casserole

Back to School Dinner #4

Black Beans Rice and Vegetables is a vegetarian entreé topped with shredded Monterrey Jack cheese and pickled jalapeños. Omit the cheese for a vegan entreé. Garnish with the pickled jalapenos and serve.

  • Author: Trish Lobenfeld
  • Prep Time: 50 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour 5 mins
  • Yield: 4 to 6 servings

Ingredients

  • 6 cups cold water
  • 1 teaspoon kosher salt
  • 3/4 cup rice, either brown or white
  • 2 tablespoons olive oil
  • 1 pint cherry tomato halves
  • 3 ears of corn kernels only or 2 cups frozen corn
  • 1 medium zucchini, diced
  • 2 bunches thinly sliced scallions including green tops
  • 3 chopped frying peppers, any color
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 4 minced garlic cloves
  • 1 teaspoon Mexican oregano
  • 1 teaspoon Spanish smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 cans (15.5 ounces each) black beans rinsed and drained
  • 8 ounces shredded Monterrey Jack cheese
  • Garnish
  • pickled jalapeno slices, mild or hot

Instructions

  1. Bring the water and salt to a boil. Stir in the rice, return to the a gentle boil and cook according to the suggested timing on the package .
  2. Heat the oil in the skillet over medium heat and toss in the tomatoes, corn, zucchini, scallions, peppers, salt and pepper, stir to combine, cover and let cook for five minutes.
  3. Stir in the garlic, oregano, paprika, coriander and cumin for 30 seconds.
  4. Turn on the broiler.
  5. Fold in the beans and rice and cook until the beans are heated through, about two minutes. Top with cheese and slip under the broiler on a low shelf until melted, about one or two minutes.
  6. Garnish with pickled jalapeno peppers.

Notes

Use any leftovers for black bean tacos!

 

Four Bean Salad

Four Bean Salad

Four Bean Salad is a standard summer dish from my childhood. It’s typically made with three beans, canned green and wax beans and kidney beans, I add chickpeas to make that fourth bean. I also like to make this when the fresh beans are available in the summer. So nice to have that fresh flavor and a little texture in the green and wax beens from a quick blanch.

To start, bring a large saucepot filled with cold water and a heaping tablespoon of Kosher salt to a boil. Trim and halve the beans.

Four Bean Salad

Plunge the beans into the boiling water and cook for three minutes. Remove the beans with a long-handled mesh strainer and plunge them into an ice bath. The beans retain a bit of a crunch, which makes for a nice texture in the salad.

Four Bean Salad

Drain and thoroughly rinse a can each of kidney beans and chickpeas. Drain the string beans. The beans are a bit moist and the excess water dilutes the vinaigrette; place some paper towels in the bottom of a two-quart serving bowl and dump in the string beans. Add some paper towel and cover with the kidney beans and chickpeas. It’s only water on the beans, the towels can be dried and repurposed.

Four Bean Salad

Slice the onion lengthwise into thin strips. If it’s a strong onion, don’t worry, the vinaigrette mellows the onion nicely.

Whisk together the vinegar, oil, sugar, mustard, salt and pepper.

Remove the paper towels leaving the beans in the bowl, add the onion and toss with the vinaigrette.

Four Bean Salad

Refrigerate for at least two hours, occasionally tossing to marinate all the beans. The salad can be made a day in advance, even though the dressing is slightly acidic it won’t turn the green beans that awful gray-green color.

This is a great side dish, but don’t hesitate to have a bowlful for lunch!

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Four Bean Salad

Four Bean Salad

This salad can be made a day in advance, even though the dressing is slightly acidic it won’t turn the green beans that awful gray-green color. Eat as a side or as your main dish!

  • Prep Time: 3p mins
  • Cook Time: 3 mins
  • Total Time: 23 mins
  • Yield: 2 quarts
  • Category: Salad

Ingredients

  • Bean Salad
  • 1 heaping tablespoon Kosher salt
  • 1 1/2 cups green beans or haricots verts
  • 1 1/2 cups wax beans
  • 1 can (15.5 ounces) kidney beans, rinsed and drained
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • 1/2 cup thinly sliced red onion, lengthwise (about 1/2 of a small onion)
  • 1/4 cup plus one tablespoon red wine vinegar
  • Vinaigrette
  • 2 tablespoons olive oil
  • 1 tablespoon granulated sugar
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground pepper

Instructions

  1. BeanSalad
  2. Trim the beans and cut in half. Bring a pot of salted cold water to a boil, add the beans to the boiling water and cook for three minutes.
  3. Remove the beans with a long-handled mesh strainer into an ice-water bath.
  4. Drain the beans and place on paper towel to dry along with the kidney beans and chickpeas.
  5. Vinaigrette
  6. Whisk together the vinegar, oil, sugar, mustard, salt and pepper.
  7. Put the beans and onion in a large mixing bowl, drizzle with the vinaigrette and toss to coat.
  8. Cover and refrigerate at least two hours, tossing on occasion to marinate all the beans and onion.

Warm Cheddar Bacon Dip

Use celery sticks to scoop up this Warm Cheddar Bacon Dip. The cheese needs to be soft enough to blend into the sour cream but not oozing. The contrast of the warm dip and cool celery is pleasant, the aroma of the bacon, cheese and chives enticing, and the crunch of crisp celery completes this snack or appetizer. Don’t wait for a party to serve this; have some ready for the kids when they get home from school!

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Shred the cheese with a hand grater or food processor.IMG_3069

Combine the sour cream, Cheddar cheese, bacon, chives, hot sauce and salt in a medium-size, heatproof bowl. Warm the cheese mixture in the microwave for a few seconds. Just enough to soften the cheese. Stir to combine.

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Cut the celery on the bias.

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Cutting on the bias creates a “scoop” for holding the dip.

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Warm Cheddar Bacon Dip

Use celery sticks to scoop up this Warm Cheddar Bacon Dip. The cheese needs to be soft enough to blend into the sour cream but not oozing.

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 2/3 cup
  • Category: Appetizer

Ingredients

  • 3 ounces shredded Cheddar cheese
  • 1/4 cup sour cream
  • 1 ounce minced crispy bacon (1 thick slice of bacon)
  • 3 tablespoons minced chives
  • several dashes hot sauce, such as Franks Hot Sauce, or Tobasco Sauce
  • pinch of Kosher salt
  • 20 two-inch trimmed and cleaned celery stalks, cut on the bias

Instructions

  1. Combine the cheese, sour cream, bacon, chives, hot sauce and salt in a heat-proof bowl until creamy, about 25 seconds.
  2. Serve with celery.

 

Sautéed Greens

Here are two quick and easy recipes for sautéed greens. The first combines kale with potatoes and bacon and the other mustard greens, cannelloni beans and bacon. Great side dishes or a complete meal.

Read this post on how to clean and store winter greens.

Kale with Potatoes and Bacon

Onions, garlic and lemon contribute flavor.

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Wash and spin dry the kale, remove and discard the tough stems.

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Stack the leaves horizontally and cut into a rough chop.

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Dice the onion, mince the garlic and cube the potatoes.

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Trim any excess fat from the bacon and dice.

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Start the bacon in a cold pan, it prevents sticking. Add the onions, potatoes and garlic and cook until the potatoes are tender.

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Deglaze or dissolve the fond on the bottom of the pan by adding a little waterand scraping the browned tidbits up with a wooden spoon.

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This is what the pan looks like when you’ve finished deglazing the fond. There is only a little water left on the bottom, the potatoes absorb some and the rest evaporates. You many need to deglaze the pan 3-4 times. Don’t let the fond get too dark or you risk having a burned flavor in your finished dish. If you find the fond returning quickly and getting very dark, lower the heat.

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Add the kale and peppers, cover and steam until wilted. Season to taste.

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Kale with Potatoes and Bacon

Kale Potatoes and Bacon

Hearty kale with potatoes and bacon, a delicious side dish or a meal.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 1 quart
  • Category: Side Dish

Ingredients

3 slices of bacon, remove excess fat and cut into 1/2-inch pieces
2 medium waxy potatoes, peeled and cut into 1/2-inch cubes
1 small onion, small dice
3 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 large bunch of kale, stems removed, roughly chopped, and washed
1/2 red bell pepper, medium dice
grated zest of one small lemon

Instructions

Place the diced bacon in a cold pan over medium heat and cook, stirring occasionally, until fat is rendered and bacon is crisp.

Lower the heat to medium, add the potatoes, onion, garlic, salt and pepper. Add more salt later. The bacon contributes saltiness, too. Cover and cook for 2 minutes.

Remove the cover and stir mixture. Continue cooking over medium heat, uncovered, stirring occasionally, until potatoes are barely tender. Use water as needed to scrape the fond (the flavorful tidbits of caramelized sugars and browned protein) on the bottom of the pan. This prevents burning and intensifies flavor.

When the potatoes are almost tender add the kale and red pepper. Combine well, cover, and steam for 2 minutes. Stir again, cover, and steam for 2 minutes more, or until all the greens are wilted. Remove cover and continue cooking, stirring occasionally, until the kale is tender, but retains its bright green color.

Adjust seasoning with salt and pepper; sprinkle the top with lemon zest, and serve immediately.

Mustard Greens with Cannelloni Beans and Bacon

Clean and chop the mustard greens the same way as the kale

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Drain and rinse the beans, slice up some pitted Mediterranean olives.

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Start the bacon in a cold pan, it prevents sticking. Add in the onion, garlic and beans.

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Mustard greens are firm and curly, which makes them a little bulky; add to pan in batches was the greens wilt.

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Mustard Greens with Cannelloni Beans and Bacon

Keep  pitted olives on hand for last minute garnishes.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 1 quart
  • Category: Side Dish
  • Method: Saute

Ingredients

3 slices of bacon, remove excess fat and cut into 1/2-inch pieces
1 small onion, small dice
3 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1 can (15.5 ounces) cannelloni beans, rinsed and drained
1 bunch mustard greens, stems removed, roughly chopped, and washed
1/2 teaspoon kosher to taste
6 pitted green olives, sliced

Instructions

Place the diced bacon in a cold, large skillet over medium heat and cook, stirring occasionally, until fat is rendered and bacon is crisp.

Lower the heat to medium and add the onion, garlic and pepper flakes to the bacon; cover and sweat for 3 minutes, stirring occasionally.

Stir in the beans and let them warm, about 3-4 minutes.

Raise the heat again to medium-high,  add the mustard greens and 1/4 cup cold water. Combine the ingredients well, cover, and steam for 3 minutes.

Stir again, cover, and steam for 3 more minutes, or until all the greens wilt. (Mustard greens are a bulky, if they don’t all fit in the pan at once, add in intervals and increase steaming time for each batch, stirring to combine after each addition.)

Remove cover, add the salt and continue cooking, stirring occasionally, until the mustard greens are tender, but still bright green and the excess liquid evaporates.

Garnish with sliced olives and serve immediately.