REMINDER:
10 Cups - at least, of beans just sitting in my refrigerator following a bean making extravaganza for Super Bowl chili. When life hands you lemons, you make lemonade. When life hands you and un-Godly amount of beans....what do you do?
Bean Dip/Puree/Non-fried Refried Beans...whatever you want to classify it as. My goal for the night was to just use beans. Sadly, my whole batch used up only 2.5 cups...hardly putting a dent into my stash, looks like I will be making more this week - and probably tossing some into the food compost, as cooked beans do not last forever, and I don't feel like going on a total bean diet...somehow I don't think that's the right kind of body cleanse.
For my first use of leftovers, here's what I did based on a FoodNetwork.com recipe by Nigella Lawson...
Indredients:
3 T. olive oil
1 large onion, diced fine
3 cloves of garlic, minced
2.5 cups of cooked beans (mixed white, pinto, kidney and black bean)
1/3 cup beef broth (recipe called for canned beans in liquid)
1.5 T. tomato paste
3/4 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
salt and pepper, to taste
lime/lemon juice (equivalent to 1 lime)
Directions:
Heat oil in a pan and add the onion and garlic. Cook until golden and soft.
Add the beans, beef broth, tomato paste, and spices and cook for another few minutes.
Add the lime or lemon juice and remove from heat. Once slightly cooled, place the bean mixture in a food processor or blender and blend until smooth or slightly chunky, depending on your texture preference.
Adjust seasoning if necessary.
Serve hot or cold.
Obviously we did not have just a big pile of bean puree for dinner, that would have been an interesting concept. Derek wanted fish tacos, I wanted a hearty salad. So here are two totally different meals based on similar ingredients.
Derek's Fish Tacos: Dover Sole seasoned with southwestern spices, pan-fried. Served in a corn tortilla - topped with avocado slices, tomatillo salsa, sour cream, and cilantro. Side of beans!
Katie's Southwestern Shrimp Salad: Shrimp seasoned with the same southwestern spices as Derek's sole, pan-fried. Over mixed lettuce green, topped with avocado, tomato, a pile of bean puree, sour cream, cilantro, tomatillo salsa.
Satisfying.
10 Cups - at least, of beans just sitting in my refrigerator following a bean making extravaganza for Super Bowl chili. When life hands you lemons, you make lemonade. When life hands you and un-Godly amount of beans....what do you do?
Bean Dip/Puree/Non-fried Refried Beans...whatever you want to classify it as. My goal for the night was to just use beans. Sadly, my whole batch used up only 2.5 cups...hardly putting a dent into my stash, looks like I will be making more this week - and probably tossing some into the food compost, as cooked beans do not last forever, and I don't feel like going on a total bean diet...somehow I don't think that's the right kind of body cleanse.
For my first use of leftovers, here's what I did based on a FoodNetwork.com recipe by Nigella Lawson...
Indredients:
3 T. olive oil
1 large onion, diced fine
3 cloves of garlic, minced
2.5 cups of cooked beans (mixed white, pinto, kidney and black bean)
1/3 cup beef broth (recipe called for canned beans in liquid)
1.5 T. tomato paste
3/4 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
salt and pepper, to taste
lime/lemon juice (equivalent to 1 lime)
Directions:
Heat oil in a pan and add the onion and garlic. Cook until golden and soft.
Add the beans, beef broth, tomato paste, and spices and cook for another few minutes.
Add the lime or lemon juice and remove from heat. Once slightly cooled, place the bean mixture in a food processor or blender and blend until smooth or slightly chunky, depending on your texture preference.
Adjust seasoning if necessary.
Serve hot or cold.
Obviously we did not have just a big pile of bean puree for dinner, that would have been an interesting concept. Derek wanted fish tacos, I wanted a hearty salad. So here are two totally different meals based on similar ingredients.
Derek's Fish Tacos: Dover Sole seasoned with southwestern spices, pan-fried. Served in a corn tortilla - topped with avocado slices, tomatillo salsa, sour cream, and cilantro. Side of beans!
Katie's Southwestern Shrimp Salad: Shrimp seasoned with the same southwestern spices as Derek's sole, pan-fried. Over mixed lettuce green, topped with avocado, tomato, a pile of bean puree, sour cream, cilantro, tomatillo salsa.
Satisfying.
Whoa!! All those beans--are you serving your dishes with a side of BEANO!!
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