Tag Archives: beans

Asian Inspired Summer Salad with Green Beans

Served with “dilled” shrimp salad, cucumber salad and fresh salad greens.
3/4 cup quinoa
1 1/2 cups water

1 lb green beans (4 cups); stem end removed cut into 1 inch lengths
1/2 red onion (3/4 cup); diced
1/4-1/2 teaspoon sea salt
pinch-1/8 teaspoon freshly ground black pepper
1 1/2 Tablespoons fresh ginger; finely grated
1 Tablespoon toasted sesame seed oil
1 Tablespoon white wine vinegar
1 cup slivered almonds

Cook quinoa in water as directed on package (bring water and quinoa to a boil, reduce heat to slow simmer and cook till all the water is absorbed; 15-20 minutes) and remove from heat. Meanwhile, prepare the remaining ingredients and place in a large glass or ceramic bowl. Pour hot cooked quinoa over the prepared ingredients, mix well and refrigerate to chill.

2 lbs cooked pealed shrimp
2 cup fresh dill; coarsely chopped
1/2 Tablespoon lemon zest
pinch sea salt and fresh ground black pepper to taste
1 Tablespoon white wine vinegar
1 Tablespoon canola oil

Combine all ingredients in a glass or ceramic bowl, mix well and refrigerate to chill.

1 cucumber; halved and thinly sliced
1/2 red onion; halved and thinly sliced
pinch sea salt
dash fresh ground black pepper
1 Tablespoon white wine vinegar

Combine all ingredients in a glass or ceramic bowl, mix well and refrigerate to chill.


Black Bean Burgers; vegan and gluten free

A patty on a bed of spinach with “burger toppers” for vegans without the “glutenful” bun.

A patty on a bun with fresh mozzarella for vegetarians.

1 cup dry black beans; soaked 4-8 hours, drained and rinsed, cooked till tender, drained and rinsed OR 3 cups canned beans; drained and rinsed
1/2 onion; minced
1 celery stalk; minced
1 carrot; shredded
2 cloves garlic; crushed
3 Tablespoons fresh cilantro; minced OR 1 Tablespoon dry cilantro
1 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 Tablespoon fresh pressed lime (or lemon) juice
1/4 cup water
1/2 cup gluten free flour (I ground oats/oat flour)

Cook dry beans in water till tender, about 1 hour. When beans are tender, or if using canned beans, drain and rinse. In a medium sized bowl mash beans (I use a pastry knife but you can use the back of a fork or a potato masher).

Add the remaining ingredients, combine well and set aside for 10 minutes. Prepare a baking sheet by lining with wax/parchment paper. Form 1/3 cup of bean mixture into a ball, press into a patty and place on wax/parchment paper lined baking sheet. Chill for 30 minutes.

Meanwhile, prepare toppings and any sides. I kept is pretty classic: romaine lettuce, onion, tomato and garlic sandwich pickles.

Preheat a heavy bottom skillet on medium high. Add extra virgin olive oil to generously coat the skillet and gently place patties into the pan leaving a bit of space between each one making it easier to flip. Fry until browned, flip and fry other side. Place burgers in a single layer on a serving tray (or baking sheet placed in 200 degree oven). Optional- put burgers on paper towels to absorb excess oil from frying.

Crab Cakes for Fathers Day

IMG_05141 lb fresh lump crabmeat (or 4- 4.25 oz cans)
2 Tablespoons minced onion
1 egg; beaten
1/4 cup mayonnaise
1 teaspoon dijon mustard
3 Tablespoons fresh parsley; minced (or 1 Tablespoon dry parsley)
1/2 teaspoon fresh thyme; rubbed between fingers (or pinch dry)
1 teaspoon fresh lemon juice (or lime if using cilantro)
2 Tablespoons bread crumbs (for GLUTEN FREE option use oat flour; I grind my own gluten free oats)

bread crumbs/oat flour for coating

canola oil for frying

Pick through the crab meat for any shell or cartilage pieces. (Drain if using canned meat through a fine mesh sieve). Mix remaining ingredients then add the crab meat combining well without breaking apart the lumps. Line a baking sheet with wax or parchment paper. Sprinkle bread crumbs (oat flour) onto a plate. Scoop 1/4 cup of the mixture into your hand and form into a ball (squeeze excess moisture out gently) then press down onto the bread crumb (oat flour) covered plate to coat, flip and press down to coat the other side. Arrange patties on the was/parchment paper lined pan and refrigerate for 1-2 hours to “set” before frying.

Meanwhile, prepare the sides. I served the crab cakes with garlic slaw, roasted corn with black beans, a spicy barbecue sauce and fresh rolls. RECIPES BELOW

Preheat a large heavy bottomed skillet to medium high. Line a baking sheet with paper towels. Add canola oil to generously coat the bottom of the pan and heat. Gently place each patty into the skillet leaving plenty of space around each one. (I used two forks to manipulate the patties.) Fry until golden (just before brown) and gently flip to fry on the other side. Remove from pan and place on paper towels to drain.

1/4 green cabbage head; shredded or thinly sliced
2 carrots; shredded
2 cloves garlic; crushed
1/2 teaspoon sea salt
pinch teaspoon fresh ground black pepper
1 teaspoon dill weed (or 3 Tablespoons chopped fresh)
2 Tablespoons apple cider vinegar
1/3 cup mayonnaise

Place cabbage and carrots in a large mixing bowl. Add remaining ingredients and toss together. Refrigerate until ready to serve.

1 Tablespoon extra virgin olive oil
1 lb bag of frozen corn
1/2 red bell pepper; finely chopped
2 cups cooked black beans (1 15-16 oz can black beans)
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon red pepper flakes (or to taste, you choose the heat)
1/4 teaspoon sea salt
pinch fresh ground black pepper

Line a baking sheet with parchment paper. Combine all ingredients in a bowl, mixing well. Spread the corn mixture evenly on the pan. Preheat the oven to 400 when starting to fry the crab cakes and roast the corn for 10-15 minutes.

2 Tablespoons apple cider vinegar
2 Tablespoons maple syrup
1 teaspoon mustard
1/4 teaspoon ketchup
1 teaspoon smoked paprika
1/4 teaspoon cayenne
1/2 teaspoon cumin
pinch thyme
1/2 teaspoon sea salt
pinch fresh ground black pepper

Combine all ingredients.

Mexican Style Black Rice and White Bean Salad

IMG_01731 cup dry small white beans; soaked 4-8 hours, rinsed, cooked till tender and rinsed OR 3 cups canned
1 cup black rice; soaked 1-8 hours, rinsed and cooked
1 cup fresh cilantro; chopped
3 scallions; chopped
1 red/orange/yellow bell pepper OR 4 small sweet peppers; chopped
1 cup grape tomatoes; sliced
1 clove garlic; crushed
2 avocados; cubed
3/4 teaspoon sea salt
pinch fresh ground black pepper
pinch ground cumin
2 Tablespoons fresh pressed lemon and or lime juice
1/4 cup extra virgin olive oil

1 head romaine lettuce; thinly sliced
crushed red pepper flakes; optional to taste
shredded cheddar; optional

Combine first group of ingredients in a large glass or ceramic bowl.

Serve over lettuce and sprinkle with crushed red pepper flakes and shredded cheddar if desired.

Endive Stuffed with Hungarian Inspired Vegan Pate

DSC_0039 2 endive (or 1 endive and crackers for spreading the remaining pate)

Bean Pate *see note below
1 cup dried black eyed peas; soaked 8 hours and cooked till tender (3 cups cooked)
1 clove garlic; crushed
1/4 cup extra virgin olive oil (good quality; I like California Olive Ranch)
2 teaspoons red wine or red wine vinegar
2 teaspoons paprika
1 teaspoon marjoram
½ teaspoon cumin
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper

Rinse black eyed peas after soaking. Cover with fresh water an inch over the black eyed peas, bring to a boil over high heat, reduce heat to medium low (if the pot boils over reduce heat further) and simmer till tender (about 1 1/2 hours). Remove from heat and rinse.

Combine all ingredients in a food processor or blender and process until smooth. Scrape down sides frequently until well combined and smooth. If using a small food processor it is fine to process in two batches just divide the liquid in half making it easier to process. Chill several hours or over night. Separate leaves from the Endive. Fill each leaf with the desired amount of pate (this will vary with the size of the leaf). I usually save the last tiny inner leaves to garnish or to finely chop into a salad.

*this pate is also great with a cheese board (I serve it traditionally with our Christmas meal for the vegetarians and vegans) and crackers

Spicy Smokey Sauce for those who dare
2 Tablespoons fresh pressed lime juice
2 Tablespoons extra virgin olive oil
1 teaspoon tomato paste (I recommend Amore brand)
1 clove garlic; crushed
1/3 teaspoon sea salt
1/4 teaspoons fresh ground black pepper
3/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper or to taste

Stir all ingredients and serve in a small dish for those who like it spicy to drizzle on the stuffed endive or crackers topped with the pate.

Black Rice and White Beans with Mushrooms

DSC_00081 cup black rice; soaked for at least 1 hour
1 1/2 cups water

1 cup dry navy beans; soaked for at least 8 hours (or drain 2 cups of canned white beans)
2 Tablespoons extra virgin olive oil (or canola)
1/2 onion; chopped
3/4 teaspoon sea salt
1 clove garlic; crushed
8 oz package white mushrooms; rinsed and chopped to 1/2 inch pieces
1 cup white wine
1/4-1/2 teaspoon fresh ground black pepper
3/4 cup sour cream

Drain and rinse soaked dry beans, place in medium sized pot, add  4 cups water, bring to a boil, reduce heat and slow simmer till tender; about 1 hour. Drain beans and rinse with fresh water.

Drain and rinse rice, place in small pot, add 1 1/2 cups water, bring to a boil, reduce heat to a gentle simmer and cook with lid on till all water is absorbed; about 20 minutes. Set aside with lid on.

Meanwhile, sauté onions in olive oil with salt till the onions are translucent. Add garlic and mushrooms, stir, and bring to a simmer with lid on for 5 minutes. Remove lid, add the wine and black pepper, bring to a boil, reduce heat and simmer till the liquid reduces by at least 1/2. This can take 20-30 minutes but check so no scorching happens. Add the cooked, drained and rinsed beans and sour cream. Stir, bring to a simmer and serve over the black rice with a side of salad greens (pictured here arugula).


Bread-n-Butter Beans

DSC_00036 cups yellow wax beans; stems removed and cut into 1-1 1/2 inch lengths1
1/2 onion; thinly sliced
1 teaspoon natural sea salt (no iodine or anti-caking agents
1 1/2 cups apple cider vinegar
1 1/2 cups water
1 cup plus 2 Tablespoons sugar (I used organic evaporated cane juice)
 teaspoon celery seeds
1 1/2 
teaspoons prepared mustard (I used Grey Poupon- “but of course”)
3/4 teaspoon ground ginger
3/4 teaspoon nutmeg
 teaspoon turmeric
few dashes red pepper flakes

Sterilize jars; place 3 pint jars in a large pot, fill with water, bring to a boil and cook for 15 minutes. Do not boil lids. Pour simmered and still hot water into a bowl with the lids and cover. Leave rings to the side.

Place all ingredients into a large pot, heat to simmering and allow to simmer for 5 minutes.

Pack the beans and liquid into hot pint jars leaving 1/2 inch head space in each one. Wipe the edges of the jars clean. Seal the lids on with the lid rings and process in a water bath for 10 minutes.

Adapted from “Louise’s Bread & Butter Pickles” out of Andrea Chesman’s “Pickles & Relishes 150 Recipes Apples to Zucchini”; page 47.