Category Archives: Beans

Creamy Tuscan Tortellini Soup

May 27, 2020

We loved the last one so much I made another tortellini soup! This one has a creamy tomato base, Italian sausage (or you can use shredded chicken), white beans, carrots, spinach, and of course, lots of Parmesan cheese on top. Adding tortellini seems to be the only way I can get one of my kid to eat soup. You could substitute any pasta but the cheese-filled tortellini gives it an extra boost of flavor. Other suggestions: up the veggies by adding mushrooms or zucchini, etc. Skip the meat and use veggie broth to make it vegetarian. Ravioli instead of tortellini would be awesome. Stir in cream instead of the milk/flour combo. That would be decadent. Use fresh herbs instead of dried. This is such a great base recipes the options are really endless…!

Creamy Tuscan Tortellini Soup

INGREDIENTS

1 Tbsp. olive oil
1/2 cup finely diced onion
1 cup diced carrots (about 3 medium carrots, peeled)
3 cloves garlic, finely minced
4 cups chicken broth (I use low-sodium)
28-oz. can crushed tomatoes
1 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. dried thyme
1 tsp. kosher salt
1/8 tsp. black pepper
10 oz. cheese tortellini
1 1/2 cups milk (I use whole milk)
3 Tbsp. all-purpose flour
1 (15-oz.) can Great Northern or Cannellini beans, drained and rinsed
8 oz. Italian chicken sausage- mild or spicy (OR pork/turkey sausage OR 2 cups cooked, shredded chicken)
2-3 cups lightly packed, coarsely chopped fresh spinach (I used 1 cup frozen chopped spinach, measured before it was thawed)
freshly grated Parmesan cheese, for serving

DIRECTIONS

  1. In a large pot, heat the oil over medium heat and add the onions and carrots. Cover the pot and cook/sweat the mixture, stirring occasionally, until the vegetables are tender, 3-4 minutes. Add the garlic and cook, stirring constantly, for about 30 seconds. If you’re using sausage, you want to add it now and cook it until browned. (If you’re using chicken breast you’ll add it later.)
  2. Add the broth, crushed tomatoes, basil, oregano, thyme, salt and pepper. Bring the mixture to a simmer and add the tortellini. Cook for 2-3 minutes until the tortellini are mostly tender (they’ll continue to cook for a few minutes in the next step).
  3. Whisk or blend the flour and milk together until smooth and add it to the soup, stirring constantly. Add the beans, chicken (if using shredded chicken) and spinach. Bring the soup to a low simmer and cook for 3-4 minutes, stirring occasionally, until slightly thickened and all the ingredients are heated through and the tortellini are tender. Season to taste with salt and freshly ground black pepper.
  4. Serve with freshly grated Parmesan cheese on top, if desired.

Adapted from Mel’s Kitchen Cafe

Mexican Tomato Rice and Beans

May 1, 2014

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Today is Clara’s 2nd birthday! I know it’s her day, but I feel a big sense of accomplishment myself. I’ve been a mama for 2 whole years. My baby is practically grown, my job is almost done, right?! Hah.

Dustin is in Colorado interviewing with two more dentists and missed her big day. So we’re saving most of the celebrating for this weekend. But I did serve her pizza- which I made– followed by frozen custard- which I bought– for dinner tonight and mid-meal she declared, “pizza and ice cream are my favorites!”. And she requested I re-sing her the birthday song about five times before bed. So a birthday success, I’d say.

Because it’s almost Cinco de Mayo and we sure love Mexican food around here, we’re having a fiesta for her on Saturday. Every party I plan revolves around the food. Decorations, games, etc. are all an afterthought. So I’ve been working on her party menu for some time and tested a few new dishes that didn’t make the menu, but are definitely worth repeating. This is one of them. It’s traditional Mexican/Spanish rice kicked up a notch. The rice is cooked beforehand and then simmered for a short time with tomatoes, garlic, black beans, cumin, and chili powder and finished with fresh herbs. You can add a jalapeno and made it as spicy as you wish. This Mexican rice is vibrant and fresh. Serve it with enchiladas or stuff it in a burrito or top it with grilled chicken or fish and devour a bowlful.

Mexican Tomato Rice and Beans

INGREDIENTS

1 cup uncooked medium grain white or brown rice
14.5 oz can diced tomatoes
2 Tbsp. extra virgin olive oil
6 cloves garlic, minced
1 medium jalapeno, ribs and seeds removed (or not if you like it extra spicy) and minced (optional)
15 oz. can black beans, drained and rinsed
1 1/2 tsp. kosher salt
2 tsp. ground cumin
1 tsp. chili powder
1/4 cup fresh oregano, chopped (or 1 tsp. dried)
1/4 cup fresh cilantro, chopped

DIRECTIONS

1. In a medium saucepan, combine the rice with 2 cups cold water. Bring to a boil over medium-high heat, cover, reduce the heat to low, and cook for 20 min (if you are using brown rice increase the cooking time according to the package directions). Remove from the heat and let the pan stand, covered, for another 5 min.

2. While the rice steams, set a fine sieve in a bowl and drain the can of tomatoes. Pour the tomato juices into a 1-cup liquid measure. Add enough water to the tomato juices to equal 1 cup.

3. Heat a large skillet over medium-high heat. Pour in the oil and stir-fry the garlic and jalapeño until the garlic browns and the jalapeño smells pungent, about 1 minute. Add the black beans, salt, cumin, and chili powder; stir two to three times to incorporate the mixture and cook the spices, about 30 seconds. Stir in the tomato juice and water mixture and bring to a boil. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5-7 minutes. Add the tomatoes, oregano, cilantro, and cooked rice and cook, stirring occasionally, until the rice is warm, 1 to 2 minutes. Serve immediately.

Serves 6-8.

(Adapted from Fine Cooking)

Roasted Sweet Potato and Black Bean Enchiladas

February 11, 2014

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This was an experiment that went exceptionally well. I’d seen a few sweet potato black bean enchilada recipes out there but wasn’t thrilled with any of them in particular. So I decided to create my own. And I got lucky because 1) I had promised dinner to a friend who recently had a baby and while I never recommend trying something new on such occasions, it worked out (phew!) because, 2) these were amazing. We loved them, they loved them. In full disclosure: it’s not often I’m so brave-or this lucky.

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So how do you make sweet potato and black bean enchiladas that will WOW just about everyone? (Yes, they’re vegetarian and they’re still awesome.) You roast the sweet potatoes with garlic and onion and a handful of spices. You combine that with some black beans and cheese to create the filling. And the rolled up enchiladas are topped with salsa verde and more cheese (your favorite melty Mexican variety) before baking. Serve them hot out of the oven with black olives, cilantro, avocado, lime, and sour cream. It’s been two weeks and I’m still dreaming about this meal. Make these immediately.

Roasted Sweet Potato and Black Bean Enchiladas

INGREDIENTS

2 lbs. sweet potatoes, peeled and diced
1 1/2 tsp. cumin
1 tsp. smoked paprika
1/2 tsp. ground coriander
1/2 tsp. Mexican oregano
kosher salt and freshly ground black pepper, to taste
red onion, chopped
2 cloves garlic, minced
1 15-oz. can black beans, drained and rinsed
16 corn tortillas (we like the ones that are a blend of corn and wheat), warmed
12 oz. Monterrey Jack, Colby Jack, or another Mexican melting cheese, grated (I used Chihuahua)
2 12-oz. jars tomatillo salsa (we like the Trader Joe’s brand)

for serving:
black olives, pitted and sliced
sour cream
avocado or guacamole
fresh cilantro, chopped
lime wedges

DIRECTIONS

1. To prepare the sweet potatoes, preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil and coat with cooking spray. Combine the sweet potato with the olive oil, onion, garlic and spices on the prepared pan and toss to coat. Spread in a single layer and roast for 20-30 minutes, turning occasionally, until browned and tender. Set aside to cool.

2. If you will be baking the enchiladas immediately, reduce the oven heat to 350 F. If not, turn the oven off. (The enchiladas can be prepared ahead of time and refrigerated until ready to bake.)

3. To assemble the enchiladas, in a large bowl toss to combine the sweet potato mixture and the black beans. Spoon several tablespoonfuls of the mixture into the center of a warm tortilla (warming them helps prevent tearing). Sprinkle with a bit of grated cheese (about 1 Tbsp.). Roll up and place in a 9×13 baking dish lightly coated with cooking spray. Repeat with the remaining tortillas and filling. Pour the two jars of enchilada sauce over top and sprinkle with the remaining cheese.

4. Bake in preheated 350 F oven for 20-30 minutes until the sauce and is bubbling and the cheese is melted and browning. Serve with black olives, sour cream. avocado, cilantro, and lime wedges.

Serves 8.

(Adapted from A Couple Cooks)

Sweet Potato Breakfast Burritos

January 10, 2013

I’m married to a burrito man. Whenever I’m not the in the mood to cook (which is more often than I’d like to admit lately) and Dustin is in charge of finding himself some dinner, he usually comes home with a burrito. Or if we go out to eat together and the menu includes some form of a burrito- that’s what he’ll get. Why the burrito fixation? I can only guess. But probably because they’re reliably cheap and filling. And if done right, delicious.

I’m not much of a burrito chef. Hand me a tortilla and I’m most likely to make a quesadilla. But occasionally I catch the bug and find myself craving one too. Breakfast burritos are my favorite variety. I already have one version posted here. But this one has sweet potatoes! (And scrambled eggs, onions, garlic, peppers, and beans and cheese- everything essential.) I baked my sweet potatoes and mashed ’em with a little sour cream. But you could cube and roast them with the onion, pepper, and garlic to make a potato hash filling, which might be even more amazing. Oh, and go with the tomatillo salsa on this one. Yum.

Sweet Potato Breakfast Burritos

INGREDIENTS

2 medium sweet potatoes, baked or microwaved until tender
2 Tbsp. sour cream + more for serving
1 Tbsp. olive oil
1 large yellow onion, thinly sliced
1 poblano or green bell pepper (I used a green bell pepper), seeded and thinly sliced
2 cloves garlic, minced
1/4 tsp. cumin (or more to taste)
1/4 tsp. smoked paprika (or more to taste)
pinch Mexican oregano
salt and freshly ground black pepper
1 cup canned pinto beans, drained and rinsed
4-6 large flour tortillas (4 if they are extra large, 6 if they are medium size), warmed
8 large eggs, whisked
Monterey Jack cheese, shredded
tomatillo salsa
avocado, sliced for serving

DIRECTIONS

1. Peel the skin off the cooked sweet potatoes. Combine the sweet potato flesh with 2 Tbsp. sour cream and mash until smooth.

2. Heat olive oil in a large saute pan over medium heat. Add the onion and cook several minutes. Add the peppers and garlic and continue cooking until soft. Stir in the cumin, paprika, and oregano, and season with salt and freshly ground black pepper. Stir in the beans and continue cooking until warmed through. Add to the sweet potato mixture and stir to combine.

3. Meanwhile, preheat a nonstick skillet over medium-low heat. Lightly butter or coat with cooking spray and add the eggs. Season with salt and pepper. Cook, stirring occasionally, until scrambled (to the point of cooked, but not dry). Remove from the heat.

4. Preheat oven to 350 F.

5. Spoon filling into the center of a warm tortilla. Top with scrambled eggs and a generous amount of cheese and drizzle with salsa. Roll up and repeat with the remaning ingredients.

6. Place burritos on a baking sheet and bake in preheated oven for 10-15 minutes, until golden and warmed through. (You can butter or lightly coat the burritos with cooking spray before baking so they get nice and crunchy on the outside.) Serve with sliced avocado and extra sour cream and salsa.

Makes 4-6 burritos (depending on size).

(Adapted from Fork Heart Knife)

Roasted Sweet Potato and Black Bean Tacos

December 20, 2012

I wasn’t expecting much when I threw this dinner together. I’d seen sweet potato tacos floating around a few food blogs and thought they sounded healthy and easy. (And sweet potatoes are a staple around here as they are a favorite of our now-eating-real-food baby.) Much like my attitude towards pizza toppings, if it’ll fit inside a taco shell, I’m bound to try it out. These tacos were a pleasant surprise. A meal worth sharing and repeating.  I roasted them for maximum flavor- tossed with peppers, onion, garlic, and some earthy spices (which you shouldn’t hesitate to experiment with). The additional fillings are also up to you, but I highly recommend the chipotle cream (which has just a touch of heat) and some fresh (preferably homemade) salsa. And I would have included avocado if I had one.

Despite the fact that baby girl is almost 8 months old, I’m still proud of myself when I get a home-cooked meal on the table. (Which means that I also managed to get dressed, shop for groceries, clean the kitchen…!) But I’m more motivated than ever as I’m cooking for her, too. We’ve given up on purees and started a different approach to feeding her called baby led weaning. So far it’s working great for all of us. I’m sure I’ll have more to tell on that topic later. But for now, if I don’t check back in before next week- Merry Christmas!! Have a wonderful holiday.

Roasted Sweet Potato and Black Bean Tacos

INGREDIENTS

3 medium or 2 large sweet potatoes, peeled and diced
1 bell pepper or poblano (I used a green bell pepper), seeded and diced
1 small white onion, chopped
3 large cloves garlic, minced
2 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper
1/2 tsp. cumin
1/4 tsp. Mexican oregano
1/2 tsp. smoked paprika
pinch cayenne pepper (more or less depending on how much heat you want)
1 cup black beans, drained and rinsed
handful cilantro, chopped (more or less to taste)

1/2 cup sour cream
1 Tbsp. chipotle in adobo, minced
1/2 lime, juiced
salt and freshly ground black pepper, to taste

8 flour or corn tortillas
Monterey Jack cheese, shredded (or Pepper Jack or Cheddar, or Manchego)

fresh salsa or pico de gallo, for serving (optional)
avocado, for serving (optional)

DIRECTIONS

1. Preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil and coat with cooking spray.

2. Toss sweet potatoes, pepper, onion, and garlic with olive oil, a generous sprinkling of salt and pepper, and spices. Spread in an even layer on the prepared baking sheet. Bake in preheated oven for 25-30 minutes, turning occasionally, until tender and browned. Remove from the oven and add black beans and cilantro; toss to combine.

3. Meanwhile, combine the sour cream, chipotle, and lime juice in a blender or food processor. Pulse until smooth. Season to taste with salt and freshly ground black pepper.

4. Heat a large skillet on the stove over medium heat. Add a tortilla, top with shredded cheese, and cook until the tortilla is lightly browned and the cheese is melted. Repeat with the remaining tortillas. (Already prepared tortillas can be placed on baking sheet in a 200 F oven to keep warm until serving.)

5. Spoon sweet potato filling into center of each tortilla. Drizzle with chipotle cream and top with fresh salsa and/or avocado.

Serves 3-4.

(Inspiration from here and here)