Wow, I think that would be tough. Although there are so many different beans and rice is always yummy! I will definitely keep an eye on your blog. We are going Vegetarian this year so I could use some good bean recipes.
This is what I am making tonight.
Vegetarian Lentil Chili
4-14.5 oz cans diced tomatoes
2-15oz cans red kidney beans, rinsed and drained
1-12oz pkg. frozen chopped green peppers
1-12oz pkg. frozen chopped onions
2 cups dry red lentils, rinsed and drained
1/4 cup chili powder
2 Tbsp. garlic powder
1-8 oz. can tomato sauce
1-6 oz. can tomato paste
2 cups shredded cheddar cheese
tortilla chips
1. In 8 quart dutch oven combine UNDRAINED tomatoes, rinsed and drained beans, 3 cups water, green peppers, onions, dry lentils, chili powder, garlic powder. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally.
2. Stir in tomato sauce, tomato paste, and 1/8 teaspoon pepper; heat through. Serve with shredded cheese and tortilla chips. (can be frozen up to 3 months)
And I want to try this one too...
Black Bean Soup with Chipotle and Toasted Cumin Seed Crème Fraîche
Adapted from Bon Appetit
Yields 6 main course servings
1 tablespoon olive oil
2 medium-size red onions, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
4 teaspoons ground cumin
1 16-ounce package dried black beans
1 tablespoon chopped chipotle chiles from a can (this gives it a solid kick, dial back if you are wary)
7 cups hot water (I just used very hot tap water)
2 tablespoons fresh lime juice
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
Heat olive oil in large skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about eight minutes. Add garlic and cumin; stir one minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 3 hours. [See note up top.]
Transfer two cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Adjust seasonings to taste; we found we needed more salt. Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with toasted cumin seed cream (below) and serve.
Toasted Cumin Seed Crème Fraîche
Hacked from Bobby Flay
1 tablespoon whole cumin seeds
1 cup crema or crème fraîche (or make your own crema, make your own crème fraîche, or swap sour cream or yogurt, for a close-enough taste)
Salt and freshly ground pepper
Place the cumin in a small sauté pan over medium heat. Toast until lightly golden brown. Place in spice grinder or mortar and pestle and grind until coarse. Stir it into the creme and season with salt and pepper, to taste.
Crock Pot Chicken and Sausage Gumbo
1/3 cup all-purpose flour
1/3 cup oil
3 cups water
12 ounces cooked sausage links, sliced
1/2 cups diced cooked chicken (from my weekly roast chicken)
2 cups sliced okra or 10-ounce package frozen okra
1 cup onion, diced (about 1 large)
1/2 cup green pepper, diced
1/2 cup celery, diced
4 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. ground red pepper
3 cups hot cooked rice
To make the roux, stir together oil and flour in a medium saucepan until smooth. Cook over medium-high heat for about 5 minutes, stirring constantly. Reduce heat to medium; cook and stir constantly about 15 minutes more until it’s a dark, reddish-brown color. Cool.
Place water in a Crock Pot and add roux; stir. Add sausage, chicken, okra, onion, pepper, celery, garlic, salt, black pepper, and red pepper. Cover and cook on low heat for 6-7 hours, or on high heat for 3 hours. Skim off the fat, and serve over rice.
