Tag Archives: beans

Something warm and tasty

Autumn brings with it a whole new menu. Out are the grilled veggies and burgers and in come roasted root vegetables, soups and stews. In the summer, the thought of turning on the oven or even stove-top can be exhausting. The heat of summer means you don’t want to make your house any more uncomfortable. Everything changes though in September and October, suddenly cooking is appealing, baking cookies a joy.

Looking for something tasty to welcome autumn? Here is a recipe for one of my favorites, beans and greens. This dish can be used as a main meal or as a side to braised short-ribs, pork chops or a perfectly baked chicken.

Beans and Greens

1 medium onion, chopped
1 t. thyme
1 t. red pepper flakes
1 bunch greens (kale or chard) sliced thin
2 cloves garlic, finely diced
1 can white beans (small white beans or cannellini beans)
2 c. diced tomatoes
1/2 shredded Romano cheese
  1. In a large saute pan, heat about 1 tablespoon of olive oil. Add onions and cook for about three to four minutes. Season with salt and pepper.
  2. Stir in kale stems and cook for another three minutes or until the onions begin to look translucent. Mix in the kale leaves and add the thyme and red pepper. Set on a medium-low heat and let cook for fifteen minutes or until the greens are soft.
  3. When kale is tender, stir in the drained can of beans. Once warmed through, mix in the diced tomatoes and let cook for an additional 10 minutes, stirring occasionally.
  4. Remove from heat and sprinkle the Romano cheese on top. Serve.
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A “quick” baked bean

We didn’t have any canned baked beans around the house last night to accompany the fish fry I prepared. In cases such as this I head to allrecipes.com for an easy answer but when you put in ‘baked beans’ what you get are recipes calling for canned baked beans. What’s the point? How counter-intuitive is that? I was forced to come up with my own recipe for baked beans that doesn’t take six hours in a crock pot. It turned out seriously delicious and I felt so much better about it because I knew everything that went into the dish. My mother always likes to have some bacon grease on hand, sure not the healthiest thing in the world but it adds amazing flavor with a pinch. Enjoy!

Ingredients

1 16 oz. can of kidney beans

2 T. bacon grease (could use olive oil with pad of butter)

1 small onion, diced

1/4 c. maple syrup

1/4 c. tomato sauce

3 T. bbq sauce

3 T. ketchup

2 slices cooked bacon, chopped

Directions

1. Melt grease in heavy bottomed saucepan. Add onions and saute until translucent (about 3 minutes).

2. Add maple syrup and stir, cooking for about 1 minute. Add drained kidney beans and remaining ingredients and stir until combined.

3. Cook uncovered on medium low to low heat (so there is a constant simmer) for 30 minutes. Stir in chopped bacon and cook for an additional 10 to 15 minutes.

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