Beans For Breakfast

black-beans

Today was a good day to try something new.  I have a friend who told me she eats beans for breakfast.  Larry also used to eat beans for breakfast in Mexico.  So why not . . . here’s my black bean breakfast recipe just for you.

Colorful Black Beans

1-15 oz can black beans, drained and rinsed

1 Tablespoon olive oil

1 1/2 cups diced bell peppers (whatever colors you have on hand)

1 small onion, diced

1 clove garlic, minced

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon New Mexican chili powder

Juice from one lime

Saute’ onion, peppers, and garlic for a few minutes.  Don’t let your veggies get too cooked, they’ll lose all their pretty colors.  Add black beans, spices, and lime juice and heat through.  Serve with cilantro on top.

 


Spicy Pumpkin Soup

Winter is here and time for soup!  Yesterday I roasted a couple of the sugar pumpkins that I had purchased at the farmer’s market in October and made this yummy soup.  Most of the ingredients can be squirreled away in your storage.

Spicy Pumpkin Soup

1 Tablespoon olive oil

1-4 oz can mild chopped green chillies or 1 minced jalapeno

1/2 teaspoon ground cumin

1/2 teaspoon chipotle chilli powder

4 cloves garlic

4 cups vegetable broth

2 cups pumpkin (mashed or pureed or from a can)

1-15 oz can black beans

5-medium red potatoes, diced

1/4 cup chopped cilantro

1-drizzle of honey or agave

Juice of one fresh lime

Salt and Pepper to taste

1 cup coconut milk

Heat the olive oil in a large soup pot and add the chillies, spices, and garlic and cook for a couple of minutes.  Add the broth, pumpkin, black beans, and potatoes and bring to a boil.  Reduce heat to a simmer and cook for 30 minutes or until potatoes are tender.  Remove from heat and mash the soup lightly with a potato masher.  Add the cilantro, honey, lime and coconut milk.  Garnish with scallions and additional cilantro.


Black Bean and Sweet Potato Chili

Grey April showers are what we’re getting in Utah, but here in the kitchen the soup bowl is full of color.  Although I’m not really a fan of sweet potatoes unless they come in the form of fries with lots of fry sauce, this soup is heavenly!

Black Bean and Sweet Potato Soup

1 medium onion

1/2 large red bell pepper, seeded and diced

3 cloves garlic, minced

1 jalapeno, stemmed, seeded, and finely diced

1 tablespoon olive oil

2 cups crushed tomatoes

2 1/2 cups cooked black beans

1 cup diced sweet potato or winter squash

1 cup vegetable broth

1 teaspoon mild chili powder

1 teaspoon ground cumin

1/4 teaspoon chipotle chile powder

1 teaspoon Mexican oregano

salt and pepper to taste

1/2 cup crushed pineapple and juice

1/4 cup chopped cilantro

Saute the onion, red bell pepper, garlic, and jalapeno in the olive oil for a couple of minutes.  Add the crushed tomato, beans, sweet potato, broth, and spices and simmer until sweet potato is soft.  Remove from heat, stir in pineapple and cilantro.

This would also be a good rice topper.


Black Beans With Rice And Mangoes

This is one of those recipes that uses ingredients from both a short and long term pantry.  Beans and rice can be stored for long periods, while the peppers and mangoes can be stored for a shorter length of time in the freezer.  If you make this in the late summer, peppers from the garden are also an option.  This recipe was adapted from, Fresh From the Vegetarian Slow Cooker.

Black Beans With Rice and Mangoes

1 small onion

1/2 red bell pepper

1 small jalapeno, seeded

2 garlic cloves

1 teaspoon fresh ginger

1 Tablespoon olive oil

3 cups cooked black beans

1/2 cup water

1 teaspoon ground cumin

1/2 teaspoon allspice

1/2 teaspoon dried oregano

1 teaspoon brown sugar

salt and pepper to taste

1.  Put onion, red bell pepper, jalapeno, garlic, and ginger in a food processor and chop it up.

2.  Place all ingredients in the crock pot.

3.  Turn crockpot on low and cook for 6 to 8 hours.

4.  Serve over rice and top with chopped mango and scallions.