Tag Archives: black beans

Quinoa and black beans stuffed peppers

Peppers are just delicious, sweet and versatile. I had a lot growing in my garden but the crop is over now so  these were a great find at the farmers market. According to wikipidia  The bell pepper is the only member of the Capsicum genus that does not produce the  chemical that can cause a strong burning sensation when it comes in contact with your palate.

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I love stuffing vegetables especially eggplants and zucchini. You can check out my eggplant recipe, you will love it. Now I am sharing my stuffed pepper recipe…a bit healthy  and vegan and protein packed.

I roast and char my corn on the cob on an open flame and remove the kernals. you are welcome to use boiled or frozen corn. The zucchini and celery is very finely chopped to the size of the corn kernels.

The black bean are from a can but I would have much preferred to soak and cook the black beans if I had the time. Continue reading Quinoa and black beans stuffed peppers

Stuffed Squash with corn and beans

Hope everyone had a great thanksgiving and shared meals with family, friends neighbors and strangers. My favorite time of the year filled with gratitude and understanding. Food is just a art form that brings people together to share, love, talk and be thankful for our blessings.

This dish was made as a part of our Thanksgiving feast. Any type of Acorn can be used but the cooking time would be longer for the ones with the thicker skin. I used the round green kind.

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Cut the squash in half, remove seeds and brush with olive oil infused with garlic, cayenne, coriander powder, 1tsp honey, salt and pepper.

Make the mix: enough for 3 round squash

Put the dry ingredients together:

1/2 cup cornmeal, 1 tsp baking soda, 1 tsp coriander powder, 1/2 tsp cayenne, 1/2 tsp salt.

Put the wet ingredients together:

2 cups crushed organic corn kernels ( you can use a food processor)

1 cup cooked black beans

1 cup almond milk, 2 eggs, 2 tablespoons olive oil, 1 cup shredded cheddar, 1/2 cup cream cheese, 1 chopped tomato, 1 tsp chopped and deseeded jalapeño chili, salt and pepper to taste

Combine the wet and dry ingredient and stuff the squash.

Bake in 350 degree oven for 40 to 45 minutes until cooked. Top with fresh cilantro and a dash of lemon juice.

Spiced Black Beans with Garlic

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Black beans have an amazing protein and fiber content that contributes to the known benefits for the digestive tract and blood sugar regulatory systems. Aside from the benefits, they are absolutely delicious and easy to cook.

You can check out more health benefits here ( http://www.whfoods.com/genpage.php?tname=foodspice&dbid=2)

I do not use the canned beans. Dried black beans are soaked overnight and cooked in a pressure cooker for about 15 minutes ( I add a piece of ginger root and red whole chilies and NO salt).They turn out perfect. I usually cook extra and freeze a batch to have at hand for quick cooking during weekdays.

This particular recipes can be served as soup or over rice. It has the zing of Indian spices that makes a bowl hard to resist.

 4 cups of cooked black beans

1 medium red onion – chopped

1 tablespoon of crushed garlic

1 tbsp of dry coriander

1 tbsp of cumin

2 green chilies

1/2 tsp dry ginger

1 cup of peeled crushed tomatoes

1 tbsp of olive oil

Fresh Cilantro

Salt to taste

 

In a heavy bottomed pan ( or slow cooker) add the olive oil and chopped onion. Saute for about 2 minutes until translucent. Add garlic, green chilies all the spices, tomatoes and the black beans with about a cup of water. There will be some water in the beans from previous pressure cooking so adjust accordingly.

Slow cook for about 1 – 2 hours, adding salt to taste. I cooked them in a slow cooker for 2 hours.

Add fresh cilantro and serve.