We love the flavors of Chicken Marbella, and we were excited about this vegetarian version: https://cooking.nytimes.com/recipes/1023274-beans-marbella?smid=ck-recipe-iOS-share We generally followed the recipe, and we agree with the recommendation to bring to a rolling boil, cover, and then reduce to a 2-3 on our stovetop dial (the beans may float to the top) to prevent them from… Continue reading Beans Marbella
Tag: legumes
Vegetarian chipotle chili
We sought a plant-forward chili that used chipotle in adobo. Details here: https://healthynibblesandbits.com/chipotle-vegetarian-three-bean-chili/ Based on our pantry, we used white kidney beans instead of red. We prefer thicker chilis, so we used 2 1/4 cups chicken broth (instead of 3 cups). This easily could be vegetarian with vegetable broth. At the end of cooking, we… Continue reading Vegetarian chipotle chili
Roasted sweet potatoes with black beans and cheese
We tried this recipe: https://cooking.nytimes.com/recipes/1019600-loaded-sweet-potatoes-with-black-beans-and-cheddar?smid=ck-recipe-iOS-share Instead of cheddar cheese, we used shredded Mexican blend. This was simple and delicious. The cheese and black beans complemented the sweet potato well. (Mar. 2022)
Pressure cooker red beans and sausage
We roughly followed this recipe: https://www.allrecipes.com/recipe/220863/pressure-cooker-red-beans-and-sausage/ We used 1 lb Camellia brand red beans, which we picked over and rinsed. Our modifications: first, instead of smoked andouille, we used uncooked Italian spicy chicken links, which we cut into 1/2" diagonal slices and browned in a large nonstick pan before adding to the pressure cooker. Second,… Continue reading Pressure cooker red beans and sausage
Vegetarian chili
We tried this Cookie & Kate recipe: https://cookieandkate.com/vegetarian-chili-recipe/ Our modifications: first, based on our pantry we had only 1/4 bell pepper and one jalapeño (seeded); we supplemented with 1 cup frozen corn kernels. Second, we used no-salt canned beans and no-salt canned diced tomatoes. Third, at the end of cooking, we added 1 tsp dark,… Continue reading Vegetarian chili
Turkish eggplant and chick pea stew (maghmour)
We tried this recipe: https://web.archive.org/web/20210328032426/https://www.slowburningpassion.com/maghmour-the-moussaka-from-lebanon-that-will-make-you-happy/, but unfortunately the site went down. We have tried our best to reconstruct the basic recipe: First, preheat oven to 425. Cut 1 medium-large eggplant (or 2 small-medium) into 2" dice, toss in enough canola oil to lightly coat the diced eggplant, and spread out in a single layer on… Continue reading Turkish eggplant and chick pea stew (maghmour)
Bean burritos
We tried the NYT recipe for refried beans again, but with the right ingredients: https://cooking.nytimes.com/recipes/1022532-bean-and-cheese-burritos?smid=ck-recipe-iOS-share For the cheese, we used shredded Cacique Queso Quesadilla cheese. For the filling, we used homemade salsa and added a few dashes of Cholula sauce and juice from 1/3 lime. We found that our burritos browned more quickly than the… Continue reading Bean burritos
Crispy roasted chick peas
We made this recipe: https://www.thekitchn.com/how-to-make-crispy-roasted-chickpeas-in-the-oven-cooking-lessons-from-the-kitchn-219753 Our modifications: first, we made only half the recipe (14.5 oz canned chickpeas). We rinsed and drained the chickpeas, and then dried them between two layers of cloth hand towels. Second, to prevent our oven from smoking, we used canola oil instead of olive. Third, after lightly tossing in oil… Continue reading Crispy roasted chick peas
Refried pinto beans
We loosely followed this recipe: https://cooking.nytimes.com/recipes/1022532-bean-and-cheese-burritos?smid=ck-recipe-iOS-share Based on our pantry, we used ¼ of a jalapeño (minced), a few dashes cholula sauce, and ½ tsp of kosher salt in lieu of bell pepper and salsa. Instead of cheddar cheese, we used shredded queso asadero, a Mexican melting cheese. We used the refried beans and cheese… Continue reading Refried pinto beans
Roasted vegetable, kale, and lentil shepherdess pie
First, we soaked 1 oz dried porcini in 1.5 cups hot water. We roasted a variety of vegetables (about 8 cups), cut into bite-sized chunks and lightly tossed in canola oil at 425 (or 450, as needed): 3 parsnips, 2 carrots, ½ cauliflower, 1 red bell pepper, and 8 oz mushrooms until caramelized (about 25… Continue reading Roasted vegetable, kale, and lentil shepherdess pie
