Red Beans and Rice

Traditional Red Beans and Rice are made with tasso, ham, and/or sausage. Aiming for a more heart-healthy dish, I don’t include those in my red beans. Between the seasonings and the chicken stock, I have noticed no dilution of the flavor. Also, with the possible exception of the parsley, the rest of the ingredients are usually on hand as staples in my kitchen. With minimal preparation time, these are perfect for a busy day at home.

Martha Washington’s Bean Soup

When I was a young wife and mom, a Texan married to a Pennsylvanian and living in Germany, cooking for my husband was complicated. He was not raised on the staple dishes of my own upbringing, and I was unfamiliar with the foods of the North. Enter Jo. Jo and her husband lived downstairs from us. She was from Pennsylvania, and besides being an avid cook, she had a desire to have someone to "mother." Jo and Roger quickly became dear friends to us, surrogate grandparents to our firstborn, and in her kitchen I learned to make the mysterious meals that my husband loved. This soup is one of our favorites. So good for a cold or rainy day. This soup is a reason to have ham- so you can have a ham bone to make soup! (And I still don't know what Martha Washington has to do with it!)

Pintos with Beer and Bacon

I keep thinking that I have already posted this, then I go fruitlessly searching for it, and have to practically begin from scratch.  So, for the sake of frustration-free pinto beaning, since I have once again found the original, I am now posting it before moving on.  And, as for the recipe, I love these beans!  Serve them with barbecue, tamales, baked chicken, rice,.... savory and yummy!

 

1 lb. dry Pinto Beans

4 slices thick-cut Hickory Smoked Bacon, chopped in 1” pieces

1 medium-sized Onion, chopped

2 cloves Garlic, minced

2 Tbsp. pickled Jalapeno, minced

14.5 oz. can diced Tomatoes

2 12 oz. bottles Golden Ale-type Beer

(*note: 2 full bottles is a bit much, I prefer them minus a single sip.)

1 Tbsp. Salt

2 tsp. freshly-ground Pepper

Water

Carefully rinse pick through beans.  Soak beans overnight or use quick-soak method.  Discard soaking water, set beans aside.  In a Dutch oven over medium-low heat, cook bacon until almost crisp.  Add onions and cook, stirring occasionally, until they begin to soften.  Add garlic and jalapeno and cook, stirring, until garlic and onions are beginning to brown.  Add tomatoes, beer, beans, salt and pepper, and enough water to cover by 4 inches.  Bring to boil, reduce heat to low.  Simmer over low heat, partially covered, for 3 hours, stirring occasionally and checking liquid level.  Add water as needed to keep liquid level 2 inches above beans.   Check for taste and softness of beans, adjust seasoning as needed and continue cooking until beans reach desired softness.

Serve over rice and/or with your favorite BBQ!

Cannellini Beans with Kale/ Bruschetta/ Soup

This recipe begins with a tasty take on Bruschetta and then, once the flavors have deepened overnight, it evolves into a soup.  No mere leftovers here, this is entirely intentional, and oh, so good.  I found this in Bon Appetit magazine, (November 2010) and have made it many times over.  When you are nearing the end of the process with the cannellini beans with kale you are to drain the beans and kale, but reserve the liquid!  Don't pour it down the drain!  It's liquid gold, so be sure to drain it over a bowl to capture every luscious drop.

*note: The soup calls for a drizzle of truffle oil.  I have yet to use this, (speaking of liquid gold) and the soup stands without it.  If you have truffle oil, drizzle away.  If you have extra, send me some!

Lisa's Bean Salad

Our small-group Bible study in Florida was a blessing to us in many ways, and our 4th of July potluck meal gatherings still bring back fond memories of fun, fellowship, and food.  The first time Lisa Savant made this salad I went back for seconds (and probably thirds).  The leftovers we took home were mine-all-mine and I was officially hooked on the sweet and sour flavors of this crispy, beautiful salad.  This bean salad is perfect for summertime picnics, potluck suppers, barbecues, or anytime you need something light, colorful, and easy to make.  

Cuban-Style Black Beans

After enjoying these beans with the roast pork and rice at a church function many years ago when we lived in South Florida I wasted no time asking for the recipe.  Our authentically Cuban friend, Justo Escobar, gladly shared his authentically Cuban recipes with me.  And now, I share them with you.  Enjoy!