Spicy Black Bean Soup

Ingredients

1 pound dried black beans, soaked overnight
2 smoked ham hocks
1 red onion, chopped
2 carrots, chopped
4 garlic cloves, chopped
2 Cubanelle chiles, chopped
1 red Fresno chile, chopped
1 T chili powder
2 tsp. ground cumin
2 tsp. dried oregano
1 T apple cider vinegar
Kosher salt & freshly ground black pepper
Mexican crema or sour cream
Fresh Tomato and Tomatillo Salsa

Stir together beans, ham hocks, onion, carrots, garlic, chiles, chili powder, cumin, oregano, and 8 cups water in a 6-quart slow cooker.
Cover and cook until beans are tender on low for 7-8 hours or on high for 4-5 hours.  Remove the ham hocks. If you prefer a thicker soup you can blend part with an immersion blender.  Stir in vinegar and season with salt and pepper.

Serve topped with crema and salsa.

Wonderful served with a slice of Savory Seeded Whole Wheat Quick Bread.

Recipe adapted from Country Living magazine.

Ole!

Crunchy Spicy & Sweet Chickpeas

Ingredients

1 can chickpeas, drained, rinsed & patted dry

1 tsp sesame oil

1 T brown sugar

1 tsp Ancho Chile Powder

½ tsp Kosher salt

Preheat oven to 400*.  Line a baking sheet with parchment paper.

Place the chickpeas in a ziplock bag with all the ingredients. Shake well to coat. Spread on the prepared baking sheet and bake for 35-40 minutes, stirring every 15 minutes, until nicely browned & crunchy.

Chocolate Chipotle Chili

The chocolate intensifies the flavor.  You don't actually taste the chocolate itself once its fully cooked.

Ingredients

2 bacon slices, chopped
4 oz. ground beef
1 large onion, diced
1 red pepper, diced
3 cloves garlic, minced
1 tsp. chili powder
1 tbsp. cumin powder
1 tsp. oregano
1 28-oz can crushed tomatoes
2 cups beef stock
1 15.5-oz can red kidney beans
1 15.5-oz can corn
6 1-oz. squares 60% dark chocolate
3 Tbsp. Olive Oil
Seasons Murray River salt to taste
Shredded Farmhouse Cheddar cheese, for finishing
2 scallions, thinly sliced to garnish

In a 6-quart dutch oven fry the bacon over high heat until just crispy. Scoop the bacon out with a slotted spoon and set it aside on a paper towel to drain.

Add ground beef to the pan. Brown the meat and then transfer to a plate.

Drain bacon and meat fat and add 3 Tbs. Seasons Chipotle Infused Olive Oil. Reduce the heat to medium and cook the onion and garlic until it’s translucent. Add red peppers and cook until peppers become soft, about two minutes. Stir in the chili powder, cumin and oregano and salt to taste, cook until the spices become fragrant, about 30 seconds. Add the crushed tomatoes to the pot, stir for another minute.

Add the stock, beef, bacon, beans, Seasons Chocolate Balsamic and corn. Bring the stew to a boil and then reduce to a simmer. Cook for at least 30-40 minutes.

Taste and adjust the seasonings as desired.

Serve in individual bowls and garnish with scallions and shredded cheddar or sour cream.

Ole'!

Quinoa, Cannellini Bean & Tomato Salad

I've been wanting to make a dish using quinoa and when I invited girlfriends over for lunch, I knew I wanted to make a salad.  I decided to make something using quinoa seeds and the results were amazing!  Everyone loved it and wanted the recipe.  I rarely measure when I create my own recipe and then have to go back and figure it out.  This salad is easy to make.  The Parmesan crisps add a little crunch and a squeeze of lime heightens the taste a bit.  Here goes ...

Ingredients

2 1/2 cups quinoa, rinsed well and drained

4 cups vegetable broth

1-1/2 cups red and yellow cherry tomatoes, halved

1 medium red onion, chopped fine

1/4 c cilantro, chopped fine

2 cans cannellini beans, rinsed & drained

1/3 c capers

1/3 c pine nuts, toasted (you can substitute slivered almonds)

1/3 c olive oil

juice of 2 lemons

1 T lemon finely grated lemon zest

2 cloves minced garlic cloves

2 tsp. salt

1 tsp. pepper

Crumbled feta cheese (optional)

Arugula (optional)

Parmesan Crisps

1/2 c grated parmesan cheese

1 T flour

1/8 tsp cayenne pepper

Bring the vegetable broth to a boil in a large saucepan.  Add the quinoa and simmer approximately 15 minutes or until the broth is absorbed. Remove from heat and let cool.

Toss in the tomatoes, cilantro, onion, beans, capers and nuts.

Whisk together the olive oil, lemon juice & zest, garlic and salt & pepper. Pour over quinoa mixture and mix until well combined.  Note:  If you decide to add the Feta, you would do so at this point.

Preheat oven to 425*.  On a parchment lined baking sheet, divide the parmesan mixture into 9 mounds using a tablespoon.  Flatten each mound with a spoon or your finger.  Bake on bottom rack in oven for 10-12 minutes or until nicely browned and crispy.  Keep an eye on them as they go quickly toward the end.  Remove from oven and cool.

Arrange arugula on individual plates.  Using a muffin scoop, place two scoops of quinoa on each plate and add a parmesan crisp to each.  Serve with a lime wedge.  

YUM!