Cilantro Lime Pinto Beans

We recently had Jake’s dad over for dinner and we were having some of Jake’s smoked ham. I’m usually in charge or appetizers and sides and decided on this bean dish. Unlike most of my other recipes, I actually found this in my Bon Apetit magazine. I really liked this side and it had a unique flavor. However, I should have realized that it very much has a latin foods flavor, especially with the cilantro and lime. I would definitely make this again and probably double the recipe.

Here’s what you’ll need:

  • One 28 oz can of pinto beans, drained
  • 4 garlic cloves, thinly sliced
  • 2 medium shallots (finely chopped)
  • 1 small buch of cilantro, steps finely chopped and separated from leaves coarsely chopped
  • 2 Tbsp butter
  • 1 lime – you will need zest and the juice
  • 3/4 cup water
  • Salt and pepper, to taste

First, cook the shallots, garlic, and cilantro stems in a saucepan on medium heat with a bit of oil. (You’ll notice in my photo that I have some cilantro leaves at this step. That was my mistake for not separating the stems and leaves to start with. It all turned out A-OK, though!)

Once contents of the saucepan are softened a bit, add the beans, butter, and 3/4 cup water. Stir together and bring to a simmer. Continue to cook for about 10 minutes, stirring occassionally.

Finally, remove the saucepan from the heat and stir in the cilantro leaves, lime zest, and lime juice.

Give it a taste and add salt and pepper, as desired.

In the end, you’ll end up with sort of a thicker paste-like bean. I imagine you could thin it out a bit by adding more water or lime juice.

I hope that you enjoy this twist on a bean side dish!

Sincerely,

Fu’d

Vegetarian Chili – A Crossover for Dinner and Breakfast

It’s been quite a while since my last post, but the holidays were a whirlwind…a very fattening whirlwind. Jake and I have decided to be your stereotypical New Years resolutioners and are trying to start eating healthy again. I promptly went to trusty Pinterest and began pinning all sorts of new healthy recipes. One of them was a vegtarian chili. We happened to pretty much have all the ingredients on hand, so I decided to try it last night. It was good and even better the next day as an open-faced omlet topping. Just add a dollop of sour cream and mmmmm….

Here’s the link to the recipe.

I ended up using black beans and canellini beans becaue it’s what I had available. Otherwise, I would’ve chosen a more typical chili bean, like kidney. I also ended up using one can of whole peeled tomatoes (the Cento San Marzano can) and a box of Pomi chopped tomatoes. This worked out just fine. I also had some butternut squash that was likely only to last a little longer, so I decided to add it to the recipe. This helped, too, because I didn’t have any corn as suggested by the recipe.

I figured the cubed butternut squash might take a little longer to cook through than the other diced vegetables, I decided to throw these in the pot first and cook them for about five minutes. Once they started to cook through a little bit, I took them out and set them aside while I continued on with the recipe.

I sauteed the onions until soft and then added in pressed garlic and the seasonings. I ended up with a somewhat thick mixture.

I then added the remainder of the vegetables to cook down until a little soft. Then, I added in the tomatoes, allowing that to simmer for about 20 minutes. Then, I added in the rinsed beans and added salt to taste. I ended up adding a bit more of the other seasonings, as well, to taste.

Finally, I served in a bowl with a dollop of sour cream and some grated smoked gouda. Feel free to add whatever toppings you like or serve with tortilla chips on the side!

Overall, this dish was easy to make and probably could’ve been easily adapted for the crock pot or the pressure cooker. This made a very healthy portion. We packaged up some of the leftovers and also used some for breakfast the next day. We cooked up a couple of eggs and used the chili as a topping. Of course, we added another dollop of sour cream on top 🙂

Also, I have to say that the chili was even better the next day, after the flavors had a chance to really meld together. If you have the chance to make this ahead of time, I’d say go for it!

Enjoy.

Sincerely,

Fu’d