Cuban Black Beans

1 lb of dried Black Beans, rinsed and sorted
1 quart of Chicken Stock
2 cups of water
1 tsp. Cumin
1 tsp. Oregano
1 tsp. salt
1/2 tsp. ground Black Pepper
2 large cloves of Garlic, pressed
6 Bay Leaves

Put everything into a large pot and bring to a boil, cover and reduce to a low simmer.  Stir the beans every 20 minutes or so until done, about 2 to 2.5 hours total.

1 large Onion, diced
1 large Green Bell Pepper, diced
2 Tablespoons Olive oil

In a large skillet, saute the vegetables to your preference, then add them to the beans.  Serve over rice.

Black Beans and Rice, Qdoba style "naked" burrito

Ever since I first tasted Qdoba Chicken Fajita Classica with 1/2 black beans, 1/2 rice, cheese and habanero salsa, doused in Cholula, I have been in love.  I could eat a Qdoba burrito every day and probably not get tired of it.  Unfortunately, I can't know what they season everything with, and I guarantee you that their chicken is not humanely raised and antibiotic free.  Just in a moment of luck I happened to realize that the below recipe tastes incredibly similar to my beloved burrito with the exception of the chicken and white-wheat-tortilla.  Without the tortilla in Qdoba speak is "naked." 

Of course the below is a modified black bean recipe that is a staple in Cuba.

2 Tablespoons of Olive oil
1 medium onion, diced
1 green pepper, diced
2 cloves of garlic, minced
2 cups of cooked Black Beans, drained of liquid
1 cup of tomato juice (I use what I drain from 2-15 oz. cans of diced tomatoes)
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon of cayenne pepper

Saute onions, peppers, and garlic till tender.  Add spices and toast for one minute or less, pour in tomato juice and beans.  Bring to a boil, turn down heat and simmer while rice cooks.

1 cup dry Lundberg brand white rice
1 1/2 cups of water

Cook white rice according to directions.  Serve Beans atop rice, add chopped fresh cilantro, shredded monterey jack or cheddar cheese, and a good douse of Cholula hot sauce and it comes mighty close to my favorite naked burrito.  Leave out the cheese and it's Vegan.

Porotos Granados, Chilean Bean Stew

As a bean enthusiast I was excited to try this recipe.  I found it on-line while researching Chilean food.  The recipe itself is easy enough, but I was disappointed in the blandness of the dish.  Add to that, it really just tasted like weak vegetarian "chili."  But it used our garden's bounty and provided us with something for a few dinners. 

Even though I thought I'd probably not make this again, it turned out Tom loved the recipe.  And with some Louisiana hot sauce I thought it was incredibly delicious.

2 1/4 cups (1 pound) dry beans, preferably Cranberry beans.  Rinse and sort and soak overnight in 6 cups of water, or just start cooking till done, about 2 hours either way.  Cooking in the soak water does make them extra gas inducing but it imparts a creaminess and flavor you can't get otherwise.

1 cup chopped onion
3 tablespoons oil
2-4 cups of squash, seeded, and peeled if necessary
2-4 cups of fresh or frozen corn kernels
2 hot chilies, minced
4 teaspoons Paprika
2 teaspoons cumin
2 large tomatoes, diced
4 Tablespoons chopped fresh Basil
1 teaspoon salt

In a stock pot saute the onions in the oil over medium high heat till almost translucent.  Add in the squash, corn, and peppers and stir for a few minutes.  Throw in the spice till heated (1 minute), then add the tomatoes and beans.  Simmer till squash is tender, turn off the heat and add the basil and salt.  This works as a stand alone dish, or served over rice or polenta.

Toxic Dyp

This is a variation of Taco Dip that my friend Jenna and I perfected many years ago. In fact, it's so good we call it Toxic Dyp not just because of the wretched gas that emanates from your body after eating, but because you may be about to burst and there is probably another loaded chip on its way to your mouth. It's best to share this with others.

1 can of vegetarian re-fried Beans (15 oz)
1 container of all-natural reduced fat Sour Cream (16 oz)
1 packet of Taco Seasoning (MSG and Gluten Free)*
2 cans of petite diced Tomatoes with Green Chilies, drained and gently squeezed of extra juice.
1 jar of Kroger brand sliced Jalapenos, drained
2-3 handfuls of whole small black pitted Olives, sliced
2-3 cups of finely chopped Lettuce, green leaf or Iceberg
1 bag of finely shredded sharp Cheddar (8 oz)
4-6 green onions minced, white and green parts

Blend the Beans, Sour Cream, and Seasoning together and spread across the bottom of a 9x13 (Lasagna) dish. Layer the remaining ingredients in order starting with the Tomatoes and finishing with the Green Onions. Serve with corn chips. E N J O Y!!!

*Make your own Taco Seasoning!

1 Tablespoon Paprika or Chili powder
2 teaspoons ground Cumin
2 teaspoons garlic or onion powder, or a combo
1/4 teaspoon crushed Red Pepper
1/4 teaspoon dried Oregano
1 teaspoon salt
1/4 teaspoon ground Black Pepper

Spicy Black Bean Cakes

3 cups cooked and drained black beans
1 onion, diced
1 cup of GF yellow cornmeal
1 large egg
2 tsp. paprika
2 tsp. cumin
1 tsp. cayenne pepper
Salt
Canola Oil

I used my kitchen aid mixer to beat these ingredients to a paste. But you could mash the beans then incorporate the rest. Preheat a skillet to medium heat with 6-8 Tablespoons of Canola oil. Spoon about 1/3 cup of the mixture into the pan and smash out into a 1/2 inch thick patty. Fry in oil 6 minutes a side. Careful when turning over-very crumbly. Makes approximately 14 patties.

I served mine with a yogurt dipping sauce. If I had cilantro I would have used it. Salsa took away from the flavor, and the flavor was better when they were room temperature.

1/2 cup plain yogurt
Salt
Cayenne pepper

Next time I want to try this recipe without the cornmeal. The cakes soaked up all the oil which makes them extremely calorie dense. I have a notion that this won't happen if there is no corn meal to soak it up. I also might just try baking them. If you have a better recipe for Black Bean Cakes please let me know.

Guacamole and Lime-Cilantro Salsa

1 Large Avocado, diced
1/4 cup of diced Tomato
2-3 Tablespoons of Finely Diced Red Onion
1/2 to 1 Jalapeno minced
Juice from 1/2 a Lime
Small handful of chopped fresh Cilantro
Sea Salt to taste

Combine all ingredients. Serve with Corn Chips or as a condiment.

Smooth and Creamy Guacamole:

Add all listed ingredients above substituting 1 large clove of garlic for the onion to a food processor or blender. Blend until smooth. For a truly creamy Guacamole add 1/4 cup of all natural Sour Cream.

Lime Cilantro Salsa:

After I make Guacamole, this is what I do with the rest of the diced tomatoes, the other 1/2 of the lime, and since I already have cilantro and jalapeno, why not?

Diced Tomatoes, drained and squeezed
a chunk of onion or clove of garlic, any kind
1/2 a Jalapeno
1 Tablespoon Lime juice
small handful of Cilantro
Sea Salt to taste

Add all ingredients to a food processor or blender and blitz. Enjoy with corn chips. I like to serve a variety of corn chips and a side dish of sour cream for dipping.