A collection of Rod's favorite recipes

Posts tagged ‘beans’

Catalan Sauteed Polenta & Butter Beans

Catalan Sauteed Polenta & Butter BeansThis dish is a satisfying vegetarian meal complete with spinach, beans and polenta, inspired by classic Spanish flavors. Note: Look for smoked paprika with other specialty spices; it’s available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but if you like a little bit of heat, choose the hot variety. You can find Spanish products in specialty-foods stores or online at tienda.com. Make it a Meal: Enjoy with a green salad tossed with sherry vinaigrette and a glass of Jean-Luc Colombo Côtes du Rhône.

Ingredients

  • 4 teaspoons extra-virgin olive oil, divided
  • 1 16-ounce tube prepared plain polenta, cut into 1/2-inch cubes
  • 1 clove garlic,minced
  • 1 small onion, halved and thinly sliced
  • 1 red bell pepper, diced
  • 1/2 teaspoon paprika, preferably smoked, plus more for garnish (see Note)
  • 1 15-ounce can butter beans, rinsed
  • 4 cups packed baby spinach
  • 3/4 cup vegetable broth
  • 1/2 cup shredded Manchego or Monterey Jack cheese
  • 2 teaspoons sherry vinegar

Preparation       Active 35 minutes           Ready in 35 minutes

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add polenta and cook in a single layer, stirring occasionally, until beginning to brown, 8 to 10 minutes. Transfer to a plate.
  2. Reduce the heat to medium, add the remaining 2 teaspoons oil and garlic to the pan, and cook, stirring, until fragrant, 30 seconds. Add onion and bell pepper; cook, stirring, until just tender, 3 to 5 minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir in beans, spinach and broth; cook, stirring, until the beans are heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in cheese and vinegar. Serve vegetables over polenta. Sprinkle with paprika, if desired.
  • Smoked paprika is available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but choose hot if you like a bit of heat. Find it in well-stocked supermarkets or specialty-foods stores.

From: EatingWell Magazine October/November 2006

http://www.eatingwell.com/recipe/249291/catalan-sauteed-polenta-butter-beans/

 

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Quick 3-Bean Chili

This is surprisingly good! And fast! Like most of the other recipes here, it uses fake meat, but feel free to substitute the real thing if you like.

Ingredients
1 Can Vegetarian Chili (look for low fat, low sodium)
1 can red kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can diced tomatoes, “no salt”
2/3 c vegan burger crumbles or rehydrated TVP (Textured Vegetable Protein)
2 T dry minced onions
1 tsp beef-style seasoning

Preparation
1. Drain some of the Chili sauce and pour into saucepan.
2. Add kidney beans, black beans and tomatoes to the saucepan.
3.  Stir in burger crumbles or TVP and seasonings.Cover and simmer 5 to 10 minutes.
4. Serve hot.