Chow Times » Bean

Mexican Tomato and Bean Casserole

Suanne — Mon, 15 Feb 2010 04:00:33 +0000

Charlene prepared this stick-to-your-ribs casserole for the South Arm Cooking Club for Seniors. This hearty and warming casserole is pack with so much flavor that even meat lovers will enjoy it even though it’s a bean casserole.

For those who enjoy a bit of spice, try adding 1 tablespoon of adobo sauce from a can of chipotle to the tomato mixture.

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 x 28 oz can diced tomatoes
1 teaspoon of dried oregano
2 x 19 oz cans romano, kidney, fava, or white beans, rinsed and drained
3 green onions, chopped
1/4 cup chopped cilantro
salt and pepper to taste
3 oz Monterey jack cheese, cut into 3/4-inch cubes

Crumb Topping:

2 tablespoons olive oil
1.5 cups fresh bread crumbs

Chris O’Brennam, Christina, Marcel and Helmut worked together on this Mexican Tomato and Bean Casserole as they make an extra casserole for take home.

Source: inspired by Heidi Swanson

Prep time: 20 minutes; Cook time: 50 to 60 minutes; Serve 8

More after the jump. Click to read the rest of Mexican Tomato and Bean Casserole (225 words)

How To Make Baba Gha-Hummus

Suanne — Sun, 31 Jan 2010 02:00:25 +0000

When I asked Minoo about the origin of this dish, she told me it’s a combination of Persian’s Baba Ganouj (an eggplant dip) and Greek Hummus, hence the name Baba Gha-Hummus.

Minoo is not sure of the source of this recipe as she has a huge repertoire of recipes collection.

Prep time: 45 mins; Yield: 3 cups

Ingredients

1 large eggplant
3 tablespoons tahini (sesame-seed paste)
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/8 teaspoon ground red pepper
2 garlic cloves, chopped
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained

More after the jump. Click to read the rest of How To Make Baba Gha-Hummus (85 words)

How To Make Lime Spiked Black Bean Dip

Suanne — Sat, 30 Jan 2010 22:00:41 +0000

The next dip which Minoo made in the South Arm Community Kitchen is Lime Spiked Black Bean Dip. This dip is very easy to make and perfect for any casual gathering.

The Lime Spiked Black Bean Dip tastes best at room temperature. This recipe is adapted from myrecipe.com.

Prep time: 15 minutes; Standing time: 30 minutes; Yield: 3 cups

Ingredients

2 x 15 ounces cans black beans
1 cup grated carrot
1/2 cup freshly squeeze lime juice, about 2 limes (we substituted with lemon juice)
1/4 cup finely chopped green onions
1/4 cup chopped fresh cilantro
1 teaspoon minced garlic
pinch of salt
1/8 teaspoon ground red pepper or cayenne

More after the jump. Click to read the rest of How To Make Lime Spiked Black Bean Dip (53 words)

Hearty Bean and Barley Soup

Suanne — Mon, 25 Jan 2010 14:00:22 +0000

I did not get to taste this Hearty Bean and Barley Soup in the South Arm Cooking Club for Seniors as Charlene made this second soup for the seniors to bring home. A mixture of kidney beans and spinach give this soup a triple-punch of nutrition in the form of iron, fiber, and calcium. You can also vary this soup by adding shredded chicken or different vegetables.

This is a great soup to freeze in 1 or 2 cups portions to reheat for the future. If you intend to freeze it, do not add the spinach. You may add the spinach just before you serve the soup after reheating. You may need to add an extra half cup to one cup of water to the leftovers, since the barley will continue to absorb liquid over time.

Ingredients

1 (19 ounce) can dark red kidney beans, rinsed and drained
2 teaspoons olive oil
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
6 garlic cloves, minced
2 teaspoons dry rosemary, minced
2 boxes less-sodium chicken broth (8 cups broth)
1 can diced tomatoes, undrained
1 cup pearl barley
16 ounces bag spinach
1/4 teaspoons freshly ground black pepper
Parmesan cheese to serve, optional

Paul, Chris O’Brennam and Marcel made this hearty soup adapted from Cooking Light.

Prep time: 15 mins; Cook time: 50 mins

More after the jump. Click to read the rest of Hearty Bean and Barley Soup (94 words)

© suanne for Chow Times, 2010. | Permalink | No comment
Post tags: Barley, Community Kitchen, Kidney Bean, Recipe, Soup, Spinach

Classic Texas Caviar

Suanne — Sun, 06 Dec 2009 15:00:02 +0000

During the holiday season, we are often greeted with party food which are high in salt, fat and sugar. This Classic Texas Caviar is a wonderful appetizer for potluck as it feeds a crowd. It is very filling and flavourful, and full of healthy protein and fiber.

The Classic Texas Caviar recipe is adapted from Pam Anderson and it serves a large party. Ken and Frank made this healthy appetizer. Ken and Frank are the oldest seniors in the South Arm Cooking Club for seniors. Can you guess their age?

Ken and Frank are two of the active members of the cooking club. Check back the next post to see if you guess their age right?

Ingredients

2 (15.8 ounce) cans black-eyed peas or black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, drained
1 jalapeño, stemmed, seeded and minced, optional
1 small onion, cut into small dice
1/2 yellow bell pepper, stemmed, seeded and cut into small dice
1/4 cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 1/2 teaspoon ground cumin

More after the jump. Click to read the rest of Classic Texas Caviar (68 words)

Creamy Bean Soup with Fresh Herbs and Spinach

Suanne — Sun, 08 Nov 2009 15:00:51 +0000

The next dish which the South Arm Cooking Club for Seniors made is a bean soup. Soup is comfort food especially in the colder fall and winter. This bean soup is adapted from Cara Brunetti Hillyard and it serves 6. Chris and Paul made this soup.

Chris and Paul made two versions of this bean soup. One is the creamy version while another is the broth version. The creamy version is smooth while the broth version has more texture to it. The soup is very filing too with the beans as a source of protein.

More after the jump. Click to read the rest of Creamy Bean Soup with Fresh Herbs and Spinach (218 words)

© suanne for Chow Times, 2009. | Permalink | 4 comments
Post tags: Community Kitchen, Garbanzo Bean, Recipe, Soup, Spinach, White Bean

Quinoa Salad with Mango and Black Beans

Suanne — Wed, 22 Jul 2009 14:00:39 +0000

The last salad item in the South Arm Cooking Club for Seniors salad cook off was Quinoa Salad with Mango and Black Bean. You can use quinoa as a substitute for rice, or mix it with chopped vegetables, nuts, or dried fruit for a salad. One thing to remember when using quinoa is to wash it thoroughly before cooking. This is because each grain has a naturally bitter coating called “saponin” that needs to be rinsed off.

Jane (also a new member of the cooking club) and Karen prepared this salad which serves 6.

This yellow and red high protein grain is easy to cook and has a moist, fluffy texture.

Ingredients

Quinoa:

1 1/2 cups quinoa

3 cups water

1/4 teaspoon salt

Dressing:

2 tablespoons rice, cider, or wine vinegar

2 tablespoons vegetable oil

1 teaspoon sesame oil

1 teaspoon ginger, minced

1/2 teaspoon salt

Salad:

5 cups cooked quinoa (see above)

2 mangoes, diced

1 large red pepper, diced

1/2 jalapeno, finely minced

1/2 cup green onions, finely sliced

1 can black beans

More after the jump. Click to read the rest of Quinoa Salad with Mango and Black Beans (164 words)

© suanne for Chow Times, 2009. | Permalink | 5 comments
Post tags: Black Bean, Community Kitchen, Mango, Quinoa, Recipe, Vegetarian

Turkey Black Bean Chili

Suanne — Wed, 06 May 2009 14:00:00 +0000

Minoo made a Turkey Black Bean Chili in the South Arm Community Kitchen. I had blogged about 3 other chili recipes here:

Chili Con Carne

Beef Chili

Chili in Indian Sauce

Chili is a very versatile dish. You can serve it on it’s own or serve it with bread, noodles or rice. It’s an almost complete meal by itself as it has protein from the meat and beans, and fiber and vitamins from all the vegetables in it.

You can double the recipe to freeze the leftovers in single portion containers or ziplock bags for days that you dont feel like cooking. Defrost it in the refrigerator overnight and reheat on low heat on the stove.

Ingredients

2 tablespoons vegetable oil

1 lb ground turkey or chicken

1 onion, chopped

2 cloves garlic, minced

2 teaspoons dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon cumin powder

2 tablespoons tomato paste

1 can (28oz/796ml) diced tomatoes

1 can (19oz/540ml) black beans, drained and rinsed

1 small zucchini, cubed

1/2 cup corn kernels

3 tablespoons chili powder

1/4 cup minced fresh coriander or parsley

sour cream and sliced jalapeno peppers (optional)

This recipe is adapted from Canadian Living.

More after the jump. Click to read the rest of Turkey Black Bean Chili (183 words)

© suanne for Chow Times, 2009. | Permalink | No comment
Post tags: Black Bean, Chili, Community Kitchen, Recipe, Turkey

Tex-Mex Bean Salad with Creamy Salsa Dressing

Suanne — Wed, 24 Dec 2008 15:00:21 +0000

This is one of none Danish dish which the seniors made for the Christmas celebration. It’s called Tex-Mex Bean Salad with Creamy Salad Dressing. It’s kind of Mexican. Christina and June were in-charged of making this salad.

The Tex-Mex Bean Salad is great for potluck but it is advisable to assemble the salad just before serving. This is especially so for the tortilla chips so that they wont get soggy by the salad dressing.

Ingredients

1/3 cup salsa

3 tablespoons light sour cream

1 tablespoon apple-cider vinegar

2 (15 oz) cans black beans, rinsed and drained (or you can prepare your own black bean from dry ones)

1 cup grape tomatoes, halved

3/4 cup fresh or thawed frozen corn kernels (or can ones)

1/2 avocado, peeled and diced

4 scallions, chopped

1/2 cup chopped fresh cilantro

6 cups shredded romaine lettuce

24 baked low-fat tortilla chips

1/2 cup cubed cheese (pepperjack or cheddar)

To store the leftover half of the avocado, sprinkle the cut flesh with lemon or lime juice or white vinegar. Place it in an airtight container and refrigerate up to 2 days.

Click on Read More for the instructions.

More after the jump. Click to read the rest of Tex-Mex Bean Salad with Creamy Salsa Dressing (65 words)

© suanne for Chow Times, 2008. | Permalink | One comment
Post tags: Community Kitchen, Recipe, Salad

Kidney Bean Casserole

Suanne — Tue, 21 Oct 2008 17:00:29 +0000

Andrea made two German dishes in the South Arm Community Kitchen. It’s been a while since Andrea demonstrated after she gave birth to a beautiful girl. It is so amazing that we watched Andrea’s tummy grew and now watching her little girl grows. One good thing about the South Arm Community Kitchen is that it provides baby sitting facility. Mums with young toddlers can still participate in this kitchen.

Andrea first dish is called Kidney Bean Casserole. This casserole is great for potluck. You may serve this casserole with a salad and you’ve got a complete meal.

The top layer of potatoes has a glutinous texture. The Kidney Bean Casserole is very filing.

Ingredients

500g potatoes, peeled (or thoroughly scrubbed), grated

400g kidney bean in cans

500g onions, sliced

100g bacon, cubed

300g ground beef or pork

1 clove garlic, minced

1 tablespoon oil

1 egg

bunch of parsley

salt and pepper to taste

fresh or dried rosemary, finely chopped

butter to grease baking dish

More after the jump. Click to read the rest of Kidney Bean Casserole (177 words)

© suanne for Chow Times, 2008. | Permalink | One comment
Post tags: Casserole, Community Kitchen, Kidney Bean, Potato, Recipe