Three Bean Salad

You guys, I have a story to share.

And it has absolutely nothing to do with the side dish I’m sharing with you. A dish that’s perfect for potlucks and looks like summer.

Today was a rough day. Tempers were running both short and high. The day started 45 minutes too early (when you have two energetic little boys at home, that 45 minutes is precious!), the broken garage door (full story on that Sunday) was being uncooperative putting me in a bad mood I couldn’t snap out of, and naps were not taken. My 2 year old didn’t listen even a little bit at the playground, and I have a “three strikes you’re out” rule which cut our trip quite short.

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When we got home all he wanted to do was play in his Duck Pond Water Table patio. I told him he had to prove to me that he could listen. He was charged with going into his room, getting a book, and sitting still while I read to him. My kid came back with a Chick-fil-A kid’s meal board book – a 4 sentence novel! FullSizeRender (1)Seriously, is my child that smart or was it simply coincidental? After some time playing in the water the boys had their first shared bath. Firecracker asked for dinner, which he didn’t eat. Treat was fussy, so I assumed he was also hungry (he did eat). At 6:20pm both boys were asleep at the table. Thankfully my husband was on his way home and I didn’t have to figure out how I was going to wriggle us out of our position. (See photo. –>)

It’s now 9pm and the boys are still sleeping in their beds! I’m a little nervous for what that means my tomorrow will look like. But I’m grateful for the date my husband and I ended up getting. We cooked dinner together and ate it on the patio. We then shared the kitchen clean up, and watched non-cartoon television. Ah, the exciting life of parents of young children.

Firecracker ended up waking around 9:30. He needed to come upstairs for a cup of water and to watch his nighttime programming. He then snuggled in our bed for a little bit before asking to go lay down in his room. Treat stayed asleep until his typical midnight awakening, and 4, and both were up between 6-6:30.

Three Bean Salad

Ingredients:

  • 1/2 lb fresh green beans, cut in 1/2″ pieces
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 bell pepper, diced (I used a combination of orange and red)
  • 1/2 red onion, diced
  • 2 tbsp chopped fresh parsley (I used Gourmet Garden lightly dried parsley)
  • 1/4 C + 2 tbsp apple cider vinegar
  • 1/4 C canola oil
  • 3 tbsp agave

Steps: 

  1. Cook green beans in a pot of boiling salted water for 4 minutes, or until desired tenderness is achieved. Drain and place the beans in a bowl of cold water to stop the cooking process. Drain.
  2. Toss green beans, chickpeas, kidney beans, pepper, and parsley in a large bowl.
  3. In a measuring cup, whisk together the vinegar, oil, and agave. Season to taste with S+P. Dress bean salad with as much dressing as desired.

*This recipe is adapted from Marcie at http://flavorthemoments.com/fresh-and-easy-three-bean-salad/*

Three Bean Salad - Sew You Think You Can Cook

Disclaimer: This post contains affiliate links.

Blogger CLUE: Veggie Chili

blogger CLUE

Even though the groundhog has declared it spring, it’s still relatively cold and definitely grey out so the Blogger CLUE crew and I have been scouring our assignments to bring you a wonderful collection of soups or stews.

When I saw my assignment was Azmina of Lawyer Loves Lunch I got very excited! I always love reading her posts and recalled her professing her love of soups, so what could be more perfect for yours truly who doesn’t consider soup a favorite. I did find a couple good contenders though, leek and potato soup or turkey and wild rice soup were quite tempting, and I know my husband would have loved for me to try making pho, but I ended up going with her veggie chili.

I can officially say that I am now a fan of chili. For the longest time it was something I wouldn’t even consider. Then I created my own recipe for chili and professed that “I only like my chili.” Within the past year I’ve ventured out to trying other recipes and have always been happily surprised, so why not give a meat-free version a try? It is Ash Wednesday after all, and that means the Lenten season has begun and the search for meatless recipes is in full force. This vegetarian main course is a perfect fit, especially when the weather is less than ideal.

I did have to make a slight change to the original recipe: instead of a can of crushed tomatoes I used whole tomatoes because the grocery store was out of crushed tomatoes! (Who knew that was a thing.) My substitution actually worked in my favor because I do like some chunk to my chili. Instead of pureeing the veggies before adding the tomatoes and stock, I added the can of whole tomatoes to the veggies and used my immersion blender to crush them along with the veggies. If you like a smoother chili place the cooked veggies in a blender and puree until smooth before adding crushed tomatoes and the remaining ingredients. Additionally, because I left my veggies a little chunky I only used 3 cans of beans instead of 4, using varieties I had in my pantry.

I absolutely loved this chili recipe and it will definitely be in my chili rotation. I find that chili tastes better as leftovers, not something I say about most foods, and it made for a perfect lunch throughout the week; I would place some tortilla chips in the bottom of a bowl, ladle the chili, and top with shredded cheese before popping the bowl in the microwave. The chips get a little soft and provide a subtle corn flavor along with some additional texture.

Veggie Chili

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, peeled and sliced
  • 1 bell pepper, diced – I used orange
  • 3 jalapenos, deseeded and minced
  • 1 can (28 oz) whole (or crushed) tomatoes
  • 3 C vegetable stock
  • 3 cans (15 oz) beans, drained and rinsed – I used dark red kidney beans, black beans, and garbanzo beans
  • 2 tbsp chili powder
  • 1 1/2 tsp cumin
  • 1 1/2 tsp coriander
  • 1 tsp garlic powder
  • 1/2 tsp cayenne

Steps:

  1. Heat oil over medium-high heat in a Dutch oven. Add onions, carrots, peppers, and jalapenos. Saute until tender, about 5 minutes.
  2. If using whole tomatoes, add them to the veggies and crush using an immersion blender until desired consistency is reached. If using crushed tomatoes, place veggies in a blender and pulse until desired consistency is reached then return the veggies to the pot before adding the tomatoes.
  3. Add the stock, beans, and spices. Bring chili to a boil, reduce to simmer and cook 20 minutes, or until desired thickness is reached. If chili gets too thick add additional stock or water. Add salt to taste.
  4. Serve with your favorite chili toppings: cheese, chips, sour cream, chives, etc.

*This recipe is adapted from Azmina at http://www.lawyerloveslunch.com/2012/03/chili-and-cornbread.html*

Veggi chili for Blogger CLUE from Sew You Think You Can Cook

Here’s a list of the other players of Blogger CLUE this month:

Tomato and Bean Salad

Late spring and summer this year have been fairly wet. All of the rain yielded quite the tomato crop over in my neighbor’s yard. Which means just about every week I’m being given fresh homegrown tomatoes! (Black cherry tomatoes, heirloom tomatoes, and roma tomatoes) I’ve even been handed two quarts of homemade tomato sauce.

This pregnancy I’ve found that I adore tomatoes. BLTs have been shamelessly scarfed down for lunch at least once a week, and those cherry tomatoes turned into my favorite salad (tomatoes, thinly sliced onion, balsamic vinegar, olive oil, S+P).

I took a play on that aforementioned salad and added beans and basil to make a heartier potluck contribution at a church function.

Tomato and Bean Salad

Ingredients:

  • 1 can (15 oz) white beans, drained and rinsed
  • 1 very large heirloom tomato, chopped
  • 1 tbsp chopped fresh basil (I used Gourmet Garden lightly dried basil)
  • 1 heaping tbsp minced red onion
  • 2 tbsp red wine vinegar
  • 1 tbsp apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tbsp agave
  • 1/2 tsp minced garlic

Steps:

  1. In a large bowl, gently toss together beans, tomatoes, basil, and onion.
  2. In a small bowl, whisk together vinegars, oil, agave, and garlic. Season to taste with S+P.
  3. Dress salad and keep in refrigerator until ready to serve (at least 30 minutes).

*This recipe is adapted from Rebekah at http://rebekahrose.blogspot.ca/2015/07/bloggerclue-white-bean-tomato-and-basil.html*

tomato bean salad | sew you think you can cook

#HotSummerEats: Cherry Chipotle Baked Beans

HotSummerEatsWe’ve just crossed the halfway point of #HotSummerEats hosted by Camilla of Culinary Adventures with Camilla. My menu continues with my husband’s favorite recipe of not only the week but of any that I’ve created to date.

I was happy to see that Not Ketchup was sponsoring this event. 64b31-not2bketchupThey generously provided bottles of their dipping sauce during last year’s #10DaysofTailgate during which I made Maize and Blue Chicken Salad. This time I requested a bottle of their Cherry Chipotle dipping sauce with the plan to make baked beans.

I had so much fun creating my Whiskey Bacon Baked Beans that I knew I wanted to try making more flavors. During that first batch of beans I realized just how much 1 lb of beans really is so I decreased the amount but feel free to double my recipe if you’re feeding a crowd. I actually made these beans twice – each time bringing them to a small potluck, and each time getting compliments. I kept this recipe vegetarian for some of my guests but feel free to substitute chicken stock or even add bacon!

An Original Recipe

Cherry Chipotle Baked Beans

Ingredients:

  • 1 C dry great northern beans (soaked and drained according to package directions)
  • 1/2 red bell pepper, diced
  • 1 Vidalia onion, diced
  • 1/4 C Cherry Chipotle Not Ketchup
  • 2 tbsp molasses
  • 1 tsp Kosher salt
  • 1/2 tsp ground mustard
  • 1/4 tsp black pepper
  • pinch cayenne (optional and to taste)
  • 1 1/2 C vegetable broth

Steps:

  1. Place all ingredients in slow cooker. Stir. Cook on LOW 6 – 7 hours until beans are tender and sauce thickened.

Cherry Chipotle Baked Beans for #HotSummerEats from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more summertime recipes today:

 Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds, Pirate Jonny’s, Quirk Books, Spicely Organics, T.Lish , and Voodoo Chef for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation. All opinions are my own.

#SundaySupper: Beantastic

Today’s #SundaySupper is celebrating the bean. Any type of bean is fair game. When you stop and think about it, that’s a very broad assignment. Which doesn’t make narrowing down a recipe to make very easy. There are the beans that first come to mind – those beans in a can (or dry): black beans, pinto beans, kidney beans, etc. There are the beans in the produce aisle: green beans, pole beans, lima beans, etc. Then there’s the beans you don’t think of as beans – those on the sweet side of life: cacao, coffee, and vanilla. And don’t forget about the soy bean!

I’ve never thought about beans so much in my life and I have Tammi of Momma’s Meals to thank. Make sure you scroll past my recipe to see the wide variety of beany recipes!

Making baked beans from scratch has been a culinary bucket list item for me. My recipe though isn’t a technical baked bean because I tackle the job with the help of my trusty slow cooker! I did my research and created a Lauren Everson original recipe. And this one isn’t even my New Year’s Resolution recipe! I’ll be sharing that for Stir Fry Day Friday this week.

Back to the beans. There’s been a bottle of whiskey sitting in our liquor cabinet for quite some time. I don’t even know where it came from. I almost donated it to my brother-in-law when we moved, but I held on to it, thinking it could come in handy. The day had finally arrived. I decided to use it in my baked beans! Whiskey and bacon. I knew I had a winner there.

I loaded up my slow cooker and crossed my fingers that my flavors would meld nicely and my beans would cook properly. This adventure was the first time I’d purchased dried beans! Question: what does it mean when “they” say to “sort” the beans? My intuition tells me it means finding the “bad” beans and tossing them – but how do you know if it’s a “bad bean?”

When I dumped all of the ingredients into the slow cooker I was over powered by the smell of the whiskey. I figured I’d give it half of the cook time before deciding if I needed to mellow it down with more sugar. I tasted my sauce throughout the day and was excitedly happy with how perfect things were coming along. These baked beans are easy to make and have much more flavor than a can of baked beans. Bring a pot of these to your next picnic or potluck and you’ll be everyone’s favorite person. Did I mention whiskey and bacon?

An Original Recipe

Whiskey Bacon Baked Beans

Ingredients:

  • 1 lb dry navy beans
  • 1 onion, chopped
  • 4 strips center cut bacon, chopped
  • 1/4 C molasses
  • 1/2 C dark brown sugar
  • 1/4 C ketchup
  • 2 tbsp spicy mustard (I used El Diablo Texas Chili)
  • 1 C whiskey
  • 2 C water
  • 1/2 tsp black pepper
  • 1 1/2 tsp Kosher salt

Steps:

  1. Rinse, drain, and sort beans. Soak them in 2 qt water (or according to package directions) over night.
  2. Put beans and remaining ingredients in to a slow cooker.
  3. Cook on LOW 10 hours, or until beans are tender and sauce has thickened.

Whiskey Bacon Baked Beans | Sew You Think You Can Cook

Beantastic Beginners:

Bean-a-rific Soups and Stews:

Bean-a-licious Sides:

Incredi-bean Main Meals:

Amaze-beans Sweet Endings:

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Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

#10DaysofTailgate: Chile con Queso

Tailgate LogoIt’s Monday and it’s still #10DaysofTailgate hosted by Camilla of Culinary Adventures with Camilla. That means my #10DaysofTailgate post gets a Mexican Monday twist!

Okay, it’s not really Mexican. It’s actually far from being real Mexican. Queso is definitely an American Mexican appetizer. BRMLogoVectorFull4CProBob ESOPAnd this one uses processed cheese. But there is Chipotle involved.

ElDiablo_Logo_Color_TaglineToday’s dip features two of our wonderful #10DaysofTailgate sponsors: El Diablo Hot & Spicy Mustard and Bob’s Red Mill. Combine their products with Velveeta and you have a dip fit to make any tailgater happy.

Bob’s Red Mill provided us with a bag of their 13 Bean Soup Mix. With it, I made 13 bean chili to do a play on my mandatory tailgating dip. I even added El Diablo Chipotle Mustard to give it another depth of flavor – a tiny bit of heat and a mustardy bite of vinegar.

Chile con Queso

Ingredients for the chili:

  • 1 1/2 C 13 Bean Soup Mix
  • 1 lb ground beef
  • 1 onion
  • 2 cloves garlic
  • 2 C canned diced tomatoes
  • 1 tbsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp pepper

Steps for the chili:

  1. Soften beans by boiling for five minutes. Remove from heat and soak at least one hour. Drain.
  2. Cover beans with 5 C water and simmer until tender 2-3 hours.
  3. Brown ground beef. Add onion and garlic, cook until translucent. Drain.
  4. Add beef, tomatoes, chili powder, and S+P to the beans. Bring to a gentle boil and cook 50-60 minutes.

Ingredients for the Chile con Queso:

Steps for the Chile con Queso: 

  1. In a saucepan heat up chili.
  2. Melt in cheese.
  3. Add mustard and stir until combined.
  4. Keep warm in slow cooker. And serve with your favorite tortilla chips.

Chile con Queso

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:

Starters
BBQ Sausage & Cheese Plate by The Spiffy Cookie
Vegified Hot “Wings”  by Curious Cuisiniere
Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad by Love and Confections
Smoky Karma Stovetop Beans by Culinary Adventures with Camilla

Mains
Kicking Karma Veggie Fajita Pizza by A Kitchen Hoor’s Adventures
BBQ Chickpea Sliders with Apple Slaw by Debbi Does Dinner Healthy
Vegetarian Pumpkin Chili by The Pajama Chef
 Beef Kabobs by A Day in the Life on the Farm

Eating the Bible: The Voice of Wisdom

Tonight’s story comes from the Book of Numbers.  In it, Balaam’s donkey is given the gift of speech to inform him of an an angel along their path. Three times in the story does the donkey obey the angel and stop, and three times Balaam beats the donkey; it is then that God “opened the mouth of the donkey, and it said to Balaam, ‘What have I done to you that you have struck me on these three occasions?'” (Numbers 22:28) God then opens Balaam’s eyes so that he can also see the angel in the road.

The biggest question out of this story is why could the donkey feel the presence of the angel while the sorcerer could not?

It is a question that, reworded, can be applied to your faith. Do I feel the presence of God? Am I obeying Him? This story shows that it isn’t only the powerful who are aware of the Lord. It is a reminder to keep your heart open to His touch.

In Eating the Bible, Rena made Three-Bean Burritos to accompany this story. Using three types of beans signifies the three attempts the donkey made to make Balsaam aware of the angel. And because burro means donkey in Spanish, she thought that burritos would be a good meal choice. I decided to detour from her recipe and create Thee-Bean Nachos instead. (I had a craving for Moe’s nachos…) So for us this week, Mexican Monday happened on Wednesday!

Three Bean Nachos

Three-Bean Nachos

Ingredients:

  • 1 tbsp vegetable oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1/2 C canned light red kidney beans, drained (liquid reserved)
  • 1/2 C canned pinto beans, drained (liquid reserved)
  • 1/2 C canned black beans, drained and rinsed
  • tortilla chips
  • 1 C shredded cheese
  • toppings: shredded lettuce, diced tomato, diced red onion, sour cream, queso, etc

Steps:

  1. Preheat oven to 400 degrees F.
  2. In a nonstick skillet saute onion and garlic over medium-high heat. Season with salt and pepper. Once onion is translucent reduce heat to low and add the beans. Gently mash the beans with some of the reserved liquid until you reach a desired consistency. (I opted to keep it pretty chunky)
  3. Place a layer of nachos on an oven proof dish (i.e.: baking sheet, casserole dish, cast iron skillet) top with bean mixture and shredded cheese. Place in oven for 5 minutes, or until cheese is melted. Serve with desired toppings.

Three Bean Nachos 2

Disclaimer: This post contains affiliate links.