Beans Beans Good For….you know the rest.

This is not a sexy pic, but it will do.

Don’t ask, but beans just got “hot” again.

Well, in this household they did (even if for only a week). If one really thinks of the word-“bean” it seems boring all by its lonesome, but make it snazzy and flavorful, like in a burrito the way Tomatillo (local fav Mexican eatery) did and one can become quite enthusiastic about the kidney (bean that is).

Only one minor incident and a small tornado in my kitchen later and a super simple dinner was served.

Oh, so the incident. Yeah, I opened one of the cans of beans with some gusto (or just too aggressively) and caused a minor inhalation of bean goo right up my nose and all over my face. Eeeeew! I’ll pretend it was a high protein face mask of sorts and move on.

Perhaps I was rushing cause “someone” came home ravenous. So time was of the essence. I did appreciate his compliment though,“Man, you wrap a burrito like a cigar.” I’ll take that!

Nonetheless, I was snapping photos with food in hands and running out of laundry time (and natural light) so pardon my less then stellar photos today (I actually forced the hubs to put the burrito down so I coud snap a last shot, notice his thumb gripping onto that burrito). So here it is!

Gripping on the Burrito.

 

RECIPE

Rice and Beans, bowl or burrito style

Vegans & Carnivores unite here.

Serves: 4 

Time: 20-30 minutes

Ingredients:

  • Whole Wheat Tortillas (as many as you like)
  • Pre-cooked roasted rottisserie chicken (white meat, skin off, shredded)*
  • 1-15 ounce can of black beans, drained
  • 1/2 of 1-15 ounce can of pink beans, in sauce (you’ll likely only use half the sauce)
  • 2 tablespoons of olive oil (remember what I said, use good stuff)
  • 1/2 of a small onion, chopped (use the whole onion if you like)
  • 2 cloves of garlic, chopped
  • 2-3 tablespoons white cooking wine
  • 1 packet sazzon (from Goya)
  • 1/4-1/2 cup water (to thicken or thin the mixture)
  • shredded mexican cheese (1/4 cup or more-personal)
  • 2 cups cooked brown rice
  • leafy greens (optional for the burrito version)
  • guacamole, sour cream, salsa (all optional condiments)

*NOTE: I set aside some of the beans without the chicken for a vegetarian option. 

Methods (might be messy, just sayin):

  1. Peel skin off the chicken, then shred the white meat with a fork (unless you have the time and cook a chicken or chicken breasts, feel free to do so). Place on the side.
  2. Heat a large skillet over medium heat, add chopped onions and garlic. Saute until onions are translucent (so, don’t burn em).
  3. Add can of black beans, 1/2 can (or all) of pink beans, cooking wine, packet of sazzon, salt and pepper to taste, oregano and heat for about 10 minutes (keep stirring so the beans don’t burn). I added 1/4 cup of water and check to make sure the mixture doesn’t become too thick or thin (yup, you’re going to play here).
  4. Add shredded chicken and combine all, heat for another 5 minutes or so.
  5. Add shredded cheese (optional) and mix all til melted in. (mmmm mmm gooey!).

Bowl of goodness

Bowl Option: 
Serve beans over brown rice. Top with salsa and/or guacamole. Or both, why not?
Burrito Option:
Start with a layer of greens (I like spinach), then combine rice and bean mix-in a separate bowl) and spoon about 1/2 a cup in the middle of the burrito. Fold (like a cigar) and enjoy! Dip in salsa and/or guacamole.

Pile it on and wrap it up!

Helpful Tidbits:

  • You can really play with the types of beans, try three varieties versus just the two.
  • Add sautéed veggies to the mix for more goodness.
  • If only serving 2 people, you’ll likely have enough for leftovers the next day, so eat the bowl version day 1 and burrito style day 2 for variety.
  • If you want to make a super delicious dip that’s not all avocadoey (i.e. guacamole) I’m a big fan of mixing guacamole with half spicy salsa and combining for a beyond creamy and spicy dip for this dish.
ENJOY! 
-Jen

Do you have a favorite bean dish or burrito? 

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I’m back & a Peachberry Granita

Frozen Raspberry Peachy Granita (blueberries as pretty prop)

I know I spent the past 2 months in the basement of a yoga studio, but all of a sudden I am witnessing plaid shirts and sweaters in clothing store windows?

When did Summer go straight to Winter? My thoughts?

“Dear clothing people, can a girl please wear her favorite sundress and/or at least white before you push me into Winter? Thanks.

Anyway, back to the food part of this equation. Nothing says summer like peaches, juicy (like drip down your face juicy) peaches that are so fragrant that they fill your kitchen up with a sweet aroma as you slice one in half. In fact, if I could bottle up that scent and take a bath in it, I think I would.

Juicy!

Lately I’ve been on a cold drink and frozen treat kick and I had memories of a frozen dessert like drink that kept me buzzing for hours while in Italy. It was a coffee flavored granita. Think snow cone like texture, but way better, and healthier.

I decided that since I’m not in Italy (darn it) it would be at least fun to make an attempt at something similar, but fruity and cool.

Oh, and by the way, 2 + months of yoga and I’m cool as a cucumber, or cool as a granita? And a bit more gumby like, but as yogi’s know, there is no pressure on yourself to be the most flexible, or be able to do every single pose, it’s about the “journey” and the “process.”

Do I dare say, “OM?”

Okay, back to the yumminess of frozen fruit with a lil bit of booze.

Feel free to discard the peach schnapps.

RECIPE

Peachberry Granita

*See NOTE at end.

Serves: 1 if you’re a piggy but really 4

Equipment:

Blender

Ingredients:

  • 1 cup frozen raspberries (or fresh)
  • 3 peaches, fresh, sliced into bite size pieces
  • 1/2 cup simple syrup*
  • 2-3 Tablespoons peach schnapps
  • juice of 1/2 a lemon

Method to my Madness:

Combine simple syrup, raspberries and peaches in a saucepan and bring to a boil over medium heat and simmer for about 15 minutes. Add the peach schnapps (optional) and lemon juice, stir to combine.

Allow to cool at room temperature (or if you’re not patient like me, stick it in the fridge for about 10 minutes). Place the mixture in a blender and puree.

Pour pureed mixture into a small container (I used an 8 x 8 glass baking dish). Stick in the freezer and wait for about an hour and take a fork to it (literally) and scrape it up a bit so that it doesn’t freeze into a solid lump. Every hour or so do the same thing for about 6 hours. Or again, like me, since you’re excited about this treat you only wait 4 hours and eat it right up.

NOTE: *Simple Syrup: You can make your own by combining 1 cup of water and 1 cup of sugar, stir in a saucepan and bring to a boil until sugar dissolves.

Suggestions:

  • Traditionally granitas can be made as coffee flavored. I’m pretty sure I’ll be trying out a blueberry, mango, and lemon flavor on my own.
  • Serve it over a bowl of fresh berries (as I did) for more healthy stuff and to really fill you up on fiber from the fresh fruit.
  • Play around with the amount of sugar, fruit, etc. My hubs said it needed more sugar, I didn’t agree.
  • Serve it in a cute dish, I mean isn’t that part of the fun?
ENJOY!
-Jen

Have you made a granita before? Any tips or suggestions you have feel free to share!