Refried beans

Just to be clear this is not a quick recipe.  I usually only make these on days that I have a lot of time that I know that I will be spending at home- and today since I am packing to come back to Portland seemed like a good day to make beans.  You can easily adapt this recipe to make them hotter or whatever you like, you could also us this with black beans.

2 C dry pinto beans

1/2- 1 onion, chopped

3-4 cloves garlic, minced

3 bay leaves

1 tsp dried oregano

2 dried chili peppers (ancho chilies or other dried or fresh chilies will work)

2 tsp salt

2 C veggie broth

Boilin' beans

Saute the chopped onions in a little oil, until almost translucent and then add the beans and cook dry for a couple minutes.  Pour in the veggie broth and then add the oregano, garlic and bay leaves.  If you want your beans spicy leave the seeds in the chilies, if not break them open and remove the seeds (more seeds=more heat). Bring to a boil and then cover and turn the heat to low, simmer until beans are tender, about 3-4 hours.  During this time make sure you are checking them every 30 minutes or so and if they need more water or are looking dry just ad 1/2 C of water and stir.

When they are soft then you get to decide if you want to smash them or leave them whole- they are good either way.  I just use a potato masher and that gets the job done, just be sure to take out the bay leaves before you do this.

Polenta with white beans and kale

Tonight I was running a little behind on getting dinner together and wanted to watch the playoff game (BOO LAKERS!!). This recipe is quick and pretty simple to get together but offers some interesting flavors, specifically the lime zest.

Polenta

5 cups of water

1 cup cornmeal

2 tsp chili powder

1/4 tsp cayenne (or to taste)

1 tsp cumin

1/2 tsp ground pepper (or to taste)

zest of one lime

1 tsp salt

1/8 tsp garlic powder

Place H2O and salt in a medium saucepan and bring to a boil. Mix all dry ingredients together in a medium bowl. When H2O begins to boil slowly pour in the dry ingredients whisking as you pour. When all ingredients are mixed in turn heat down to low and simmer for 12-15 minutes, whisking often. Pour polenta in to a greased loaf pan and place in the fridge until solid.

White Bean and Kale sauce

1 medium onion

6-7 stalks of kale, chopped

1 8oz. can of tomato sauce

4 cloves of garlic, chopped

1 chopped tomato

1 can white beans, drained

1/2 tsp ground cumin

salt and pepper to taste

Saute the onion in a small amount of oil in a saucepan until almost translucent. Add the garlic and kale and saute for 1 more min or until garlic is fragrant. Add tomato sauce, tomato , beans and seasoning. Cover and cook on low until tomatoes are soft.

Puttin’ it all together: Slice the polenta and lightly fry the slices in a frying pan. Cover each piece with the sauce.