Kidney Bean Curry

I have a confession to make...

I backslid on the meal plan. I blatantly deviated from the plan.

But I was so hungry, and everything else would have taken far too long to prepare! And I didn't even have to buy anything extra to make this meal!

And really, you should be proud of me. I researched this recipe and combined several to satisfy my taste buds. This is ingenuity, not impropriety!

KIDNEY BEAN CURRY

INGREDIENTS
1 large onion, chopped
3 cloves garlic, minced
1 tbsp. ginger, minced
3/4 cup water
1 tsp. coriander
1 tsp. cumin
1 tsp. turmeric
1 tsp. garam masala
2 cans kidney beans, drained and rinsed
2 tomatoes, chopped

INSTRUCTIONS
1) Sautee onion, garlic, and ginger over med-high heat until soft.
2) Add water, tomatoes, spices, and salt (to taste). Stir to combine.
3) Add beans and stir to coat.
4) Let simmer 15 to 20 minutes or until thick and creamy.
5) Serve over brown rice.

This truly is a wonderful "emergency meal." It doesn't take much time at all to prepare, and is very filling. Aric and I each both ate a bowl full and weren't hungry until the next morning.

Adventures in Cooking - Black Bean Hummus

I love beans. I love dips. The marriage of the two (bean dips) is truly a thing of beauty.

I ran across a recipe for black bean hummus when I was searching for a tahini-free hummus recipe. It sounded interesting (especially with the seasonings), so I bookmarked it for another day.

That day came this weekend, when I found myself home alone with a miraculously clean kitchen. I have about ten cans of black beans in the cupboard, because every time I go to the grocery store, I somehow forget that I have ten cans of beans and think, "Oh, I don't have any beans at home! I should pick some up!" Perhaps I am a compulsive bean-hoarder. I don't know. No matter, though - it served me well this weekend.

My boyfriend, who claims to dislike hummus, really liked this version. I hesitate to call it hummus, because it almost has the consistency of refried beans. That and my understanding is that one of the characteristics of hummus is that it has a chickpea base.

Whatever you want to call this dip, we can all agree on one name: Delicious!

BLACK BEAN HUMMUS

INGREDIENTS

1 can black beans, drained and rinsed (reserve 2 tbsp. liquid)

1.5 tbsp. tahini

Juice of 1/2 lemon

3/4 tsp. cayenne pepper

1/4 tsp. paprika

1 clove garlic

Pinch of salt

INSTRUCTIONS

1) Add all ingredients to blender or food processor; blend until smooth.

2) Serve and enjoy!

This dip has a really nice tangy kick to it - thank you cayenne pepper! I ate it with tortilla chips, although you could certainly dip veggies in it, or even spread it on a sandwich (which I sometimes do with regular hummus). Aric and I made tacos a few nights ago and served this dip on the side - it was the perfect compliment to the meal.

I did find, however, that the tahini (which I made myself) doesn't really add much flavor to it, or much moisture. The next batch I make (which I plan to gift to a friend), I will omit the tahini and see how that goes. If it comes out too dry, I will probably substitute more of the liquid from the can, since it has the wonderful black bean flavor in it already.

THE BOTTOM LINE

Quick, easy, delicious, and healthy. And boyfriend approved. What more could you want from a dish?

Adventures in Cooking - Greek Tomatoes and Beans with Pasta

I don't know how many of you guys are brave enough to admit it, so I'll go first.

I eat canned vegetables.

Not only do I eat canned vegetables, but...I think that canned vegetables can be really tasty.

Me, the girl who is working on growing a garden so she can use fresh herbs. Me, the girl who revels in picking through the fresh green beans to find the perfect one, because they taste so darn good.

But let's face it - life isn't always neat and pretty and orderly, and sometimes you have to buckle down and eat the canned stuff because that's all you have in the pantry that day.

Canned food can be pretty tasty, if prepared properly. Allow me to demonstrate.

GREEK TOMATOES AND BEANS WITH PASTA

INGREDIENTS

2 cans Italian seasoned diced tomatoes

2 cans cannelloni beans (or comparable), drained and rinsed

1 lb. spinach

1 lb. pasta (penne is good)

INSTRUCTIONS

1) Boil water and cook pasta according to directions on the box.

2) While the pasta cooks, combine the tomatoes and beans in a large skillet. Bring to a boil.

3) Once the tomatoes and beans reach a boil, reduce to low and add spinach. Simmer for five minutes.

4) Serve and enjoy!

How easy is that? It's really tasty, too. And if you feel real squirrelly, you can add your own seasoning to the mix - sometime I add oregano and thyme.

If spices aren't your thing, you can add all manner of toppings. I like sliced black olives, crumbled feta, and pine nuts. Whatever you think is tasty.

THE BOTTOM LINE

Customizable? Check.

Cheap? Check.

Delicious? Double check.