The black bean, black turtle bean, scientifically known as Phaselous vulgaris , which also entails other famed beans as the pinto and white bean, has been around for some 7,000 years. That is a long time, and we can thank the aboriginals of South America for their introduction to the world. I suppose we could also thank the genocidal conquistadors for then introducing them to western cuisine, but, I am not gonna.
Black beans are pretty healthy, or so I hear from those people who know such things, such as medical professionals and trained nutritional experts.By trained, I mean actually schooled people, and not many of the quacking quacks you often find in vegan circles. Simply said, black beans are good for us, and we should eat them.
I heard some rumor about fiber and this and that, so yeah, they are good for us. I do not know, as any avid reader of my posts could tell you, healthy foods is not perhaps my true talent or passion. I probably should correct that sooner than later, perhaps before I need bigger pants,but that is a story for another time.
So, black beans…You can buy the canned variety, or you can buy the bag of dry beans and soak and cook them. I tend to go the soak and cook method, as I find i enjoy them more. I have no scientifically facts to back up this claim, and really they may in-fact be all the same. But, the soaking and cooking method makes me feel closer to my foodie -snob roots, so I just go with that.
I could go about telling you how to soak and cook them, but I am just gonna go with the thinking that you already know how to, and do not need my assistance. I hope so, anyways.
Now, this is a soup, and I have often been quoted or been known to say how I am not all that keen on soups. I am not.But, once in a while the urge hits me, so I make a soup. I just find that unless you do it right, and add enough seasoning, they are just bland bowls of liquid with crap in it. No one wants that, I think? You might, I guess. Weirdo.
- 3 cups of beans, soaked, cooked, rinsed.
- 2 tablespoons of olive oil.
- 1 small onion.
- 2 large tablespoons of minced garlic. I guess you could just make it three.
- 2 stalks of celery, chopped up.
- 6 baby bella mushrooms, chopped up.
- 6 cups of vegetable broth. Or, 6 cups of water with some of that broth powder stuff.Low sodium is best, I loathe over-salty soup.
- 1 teaspoon of cayenne pepper.
- 1 teaspoon of pepper.
- Few dashes of salt.
- 1 bay leaf.
- A dash or red pepper flakes.
- 2 teaspoons of chili powder.
- A can of diced tomatoes. Or, you can dice them, yourself.Just avoid allowing much of the juice getting into the soup.
- 1 cup of frozen or fresh corn.I cheat and use frozen here, as I cannot really tell much of a difference.( I lose foodie points.)
You will need a big pot, one that you would deem suitable for making soup. I think that is fairly straightforward enough. Add the oil, onions, and put it over medium heat. Let this cook for 5 minutes, then add the garlic and cook for a further 2 minutes.
Now, add the mushrooms, celery, and half of the three cups of black beans.That would be a cup and a half for those mathematically challenged souls out there.
I wold add some salt and pepper to this, and stir it a bit, and let this cook for 2 or so minutes. Now, you may add the vegetable stock, as well as the cayenne, red pepper flakes, and the bay leaf.Lid that sucker, and let it cook for about 30 minutes.Remove the bay leaf.
So, I was a bit foolish and thought I could dump all this into my food processor, all in one go, thus saving myself some time. This was, well, not a wise move on my part.For, even though it all fit, it swirled around and made a mess. Not good.
I would do the processing in batches, until you have done the whole pot. You can puree it to any degree you want, as it is your soup.
You can then return it to the pot it came from, adding the remaining black beans, corn and diced tomatoes. I then added a wee bit more cayenne, and the chili powder.You may add as much of anything you wish, as it is a soup, and soups are easy in that way.
I am easy, or so the rumor goes.No, that is untrue, and I am clearly trying to just create some kind of persona.
Anyways, let this cook for 5 minutes,or so, maybe 10 minutes, till everything is warmed up, and then serve with a sprinkling of Daiya Cheddar on top.
I wanted a grilled cheese, but this could also be fantastic with some nachos that you could just dip in.I suppose you could also have soup and a salad.But, that is boring.
You do not want to be boring, do you?
This will be hard for me, it really will be.I am not beating around the bush when I tell you this is going to be hard to relate to you the nightmare I had to go through this week.I fear flashbacks.No, I dread them.I fear waking up in the middle of night, a cold sweat on my forehead, a shiver running down my spine.But, I am just postponing what needs to be told; I should really just get to the heart of the matter, and tell you a;; about it.I will just pull the band-aid off, fast and tell you.
I was without power, and more importantly cable television and internet for nearly 4 days.
I know, I know, I know.I am brave to even mention such a horror, again.But, before I go on; This is not mocking those who are still going through much worse than what I faced.I am simply telling you how I lived, what I did, since Sunday, to this point.
It was horrific; No television, no movies, no snarky comments online, none of my long winded rambles even here, on my blog.The Horror.
I did something that I think our brave pioneers had to suffer with; Reading by candlelight.Reading, can you fucking believe it? I had to read books for days!
Oh, the horror.
Hold me, tightly.I need a hug for even telling you all this. Okay, I am being a bit over the top.Clearly! I do not want you touching me, get away from me!
I have provided you with some proof of the storm, and the carnage it left.I had to spend an entire afternoon picking up the mess.That was not as upsetting as it could have been,as I had nothing better to do.Remember, I had no television to distract me.Yeah, pretty horrific.
But! I now have my good friends television and internet back, and power, and I finally got to cook something, again.This was made up as I went, and it came out brilliantly wonderful, much like myself, or something.
It is kind of a Mexican-ish stew.Does it have a name? Oh, I do not know, and does that matter? We can just call it Mexican TVP Stew.Okay? Okay.Gracias, or something.
- 1 yellow onion, chopped up.
- 2 to 3 large tablespoons of minced garlic.
- 2 tablespoons of olive oil.
- 1/2 a cup of apple cider vinegar.
- 2 tablespoons of chili powder.
- 1 and 1/2 cup of TVP chunks.
- 2 teaspoons of cumin.
- 1 teaspoon of red pepper flakes.
- 2 teaspoons of cayenne pepper.
- 2 teaspoons of garlic salt.
- A few dashes of salt.
- 2 teaspoons of cinnamon.
- 2 teaspoons of oregano.
- 1 teaspoon of pepper.
- 28 oz can of diced tomatoes, including the liquid.
- 1 cup of frozen corn.
- 1 and 1/2 cup of black beans, soaked,rinsed, cooked.
- 2 cups of water.
As I already stated,this was made up as I went, and maybe it is based on something, and I just do not know, or maybe it is not.Does it matter? No.
Start off by heating the olive oil over medium heat, in a large pan.Throw in the onion and garlic and cook for 5 to 6 minutes, till the onion softens, and becomes fragrant.Pour in the apple cider vinegar and chili powder and cook till it just about glazes the onions and garlic.
Add all remaining ingredients minus the frozen corn, stir occasionally, and let cook for 20 minutes.Now you may add the corn, let the corn warm through, and then serve.
I had mine with some heated up soft shell taco tortillas.You can, too.Or not, that is not really a burden to me.Since I have just went survived days without electricity, web, and television, I am going to try and get past the small things, such as whether or not you use tortilla shells on the side for this dish.
I have been changed,scarred, or something.But, probably not.
I am in the mood for a siesta, or is it a fiesta? I do not fucking know.The nap, whichever one it is.However, before the nap, I felt it would be wise to finish this little post, so that I can work on posting something else.You see, I meant to post this last week when I actually made it but laziness took over.
So, I suppose if you make this, you can have a fiesta while I take a siesta.Or reverse that, I do not know.Get off my back, I took latin in high school, not spanish.Yes, I was one of those kids, the latin kids.
That sounds like there is some brooding gang of thugs in high schools known as the latin kids, whom troll the halls beating people down with declensions and passages of Homer.
Maybe it does not , and I just let my mind wander.You have a problem with that?
- 2 cups of soaked, rinsed, cooked chickpeas.
- 2 cups of soaked, rinsed, cooked black beans.
- 3 to 4 tortilla shells.
- 1 tomato, diced.
- 3 tablespoons of lemon juice
- 3 tablespoon of Braggs Liquid Aminos
- 2 tablespoons of Chili powder.
- 1 tablespoon of Garlic powder.
- 1 tablespoon of Onion powder.
- 1 tablespoon of Red pepper flakes
- 1 tablespoon of cayenne
- 1 tablespoon of oregano
- 2 tablespoons of paprika
- 1 tablespoon of Cumin.
- 2 teaspoons of Salt.
- 3 teaspoons of Pepper.
- Cheddar Daiya cheese.
Okay, in a bowl mix the lemon juice and the braggs.Mix in the seasonings.All of them.Mix well, and then mix 2/3 of this mixture with the chickpeas, mashing and mixing.You could even use a processor, if you had one.Meanwhile, take the remaining mixture and toss it with the diced tomato and black beans in another bowl.
As you can see, this is not rocket science.
Now, place a tortilla shell down on a baking pan, plate, table, whatever.Though, if you build this on the pan you will bake with, it may just be a bit easier for you.But hey, you want to make it harder on yourself, I will not stop you.
Layer on some of the mashed chickpeas onto the tortilla, spread it out.Then layer that with some of your black beans and tomato mix.Follow this by sprinkling some of the cheddar Daiya over that, then layer on top another tortilla shell.
You could make a three or four layer like myself, or if you are ambitious you could just keep on repeating the process till you had 10 layers.Whatever.
Cover it with tin foil and bake in the oven at 400 degrees for around 30 minutes.
There you have it, and when its ready, you could even top and serve with some taco sauce, if you liked.I did, and I tend to know what I am doing when it comes to eating.
Many times I have wanted a burger, well a veggie burger, and many times I have made, or tried to make, a black bean burger.Generally, they have not come out to my high expectations.Often, they are akin to hockey puck shaped pile of slightly tasty sawdust.I have noticed that often you either have black bean burgers that fall apart, or are just so dry that you may as well be eating sawdust.
Neither result is one I really want, do you?I did not think so.
I also got a bit inventive, and wanted some flavor, so I used some liquid smoke, and bbq sauce.The result was flavorful, and juicy enough.
So, let’s make some burgers.
- 2 cups of black beans, soaked,cooked, rinsed, and dried.
- 1 small green pepper, chopped into 2 or 3 inch pieces.
- Half a cup of diced onion.
- 2 Tbsp of minced garlic.
- 1 tbsp of liquid smoke.
- 1 tsp of cumin.
- 1 tsp of chili powder.
- About a fourth a cup to a bit more of BBQ sauce.
- Breadcrumbs, not more then a cup, maybe less, just have a bowl of it at your side.
Preheat your oven to 375 degrees, and lay out some tinfoil on a baking tray, and spray the tinfoil with cooking spray.
Grab your processor,and put all the ingredients minus the breadcrumbs into it, and turn it on.Process it till all is mixed.Easy.Now , it should be a rather moist, and far too wet to form into patties.So , add some breadcrumbs, and process.Add more and more till you have a stickier and harder material.
Really easy, huh ? Oh, yeah.Now , form into patties and place onto the pan, put in oven, and cook for ten minutes.Flip them, maybe even add a bit more cooking spray to the tin foil, and cook another ten minutes.Serve on your favorite bread, bun, with all your favorite condiments, and toppings.
You are welcome, again.