Week 4-Vegan refried beans

We had a lot of fun with these. I have no idea why that is the adjective that I decided to use. How can beans be fun? I guess we had fun eating them. The recipe made enough for 2 dinners, one lunch, and enough to freeze for another meal (I think those lived in the freezer for about 2 days until we got them out to make nachos tonight).

As you can see from the following pictures, we had a lot of yummy toppings lying around. Pretty much everything except for the tortillas and plantains we had as extras from making other meals and snacks.

mashing into an inappropriate consistancy

a plethora of goodies

i want these on everything that i eat

burrito porn

Here’s the recipe:

Smoky Chipotle Refried Beans
From Scott Jurek’s Eat & Run

3 cups dried pinto beans
1 medium white or yellow onion, chopped
2-3 garlic cloves, chopped
Half inch piece dried Kombu seaweed (optional…we did not use this)
1-2 dried whole chipotle peppers or canned chipotles in adobo to taste
1 tablespoon chili powder
2 teaspoons dried epazote (we did not use this, but added cilantro instead)
1 tablespoon olive oil
1 and a half teaspoons sea salt

Soak the beans in water to cover by 2 inches, 8 hours or overnight. Drain and rinse the beans in a colander a few times, then transfer to a large pot. Add the onion, garlic, seaweed, chipotles, and spices. Add water to cover the beans by 2 inches. Bring to a boil and simmer over medium-low heat for about 1 hour, or until the beans are soft and cooked through.

Drain the beans, reserving 4 cups of the liquid, remove the seaweed. Remove the chiles, or leave one in if spicier beans are desired. Cool the beans for 15 minutes, then place in a food processor along with half cup of the liquid and process until smooth. If desired, you may thin the beans with additional cooking liquid.

Return the pureed beans to the pot with the olive oil and salt. Simmer over low to medium-low heat for 20 minutes to allow the flavors to blend. Serve warm.

Makes 7 cups, 8-10 servings.

Advertisements

Menu: January 19-25, 2013

SaturdayYam and peanut stew (we already made this and it was outstanding.)

Sunday– Swupper

Monday– Pad Thai with broccoli (from ‘The Best Simple Recipes’ from America’s Test Kitchen)

Tuesday– Smoky Chipotle Refried Beans in burritos(this recipe came out of ‘Eat & Run’, which is Scott Jurek’s book about being a vegan ultramarathoner.)

Wednesday–  probably leftovers

Thursday– Stone Hearth Pizza. We’ve got a Groupon that we need to use.

Friday– We have been saving up our monthly eating out money and are using it at Grill 23

Saturday– Hot Dog party at our place!

Beans, beans for every meal

Ok, not every meal, but we have been making a batch once a week that gives us 6-8 servings. When we decided to try and shift some money around in our budget, we decided to save grocery money by making rice and beans once a week. In theory, this is a great idea, but rice and beans for 3 or 4 meals a week can get a little bit boring. So, we have decided to try and mix it up every week. Rice and beans will still make an appearance, but the main goal is to have beans once a week.

This past week we stuck with the R&B (that’s rice and beans, not music you make love to) combo.We went ahead and added some ‘awesomesauce‘ though. This ‘awesomesauce’ sounds stupid, I know, but it was kinda awesome. I’d be tempted to put it on other things as well: pasta, corn chips, my finger, stuff like that.  We threw some pepper jack cheese on top and scarfed it down.20130117_184001

Tune in next week for vegan refried beans.

Menu: January 6-12, 2013

We didn’t do so great on the budget this week, but it was worth it for the Party that we had on Sunday (post to come).

Sunday– The whole Sway gang will be over for a Swupper Festival of Awesome. Another themed party to celebrate the holidays and our family awesomeness.

Monday– Grilled Halloumi and Quinoa Salad

Tuesday– Zucchini Quesadillas

Wednesday–  Cuban Black Bean Soup (our weekly bean meal)

ThursdayHot and Sour Mushroom, Cabbage and Rice Soup (We actually ate this on Saturday night, but we have so many leftovers that we will be able to eat it again.)

Friday– Leftovers

Saturday– TBD

What we got, and what we are going to do with it: Menu: October 2-8

Hank and I have been out and about, so last week we gave our share to our friend Danne. As far as I know she loved it, and is thinking of getting on the farm share waitlist for next year 🙂

This week will also be strange, because we are leaving for Vermont on Friday evening and coming back sometime on Tuesday. This means that we are attempting to make a pot of curry that uses almost everything that we got. eek.

  • arugula
  • cauliflower
  • carrots
  • eggplant
  • a green similar to tat soi
  • okra
  • cilantro
  • bell peppers
  • cabbage
  • potatoes
  • hot peppers
  • green beans
  • apples
  • delicata squash
  • long pie pumpkin
  • thai basil

Tuesday– Arugula salads with carrots, bell pepper and hard boiled eggs.

Wednesday– The curry to end all curries.

Thursday– Leftovers of the curry to end all curries.

Friday– Let the birthday weekend commence!

Saturday– Beer, cheese, more beer.

Sunday– Cheese, beer, more cheese.

Monday– cheese, cheese, more cheese.

I love Vermont.

What we got, and what we are going to do with it: Menu: September 11-17

  • bok choy
  • broccoli rabe
  • zucchini
  • eggplant
  • tomatoes (Only 5 lbs this week! We won’t have to can for the first time in over a month!)
  • okra
  • cilantro
  • red bell peppers
  • broccoli
  • mustard greens
  • hot peppers
  • green beans
  • apples
  • pears
  • plums
  • basil
  • parsley

Tuesday– I was tired, and the idea of cooking made me want to lay on the floor and cry. We compromised and got a rotisserie chicken from Whole Foods, steamed some broccoli, and toasted some corn bread.

WednesdayTofu with bok choy in peanut sauce (Bittman)

ThursdayBlue Ribbon (we have a Groupon that we need to use) with broccoli rabe

Friday– Grilled veggies on grilled bread with ricotta spread on it.

Saturday– Veggies with pesto cream sauce over rice

Sunday– Vegetarian Chili (just going to make this up as we go)

MondayChicken Marbella (the first of our one year anniversary celebration meals!!!)

What we got, and what we are going to do with it: Menu: September 4-10

  • napa cabbage (this is Hank’s spirit vegetable)
  • radishes
  • lettuce
  • eggplant
  • tomatoes (we aren’t allowed to pick tomatoes if it is wet outside because of a blight problem, so we will need to make another trip to the farm later this week to take care of getting all of our tomatoes.)
  • beets
  • cilantro
  • red bell peppers
  • potatoes
  • mustard greens
  • hot peppers
  • green beans
  • apples
  • pears
  • plums

Tuesday– Something that looks like this.

Wednesday– more eggs. Skillet poached huevos rancheros with homemade salsa.

Thursday– Tofu stir-fry with cabbage (‘How to Cook Everything Vegetarian’ by Bittman)

Friday– Sauteed Eggplant with greens (‘How to Cook Everything Vegetarian’ by Bittman)

Saturday– We are hitting up the Belgian Beer Fest where we will probably eat overpriced goodies that are totally worth it, but we have decided to throw together some salads before hand just to keep our energy up.

Sunday– Swupper

Monday– Good question. Hank is at an evening meeting, I’m doing yoga. So, I will probably eat hummus…or cheese…or leftovers…