My good friend Jay made this recipe and said they are crazy good and she’ll never buy refried beans again — that’s what I call a glowing review. I haven’t made them yet, but I had to share. It’s a Mark Bittman recipe, if you know who he is (he knows how to cook everything and tells us so). I have black beans in the cupboard, so I might have to whip up a batch of black refried beans, yes?
• 2 cans pinto beans rinsed
• 2 Tbsp. butter
• 1/4 c. chopped onion
• 2 tsp. cumin (or to taste)
• 1/8 tsp. cayenne pepper (or to taste)
• salt and pepper
1. Melt butter in a frying pan, add beans. Mush using a potato masher, fork or the back of your spoon until you get the consistency you like.
2. Add onion, cumin, cayenne and salt and pepper. Continue stirring until the onions are a little tender. I added a little water to thin it up a bit since it was hard to stir.
3. Eat! I ate mine with salsa, sourcream and tortilla chips. No more canned refried beans ever again, these are way good… I bet you could add garlic or really anything else you want.
Katie contributed this salad to our orange-themed cooking club. It was one of the only dishes that didn’t necessarily LOOK orange, but you tasted (and saw) the oranges in there. It was a light refreshing twist to what you would expect. This is a crowd-pleasure for sure.
• 15 oz. chickpeas dried, soaked in plenty of water overnight
• 2 tomatoes, chopped
• 1 small handful mint, finely chopped
• 1/2 red onion, finely sliced
• 1/4 cup feta cheese
• 6 dried, plump apricots, sliced
• juice from 1/2 lemon
• 1 garlic clove, crushed
• zest from 1 orange
• 1 tsp honey
• 1/2 tsp ground cumin
• pinch of ground cinnamon
• pinch of sea salt
• extra virgin olive oil to taste
1. Drain the chickpeas, fill the saucepan of chickpeas with water and bring to boil. Let simmer for 30 minutes or until tender. Drain and rinse under cold water.
2. Combine the chickpeas, tomato, mint, onion and apricots in a bowl. Top with crumbled feta and lightly toasted almonds.
3. In a small bowl, mix the dressing ingredients together and pour over the salad. Toss well and serve.
Posted in Beans & Lentils, cooking club, Recipes, Salads, Side Dishes, Uncategorized
Tagged beans, chickpeas, dressing, feta, greek salad, light, orange, vegetarian salad