black-beans | Pamela Toman

Cheesy Grits and Black Beans

Grits and beans, maybe with greens and fried eggs -- a base recipe that is in regular rotation.

Oat milk works just fine.

Ingredients	Step
2 c. broth 2 c. milk	Bring to a boil.
⅛ onion, ideally red onion citrus or apple cider/sherry vinegar salt	Thinly slice onion, then let sit in acid with a bit of salt to make a quick pickle. (Alternatively, crack open a small can of pickled Mexican veg.)
1 c. grits or polenta	Stream in to the 4 cups of boiling liquid while whisking. Cook over low, stirring frequently, until completely tender, likely 20-40 minutes. Don't rush this.
¾ c. broth 3 c. black beans (2 cans) Mexican oregano cumin smoked paprika sweet paprika garlic powder onion powder chili powder	Cook over low heat, stirring occasionally, until warm. Adjust seasonings until tasty.
garlic butter chopped greens (kale, collards) salt pepper	Saute garlic in butter, then add greens, salt, and pepper. Stir over high until greens begin to wilt (1-2 minutes), then reduce heat to 3-5 minutes until tender and water has evaporated.
eggs	Fry.
½ c. cheese (cheddar, parmesan, Manchego, nutritional yeast, etc.) 2 T. butter	Vigorously stir into grits, until creamy and vaguely fluffy.
avocado quick pickled onion scallions cilantro salsa hot sauce lime	Add atop bowls of grits, beans, and greens.

Source: Sarah Copeland (NYT)

Sweet Potato Tofu Hash

Easy sheet pan meal. Top it with pickled onions and other sorts of toppings (fried egg, poached egg, cilantro, hot sauce, feta, ketchup, sour cream, ...).

First enjoyed with Chris.

Ingredients	Step
	Set racks at 1/3 and 2/3, and preheat oven to 425 degrees. Line 2 sheet pans with parchment.
2 red onions	Thinly slice half of one onion. Chop the other onion and a half into ½-inch pieces
thinly sliced onions 2 T. apple cider vinegar or lime juice ½ t. chili powder salt	Toss onions with vinegar in small bowl to make a quick pickle.
2 blocks extra-firm tofu, dried and cubed 16 oz. sweet potato (likely 2-3), cubed 4 T. cornstarch 2 t. chili powder salt (3 t?)	Toss gently until well-coated. Then add more oil (2-4 T?) and toss to coat. Spread in a single layer across 1.5 sheet pans.
2 red bell pepper at ½-inch dice red onion at ½-inch dice 2 rosemary sprigs 4 T olive oil	Toss. Season with pinch of salt. Spread next to sweet potatoes and tofu. Roast on top rack until vegetables are tender and the tofu is crisp, about 30-35 minutes.
2 cans black beans, rinsed (1 c. from dry)	Stir everything from sheet pans with the beans into a final hash dish. Serve with pickled onions.

Source: Ali Slagle (NYT Cooking)

Black Bean Chili

I've cut this recipe down to a quarter of the original. It makes a high quality canned equivalent chili, not too spicy.

Ingredients	Step
1 c. black beans, rinsed	Soak overnight. (Alternatively, boil 2 minutes and then set aside, covered, to soak 2 hours.)
soaked beans from above, rinsed again ¼ onion, finely chopped 1½ t. fresh garlic, minced 2¼ t. dark chili powder ½ t. cumin ½ t. dried oregano ¼ t. cayenne bit of black pepper	Combine in a pot. Add water to cover by 1.5 inches. Bring to a simmer, stirring occasionally, until beans are very tender (~1+ hour). Add water as necessary and maintain a simmer.
2 stalks celery, finely chopped ¼ onion, finely chopped oil	While the beans cook, saute until translucent. Cook until celery is tender.
¼ c. corn (fresh or frozen) ¼ c. carrot, shredded 14 oz. can crushed tomato ⅛ c. #3 bulgur wheat or wheat germ salt to taste	When the beans are ready, add the sauted vegetables and the fresh vegetables. Keep on heat until the carrots are cooked through.
	Allow flavors to marry for at least 1 hour before serving.

Source: The Grit

Pamela Toman

Tag: black-beans

Cheesy Grits and Black Beans

Sweet Potato Tofu Hash

Black Bean Chili

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