Joy the Baker » beans

Black Bean and Sweet Potato Tacos

joythebaker — Wed, 05 Oct 2011 06:26:01 +0000

I can and I will.

That’s what I’ve been telling myself lately. I can and I will… about everything. I’ve also been saying YES to just about everything. Do you know what can open up when you say Yes.. I can and I will? Whoa. Major. Going to the gym? Done. Having an uncomfortable conversation you don’t want to have? Done. Offering a lady at the laundromat my laundry soap? Done. Paying that dang parking ticket. Fine, done. Helping a friend with a photo project. Donedone.

I’m not looking for any sort of award. I realize that this is all just everyday living… but it really is a lovely brainchange to think YES first… and I CAN second. Really cool things can happen. Like tacos… tacos can happen.

Amendment: I think the only thing I’ll say no to right now is… seeing that 3D dolphin-without-a-tail movie. I can’t handle it… mostly because it would probably make me cry. Ugh.

I’m in love with these tacos. I’ll eat them for days. I made a lot.

I don’t want to share. I really have to invoke that YES mantra.

These tacos have three essential elements.

This slaw is a simple mix of cabbage, onion, cilantro, and lime. I secretly love that the purple cabbage bleeds.

These are the things that go into the black beans. Lime, cumin, and onion.

I put them on a cutting board for you to see.

Roasted sweet potatoes round our this taco situation. Sweet potatoes are roasted with olive oil, lime, and chili flakes. Simple, bright, and spicy.

Ps. Apparently I’m really into limes right now. They’re everywhere!

Look at this! I love when food is pretty!

These tacos are totally Autumn-y. Orange, black and purple. They’re full of flavor. They’re earthy and bright. I’m pretty sure I found my new favorite thing.

Oh! Ps. They’re totally cheap to make too. Meat is expensive. Potatoes and beans are totally cheap.

Black Bean and Sweet Potato Tacos

serves 4

inspired by WindAttack

Print this Recipe!

For the Potatoes:

2 sweet potatoes (really orange-fleshed yams), peeled and cut into small cubes

1 tablespoon olive oil

salt and red chili flakes to taste

juice of 1 lime

For the Cabbage Slaw:

2 heaping cups shredded cabbage (I used a combination of purple and green cabbage)

1/4 cup finely diced yellow onions

2 heaping tablespoons chopped cilantro

juice of 2 limes

salt and red chili flakes to taste

For the Beans:

1 teaspoon olive oil

1/4 cup finely diced yellow onion

1 teaspoon ground cumin

1 (15-ounce) can black beans, drained and rinsed

juice of 1 lime

small corn tortillas

Place a rack in the center of the oven and preheat oven to 400 degrees F. Place peeled and diced sweet potatoes on a cookie sheet. Top with olive oil, salt and chili flakes, and lime juice. Toss together until all of the potato chunks are coated. Place in the oven to bake until softened through and toasted brown. This usually takes about 40 minutes. Remove the cookie sheet once or twice during baking to toss the potato chunks around. This will ensure that the cubes cook evenly. Remove from the oven and let stand when cooked through.

While the potatoes cook, assemble the Cabbage Slaw. In a medium bowl, place cabbage, yellow, and chopped cilantro. Add lime juice, salt and chili flakes. Toss to coat and set aside while the potatoes cook and beans heat. Letting the cabbage slaw sit will help soften the cabbage.

To cook the beans, heat olive oil in a medium saucepan. Add onions and cook until transluscent, about 3 minutes. Add ground cumin and stir until fragrant. Add beans and lime juice. Cook until heated through.

Heat corn tortillas in a hot saucepan with just a touch of oil. Heat through and serve with potatoes, beans, and slaw.

Borlotti Beans in Tomato Sauce with Creamy Parmesan Polenta

joythebaker — Tue, 03 Mar 2009 06:26:28 +0000

Life is all about balance, right? Balance and beans. Ok… maybe not that last part.

While I’ll be the first person in line to pick at those brownies fresh out of the oven, I also know that I have to fill my belly with foods that make my body feel strong. Because I think food is just downright dreamy, I like to take the time to make something special for my body. Why? I figure if my body is happy, then my brain is pretty stoked and my heart feels pretty rad… and that trickles out to every part of my life.

Can I tell you a secret? I gave up working out for the new year. That’s right… I gave it up completely. I had absolutely no interest at all in even glancing at my running shoes. About two months in, I went to slip on my favorite jeans. Um… they were tight… and they hadn’t just come out of the dryer. What did I expect? Seriously…

Well, I’m back at it. I’m taking my running shoes out for a spin every once in a while, and my body is all smiles. Incidentally, my body also wants to celebrate its new found activity with French fries… but that’s a whole other battle we can talk about later.

This Borlotti Stew over Creamy Polenta feels exactly as good as getting out of the shower after a long run and sliding under the electric blanket for the night. It’s one big bowl of good-for-you comfort.

It’s a small way to celebrate real food being really good for you. I dunno… I think there’s something really special, and necessary about taking care of your body with a whole, happy meal.

Borlotti Beans in Tomato Sauce with Creamy Parmesan Polenta

Print this Recipe!

3 Tablespoons unsalted butter

1/2 medium yellow onion, chopped

1 medium fennel bulb trimmed and chopped

3 garlic cloves, finely chopped

4 teaspoons fresh oregano

1/4 teaspoon dried red pepper flakes

salt

1 small carrot peeled and shredded

1 28-ounce can whole tomatoes or plum tomatoes

pepper

3 cups cooked and drained Borlotti beans (more about how to soak and cook those suckers here)

For Parmesan Polenta

1 cup polenta

3 cups cold water

2 cups whole milk (if you don’t want to use whole, just use whatever you have on hand)

1 teaspoon salt

1/3 cup grated Parmesan cheese

In a small, heavy bottom sauce pan over medium heat, melt butter. Add onions, fennel, garlic, 2 teaspoons oregano and red pepper flakes, plus a pinch of salt and pepper. Saute for 10 minutes.

Add shredded carrot and saute for 2-3 minutes more.

Add tomatoes and stir to break up. Add another pinch of salt.

Reduce heat to super low (a very very low simmer) and cook, uncovered, stirring occasionally, until the tomatoes begin to separate from oil, about 2 hours. I cooked my tomatoes for about an hour and a half before I couldn’t wait any longer and dove in.

Add the rest of the oregano, plus more salt and pepper to taste. Add Borlotti beans and stir to combine.

Now make the Polenta

Place 1 cup of dried polenta in a medium sized bowl. Top with one cup cold water. Set aside.

In a medium sized sauce pan bring 2 cups of whole milk and remaining 2 cups of water to a boil. Once boiling, add salt. Slowly whisk the polenta and water mixture into the boiling milk mixture. Turn flame down to medium low. The time the polenta takes to cook will depend on weather you’re using fine grain or course polenta. My fine grain polenta took just minutes to thicken. However long it takes, stir occasionally until you’re reached a desired thickness.

Turn of flame and add grated parmesan cheese. Stir to incorporate.

Serve Borlotti with tomato sauce over warm polenta and top with extra Parmesan if you’re feelin’ frisky.

All About the Bean

joythebaker — Mon, 02 Mar 2009 04:48:33 +0000

Yes, I still love cupcakes.

Yes, I’ve been thinking about oatmeal cookies all week.

Yes, I think pancakes should have a daily requirement like fruits and vegetables.

All of these things are true, yet here I am… and all I have to offer you is a pile of dried beans.

Do you feel wronged? A little? Be honest.

Let me explain. These beans are special. These beans have character, color and integrity. These beans were inspiration enough for me to sit down and actually consider cooking dried beans at home.

See, I’m convinced that food has a story to tell and a story to create. I want to know where my food comes from, so I’m always aspiring to find new foods from people who care about it as much as I do.

I don’t want to settle, but I also don’t want to spend a fortune on some fancypants ingredient that I won’t even have the tools to cook. That’s just silly, right?

Well… these beans… they just made me swoon. They’re beautiful. And! And! I can cook them at home. And if I can cook them at home, you can too.

Can I share my beans with you? Will you indulge me?

These beautifully brown striped and plump heirloom beans are from Rancho Gordo in Napa Valley. Steve Sando and his family of growers care about beautiful beans. More importantly, they care about making these beans as approachable as possible. They actually want you to cook and enjoy them.

I chose Barlotti beans for my inaugural cooking. They’re a bean typically associated with the Piedmont region of Italy, but also have strong roots in Colombia. They’re a fat brown bean that cook up super meaty, earthy and delicious.

First let’s talk about how to cook these suckers, and tomorrow we’ll talk about how to incorporate them into an unforgettable dinner.

Good food is worth the time. Beans are no exception. Come on…. we can totally do this.

Cooking Dried Beans in the Rancho Gordo Manner

There is not one single method of cooking beans. The most basic method is to simmer the pot until the beans are soft. Soaking can speed up the process, and vegetables or stock will make them more flavorful. It’s really that simple!

Check beans for small debris and rinse in cool, fresh water. Cover beans with two inches of water and soak for 4-6 hours. In a large pot, saute finely chopped onions, celery, carrot and garlic (or any combination you prefer) in olive oil until soft. Add beans and water, and make sure beans are covered by at least one inch of water. Bring to a hard boil for five minutes and then reduce to a gentle simmer. Once soft, add salt. Beans can take from one to three hours to cook. Slow and low is always best.

Crockpot Method

Saute half a chopped onion in about one tablespoon of olive oil. Place in a crock pot followed by the cleansed and soaked beans. Cover with water (about one part beans to three or four parts water). Turn heat to “High” and give the contents a stir. Do this is the morning and your beans will be done by the late afternoon.

Pressure Cooker Method

Check with manufacturer for the exact method for your model, but generally you want to cook under pressure for 20 minute, release, and then cook open on the stovetop for another 20 minutes. Now that’s speedy!

More Fun Bean Facts

Don’t add acids like tomatoes or vinegar or sugars until the beans are just tender. Acids can toughen the cooking beans.

You can replace some of the cooking water with beer or stock.

Bay leaves are nice… so are ham bones or smoked turkey legs.

In general, fresh, heirloom beans need little help.

And… here’s a preview of what we’re making. Tomatoes, Parmesan, polenta, fennel…. Goooooood!