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Mama’s Green Beans

24 Sep

Ohh man. I am probably the worst blogger ever. Oops. I got all excited about having a blog when I visited my friends over the summer, and then totally lost track of it as soon as I got home. Now that I’ve been back at school for a while and settled in to my house, this blog thing might actually work out!

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So. These green beans. They are just…so good. They taste buttery and decadent and sinful (even though they don’t have any butter — holla’). The thing with these beans, though, is that the recipe is really, really loose. That’s how all of my mom’s recipes are — that woman just has magic cooking hands. Really, they’re magic, I swear. Anyways, my ordinary-person-hands and I have been able to successfully prepare these green beans a couple of times now, so you should be able to too!

The ingredients list is pretty simple: olive oil, shallots, green beans, water, salt, pepper. To start, prepare your veggies. Mince the shallots and remove the caps from the green beans. I like to keep the beans whole, but you can really do whatever you want with them.

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Now it’s time to start cooking! Heat up some olive oil over medium heat; add shallots. Cook until tender.

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Add the green beans and cover them with oil. Sprinkle salt and pepper on top. Pour in some water — I usually fill up the pan so that about 1/3 of each bean is covered with water.

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Finally, remember that you decided to use the one pan that you have that doesn’t easily fit one of the lids that you have. Improvise! This is a classy cooking blog, after all. Cover that puppy up and let it cook for 10 minutes. (Read: leave the heat on)

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Your green beans will be smellin’ pretty darn good right about now. Take ’em off the heat and eat them right away! They are best when fresh and warm. Now that I think about it, I actually haven’t had them as leftovers yet, but I think they’re probably best straight off the stove. I have a couple more recipes photographed, so they should be up soon. Maybe. 🙂

Mama’s Green Beans

Ingredients

olive oil

shallot

green beans

water

salt

pepper

Directions

Cook shallots in oil over medium heat until tender. Add green beans to the pan and cover with oil, salt, and pepper. Fill pan with water until green beans are about 1/3 of the way under water. Put a lid on the pan and let cook for 10 minutes. Enjoy!

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Beans, Burritos, and Freezer Fun

11 Jul

Recently I decided that I needed to change my diet, so that I was eating more beans (or protein) and less pasta. Thus the need for a nicely seasoned bean recipe was born! The full recipe is at the bottom of the post. I really like the combination of spices, but you can obviously alter the amount of each used if you want. Next time I might throw in some fresh onion, garlic, and cilantro as well, but this was work-with-whatever-is-in-the-kitchen style cooking. Excuse the lighting in some of the pictures; I’m still learning how to take nice pictures without natural light or Photoshop (I’m definitely noticing that some of these pictures are a little dark!).

Start by pouring 1 can of black beans (rinsed) and 1 can of water into a pot. Bring to a boil.

Once the beans are boiling, reduce the heat. Mine was set on medium-low. At this point add your spices: 1/2 teaspoon onion salt and oregano, 1 teaspoon cumin, garlic powder, and paprika. Stir. Let simmer for 15 minutes and then remove from heat.

This point is where I had to get creative. 🙂 How was I going to drain the excess water while retaining the flavor of the spices? To solve my problem I covered the surface of a strainer with a layer of paper towels, poured the beans on top of that, and let them drain as much as possible.

I went ahead and moved the beans with a regular spoon over to a bowl because I wanted to keep a little bit of the liquid (who likes dry beans? not me!).

In addition to the beans I cooked up some white rice, so that I could make simple burritos with just rice, beans, and sour cream.

Here’s the inside of my burrito:

My mom told me that beans + corn = a complete protein (and moms are always right 🙂 ), so I boiled some corn for 7 minutes to go along with my burrito. Yum!

Since there is only one of me and lots of beans, I wrapped up three more (medium sized) burritos to freeze for later. I saw this idea over at Shutterbean, and I’ve been waiting to try it out for a while. Her tips are to take off the foil, wrap the burrito in a damp paper towel, and microwave for 3 minutes. I think for these smaller burritos 2 minutes might be okay. I’ll report back once I’ve tried it.


Spiced Black Beans makes enough beans for 4 medium burritos

Ingredients

1 Can Black Beans

1 Can Water

1/2 tsp onion salt

1/2 tsp oregano

1 tsp cumin

1 tsp garlic powder

1 tsp paprika

Directions

  1. Bring beans and water to a boil in a small saucepan
  2. Reduce heat to medium-low
  3. Add spices. Stir to combine
  4. Let simmer for 15 minutes
  5. Drain beans using a stainer with a layer of paper towels on top to retain the flavors
  6. Move to a serving dish and enjoy!