Tuesday, September 20, 2011
black beans with summer veggies
(makes 4-6 servings)
for the black beans:
2 cups dry black beans, soaked overnight
1 large onion, chopped
3 cloves garlic, minced
jalapeno pepper, seeded and diced (optional)
2 tablespoons olive oil
pinch of cayenne pepper
1 bay leaf
salt and freshly ground black pepper to taste
for the veggie sauté:
2 small red potatoes, diced
2 zucchinis, ends trimmed and diced
2 ears fresh sweet corn, kernels cut from the cob
1/2 bunch rainbow Swiss chard, stems finely chopped and the rest of the leaves chopped
2-3 tablespoons olive oil
2 scallions, finely chopped
1 pint grape tomatoes, halved or quartered
salt and freshly ground black pepper to taste
squeeze of fresh lemon or lime juice (optional)
Heat the oil in a large pot or Dutch oven and cook the onions over medium heat until soft, about 5 minutes. Add the jalapeno and garlic and cook just until fragrant. Drain and rinse the soaked black beans and add to the pot along with about 2 inches of water to cover. Add the bay leaf and cayenne pepper and bring to a boil. Reduce to a simmer and cook, partially covered, for at least 1 hour or until beans are soft. Check on them every now and then and add water as needed. Season with salt and pepper to taste.
Heat a large, wide sauté pan over medium-high and add 2 tablespoons olive oil. Place down diced potatoes and stir occasionally for 6-8 minutes or until nicely browned on all sides and just barely cooked through. Season with salt and pepper as you sautée. Remove from pan.
Add another splash of olive oil to the pan and the diced zucchini. Cook, stirring frequently, until just lightly seared on edges, about 1 minute. (Season with salt and pepper as you sautée.) Toss in the Swiss chard, corn kernels, and return the potatoes to the pan. Season with an extra pinch of salt and/or pepper to taste, and the optional squeeze of fresh lemon or lime. Remove from heat.
Divide black beans amongst serving dishes and top each with the vegetable sautee. Top each plate with the tomatoes and scallions, and anything else you might want to add.
for the black beans:
2 cups dry black beans, soaked overnight
1 large onion, chopped
3 cloves garlic, minced
jalapeno pepper, seeded and diced (optional)
2 tablespoons olive oil
pinch of cayenne pepper
1 bay leaf
salt and freshly ground black pepper to taste
for the veggie sauté:
2 small red potatoes, diced
2 zucchinis, ends trimmed and diced
2 ears fresh sweet corn, kernels cut from the cob
1/2 bunch rainbow Swiss chard, stems finely chopped and the rest of the leaves chopped
2-3 tablespoons olive oil
2 scallions, finely chopped
1 pint grape tomatoes, halved or quartered
salt and freshly ground black pepper to taste
squeeze of fresh lemon or lime juice (optional)
Heat the oil in a large pot or Dutch oven and cook the onions over medium heat until soft, about 5 minutes. Add the jalapeno and garlic and cook just until fragrant. Drain and rinse the soaked black beans and add to the pot along with about 2 inches of water to cover. Add the bay leaf and cayenne pepper and bring to a boil. Reduce to a simmer and cook, partially covered, for at least 1 hour or until beans are soft. Check on them every now and then and add water as needed. Season with salt and pepper to taste.
Heat a large, wide sauté pan over medium-high and add 2 tablespoons olive oil. Place down diced potatoes and stir occasionally for 6-8 minutes or until nicely browned on all sides and just barely cooked through. Season with salt and pepper as you sautée. Remove from pan.
Add another splash of olive oil to the pan and the diced zucchini. Cook, stirring frequently, until just lightly seared on edges, about 1 minute. (Season with salt and pepper as you sautée.) Toss in the Swiss chard, corn kernels, and return the potatoes to the pan. Season with an extra pinch of salt and/or pepper to taste, and the optional squeeze of fresh lemon or lime. Remove from heat.
Divide black beans amongst serving dishes and top each with the vegetable sautee. Top each plate with the tomatoes and scallions, and anything else you might want to add.
# posted by Chelsea @ 9:15 PM 
