Category Archives: black beans

Pickled Tofu, Cabbage, Cucumber, and Yukina Savoy over Black Beans and Red Quinoa

Tonight’s meal was an experiment.  It seems as though every chef on chopped ends up pickling something in the 30 minutes they’re given, but that doesn’t make sense to me.  Don’t you need 5-7 days?!?

As it turns out, you can still do a semi-pickle in about 10 minutes.  Which is good for me, because I’m slowly becoming addicted to the vinegary tang that comes with pickling.

finished meal

I’m also becoming addicted to quinoa.  I don’t know why, though.  The red quinoa doesn’t seem to have much taste to me.  I do like the texture a lot, which, when combined with the soft beans is really nice.

Pickled CSA Veggies over Black Beans and Red Quinoa

-bring water, 1/2 cup of red quinoa, three mint leaves, and a 29 oz can of drain black beans to a boil
-chop half a head of cabbage, half a cucumber, half a package of tofu, 1 swiss chard leaf, and 1 yukina savoy leaf
-sautee in olive oil
-add 1/8 cup white balsamic vinegar and 1/8 cup apple cidar vinegar
-add equal amounts of salt and sugar
-veggies should be simmering in liquid, if not, add more

-combine black beans/quinoa/veggies and enjoy!

This tasted really good, one thing I’m confused about is that half the cucumbers had an astringent taste.  Maybe those were the cucumbers that soaked up the white balsamic vinegar?  The cabbage really tasted good with the vinegar.

Total Cost: $4.63

1 29 oz. black beans: $0.99
-1/2 package tofu: $1.00
-1/2 organic cucumber: $0.75
-1 organic yukina savoy leaf: $0.44
-1 organic swiss chard leaf: free! (garden)
-3 organic mint leaves: $0.15
– 1/2 a head of organic cabbage: $1.30

As per usual, plenty leftover for lunch, so another organic meal under $3.00!


Black bean – kale – kohlrabi – garlic scape burgers

yikes, that’s a mouthful.

This really is the best part about the CSA- the opportunity to make bizarre meals.  My inspiration actually came from this blog, where there was a recipe for garlic scape and kale hummus.  I figured since I had garlic scapes and kale, but no chickpeas, I could make a black bean hummus.  I also have more kohlrabi than I know what to do with, so obviously I wanted to add that, too.  After I got everything in the food processor it dawned on me that I should just add some cornmeal, too, and make burgers!

Last night I topped the burgers with plain yogurt and chipotle chili powder.


Tonight I added my caliente goat cheese and a fried egg….DELICIOUS

I’m not the best at taking food pics haha

I definitely like the black bean burgers best with cheese and egg.

If I were my roommate, I would probably like this with olive tapenade.

CSA black bean burgers

chop 2 kohlrabi (root, stem, and leaves)

-steam in the microwave for 2 minutes
-add to the food processor, along with 5 chopped garlic scapes and a handful kale


-blend in the food processor
-add a 29 ounce can of blackbeans, continue to process
-add cornmeal, a 1/4 cup at a time, until the desired consistency is reached
-add cumin, taco seasoning, and crushed red pepper, blend
-form burgers and bake at 400 degrees until crispy or you lose patience

Total Price: $4.39 ($0.37/burger)

1 29 oz. can black beans: $0.99
-5 organic garlic scapes: $0.15
-2 organic kohlrabi: $2.00
-organic kale: $1.00
– 1/4 cup organic cornmeal: $0.25

-1 container organic plain yogurt: $0.80
-organic caliente goat cheese: $2.00

Mexican Spring Vegetable Casserole

random ingredients

I hope this is what summer grad school is.  I got in 3 hours of microscope time today, got trained on a new instrument, put together the rest of the rough draft, sent a few emails, organized my inbox, and then came home and made aammaazzing dinner.

I finished off so many leftovers today that when Becca came home she thought I had organized the refrigerator.  My meal consisted of: 1 leftover egg, ~1/4 cup of salsa, 6 corn tortillas that got left out in the fridge so they were hard/crunchy/kinda gross, 6 radishes and 6 green onions that needed to be used because they were from last week’s CSA, 1/2 cup black beans, and gross leftover chives from my very first CSA.

When I was laying out all the ingredients I realized I could make something that resembled lasagna with the tortillas and salsa, so I rolled with it.  It turned out surprisingly good!

Mexican Spring Veggie Casserole

-layer a pan with corn tortillas

-next, add black beans and salsa

-thinly slice 6 radishes and layer on top of salsa

-chop radish greens and green onions, layer on top

 -season with crushed red pepper, salt, and taco seasoning
-tear up remaining tortillas to cover vegetables
-crack an egg on top and spread egg evenly over tortillas; add chives

-bake for 20 minutes at 400 degrees

This tasted really good, although in the future I would probably just discard the really crunchy/dried out portions of the tortilla or make sure they are on the bottom where they can soak up all the good salsa/black bean juices.  The egg really pulled everything together…I would maybe add another next time.  I wasn’t exactly sure radishes would go well in this dish, but their tangy horseradish-ness worked well with the black beans and salsa.  Definitely glad I tried this instead of letting my gross tortillas go to waste!

I’m not going to try and calculate a total cost here because I think it would be impossible with all the CSA ingredients…the tortillas were ~$0.40, the egg was $0.17, salsa was free from my mom, the black beans were crazy cheap because I bought them dried…I would definitely say this meal was less than $4.00 🙂

Southern Inspired Savory Cornmeal Pancakes with Beans, Greens, and Oysters

cornmeal pancake with greens, beans, and oysters

Tonight’s meal (a new one!) had a ton of inspiration behind it.  It was partly from reminscing about cooking with my roommates from undergrad, partly a visit to my sister’s new, southern comfort inspired restaurant, partly from my desire to use my new cast iron skillet, partly me wanting to cook the black beans I just bought, and partly from flipping through the new cookbooks I got from my sister for my birthday.

I was looking through one cookbook this morning and ‘asparagus oven pancakes’ caught my eye.  Essentially, it’s just vegetables with a pancake cooked on top in the oven.  I thought that sounded pretty good!

I then started thinking that I wanted to cook the beans I had soaked the night before.

This reminded me of a casserole I used to make for my roommates that consisted of black beans, ground beef, salsa, and corn bread.

This made me think a corn bread pancake would be a good substitute for a white pancake.

This made me want to make it in my cast iron skillet.

When I decided to add oysters, it made me realize I had been craving the crawfish pot pie I had at my sister’s restaurant over the weekend.

So, I found a recipe in the second cookbook I just got for cornmeal pancakes and made up, quite possibly, my new favorite meal.

Oven baked cornmeal pancake with beans, greens, and oysters

Cornmeal pancake mix

-in one bowl mix 1/2 cup cornmeal, 1/4 cup whole wheat flour, 1 tablespoon turbinado (raw) sugar, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt
-in another bowl, whisk together 1 egg, 1 tablespoon olive oil, 3/4 cups milk
-combine the liquid and dry ingredients, stirring briefly (if you over mix, the pancake will be tough)

Black turtle beans

-soak beans the night before use
-for every cup of beans, add 4 cups of water
-simmer soft

I honestly should have used more water and let them cook longer, but I got impatient

Skillet corn bread…

-line a seasoned cast iron skillet with very thinly sliced potatoes (to do this, I used a potato peeler to make very thin slices)
-add chopped garlic, chopped green onion (greens, stalk, bulb), chopped turnip (greens, stalk, bulb), and chopped beet greens

lining the skillet with veggies

-add oysters

i prefer smoked

-add 1/2 cup cooked beans on top of veggies

steaming beans

-add salsa

adding a bit of color

-pour pancake mix over mixture, add chives

somehow I didn’t mess this up

-bake in oven at 370 degrees C for 15 minutes, or until pancake is golden brown.  At this point, I decided to add the kentucky bleu cheese I just bought.  My second and third helpings were cheeseless…I think it could be good with cheddar, but I think bleu cheese was a bad idea.

serve with bleu cheese? or not…

This was amazing..and super easy.

Total Price: $2.34-$5.00

1/2 cup organic cornmeal: $0.15
1/4 cup organic whole wheat flour: $0.06
1 tablespoon organic turbinado sugar: $0.05
baking powder, baking soda, sea salt: $0.10 (?) (no clue)
3/4 cup organic milk: $0.32
1 organic egg: $0.17
1 organic potato: $0.26
1 clove organic garlic: $0.10
beet greens, green onion, chives, turnip: $0.50-$1.00
1/2 cup organic black beans (as in 1/2 cup dry, not sure what this equated to cooked): $0.35
1/4 cup organic salsa: free! (thanks Mom!)
1 can oysters: free! (thanks Mom!)
1/20 of my cheese: $0.28

I only ate half, so this ended up being ~$1.17 for tonight’s meal


Becca and I had our first joint kitchen accident today


This is what happens when your beans boil over, you forget to turn off the burner, and then your roommate accidentally puts a towel on the stove….

EDIT: I stand corrected…I thought it had been a joint effort, but I guess I’m the sole one responsible for trying to burn the house down this time haha

Black Bean Burgers with Roasted Parsnips and White Balsamic Spinach Pesto

geniuses pick green

I don’t remember how I came up with this idea but I’m so glad I did.

On another note: I freaking LOVE parsnips.  They’re so versatile!  I think roasting may be my favorite method though.

I was talking to my old roommate, Dani, today and she asked me what I made for dinner.   I love the response people have because they think the things I make sound so gourmet.  They’re really not.  They’re actually all quite easy and usually pretty quick.  Tonight’s meal?  I started at 8:53 and sat down to eat in time for the runway portion of Project Runway tonight.

Black Bean Burgers

I made these differently than last time and I think I preferred the first time.  Definitely better with avocado but tonight I just used what I had.

-in a food processor combine 1 can (drained) black beans, 1/8 of a red onion, 1 garlic clove, crushed red pepper, salt, cumin, and cornmeal.  Be careful with the cornmeal.  I probably added 1 cup + and it was way too much since there weren’t many wet ingredients in this.  Combine until you reach a non-sticky consistency.
-Form into patties and place on a roasting tin.
-Place in the oven at 400 degrees C and roast for 15-20 minutse or until a hard crust forms.

I made them smaller this time so I'd have more leftovers 🙂

White Balsamic Spinach Pesto

in a blender, food processor, or hand blender container combine 2 cups spinach, a chunk of parmesan cheese, 1 tablespoon olive oil, and 1 tablespoon white balsamic vinegar.

sooooooo goooood

Roasted Parsnips

quarter 6 parsnips
-toss in olive oil
-roast at 400 degrees C for 15-20 minutes or until slightly charred

finished plate!

Too bad my life goal of having a midlife crisis, going to culinary school, and becoming a head chef somewhere will likely never be achieved since my food isn’t the most attractive haha.

Total Cost: $5.13

Black Bean Burgers (7): $2.11

-1 can organic black beans: $1.39
-1/8 organic red onion: $0.12
-1 clove organic garlic: $0.10
cornmeal:$0.50 (?)

Spinach Pesto: <$2.00

2 cups organic spinach: $0.75
-1 chunk of parmesan cheese: (no idea, I bought this cheese in September)
-oil/vinegar: no clue

Roasted Parsnips:

-6 organic parsnips:$1.02