Tag 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!


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

Baked Black Bean Burgers with Roasted Onions, Corn, and Pork

This meal was so worth it.

finished product

I’ve had a pretty stressful couple of weeks…no sleep, lots of posters/presentations/tests/teaching/research/etc and no sleep.  at all.

Today I was in an especially bad mood so I decided to cook something that would take my mind off of it.  This was a perfect choice.

It’s been a while since I’ve made black bean burgers and honestly I didn’t remember anything that should go in them except for cornmeal and black beans.  I also wanted this to be relatively quick since I need to be studying for a test (…taking a much needed break….)

While this took a little longer than expected (with cooking time, ~1 hour) it was definitely worth it.  Also, it won the approval of Becca, who is a connoisseur of non-meat protein in burger form.

Baked Black Bean Burgers

-mix 1 can (drained) black beans, 1 avocado, 1/4 cup chopped red onion, 1 roma tomato, 1 garlic clove, salt, pepper, crushed red pepper, cumin, and cornmeal (start with 1 cup, add more as needed) in a food processor

this, admittedly, looks gross

-form into patties and place on oven safe tin

looking slighly less gross

-add chopped onion and corn on top, drizzle with olive oil.
-roast at 400 degrees C for 20 minutes or until burgers have hard crust


Total Cost: $5.04

organic avocado: $1.29
-organic blackbeans: $1.39
-1/2 organic onion: $0.15
-corn (not organic): $0.68
-cornmeal: no idea, less than $0.50
-organic garlic clove: $0.10
-roma tomato: $0.36
-1/8 red onion: $0.09
-1/4ish lb pork: $0.48

…and I still have 3 left!