Easy Simmered Black Beans

Let's start this by being totally transparent. I am usually limited on time when it comes to cooking, so most of the time I use canned beans and it works out just fine. But if you are ever in the mood to do things totally from scratch, these beans are really, really good and not difficult at all. They just require you to be home long enough to leave them simmering for a couple hours. Yeah, I know, that's a challenge for me too. That said, here's a glowing endorsement: My kids don't usually eat the beans on their plate that are from the can. When I put these on their plate, they ate them all. Maybe it's a fluke, but I think they tasted better. :) I've used these beans in my Chipotle bowls, enchiladas, chili, refried beans, and more. Enjoy!

Easy Simmered Black Beans
adapted from Pati's Mexican Table

Ingredients:

• 1 lb dry black beans, picked through to get rid of any stones, and rinsed
• 1/2 large white onion, cut along it's equator with the root end intact (this will make it easier to remove from pot later), outer skin removed
• 2 whole garlic cloves, paper removed
• 1 jalapeno, whole with stem removed
• 2-3 tsp coarse salt, to taste
• 1-2 scallions (green onion), chopped and sprinkled as garnish

Directions:

1. Rinse and drain the beans. Pick through them to make sure there are no small stones among the beans. Put beans in a large stock pot, and cover with a generous amount of water (about 3-4 inches). 
2. Add the onion, garlic cloves, and jalapeno if using. DO NOT add the salt until later. Bring to a rolling boil over high heat. 
3. Reduce heat to med low and simmer, partially covered, for 1 1/4 to 1 1/2 hours. Test them at 1 1/4 hours for softness all the way through. 
4. Add the salt a little at a time until it tastes right. Simmer for 15 min more or until the beans are soft enough that they start to come apart between your fingers. The broth will have thickened also. If the beans are still not cooked through, you can add some water if the broth has dried out. 
5. Remove the onion, garlic, and jalapeno. 
6. Sprinkle with chopped scallion and serve.

Panzanella (Bread Salad)

Several years ago, my friend Joey introduced me to panzanella and I am forever grateful. Thank you, Joey!! It was such a fresh and bright side salad, easy, and addicting! A few years ago, the original link to the recipe I had been referred to no longer existed. And alas, I had never printed it, so I was left to make up my own recipe. Enjoy!

Panzanella (Bread Salad)

Ingredients:

• One loaf of day-old (slightly stale) hearty/crusty bread, sliced into 1 in. cubes
• 4-5 roma tomatoes, sliced into wedges or chopped
• 1 large cucumber, peeled, seeded, and chopped into small cubes
• 1/2 c. red onion, chopped
• 1 bell pepper (red, yellow, or orange), chopped
• 3 cloves garlic, minced
• 1/4 c. red wine vinegar
• 1/2 c. vegetable oil
• salt 
• pepper
• 1/4 c. fresh basil leaves, torn into small pieces

Directions:

1. In a large bowl, combine cubed bread, tomatoes, cucumber, onion, and bell pepper. Mix gently. 
   
2. In a smaller bowl, mix garlic, vinegar, and oil until well combined. Pour dressing over the salad ingredients. Gently mix until combined. 
3. Allow to sit for 20-30 minutes to marinate. 
4. Add salt and pepper to taste. Sprinkle basil over the top, toss to combine and serve. 

*This salad is most presentable served immediately. Store leftovers in the fridge. It won't look as pretty the next day, but will still taste delicious. :)

Roasted Beets with Blue Cheese and Pecans

I've never been a huge fan of beets. My mom used to make apple beet juice and all I tasted was dirt. Sorry, Mom! The earthiness of the beets didn't appeal to me, but I love these beets. No dirt flavor to be found! This recipe makes the stained red fingertips worth it. The balance of salty, nutty, tangy, and a sweet finish is so delicious. The cook time may seem a bit long, but it is mostly hands-off time. The bulk of the work is the peeling and slicing at the end. Enjoy!

Roasted Beets with Blue Cheese and Pecans
Adapted from America's Test Kitchen Family Cookbook

Makes 4 Servings

Ingredients:

• 4 medium beets, scrubbed and green removed
• 1-2 T vegetable oil
• salt and pepper for sprinkling
• 1/4 c pecans (or walnuts, if desired), chopped and toasted
• 2 T red wine vinegar
• 1/4 c blue cheese

Directions:

1. With oven rack in middle position, preheat to 400 degrees. Individually wrap each beet in foil. Place them on a foil lined baking sheet. 
   
2. Roast in foil packages for about 50-60 min. (My beets were on the larger size, so I ended up leaving them in for about 70 min.) When a skewer inserts easily into the beets, they are cooked through. 
   
3. While beets are roasting, place chopped pecans in a dry skillet over medium heat. Toast for 5 min, stirring frequently. Set in a bowl to the side for later. 
   
4. After removing from the oven, allow the beets to cool in the foil for 10 minutes or more. Then unwrap carefully, letting steam escape. 
5. Rub off the skin using paper towels. They should slip off pretty easily. Slice the beets into 1/4in rounds and brush with oil. Arrange the slices on a serving dish. 
   
6. Season with salt/pepper to taste. Sprinkle red wine vinegar over all the beets and top with blue cheese and pecans. (I served these room temperature to warmish. They could also be served chilled.)