Cajun Skillet Beans
from Moosewood Restaurant Cooks at Home
Ingredients
1 Medium onion, chopped
3 Garlic cloves, minced or pressed
2 tablespoons Vegetable oil
3 Celery stalks (about 1 cup chopped)
2 Green or red bell peppers (about 1 1/2 cups chopped)
1 teaspoon Chopped fresh thyme (1/2 tsp dried)
1 tablespoon Chopped fresh basil (1 tsp dried)
1 teaspoon Chopped fresh oregano (1/2 teaspoon dried)
1/4 teaspoon Ground black pepper
Pinch each of cayenne and salt
2 cups Chopped fresh or canned tomatoes (14 1/2 oz can)
1 tablespoon Honey or molasses
1 tablespoon Dijon mustard
4 cups Cooked black-eyed peas or butter beans (two 10-ounce frozen pkgs or two 16-ounce cans, drained Chopped scallions (optional)
Grated cheddar cheese (optional)
Preparation
In a heavy saucepan or skillet, saute the onions and garlic in the oil on medium heat. Chop the celery and bell peppers, and add them to the pan. Continue to saute for about 5 minutes, stirring occasionally. Add the thyme, basil, oregano, black pepper, cayenne, and salt. Cover and cook for 5 minutes or until the onions are golden, stirring once or twice. Add the tomatoes, honey or molasses, and mustard and simmer for 5 more minutes. Add the beans, cover and stir occasionally until thoroughly heated. Canned beans will be hot in less than 10 minutes, but frozen beans need to simmer for 15 to 20 minutes. Top with scallions or grated chees if you like, and serve.
A suggested side for this is spicy kale.
Spicy Kale
Adapted from Moosewood Restaurant Cooks at Home
1 large onion
1 bunch kale (about 2 pounds)
2 teaspoons vinegar (or to taste)
¼ teaspoon crushed red pepper flakes (or more to taste)
salt and ground black pepper to taste
Sauté the onion in a large, non-stick skillet on low heat, until translucent. While the onion sautés, thoroughly rinse the kale. Remove and discard the large stem ends, and coarsely chop the leaves.
Add the moist kale to the onions and cook, covered, stirring occasionally, until the leaves are wilted but still bright green. Stir in the vinegar and red pepper flakes. Add salt and pepper to taste, and serve immediately or at room temperature.
-Heather
Lentil and brown rice casserole
We're taking a break from cooking for meals co-op for a couple of weeks due to spring holidays and travel plans. To that end, I'd like to share a very simple casserole recipe that often gets our family through the end of the week, when we've eaten all our meals co-op food:
Lentil and Brown Rice Casserole
adapted from La Dolce Vegan
- 3/4 C dried red lentils, rinsed and picked over
- 3/4 C brown rice
- 1 med. onion, chopped
- 3 C vegetable broth
- 1 14-oz can crushed tomatoes
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- salt
- grated parmesan cheese
Preheat oven to 350. In a large casserole dish, combine all ingredients except for the cheese and stir together. Cover with a lid and bake for 1 1/2 hours, stirring every half hour. Remove lid, sprinkle casserole with cheese, replace lid until the cheese melts. Makes 3-ish servings, very tasty with steamed broccoli.
-Brianna