Tag Archives: pinto beans

Southwest Pinto Bean Burgers with Chipotle Mayo & Potato Fries

31 Monday May 2010

Posted by in Entree, Recipe, Side, Vegetarian

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This hearty vegetarian burger, adapted from from Cooking Light, is one of the tastiest I’ve ever had. Be prepared though, because it can be quite spicy. Serve with a side of potato fries for a complete meal. (*Indicates produce from Star Hollow Farm.)

INGREDIENTS

Burgers

  • 1/2  cup diced onion
  • 1/2  cup dry breadcrumbs or quick oats
  • 1/4  cup chopped cilantro
  • 2  tablespoons minced seeded jalapeño pepper
  • 2  tablespoons reduced-fat sour cream
  • 1  teaspoon hot pepper sauce
  • 1/2  teaspoon ground cumin
  • 1/4  teaspoon freshly ground black pepper
  • 1/8  teaspoon salt
  • 1  large egg*
  • 1  (15-ounce) can pinto beans, drained
  • 1  (8 3/4-ounce) can no salt-added whole-kernel corn, drained (or use frozen corn)

Chipotle Mayonnaise

  • 1/4  cup  low-fat mayonnaise
  • 1  teaspoon  canned minced chipotle chile in adobo sauce

Potato Fries

  • 1-2 tbsp extra virgin olive oil
  • 2-3 large potatoes, peeled and sliced into 3 inch strips*
  • 1 tsp montreal steak seasoning (a spice blend made of coarse salt, black pepper, red pepper, garlic, fennel and other spices and herbs)

Other

  • 1  tablespoon extra virgin olive oil
  • 6-8  mini buns
  • Arugula leaves*
  • 6-8 thick slices of tomato*

DIRECTIONS

Potato Fries

  1. Preheat oven (or toaster oven) to 425 degrees F.
  2. Toss sweet potatoes with oil and seasoning. Place on a 9X13″ baking dish, coated with olive oil. Bake for 20-30 minutes, stirring every 10 minutes until sweet potatoes are tender in the middle and crispy and brown on the edges.

Burgers

  1. To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.
  2. To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.
  3. Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, arugula, one thick slice of tomato, and top half of bun.
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Hominy, Chipotle Chili

22 Monday Mar 2010

Posted by in Dinner, Recipe, Stew

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This is a wonderful variation of chili. The chipotle creates a subtly smoky chili and the hominy adds a nice, unexpected texture. Serve with cornbread, sour cream, and chopped green onions and cilantro. (Recipe adapted from the New York Times.)

INGREDIENTS

  • 4 tablespoons extra virgin olive oil
  • 1 1/2 pounds ground organic, grass-fed beef
  • 1 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 garlic cloves, chopped
  • 2 tablespoons chili powder
  • 2 large onions, chopped*
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 to 2 jalapeño peppers, to taste, seeded and chopped (note: for extra heat, keep half of the seeds)
  • 1 28-ounce can crushed organic tomato (such as Muir Glen)
  • 2 15-ounce cans white hominy, drained
  • 2 15-ounce cans pinto beans, drained
  • 1 12-ounce bottle beer (such as Leffe)
  • 2 to 3 chipotles in adobo sauce, to taste, minced
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • Sour cream, for serving
  • 5 scallions, white and light green parts, sliced, for serving
  • 1 bunch chopped cilantro, for serving
  • Lime wedges, for serving

DIRECTIONS

  1. In a large pot over medium-high heat, warm 1 tablespoon oil. Brown the ground beef with 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally until golden, 6 to 8 minutes. Stir in the garlic and the chili powder and sauté for another 30 seconds. Using a slotted spoon, transfer to a bowl.
  2. Add remaining 2 tablespoons oil to pot and sauté onions, bell peppers and jalapeño peppers (and half of the seeds if you want extra heat) with remaining 1/2 teaspoon salt. Cook, stirring, until onion is translucent, about 10 minutes.
  3. Return ground beef and any liquid in bowl to pot and add tomato, hominy, beans, beer, chipotles, oregano and bay leaves with 3 cups water. Simmer chili, partly covered, until it is thick enough for your taste, about 1 hour. Serve hot, garnished with sour cream, scallions, cilantro and lime wedges.

Tortilla Stew with Roasted Turkey

09 Wednesday Dec 2009

Posted by in Dinner, Entree, Lunch, Stew

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This is a fabulous recipe to use leftover roasted turkey or chicken. The base recipe comes from a good friend of mine, Ellen. Serve topped with sour cream, crushed tortilla chips, shredded cheddar cheese and with your favorite cornbread.

INGREDIENTS

  • 3 tbsp extra virgin olive oil
  • 2 medium organic red onions, diced
  • 4 medium organic carrots, peeled and sliced
  • 5-7 cloves of garlic, minced
  • 2 cans organic diced tomatoes (such as Fire Roasted Muir Glen), undrained
  • 1 to 2 (8 oz) cans of diced green chilies
  • 2 cans of organic pinto beans, drained and rinsed
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 quarts organic, free-range chicken broth
  • 1 large bunch organic collard greens, chopped
  • 1 medium bunch organic kale, chopped
  • 1/2 cup to 1 cup organic fresh cilantro, chopped
  • 1 to 1.5 lb chopped roasted turkey or chicken
  • Organic, light sour cream
  • Shredded organic cheddar cheese
  • Organic tortilla chips

DIRECTIONS

  1. Heat extra virgin olive oil over medium-high heat in a large stock pot. Saute onions, carrots and garlic, stirring frequently until golden – about 10-15 minutes.
  2. Add tomatoes through oregano. Shortly after, add chicken broth. Bring mixture to a boil, reduce heat and simmer for 15 minutes.
  3. Add collard greens through turkey. Bring back to a boil, and simmer for another 15 minutes, or until the collard greens are tender.
  4. Serve hot, topped with a dollop of light sour cream, shredded cheddar cheese, and crushed tortilla chips.