BEANS AND GRAINS

We shared a study today on how we need to have a Servants Heart.
Learning ways to serve others and share from what we have.
This week's class brought about learning different ways to use beans and
grains to prepare meals more economically and be able to share our hospitality
with more people. One of our all time favorite recipies is Hoppin' John.
The original recipie was published in 1847.

We like to add extra pepper spice to our recipe.

Hoppin’ John

1 lb  ground sausage

1 med onion, diced

2 cloves garlic, minced

2 cups chicken broth

2 cans black eyed peas

1 cup long grain rice

1 tsp fresh thyme  (or 1/2 tsp dried)

1/2 tsp pepper   

Brown sausage in skillet until no longer pink. Add onion, cook until tender. add garlic cook stirring one minute more. Add broth, black eyed peas. Stir in rice, thyme and pepper, cover and simmer 15-20 minutes

Campfire Beans

1 lb ground beef

1 envelope onion soup

2 cans beans, drained

(kidney, pinto, great northern, etc.)

1/4 cup chili sauce

1 1/2 cup water

*In a large skillet brown meat until no longer pink,    stirring frequently.

*Drain excess grease.

*Stir in soup mix, beans, chili sauce and water.

*Simmer covered 15-20 minutes.

Serve over Fritos or rice or with cornbread.

Serves 6-8

Tex Mex Black Bean Wraps

These sandwiches are perfect for a light lunch. Black beans are mashed with salsa to form a spread for flour tortillas, then rolled with veggies and avocado sauce.

Ingredients:  

1 ( 15 ounce) can black beans, rinsed

1/3 cup chunky salsa

1 red or green bell pepper, thinly sliced

1 tomato, thinly sliced

1 cup shredded cheddar cheese

1/2 cup shredded pepper Jack cheese

1 avocado

1/3 cup sour cream

1 tsp lemon juice

4 (8”) flour tortillas

Optional: onion, thinly sliced

Preparation:

*In medium bowl, place black beans and mash with a fork.  Leave some beans whole for a chunky texture.

*Add salsa and mix well.

*Slice bell pepper into thin strips

*slice tomato. slice onion if using.

*Shred cheeses.

*Prepare avocado. In small bowl, mash avocado with sour cream and lemon juice.

*Spread bean mixture over tortillas and top with vegetables and cheeses.

*Roll up wraps, slice in half at an angle, serve.

Cajun Quinoa

1/2 cup onion diced

6 cloves garlic minced

1 Tbsp olive oil

1 cup carrots, shredded

1 tsp Cajun seasoning

1 med. zucchini, diced

2 tsp.. fresh thyme or oregano

1 1/4 cup quinoa

2 cups water

Rinse quinoa well. Cook in pan with a tight fitting lid. 

Bring to a boil, then turn down to a simmer, cover and         

      cook  for about 20 minutes. 

Saute’ onion, garlic, carrots and zucchini in olive oil 

      until tender. 

Mix cooked quinoa and vegetables. 

Add seasoning. 

Adjust seasoning to taste

Hummus

1 16 oz can of chickpeas or garbanzo beans

1/4 cup liquid from can of chickpeas

3-5 tablespoons lemon juice (depending on taste)

1 1/2 tablespoons tahini paste

2 cloves garlic, crushed

1/2 teaspoon salt

2 tablespoons olive oil

Optional: chipotle pepper or cayenne pepper

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. 

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

White Bean Dip with Pita Chips

• 1 (15-ounce) can Cannellini beans, drained and rinsed

• 2 cloves garlic

• 2 tablespoons fresh lemon juice

• 1/3 cup olive oil, plus 4 tablespoons

• 1/4 cup (loosely packed) fresh Italian parsley leaves
• Pita chips

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Serve the pita toasts warm or at room temperature alongside the bean puree. Servings: 6

Teaching one another and tasting all the bean and grain recipies prepared today.