Pamela Toman

Tag: black-beans

Sweet Potato Tofu Hash

Easy sheet pan meal. Top it with pickled onions and other sorts of toppings (fried egg, poached egg, cilantro, hot sauce, feta, ketchup, sour cream, ...).

First enjoyed with Chris.

Ingredients Step
Set racks at 1/3 and 2/3, and preheat oven to 425 degrees. Line 2 sheet pans with parchment.
2 red onions Thinly slice half of one onion. Chop the other onion and a half into ½-inch pieces
thinly sliced onions
2 T. apple cider vinegar or lime juice
½ t. chili powder
salt		 Toss onions with vinegar in small bowl to make a quick pickle.
2 blocks extra-firm tofu, dried and cubed
16 oz. sweet potato (likely 2-3), cubed
4 T. cornstarch
2 t. chili powder
salt (3 t?)		 Toss gently until well-coated. Then add more oil (2-4 T?) and toss to coat. Spread in a single layer across 1.5 sheet pans.
2 red bell pepper at ½-inch dice
red onion at ½-inch dice
2 rosemary sprigs
4 T olive oil		 Toss. Season with pinch of salt. Spread next to sweet potatoes and tofu. Roast on top rack until vegetables are tender and the tofu is crisp, about 30-35 minutes.
2 cans black beans, rinsed (1 c. from dry) Stir everything from sheet pans with the beans into a final hash dish. Serve with pickled onions.

Source: Ali Slagle (NYT Cooking)

Sweet Potato Tofu Hash was published on 6 November 2024.

Recipe uses: tofu, sweet-potato, red-bell-pepper, rosemary, black-beans

Black Bean Chili

I've cut this recipe down to a quarter of the original. It makes a high quality canned equivalent chili, not too spicy.

Ingredients Step
1 c. black beans, rinsed Soak overnight. (Alternatively, boil 2 minutes and then set aside, covered, to soak 2 hours.)
soaked beans from above, rinsed again
¼ onion, finely chopped
1½ t. fresh garlic, minced
2¼ t. dark chili powder
½ t. cumin
½ t. dried oregano
¼ t. cayenne
bit of black pepper		 Combine in a pot. Add water to cover by 1.5 inches. Bring to a simmer, stirring occasionally, until beans are very tender (~1+ hour). Add water as necessary and maintain a simmer.
2 stalks celery, finely chopped
¼ onion, finely chopped
oil		 While the beans cook, saute until translucent. Cook until celery is tender.
¼ c. corn (fresh or frozen)
¼ c. carrot, shredded
14 oz. can crushed tomato
⅛ c. #3 bulgur wheat or wheat germ
salt to taste		 When the beans are ready, add the sauted vegetables and the fresh vegetables. Keep on heat until the carrots are cooked through.
Allow flavors to marry for at least 1 hour before serving.

Source: The Grit

Black Bean Chili was published on 1 May 2024.

Recipe uses: black-beans, celery, carrots