Cajun Black Beans and Rice

     WOO WHOA!! MARDI GRAS! I wish I was down in New Orleans today celebrating… and soaking up some warmth and sunshine, catching beads, maybe even  taking my shirt off(?!!?) 

No, I keep my shirt on today because I am not like that, and also, I would die of hypothermia. Today I wear a shirt, underneath 5 other shirts ad sweaters.  Because today is just another day of -20 below here in Vermont. 

To keep me from going completely crazy, I am thinking of warm weather and I am thinking of New Orleans (love that place!) and the humongo celebration that's been going on there for the past week. Everyone partying out in the streets. Big floats and beads all around. I might be feeling a little jealous, (more of the weather then the partying) but thats ok, I have TV to watch and a warm comforter to wrap myself up in. And maybe I should have done a post of fried donuts or of some type of alcohol party drink to celebrate the day, but I really just wanted to make something warm and spicy, so I went with some dank cajun beans. And also I wanted to sing…. "Beans Beans the musical fruit, the more you eat the more you toot!!" hehe

But for real, these beans  are sooooo f-ing tasty and super versatile. You can serve the spicy beans with the rice or just eat just the beans. You could do the beans and  add to a bed of kale (me) or add cheese, guacamole and a few  corn tortillas to the mix (the mister).  Simple to make, super tasty and full of flavor!  And pretty freaking heathy to boot! This dish gets an A+!

This dish is so full of flavor but so simple to make. We start with presoaked black beans drained and rinsed. Cajun seasoning (which is basically 1 part onion powder, thyme, oregano,  and 2 parts paprika, garlic powder, cayenne power, and salt and pepper) Sliced onion and jalapeno, and a few tablespoons of tomato paste. Oh, and the rice.

     Beans are in a pot filled with water unit beans are completely sumerged. Add in the onion, jalapeño, tomato paste and cajun seasoning. Bring to a boil then cover with a lid and simmer for about 45 minutes…..  After about a half hour, start up the rice. Water in pot with rice, bring to a boil, cover and simmer for 15-20 minutes. 

The rice is done and fluffed with at fork. The beans are cooked with just the tiniest bit of bite, bathing in a thick spicy tomatoey sauce. The chunks of onion and jalapeño have broken down and are hiding in every bite…. Oh so good!

 Now get ready for the bowl!!! Bringing a little spice and  nice to this crazy cold winter day or any fun festivities you may have planned.  

Have a Fantastic Day.. Stay Warm or if you already are.. lucky you!

-C

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Cajun Black Beans and Rice

Ingredients

• 1 1/2 cups dried black beans* soaked for at least 4 hours or overnight..Rinse and strained
• 2 tablespoons tomato paste
• 2 tablespoons Cajun seasoning
• salt and pepper
• 1 Jalapeño
• 1 small yellow onion
• 1 tomato (I used a large roma)
• 1 1/2 cup of dried rice plus 3 cups water

*If you want to use canned beans, go for it…Just sub in 2 cans rinsed and strained black beans and only add a cup of water to the beans. Pre sauté the onion and the jalapeño before adding to the beans and only simmer the beans for about 15 minutes. 

Place you soaked beans into a pot and fill with water until the beans are completely summered.  Slice the jalapeño and onion and add to the pot along with the  tomato paste and the cajun seasoning.  Bring to a boil then place a lid on it and turn heat down to low. Let simmer for about 45 minutes or until the beans are completely cooked.

When the beans are about half way done, add rice to water and bring to a boil. Once boiling, place a lid on pot and turn heat down to simmer and cook for about 15 minutes or  until all water is absorbed and rice is tender. Fluff with a fork.

To sever. place a scoop of two of rice to a bowl and top with a scoop of two of beans.… Top with diced tomatoes and scallions… (The mister added shredded pepper jack to his and thought it was excellent)

Eat with a fork or spoon.

Two Dips of Greatness….. Cauliflower Sweet Potato Queso and White Bean Guacamole

I was informed yesterday that if I was going to make tortilla chips, that I better make some sweet ass dips to go with them.  I kind of agree… tortilla chips need dip… or better yet, two dips. Queso and guacamole. It's what needed to be done, and so I did it.

Guacamole is amazing… anything avocado is amazing…this guacamole is amazing. White bean guacamole is amazing. And not that we really care, but this guac is half the fat then straight up guacamole.  Plus it's packed full of protein making it a kind of super duper, must eat all of it, kind of dip.  And sweet potato anything will make me happy.  Making queso dip with sweet potato and cauliflower is probably one of my best food combos so far. (after eating a butt load, I felt like I was a genius and made an amazing discovery) Again, not that we need it to be, but this is also a fat-free, vegan, gluten-free, super healthy, packed full of B12,  fiber and nutrients, dip for all kind of dip.…. just another reason why you cannot feel bad when you finish off half a batch before you get a chance to stick it in a serving bowl. (I might have done that)

 Here is what you need for a good time:

−These tortilla chips ….Check.

−Some  Chopped Veggies (I want the veggies)…..Check

−Cauliflower Sweet Potato Queso.…Check.

−White Bean Guacamole…Check. 

You are now ready for it. It being this party, that party, the Super Bowl, or a Wednesday afternoon.  

       

To the left we have the makings for the cauliflower sweet potato queso.. Steamed cauliflower, a baked sweet potato, nutritional yeast, garlic, and chopped up red onion, red bell pepper and jalapeño. To make all you need to do it take the chopped peppers, onion, and garlic and sauté for a few minutes just to slightly soften and bring out flavors. While that's going on, take the steamed cauliflower and sweet potato(skin off..but eat it, or save it for soup or feed it to the dog) and puree together with a blender or food processor. Add in nutritional yeast, about a tablespoon or two of hot water and, salt and pepper to taste. Blend for about 5 minutes until super creamy smooth. Add in sautéed stuff and pulse just enough to incorporated the veggies but not complete blend in.  Stick in a bowl.

To the right we have white bean guacamole stuff.  Two cups (or one can) rinsed white beans, one ripe avocado, a lime, a few cloves of garlic,(I also added a bit of garlic powered…I like my garlic) and some chopped up red onion and tomato.  Place beans, garlic, avocado and lime juice in a blender or food processor and blend until smooth. Add salt to taste and toss in the chopped tomato and onion. Blend for sec to mix that in…Stick in a bowl 

Perfect...

To think that both of these dips took about 10 minutes total to make. (I had pre baked the cauliflower and sweet potato)  And for real, I would spend much more time if I had too because both of these dips are so freaking good, I definitely will be making these on the regular.

So there , dips for those sweet ass chips or whatever you want to dip or them spread them on. 

And he guys…It's FRIDAY! Have a fantastic day!

-C

White Bean Guacamole 

• 2 cups white beans (or 1 can) rinsed and drained
• 1 ripe avocado
• 3 cloves garlic
• 1 lime
• 1/4  small red onion
• 1 small tomato
• 1-2 teaspoons salt

Finley chop onion and tomato. Set aside. Place the beans, avocado, garlic, garlic powder, 1 teaspoon salt and the juice from one lime into a blender or food processor and blend until smooth. Add a splash of water if needed to help keep things moving. Taste and add more salt if needed. When smooth, add  the onion and tomato and pulse a few times to mix in. Scoop into a serving dish and finish with a squeeze of lime and a bit of chopped onion and tomato. 

Cauliflower Sweet Potato Queso

• 1 1/2 cups pre cooked steamed or roasted cauliflower
• 1 medium pre baked sweet potato
• 1/2 cup nutritional yeast
• 1-2 tablespoons hot water
• 1/2 a small red pepper
• 1/4 small red onion
• 1 jalapeño
• 3 cloves garlic
• salt and pepper

Finely dice the red pepper, jalapeño, onion and garlic and sauté in a skillet for a few minutes until slightly soften and fragrant. Take the pre-cooked cauliflower, sweet potato (skin removed), and nutritional yeast and place in a blender or food processor. Blend for about 5 minutes until creamy and smooth. Add in a tablespoon  of water  to keep things moving. When completely smooth, add in sautéed veggies and pulse a few times to combine. Scoop into a serving dish. If your feeling it,  top with scallions and cracked pepper.

Serve dips with chips, veggies or anything you want. Also make great spreads for sandwiches and crackers too!

Black Bean Carob Brownies WHAT!

Don't let the fact that these rich, fudgy, soft, oh so yummy brownies that  have beans in them scare you away, it just means that you can eat more, you know, like half a pan, and not think twice about it. (I think that is perfectly acceptable) And the carob. Well one of the things I always do for my birthday is to buy a new ingredient of some sort that I wouldn't normally buy because it's either too expensive or is hard to find. Carob is neither too expensive or hard to find, but I couldn't find the really expensive stuff that I was looking for so I grabbed a bag of carob powder.  If you have never tried carob, it's a must. It's kind of like chocolate, but more fruity, sweet, not bitter, and caffeine free, while still  containing  all the good health benefits as chocolate.  It's really good…..you will like it. (You can use cocoa instead, but then you are going to miss out on the awesomeness of carob and be left with a plain old normal black bean brownie)

I was also thinking that these would make for a fantastic Super Bowl party snack, you know, brownies and protein.. Sounds like a football type of food right. ( I know nothing of football, but I do know about food parties….brownies are good for food parties) 

Anyways, super fast, super simple, super easy. Make these and feel awesome.  And maybe don't tell people that you made them with beans, they don't need to know, all they will think is that they are eating something good.  

One bowl. Beans, oil, oats, baking powder carob and vanilla. I used an emulsion blender but a blender or a food processor does the same…..blend together until fully incorporated, smooth and creamy with little speckles of oats. It's so simple and barely a mess to be made.

Into a greases pan and  into the oven for 25- 30 minutes…. Out of the oven when a toothpick comes out clean

Let cool for at least 10 minutes (ok, maybe 5) and cut into squares of  any size you like.

Stacked on parchment….oh so pretty

Ready to go….. To share or to hoard. 

Excellent for so many reasons. They are tasty, gluten-free, vegan, full of proteins and when consumed, make people happy. My little nephew who is so so picky and doesn't like anything even really liked these so right there I knew this recipes was a winner.  

Enjoy your brownies! 

-C

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Black Bean Carob Brownies

• 2 cups cooked black beans (1 can)
• 3/4 carob powder
• 1/2 cup sugar 
• 3/4 cup gluten-free quick oats or rolled oats
• 1/2 cup coconut oil
• 1 teaspoon vanilla
• 1 teaspoon baking power

Preheat oven to 375

Place all ingredients in either a food processor, blender, or a large bowl for a hand blender and blend together until  stuff is fully incorporated and smooth. Transfer into a well greases 9x9 baking pan and stick in over for 25-30 minutes or until a toothpick  stuck in the middle comes out clean. 

Let cool for some  minutes, cut into squares and serve!