We are up to our elbows in dried beans, and watching our pennies because of the teachers’ strike here in BC. So! Today’s Food Prep day was all about the Bean.
First, though, you have to cook the dried beans! So it isn’t like you can just get up in the morning and say, “Okay, let’s make chili today! Or Turkey enchilada filling… Or bean salad. Nope, unless you are using canned beans (I love canned beans, they are my busy week go-to). But this is an “Eat what you own” week for Menu planning, which meant we had to cook those darn beans first! And rather than me spending all kinds of time explaining how to cook those beans, I am just going to refer you to Kalyn and her blog. I use both methods, stove top and the slow cooker. I soak mine before as well, for a few hours.
One of our favourite recipes for beans is Santa Fe salad, an old Best of Bridge classic. It used to be available online, but they have removed it. So I will share. The kids also really like Classic Bean salad (the kind you can get at the Deli counter in the grocery store), so I improvised and made a smaller version of Anne Lindsay’s Bermuda Bean Salad. I still use the basic recipe for dressing from that recipe, but the ingredients are totally different. And mine is quite a bit smaller. I think the Bermuda Bean salad was made with gigantic Family reunions in mind.
Another favourite Bean recipe is Turkey Enchilada filing (for lack of a better name). It started out as me making Enchilada filling one day, and not having everything the recipe called for, so I improvised and it was a hit. Really all I did was clean out the fridge, and add a little bit of grated cheese.
Santa Fe Salad
- 1/4 cup olive oil
- juice of 2 limes
- 1/4 cup chopped cilantro
- 1 tsp. cumin
- salt and pepper to taste
- 19- oz. can black beans, rinsed and drained; sometimes I add a 19 oz can of chickpeas as well.
- 1 red bell pepper, diced
- 12 -oz. can kernel corn, drained (I use fresh or frozen, about 1.5 cups)
- 1/3 cup chopped red onion
- 1 jalapeno pepper, seeded and minced
Directions: Mix dressing in large bowl. Add beans, peppers, corn and red onion. Mix to combine. Serve at room temperature.
Classic 3 Bean Salad:
Dressing: 1/2 cup red wine vinegar, 4 TBSP brown sugar or honey, 1/3 cup olive oil, salt and pepper to taste.
Ingredients for Salad:
- 1 bell pepper diced (you choose the colour, we like red or orange)
- 1 sweet onion, diced
- 1 can baby corn
- 2 cups red kidney beans; 2 cups green beans; 2 cups chick peas
Combine ingredients, add dressing, and let sit for at least 1 hour before serving.
Ground Turkey Enchilada filling:
- 1lb ground turkey
- 2 tsp olive oil
- 1 red onion, diced
- 1 red pepper and 1 orange pepper, diced
- 1 jalapeno pepper, seeded and diced
- 1 tsp chili powder; 1 tsp cumin; 1 tsp ground coriander; 1 tsp Maldon salt flakes, crumbled
- 1 28 oz can diced tomatoes
- 1 cup black beans; 1 cup kidney beans; 1 cup fresh or frozen corn
- 1-2 cups salsa (we like Kirkland Organic Medium from Costco)
- 1/2 cup salsa verde or enchilada sauce
- 1 cup grated cheese. You can use any combination of mild cheddar, mozzarella; Monteray Jack. You will want more for serving.
In a large saucepan, heat olive oil over medium heat. Add turkey. Brown until cooked through. Add onion and peppers, and season with chili powder, cumin and coriander. Cook until veggies are soft and all is fragrant. Add salt to taste. Add tomatoes, beans and corn, salsa and enchilada sauce. Stir until well combined. Simmer over medium low heat for about 20-25 minutes. Add cheese, stir well, until cheese is all melted.
We like ours served like sloppy joes, only with a wrap instead of a bun. Garnish with greek yogurt, avocado, salsa, and more grated cheese if you like. This also makes a great base for taco salad.