Tag Archives: black beans

Fried Spanish Quinoa

by Terry Hope Romero    Author of  Vegan Eats World , Viva Vegan! , Veganomicon and more

 

Spanish Quinoa_72
Serves 4 or more                                                             Time: 30 minutes

Inspired by fried rice, but with Latin-styled ingredients, this fast and hearty stir-fry is my go-to way to enjoy quinoa. Any color quinoa works here, but my favorite is a blend of white, black, and red for a crunchy and colorful dish.

2 tablespoons olive oil 1 yellow onion, diced
1 chile pepper, minced
1 small green bell pepper, seeds removed and diced
2 cloves garlic, minced
14 ounce can black beans, rinsed
1 cup fresh or frozen corn kernels
3 cups cooked quinoa, preferably cold
½ cup vegetable broth
3 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
1 cup cilantro leaves, lightly packed and roughly chopped

1. Preheat a wok or large skillet over medium-high heat. Heat the olive oil, add the onion, chile, and bell pepper and fry for 2-3 minutes. Stir in garlic and fry for 30 seconds. Add the beans and corn and stir fry for another 3-4 minutes.

2. In a small bowl whisk together the vegetable broth, tomato paste, cumin, oregano, and salt.

3. Add the cooked quinoa to the stir fry. Fry the quinoa for about 5 minutes, or until hot. Pour the vegetable broth mixture over the quinoa and fry another 4-5 minutes, until the broth is absorbed and the quinoa is hot. Remove from heat, stir in cilantro, and serve right away.

Black Bean and Fire Roasted Tomato Soup

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Watch how this soup is made.

Black Bean and Fire Roasted Tomato Soup

¼ c. olive oil
1½ c. chopped onions (reserve ½ cup for garnish)
½ c. chopped celery
1/3 c. chopped carrots
2-3 medium jalapeño peppers, seeded and diced
3 15-oz. cans black beans, rinsed and drained
8 c. water or stock, or half of each (reducing liquid will yield a thicker soup)
1 15-oz. can chopped fire roasted tomatoes
1 T. ground cumin
2-3 T. ground chipotle chile powder (more or less, to taste)
1 c. chopped cilantro, plus a little extra for garnish
1 lime, juiced
Salt and pepper

Heat a soup pot and add the oil. When the oil’s hot, but not smoking, add 1 cup of the chopped onions, the celery, carrots, and jalapeños. Add a pinch of kosher salt to help exude water and flavor and sauté the vegetables over medium heat, being careful not to let them brown.

When the vegetables are soft, about ten minutes, add the beans, the water or stock, and the tomatoes. Bring the soup to a boil, then lower the heat, and let it simmer for about one hour. When everything is very tender, and the soup has begun to thicken, stir in the cumin and chipotle powder.

Remove the soup pot from the heat, and using an emersion blender, roughly blend it until it’s creamy but you still see some whole beans. If you’re using a blender, blend just a little over half of the soup then add it back to the remaining soup.

Stir in the cilantro and heat again, stirring often to keep the thickened beans from sinking and sticking to the bottom of the pan. Serve the soup hot, topping each serving with some of the reserved chopped onion, a sprinkle of cilantro, and a good squeeze of fresh lime. You can also top this with a dollop of Tofu Sour Cream, but it’s also wonderful topped with broken corn tortilla chips.

If you use less liquid and don’t blend this soup, you can serve it as a stew over rice or day old cornbread.