Black Beans

I have a tremendous amount of respect for dry beans. Years as a (poor) student, vegetarian, and frugal foodie have turned me on to the vast potential that lies in this cheap bulk-bin staple. Black beans (Phaselous vulgaris) are related to kidney beans (Phaselous vulgaris)- they are so closely related, infact, that they share the same Latin moniker.

Beans are a nutritional jackpot. They are high in fiber, magnesium, phosphorous and iron. They are low in fat, and an excellent energy source! When paired with rice, corn or wheat, Beans create an incredible vegan protein source.

Black Beans are well-known in Latin American cuisine. Cooked beans are often added to burritos, re-fried, or stewed. They have a hearty flavor & creamy texture that holds up remarkably well to long cooking & reheating. The rich, earthy taste holds up well to spices and hot peppers, and pairs excellently with citrus!

As a bonus, Dried beans will store indefinitely in your pantry. Soaking the beans, either overnight, or with a "quick-soak" method, will ready them for use. This can take some time, but the result is far superior to canned beans!

Once soaked, the dried beans transform from turtle-like black pebbles to lovely purpley and blue hued gems nearly double their original size.

In the spirit of the "snowpocalypse" that has descended on DC, I whipped up a hearty, south-west style Black Bean Chili to showcase this little gem and remind me of more arid climates.

Black Bean Snowpocalypse Chili

1/2 pound dry Black beans, rinsed & soaked overnight

1 softball-sized yellow onion

1 fist of garlic (5+ cloves)

1 TBS Olive Oil

1 medium sized Sweet Potato

3 TBS Cumin

2 TBS Cayenne Pepper (or more to taste)

1 TBS hot pepper flakes

2 TBS Coriander

1 TBS Smoked Paprika

1 tsp Cinnamon

2 Bay leaves

15 oz can of Organic Corn, Drained

15 oz can of Diced tomatoes

Salt & Pepper, to taste

1. Rinse Dry Black beans, checking for debris. Place in a bowl or pot, cover with water and let soak overnight, or according to package instructions. Drain & set aside when ready to use.

2. Dice Onion, mince or press garlic & heat Oil in the bottom of a stock pot over medium-high heat. Add onion & Garlic to oil. Saute until onions become translucent.

3. Turn down heat to medium, add spices, stirring often with a wooden spoon.

4. Cube sweet potato into 1/4 inch pieces. Add to pot & continue to stir.

5. When spices are fragrant, add 3 quarts of filtered water, bay leaves, beans, and corn. Bring to a boil, stirring occasionally.

6. Reduce heat back to medium & let simmer, uncovered, for 45 minutes- 1 hour, until beans are tender. Add tomatoes, salt & pepper to taste. Let pot simmer, covered, for at least 30 minutes longer.

7. Invite friends over. Build a Snowman, and eat Chili afterwards.

Kale

This dark, leafy green has long been one of my most favorite veggies. Kale (Brassica oleracea) is in the cabbage family- some of its kin include Brussels sprouts, collards, broccoli, and cauliflower. Like other kohl plants, Kale is at its best during cooler times of the year, and is full of nutrients, anti-oxidants, and is even believed to have anti-cancer properties. It's also delicious! Raw, Kale has a lovely peppery flavor. When slow-braised or roasted, this green reveals a subtle sweetness and lovely grassy aroma.

During colder months, Kale is one of my stand-by veggies. Frost-kissed kale has a sweetness that reminds my winter-weary senses of spring. I will often stir chopped kale into stir fry, soups, or whip up a batch of hearty beans and greens. My mom would prepare it braised with garlic, and top it with balsamic vinegar and crispy bacon. I know she would pair other things with this (intended) side dish, but they all pale in comparison to this nutrient-packed, savory stand-alone dish. Here's a variation on Ma's Kale:

Warm Winter Salad

1 bunch of kale, rinsed,

2 cloves garlic, pressed or finely minced

1 TBS olive oil or bacon fat

1 cup Balsamic Vinegar

1 TBS Honey

6 strips of a good quality bacon

(Also Pictured: Poached Egg on Toast)

1. Combine Balsamic Vinegar and Honey. Simmer over medium-low heat until reduced to a syrupy consistency, stirring occasionally. Set aside.
2. Heat oven to 350 degrees, Fahrenheit. Place bacon on sheet tray lined with parchment paper. Bake 15-20 minutes until desired crispness achieved. Set aside to cool on brown paper bag or paper towel to drain. Reserve fat, if desired.
3. Tear Kale into bite-sized pieces. Heat oil or bacon fat in a large skillet with a tight-fitting lid.
4. Put kale pieces into pan, saute 1-2 minutes, turn heat down to medium/low. Add garlic, saute 1-2 minutes more. Salt to taste. Cover & cook until kale has wilted & released juices. (10-15 minutes)
5. Crumble bacon
6. Serve Kale warm, with bacon crumbled over top and a liberal drizzle of balsamic reduction.

*Extra Balsamic reduction will store in the fridge for up to 1 month*

( Top Image Taken From http://serendipitykitchens.blogspot.com/2009/04/what-about-kale.html)

The Beginning (on paper, at least)

What we eat is, quite possibly, one of the most defining factors of who we are. As detailed by countless writers, photo journalists, and chefs, the food we eat tells multitudes about us. From health and wealth to spirituality and morality, the food one eats tells a story.

I love food, every aspect of it. To me, there is something divine in a perfectly sun-ripened tomato, in bacon fat, in hand-made pasta. It's not just the taste, it's the journey that has brought that item from start to finish, be that farm to table, birth to death, or what have you.

This is my food journal. I will eat, and then describe the food, the process behind it, maybe throw in some history & a recipe or two, where applicable. Let's see what I'm eating :)