Posts Tagged ‘bacon’

20 Minute Cider Black Beans with Bacon

Wednesday, October 26th, 2011

A confession: I avoided black beans for nearly a decade, after being scarred by my mother’s frequent cooking of them during my high school years. Thanks to the open floor plan of my childhood home, the scent wafted throughout the house relentlessly. I don’t know why it was so offensive at the time, but just the mention of black beans made me nauseous for years after I left home.

Fast forward a few years, with a new baby in the house, and it became unavoidable as I researched real food options for babies that I would, in fact, have to learn to cook black beans. (Black beans are a good source of protein, iron, magnesium and folate.) It was one thing to order black beans on the side when out to eat, but I still shied away from making them at home.

cider black beans with bacon

Recently, the boy requested that we start observing “Taco Tuesday.” Now, he doesn’t eat tacos, but that didn’t deter him from the idea. He figured I’d make him a quesadilla and the rest of us would have tacos. For week one, I made these cider baked beans and pork carnitas. Week two I had less time, so used chicken breast for the meat — but the boy was so excited about the beans that he decided to try a bean and cheese “taco” (really, more like a burrito). And last night he asked for it again — so I think we have a winner on our hands. Now, I also used bacon in the beans — so it’s not a meatless recipe — but it won praise from my previously bean-adverse husband as well.

You could use dried beans and cook this the slow way — but thanks to my favorite Eden Foods canned beans (BPA-free and no added salt), this can be ready in 20 minutes flat. Just enough time to warm tortillas and prep the other taco fillings and accompaniments. (I think half the reason the boy requested taco night was for the all-important tortilla chips and salsa.) Thanks to the Washington Post, whose recipe for cider baked beans inspired me to add the sweet boiled cider here.

Recipe: Cider Black Beans with Bacon

Ingredients:

  • 1-2 slices bacon, chopped
  • 1/2 small yellow onion, finely chopped
  • 1 15-ounce can no-salt-added black beans, rinsed and drained
  • 2 tablespoons boiled cider*
  • 1/2 cup water
  • pinch salt and black pepper

Instructions:

In a Dutch oven or large saucepan, cook bacon over medium heat until crisp. Add onion and cook 3-4 minutes, until soft and translucent. Add beans, stir and cook one minute. Add boiled cider and water and reduce heat to medium low. Simmer, stirring just once or twice, for about 15 minutes (until most of the liquid is absorbed). Add salt and pepper to taste. Serve with brown rice, tortillas, and thinly sliced peppers, shredded carrots or other favorite vegetables. Makes 4 servings.

[*Note: if you don't have boiled cider on hand, replace the boiled cider and water with fresh apple cider. Alternatively, you could swap it for pure maple syrup.]

Do you have a theme dinner night at your house?

One Local Supper, BLT Fettuccine

Tuesday, June 30th, 2009

one local summer 2009We were out of town again over the weekend, so our local foods eating was partly an effort to use up market and CSA produce before we left. This colorful pasta creation used a rainbow of locally-sourced ingredients, starting with a favorite staple at our house, fresh pasta by Nancy of Smith Meadows. Nancy uses their wildly popular free-range eggs and herbs and vegetables grown at neighboring farms to make these delicious pastas. The flavors range from oat and wheat to herbed fettuccine and mixed greens or blue cheese pecan ravioli. Nancy has also expanded her offerings to include sauces, for an even more effortless “fast food” meal you can feel good about, too.

This week, I used bacon, cherry tomatoes and chard for a “BLT” (subbing chard for the lettuce) pasta dish, a flavorful and quick weeknight dinner, with a side of green and yellow string beans for good measure.

BLT fettucine

Recipe: “BLT” Fettuccine

Ingredients:

  • 1 pound fresh sun dried tomato fettuccine
  • 4 slices nitrate-free bacon
  • 1 bunch chard, rinsed and cut into thick slices
  • 2 cups cherry tomatoes
  • 1 pound string beans, ends trimmed
  • several basil leaves, thinly sliced
  • 1-2 tablespoons olive oil
  • salt and pepper

Instructions: Bring large pot of water to a boil. Meanwhile, heat cast iron skillet over medium high heat and cook bacon until crisp and brown, 6-7 minutes. Remove to drain on paper towel lined plated. Drain excess grease, leaving a light coating in the bottom of the pan. Add chard and season with a pinch of salt and pepper; reduce heat to medium low and cook until chard just begins to wilt. Remove from pan. Add cherry tomatoes to pan, increase heat back to medium high and cook until tomatoes begin to blister, 6-8 minutes.

While the tomatoes cook, blanch string beans in salted boiling water just 1-2 minutes, then use slotted spoon or pasta skimmer to remove beans and rinse with cold water in a colander. Set aside and boil pasta for 2 minutes (or according to package instructions if using boxed pasta). Drain pasta, reserving 1/4 cup of cooking water.

In a large pasta serving bowl, gently stir together cooked pasta, tomatoes, chard, bacon, and basil. Press gently on tomatoes to release their juices. Season with salt and pepper and drizzle with olive oil and reserved pasta water until moist. (Optional: grate parmesan cheese over top.) Arrange string beans around the side of the pasta, and enjoy! Makes 6 servings.

Farms of Origin: Cibola Farms (bacon), Potomac Vegetable Farms (chard, basil), Three Way Farm (beans, tomatoes), Smith Meadow Farm (pasta) — all in Virginia.

One Local Summer is an annual challenge in which people around the world join together for 13 weeks of seasonal eating, supporting local farmers and exploring their local foodsheds. Visit FarmtoPhilly on Tuesdays for the weekly round-up; here’s what my neighbors in the Southern region cooked up this week.