One Particular Kitchen » beans http://oneparticularkitchen.com Southern Mama cooking... Wed, 11 Apr 2012 22:08:59 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Hummus http://oneparticularkitchen.com/2010/11/01/hummus/ http://oneparticularkitchen.com/2010/11/01/hummus/#comments Mon, 01 Nov 2010 13:45:16 +0000 Erin @ One Particular Kitchen http://oneparticularkitchen.com/?p=1315

The first time I tried hummus? Not. A. Fan. I couldn’t even tell you now what I didn’t like about it (it was years and years ago) but I can for sure tell you I didn’t like it. Fast forward to this month when Kiddo’s BFF’s mom made it at her house. Seeing as how [...]]]>

The first time I tried hummus? Not. A. Fan. I couldn’t even tell you now what I didn’t like about it (it was years and years ago) but I can for sure tell you I didn’t like it. Fast forward to this month when Kiddo’s BFF’s mom made it at her house. Seeing as how it’d been years and years I wanted to try it again, so I sort of held my breath and took a bite. YUM! I don’t know what the difference is, but now I can’t get enough of the stuff.

Vanessa sent me her recipe so I made a big batch of this for last night. Halloween night at our place is hanging out with the neighbors on the front porch with food and wine while we hand out candy; we don’t go trick or treating because Kiddo doesn’t like candy (of course) so we just make it into a party (and I LOVE it!). In the three and a half seconds I spent looking in the grocery store I couldn’t find the tahini Vanessa’s recipe called for so I used natural peanut butter instead, a la Alton Brown.

Gather up:

  • 1 can chick peas (drain, keep 1/3 c of liquid)
  • 1/3 cup natural peanut butter (or tahini)
  • 2 1/2 Tbsp. lemon juice
  • 2 Tbsp. olive oil
  • 2-3 cloves garlic, peeled or a couple spoonfuls of jarred minced garlic
  • Healthy pinch of salt
  • Cayenne pepper to taste
  1. Put everything but the chickpeas in a food processor and process till garlic is well chopped; add in chickpeas and process till smooth and give it a taste — adjust salt and cayenne as desired
  2. Chill; eat with pita chips and/or baby carrots
]]> http://oneparticularkitchen.com/2010/11/01/hummus/feed/ 7 Mashed black beans http://oneparticularkitchen.com/2009/10/11/mashed-black-beans/ http://oneparticularkitchen.com/2009/10/11/mashed-black-beans/#comments Sun, 11 Oct 2009 22:28:17 +0000 Mama http://oneparticularkitchen.com/?p=676

I recently came across this Rick Bayless recipe for simple mashed black beans. Can you ever go wrong with a Rick Bayless recipe? I’m saying no. With a little tweaking for what I had on hand and what sounded good, I ended up with this:

2 Tbsp. bacon drippings (I always have some in [...]]]>

I recently came across this Rick Bayless recipe for simple mashed black beans. Can you ever go wrong with a Rick Bayless recipe? I’m saying no. With a little tweaking for what I had on hand and what sounded good, I ended up with this:

  • 2 Tbsp. bacon drippings (I always have some in the fridge)
  • 3 garlic cloves
  • 1 15-oz can black beans, drained and rinsed
  • Salt

In the time it took The Yankee too cook up our fajitas (more on that later), I had these done like so:

  1. Put a dry skillet over medium heat and drop in three unpeeled garlic cloves; keep turning them till the skin is nice and browned and the garlic inside is soft; set aside to cool enough to handle, then remove skins
  2. While the garlic is roasting, drain and rinse a can of black beans
  3. Remove the pan from the heat for just a minute and drop in 2 Tbsp. bacon fat; let it melt (it will do this quickly and will also smoke quickly, thus the part about removing the pan from the heat), then drop in softened garlic and crush the cloves with a potato masher
  4. Pour in can of beans and give it all a good stir to incorporate the garlic
  5. After everything is heated through, use a potato masher or the back of a wooden spoon to mash the beans; you’re not looking for ice-cream texture here, just smush them up a bit
  6. Take the pan off the heat and add in as much water (probably 2-3 Tbsp) as is needed to be able to easily spread or spoon the beans
  7. Season with salt to taste — 1/2 teaspoon or so

These are fantastic eaten as is, sprinkled with cheese, on nachos, with fajitas, with burritos… use your imagination!

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