all about the beans

Sometimes I just want a big bowl of hummus.

I’m aware that this isn’t entirely normal, and that most people who experience any sort of food craving won’t usually find themselves craving mashed-up beans of any sort.

“Quick!  Run to the supermarket!  I need my bean fix!”

Or…

“You know, I always stash a couple of extra beans in my purse.  You just never know when that urge will strike.”

You see?  Totally not normal.

I’m not trying to exaggerate my craving.  Because, really, when I want a big bowl of hummus, I want a big bowl of hummus.  This is serious stuff.  And so, tonight, when I found myself with such a craving—and no cans of chickpeas in sight!!!-–I needed to improvise.  White beans, I decided, would do just fine.  I added a drizzle of olive oil, a splash of zingy red wine vinegar and a sprinkle of rosemary to pull it all together.

It’s that simple.  It’s that delicious.  And it’s how my dinner became my dinner.

Anyways.  Continuing on with the bean theme…

I found this bag of “Beanitos” at the grocery store the other day and simply had to purchase them.  It’s nice to see a corn-free version of tortilla chips, especially when it revolves around black beans!

Love the ingredient list…

Love the nutrition facts…

Low salt!  High fiber!  Protein!

(Love those beans!)

Love that flavah and c-r-u-n-c-h!

A big ol’ scoop of the white bean dip found its way onto my roasted vegetable salad.

Dinner was simple.  Dinner was fabulous.  Simply fabulous.

Sometimes it’s all about the beans.

White Bean Dip

Beans are loaded with fiber, protein and nutrients.  They’re also loaded with flavor and they can be incredibly versatile.  Try whipping this quick dip together and make a veggie sandwich out of it.  Or serve over a couple of crunchy crackers.  Add it to a platter of veggie sticks for an easy appetizer.  Enjoy! 😀

• 1 15-oz. can of white beans, rinsed and drained
• 2 Tbsp. red wine vinegar
• 1 Tbsp. olive oil
• 1 Tbsp. rosemary
• pepper to taste

1. In a food processor, combine all ingredients until smooth and creamy.  Enjoy on your favorite crackers, salads, flat wraps, etc!

QUESTION: What is your favorite kind of bean and what is your favorite way to eat them?

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Life’s Not Always Pretty

 

Life’s not always pretty.

But it sure is delicious.

 

 

It was a very, very slow day at work today. 

In fact, it was hardly 3 o’clock when I finished seeing my last patient.  It was exactly 3 o’clock when I drove my little red car out of the lot.  And it was exactly 3:05 when I realized that the last thing I wanted to do was head straight home to face my ever growing pile of homework.  Oh me, oh my.  What a dilemna.

I toyed with going shopping, but it’s no secret that my sister and I have been going just a  teensy bit crazy with shopping lately. I think I need to hold off on any retail therapy for just a while.  I wouldn’t want the sales lady to know me by name, or anything. 😉

 

 

Besides, I think my kitchen has been resting just a little too long.  I’ve been itching to make something—anything! 

And so, with that final thought, I drove home.  I threw on my apron.  

And then I chopped an onion.

 

 

(I don’t always know where I’m going with a recipe or any given ingredient, but I’ve discovered that a scoop or two of salsa can do no wrong in most savory recipes…)

 

 

(…same goes for a spritz of lemon.  Salsa and lemon sure know how to spice up a party!)

 

 

These refried beans are a perfectly delicious option for filling a burrito or using as a dip for a dish of corn chips.

And, just as an extra bonus, this is the perfect recipe to make after a particularly stressful day.  You can chop away at an onion, smash a few beans, and make a snack (or lunch!) all in one shot. 

 

 

Life’s not always pretty.

But it sure is delicious.

 

 

Refried Beans

If you prefer a creamier refried bean, toss this mixture into your food processor and give it a whirl.  This is a delicious filling for your burrito, when paired with feta cheese, avocados, fresh tomatoes and lettuce.  Or, serve it cold with some corn chips for a protein packed, fiber rich snack.  Enjoy! 😀

• 1 15-oz. can of pinto beans, rinsed and drained
• 1 onion, chopped
• 2 tsp olive oil
• 2-3 Tbsp. salsa
• lemon juice
• garlic powder
• salt to taste
• pepper
• cayenne to taste (optional)

1. In a small saucepan, heat oil over medium heat.  Add chopped onions and cook until onions are soft and tender.
2. Add pinto beans and reduce heat to medium low.  Continue to cook and stir occasionally, 5-6 minutes.  Add salsa, lemon juice, garlic powder, salt, pepper, and cayenne if using.
3. With a potato masher, mash and stir all ingredients together.  Serve warm or cold as desired.  ENJOY! 😀

Question: If you had one day to do absolutely anything, what would you do?