Slow-Cooked Fresh Black Beans & Rice

I’ll admit it. While tomatoes, corn and mushrooms can all be purchased at the Farmer’s Market mine came from Meijer. I was in Pennsylvania last week and had to pick up groceries mid-week because my fridge was fairly barren, so I cheated. However, had I not been prowling Meijer’s produce I never would have stumbled upon the package of fresh black beans and felt compelled to try and do something with it eventually leading to the existence of this recipe.

Slow-Cooked Black Beans & Rice

6 oz fresh black beans
1.5 cups rice
1 cup halved cherry tomatoes (green tomatoes would work great as well)
1 cup diced portabella mushrooms
1 cup corn niblets
20 oz water
1/4 tsp Salt
1/4 tsp fresh cracked pepper
1/2 tsp garlic powder
1/2 tsp tsp cayenne pepper

Note: I used fresh black beans, so I didn’t need to soak them. I got them from the produce section of my local Meijer by the sprouts & tofu. Feel free to substitute canned or dried beans, just pre-soak the dried ones.

Toss all ingredients into your crock-pot. Cook at medium heat for 3-3.5 hours.

Mango Beet Soup


Be not deceived by the garnishment. There are no apples in this recipe. It is however full of betalains which have a whole host of beneficial aspects for the body. Much like cucumbers I’ll admit to having a bit of a beet prejudice growing up. My mom liked them but they were a strange purple colored thing that only seemed to show up at large family gatherings and events. I didn’t trust it. Then I decided that perhaps I was being unfair to them one day whilst eating a Greek salad. My prejudice now overcome I decided to give them a try in a different format after seeing them at Farmer’s Market.

Mango Beet Soup

5-6 beets peeled and diced
1/2 mango or about 2 cups sliced
dash of ginger
2 dashes of clove
2 tsp cinnamon
Water

Boil beets until they soften in 3ish cups of water. You don’t want an excess of water but since this will take 30-40 minutes you’ll need to be able to boil it down.

Once softened, run through food processor with mango till about the consistency of apple sauce. I had to split mine into 2 batches through the processor due to size limitations.

Mix back together along with ginger, clove & cinnamon. Can be served hot or cold.

Lemon Cucumber Dill Dip

Cucumbers abounded at this past week’s farmer’s market. Despite our rough past (I choked on some seeds as a child and held a grudge for quite some time) I decided that cucumbers sounded good. I also had a cook out to prep something for, so I decided to go for a dip and crackers combo that I could easily grab between church and lunch.

Lemon Cucumber Dill Dip

2 cucumbers diced
1 tbsp lemon juice
1 tbsp dill
1/2 tsp salt
1/2 tsp pepper
2 cups plain Greek yogurt

Throw cucumber, lemon juice and spices into food processor and process to itty bitty pieces.

Drain off excess liquid (if you want a thicker dip) and mix with Greek yogurt. Serve fresh or refrigerate overnight to allow the dip to season.

Note: This makes A LOT of dip, as in several cups worth, so you may wish to 1/2 the recipe.

Summer Veggie Empanadas

Empanadas (at least from my American experiences with them) are like baby versions of what I refer to as pasties. In fact, now that I think on it, this recipe is really like a variation on the pasties that I shared several months back. Anyway, I wanted to do something with kohlrabi and saw some reference to it being in an empanada which reminded me of making Panamanean Empanadas in college and led to this recipe. I meant to post it earlier this week, but the record highs kept me from being very kitchen motivated.

Summer Veggie Empanadas

1 1/2 cups diced kohlrabi
1 cup diced zucchini
1 cup diced summer squash
1 cup diced onion
1 cup diced radishes
1 tsp salt
1 tsp pepper
1/2 tsp ginger
2 tbsp butter
3 cups flour
2 tbsp water
3/4 cup margarine

Mix together flour, water and margarine for pocket dough. You can also buy pie crust to use if you don’t wish to make your own. Set aside in the refrigerator (esp if it’s warm in the kitchen). Now clean and dice your veggies.

Mix together died veggies with salt, pepper and ginger.

Pull out dough and roll into circles of 5-6 inches. Fill with a spoon & a half of veggie mix, add a dab of butter, fold and crease edge.

Bake at 400 for 30 minutes.

Also, this recipe is linked in The Healthy Hop July Edition: