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Beans

Beans, Dinner, Recipes, Side Dishes, Vegetarian

Creamy Spicy Beans and Greens

February 28, 2025

This tasty bowl of simmered beans hits all the right notes for the perfect lunch or dinner. Served with a lemony arugula salad and good crusty grilled bread this dish will leave you feeling completely satisfied.

The ingredients for this recipe are ones that you likely already have, although you may need to take a quick trip to the market to pick up sun-dried tomatoes and arugula.

The sweet-tart flavor of the sun-dried tomatoes adds a welcome burst of flavor so don’t skip them. You can adjust the amount of red chili flakes to your taste, but again, don’t skip these either. They add a hint of heat that adds pop to this dish.

Panko bread crumbs are incredibly useful in so many forms. Here, they are seasoned and crisped up golden brown before adding to the arugula salad.

These creamy beans are best served warm. If you have leftovers, reheat to warm and slather on grilled sourdough bread for a tasty version of crostini which can be topped with arugula.

Creamy Spicy Beans and Greens
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Creamy Spicy Beans and Greens

Recipe by Kiyo
Servings

4

servings

Adapted from NYT Cooking

Ingredients

  • 5 1/2 tablespoons extra virgin olive oil

  • 1/2 cup panko bread crumbs

  • Salt and freshly ground black pepper

  • 1 medium yellow or sweet onion (about 1 cup), finely diced

  • 4 medium garlic cloves, minced

  • 1/2 teaspoon crushed red pepper

  • 1/3 cup tomato paste

  • 2 (14 ounce) cans cannellini beans or other creamy white beans, drained and rinsed

  • 2/3 cups half and half

  • 1/2 cup jarred sun-dried tomatoes in oil, drained and chopped

  • 1/2 cup finely grated Parmesan or Pecorino

  • 4 (packed) cups baby arugula, about 3-4 ounces

  • 2 teaspoons finely grated lemon zest + 4 teaspoons juice

  • 4 thick slices grilled or pan-fried sourdough bread for serving

Directions

  • In a medium skillet, heat 1 1/2 tablespoons olive oil over medium low heat. Stir in panko, season with salt and pepper, and cook, stirring frequently, until golden, about 2 minutes. Immediately transfer panko to a paper-towel lined plate. Wipe out the skillet.
  • Add a 2 tablespoons of olive oil to the skillet and heat over medium. Add the onion and cook, stirring for 2 minutes. Add garlic and crushed red pepper and continue cooking for 1-2 minutes until the garlic is softened (adjust heat as necessary to avoid burning the garlic). Season with salt and pepper.
  • Add the tomato paste and stir until slightly darkened and mixture is combined, about 2 minutes. Lower heat to medium low. Stir in the beans, half and half, sun-dried tomatoes and 1/2 cup water, and simmer, stirring occasionally until flavors meld, about 3-4 minutes. Add a few more tablespoons water or half and half if the beans need a bit more liquid. Stir in half the cheese. Taste and adjust seasoning, adding more salt, pepper or red pepper flakes. Transfer beans to a low sided serving bowl.
  • In a medium bowl, toss the arugula with the seasoned panko, lemon zest and juice, plus the remaining 1/4 cup cheese and 2 tablespoons olive oil. Season with salt and pepper. Pile greens at the center of the bean mixture. Serve with grilled or pan-fried bread.
Beans, Cheese, Dinner, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Taverna Salad

January 10, 2025

This vibrant salad is all about beautiful colors and textures that make it unique and so delicious. Crisp cucumbers, juicy tomatoes, hearty chickpeas, briny olives, crunchy pita croutons and halloumi cheese all have their place in making this one tasty salad. The recipe comes from Lidey Heuck, recipe contributor to New York Times Cooking. It is a wonderful salad that ought to be served at your next dinner party.

As mentioned in the original recipe, the ingredients list may look a bit long but do not despair! Each and every ingredient contributes to making this one of the best restaurant quality salads that can be made at home.

The recipe calls for toasted pita bread but I used leftover yogurt bread which worked great. You can also substitute the pita bread with broken pita chips if you’re short on time. Any of these options will provide that crunch factor that is an integral part of this dish.

Halloumi cheese (from Cyprus) is a uniquely firm salty cheese that has a chewy texture when eaten cold. It is most enjoyable when fried or grilled, developing a lovely crust or grill marks perfect for salads, mezze platters, kebabs and sandwiches. It is a firm cheese that holds up well to heat without losing its shape. If you are unable to find halloumi, use chopped feta as a substitute.

Pan frying the halloumi cheese just before serving the salad is key to the best texture. Though the cheese will still taste terrific, it can become a bit rubbery once it has cooled to room temperature or refrigerated.

I fell in love with this salad as soon as I tasted it. Serve it with grilled or pan fried sourdough bread for a delightful lunch.

Taverna Salad
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Taverna Salad

Recipe by Kiyo
Servings

4-6

servings

Ingredients

  • Dressing

  • 1/4 cup extra virgin olive oil

  • 1/2 teaspoon Dijon mustard

  • 2 tablespoons red wine vinegar

  • 1 small garlic clove (about 1 teaspoon) minced

  • 1/2 teaspoon dried oregano

  • Salt and pepper

  • Salad

  • 1 yogurt flatbread or 2 (5-6-inch) pita breads or broken pita chips

  • 2 1/2 cups cherry tomatoes, halved

  • 1 (15-ounce) can chickpeas, rinsed and drained

  • 2 small Japanese cucumbers or 1/2 medium English cucumber, halved, seeded and diced into 1/2-inch pieces

  • 1/2 cup pitted Kalamata olives

  • 1/4 cup chopped parsley

  • 1/4 cup minced red onion

  • 2 tablespoons capers, drained

  • 2 scallions, thinly sliced

  • 1 (8 ounce) block halloumi cheese, patted dry and cut into 3/4-inch slices (or sub with chopped feta)

Directions

  • In a small bowl, combine the olive oil with the Dijon mustard, vinegar, garlic and oregano. Whisk vigorously to combine. Season with salt and pepper to taste. Set aside.
  • If using broken pita chips skip this step and continue to step #3. Chop the pita or yogurt bread into 1-inch pieces and place them in a small bowl. Drizzle with 1 tablespoon olive oil, sprinkle with a bit of kosher salt and toss to coat. Heat an 8-inch skillet over medium. Add the pita or yogurt bread pieces and cook, tossing often, until toasted and golden brown and crisp, about 5 minutes. Return to the small bowl to cool, reserving the skillet.
  • In a large bowl, combine the tomatoes, chickpeas, cucumber, olives, parsley, red onion, capers and scallions. Pour dressing over the salad and toss well.
  • Place halloumi slices on a small plate and drizzle with 1 tablespoon olive oil. Heat the reserved skillet over medium-high heat (adjust heat as needed if too high) and cook the halloumi until golden brown, 2-3 minutes per side. Transfer to a cutting board and cut into bite-size cubes. Do this just before serving the salad so the halloumi retains its softer texture (halloumi has a firm rubbery texture when eaten cold).
  • Add crisped pita, yogurt bread or broken pita chips and halloumi to the salad. Toss and serve.

Notes

  • You may include a small diced yellow or orange bell pepper in place of some of the tomatoes.
Beans, Dinner, Lactose Free, Recipes, Vegetarian

Vegetarian Chili with Fritos

November 13, 2023

A hot bowl of vegetarian chili on a cool fall evening can be an ever so satisfying meal. Chipotles in adobo take this recipe to another level. They add a smoky flavor and just the right amount of heat. Salty, crunchy Fritos piled on top are the proverbial icing on the cake.

All of the ingredients are easily found at your local market. I love celery so I added a bit to the chili. You can make this your own by adding other vegetables such as corn, peppers, carrots, and other types of beans. But don’t leave out the chipotles in adobo. They are essential for giving the chili a pleasant, smoky flavor. A little goes a long way. Freeze the leftover chiles in small containers or mini freezer bags for future use.

The onions, celery, and cilantro stems are sautéed for a bit before the other ingredients are added.

A tomato paste mixture is added to the onions and cooked until it turns a brick red color. It smells delightful with the chipotle peppers mixed in.

The chili is simmered for 35 minutes until reduced slightly.

Top the chili with your choice of diced avocado and onions, sour cream, Fritos, cilantro, and dig in.

Vegetarian Chili with Fritos
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Vegetarian Chili with Fritos

Recipe by Kiyo
Servings

4-6

servings

Recipe adapted from Bon Appetit magazine

Ingredients

  • 1 large white onion (about 2 cups) diced (reserve 2 tablespoons for serving)

  • 1/2 cup diced celery

  • 6 medium garlic cloves, finely chopped

  • 1/2 bunch cilantro, leaves coarsely chopped (about 1/2 cup) and stems finely chopped (about 1/4 cup, keep separate from leaves), cover and refrigerated cilantro leaves

  • 1 seeded chipotle in adobo, plus 1 teaspoon adobo sauce, finely chopped (transfer to a small bowl)

  • 1/4 cup tomato paste (transfer to a small bowl)

  • 2 15-oz. cans pinto beans, drained and rinsed

  • 1/4 cup extra virgin olive oil

  • 2 teaspoons mild chili powder (I used ancho chili powder)

  • 1 28-oz. can fire-roasted tomatoes

  • 1 1/2 teaspoons Diamond Crystal or 1 1/4 teaspoons Morton kosher salt

  • 2 1/2 cups vegetable broth

  • 1 1/2 cups Fritos or other salty tortilla chips

  • 1 lime, cut in half with one of the halves cut into wedges

  • 1 avocado, diced

  • 1/2 cup lactose free sour cream or regular sour cream

  • freshly ground black pepper

Directions

  • Mix together the chipotle chiles in adobo with tomato paste. (If you prefer milder heat, reserve 1/4 of the chiles for adding in later if more heat is needed).
  • Heat 1/4 cup extra virgin olive oil in a large saucepan or Dutch oven over medium heat. Add onion, celery, garlic, cilantro stems, and 2 teaspoons chili powder and cook, stirring frequently, until onion is starting to soften, 5-6 minutes. Increase heat to medium-high and add tomato paste mixture and cook, stirring frequently, until brick red and starting to stick to the bottom of the pan, 2-3 minutes.
  • Add the fire roasted tomatoes and bring to a simmer. Cook, stirring frequently, until the tomatoes are cooked down and slightly darker in color, 8-10 minutes.
  • Add beans, 1 1/2 teaspoons Diamond Crystal or 1 1/4 teaspoons Morton kosher salt, and 2 1/2 cups vegetable broth. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until chili has reduced slightly and flavors have melded, 30-35 minutes. Taste and adjust seasoning with salt if needed. Stir in juice from reserved 1/2 lime.
  • Divide chili among bowls. Top with sour cream, avocado, reserved cilantro leaves, chopped onion, and Fritos. Season with pepper and serve with reserved lime wedges.
Beans, Dinner, Dressing, Eggs, Lactose Free, Recipes, Salad, Veggies

White & Green Bean Tuna Salad with Basil Dressing

October 8, 2023

Good quality canned tuna is a tasty and versatile item to keep on hand. I like to stock a variety of canned tunas such as Wild Planet tuna in water which I use for sandwiches and for mixing with sriracha mayonnaise for maki sushi rolls. You will also find in my cupboard several brands of tuna in olive oil such as Ortiz and the reasonably priced Genova I found at Costco. You can whip up a tasty meal with little more than a can of tuna. This delicious salad incorporates white and green beans plus a flavorful basil dressing that brings the salad together.

I had some dried cannellini beans in the cupboard which I pressure cooked for this salad. Canned white beans work just as well and will save you an extra step.

The basil dressing is tart and herby. It goes perfectly with the tuna and bean salad.

The dressing ingredients can be pureed in a small blender, food processor or with an immersion blender.

When I make pesto, I blanch the basil for a few seconds then cool in an ice bath. This ensures the basil pesto will remain a gorgeous green color. I did the same for this recipe, however, feel free to skip this step. The one thing I have learned is that vinegar will eventually cause the dressing to turn a drab green color. Though the taste is not affected by this change, the dressing is so much more vibrant when used sooner than later.

All the salad ingredients get tossed in a bowl before being served with perfectly cooked jammy eggs over the top.

White & Green Bean Tuna Salad with Basil Dressing
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White & Green Bean Tuna Salad with Basil Dressing

Recipe by Kiyo
Servings

4

servings

Adapted from Women’s Day magazine

Ingredients

  • 12 ounces green beans, trimmed and halved

  • 1 (15 oz) can cannellini or small white beans, rinsed (or cooked dried white beans)

  • 2 cans (5 oz) tuna in olive oil, flaked into large pieces (transfer tuna to a bowl then flake apart)

  • 4 cups torn butter lettuce or other tender lettuce leaves

  • 4 soft boiled eggs

  • 2 cups lightly packed basil leaves

  • 1 tablespoon chopped shallot

  • 1/4 cup extra virgin olive oil

  • 1 tablespoon + 1 teaspoon red wine vinegar

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

Directions

  • Bring a large pot of salted water to a boil. Add green beans and cook until just tender, about 4 minutes. Drain and transfer to an ice bath to stop the cooking. Drain and pat dry with kitchen towel.
  • Drain and rinse beans in a colander. Set aside.
  • Blanch basil in boiling water for 5 seconds. Drain and transfer to an ice bath. Squeeze out water from basil leaves. Place in an immersion blender container, small food processor or blender. You may skip this step and place fresh basil leaves in blender container, food processor or blender. Puree the basil with the chopped shallot, vinegar, olive oil, salt and pepper until combined. Taste and adjust seasoning as needed. Transfer to a small container and store in the refrigerator if not using right away. It is best to make the dressing the day you serve the salad to avoid it turning color.
  • Transfer half of the dressing to a large bowl and toss with green beans. Fold in the torn lettuce, white beans and tuna. Toss gently with the remainder of the dressing. Taste and add more salt and pepper as needed. Serve with soft boiled eggs over the top seasoned with flaky sea salt and freshly ground black pepper.

Notes

  • To make soft boiled eggs bring a medium pot of water to a full boil. Gently place eggs into water using tongs. Once the water returns to a boil turn heat down to a bubbly simmer (medium to medium-low). Set the timer for 7 minutes. Transfer eggs to an ice bath to stop the cooking before peeling and serving. For a firmer yolk cool for 10 minutes.

Beans, Dinner, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Roasted Green Beans with Caper Butter

March 1, 2023

Sometimes just a few simple ingredients can turn a dish into a delectable treat, as is the case with these roasted green beans. Though there’s nothing fancy about this side dish, it reminds me of something I might find at a fine restaurant. I love how uncomplicated this recipe is. You can have it ready in less than 30 minutes.

Capers are the definition of a flavor bomb. Briny, bold, salty and tart they add umami to the butter and other ingredients. The lemon zest adds a bright flavor and the fresh thyme (don’t leave it out!) is just delightful with the roasted beans. This basic compound butter can be whisked up in a jiffy.

The green beans are quickly roasted at high heat, 450 degrees for just about 12 minutes, or until slightly charred in areas.

Once roasted, the beans get tossed with the caper butter before being served.

Roasted Green Beans with Caper Butter
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Roasted Green Beans with Caper Butter

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 1 pound fresh green beans, ends trimmed

  • 2 teaspoons olive oil

  • kosher salt

  • freshly ground black pepper

  • 2 tablespoons Earth Balance Buttery Sticks for lactose free version (or regular butter), softened

  • 1 1/2 teaspoons Dijon style mustard

  • 1 1/2 teaspoons chopped fresh thyme (not packed)

  • 2 teaspoons capers, drained and chopped

  • 1/2 teaspoon lemon zest (add additional 1/2 teaspoon for zestier flavor)

Directions

  • Preheat oven to 450 degrees. Line a sheet pan with foil for easy clean up.
  • Toss green beans with olive oil. Sprinkle with kosher salt and freshly ground pepper.
  • Roast green beans (in one layer) for 10-12 minutes or until lightly charred in areas, stirring once. They will soften a bit more once they are out of the oven.
  • Meanwhile, in a small bowl, stir together Buttery Sticks (or regular butter), mustard, thyme, capers, lemon zest and a dash of salt. Toss roasted green beans with the butter and serve immediately.
Beans, Dinner, Italian, Lactose Free, Recipes, Vegan, Vegetarian, Veggies

Cauliflower Piccata

December 9, 2021

Cauliflower Piccata

We all need to take an occasional break from all of the rich holiday meals that begin in November with Thanksgiving, and continue through the New Year.  This cauliflower piccata from NYT Cooking fills the bill for a satisfying meal that also happens to be vegetarian.  There is no skimping on flavor thanks to the roasted cauliflower, fresh lemon juice, lemon rind and briny capers.  It’s a recipe that can be made with or without several ingredients to fit your taste.  The chickpeas can be left out if you don’t fancy them, or you can substitute another type of bean in its place.  The pasta is also optional if you prefer a lighter dish.  

Cauliflower

It all starts out with a humble head of cauliflower that gets roasted in the oven until nicely browned and full of flavor.  

Cauliflower with Olive Oil, Kosher Salt, Pepper

Roasted Cauliflower

The cauliflower takes on a beautiful color and flavor when roasted on a fairly high heat.  It’s seasoned with olive oil, kosher salt and freshly ground black pepper before going into the oven.

Lemon, Shallot, Garlic, Lemon Zest, Capers & Barilotti Pasta

I have used spaghetti and this short pasta named barilotti.  I tend to favor the short pasta as it holds up well when you have leftovers and the nooks and crannies trap the delicious sauce.  I found this pasta shape at our local Mana Foods.  Another good option and more readily available would be orecchiette.

Lemon, Shallot, Garlic, Lemon Zest

Fresh lemon juice and zest can’t be beat.  It really adds a zing to this dish.

Capers

Cauliflower Piccata Sauce

The sauce is divine.  It’s tangy from the lemon juice, zest, and capers and velvety rich from the butter.

Cauliflower Piccata

The cauliflower piccata is delicious on its own, however, good sourdough bread with a drizzle of olive oil or a pat of butter is a tasty accompaniment. If you prefer to serve it with more vegetables on the side, grilled asparagus, or charred broccolini are good options.

Cauliflower Piccata

Cauliflower Piccata
 
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Adapted from NYT Cooking
Author:
Serves: 4
Ingredients
  • 1 cauliflower (about 1½ pounds) cut into large 2-inch florets
  • extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • 6 ounces pasta of your choice (optional)
  • 1 cup chickpeas, drained and rinsed (optional)
  • 1 medium shallot, finely diced
  • 2 medium garlic cloves, finely chopped
  • 1 cup vegetable or chicken stock or broth
  • 4 tablespoons Earth Balance Buttery Sticks or regular unsalted butter
  • 2 heaping tablespoons capers, drained
  • zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • parsley, chopped for garnish
Preparation
  1. Heat oven to 425 degrees. Place cauliflower florets on a sheet pan and drizzle with a few tablespoons of olive oil. Season with kosher salt and pepper. Toss well. Roast for 20 - 25 minutes until the cauliflower is golden and tender. (I sometimes flip the cauliflower florets towards the end of the baking time). Remove the pan from the oven, add chickpeas if using, and toss to combine. Transfer to a bowl and set aside.
  2. Meanwhile, cook pasta as directed on package if using. Drain and add to the bowl of cauliflower and chickpeas.
  3. Heat a medium skillet over medium heat. Add 1 tablespoon of olive oil and the shallot and sauté until soft and fragrant, about 2 minutes. Add the garlic and cook for 1 minute longer. Pour stock into the pan and simmer until reduced by half, about 5 minutes. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. Season with ¼ - ½ teaspoon kosher salt and freshly ground black pepper. Taste and adjust seasoning as needed.
  4. To serve, reheat the bowl of cauliflower in the microwave until warm. Transfer to a serving platter or wide, low-sided bowl. Top with the lemon caper sauce. Sprinkle parsley over the top before serving.

 

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