You are currently browsing the tag archive for the ‘cumin’ tag.
I have 15 POUNDS of pinto beans in my house right now. I’ll have a steady supply of bean dip in my kitchen for the next several years.
Thanks, mom and dad!
My parents like to go on long road trips around the U.S. in their Airstream trailer.
When they were traveling through New Mexico, they bought me 5 pounds of beans from Akin Farms, in a town called Estancia. Check out the website: Just Pinto Beans.
When mom and dad were in Colorado, they bought me another 10 pounds of pintos from Adobe Milling, in the town of Dove Creek. Here’s my mom’s picture:
STEP 1: COOK THE BEANS
I like to cook 3 cups of beans at a time. 3 cups dry beans yields about 9 cups (4 1/2 pints) cooked beans.
For each batch of bean dip, set aside 2 cups (1 pint) cooked beans. I like to make a triple batch of dip at one time. I freeze the remaining beans in 1 cup wide mouth jars. Load up on those jars!
- Soak the beans in a large pot of water for at least 8 hours, then rinse.
- Cook the beans in a crock pot on high for 6-8 hours with some chili powder and chopped jalapeno, garlic and onion.
- If you don’t have a crock pot, simmer the beans on the stove for a couple hours. Here is a handy bean cooking reference.
STEP 2: ASSEMBLE INGREDIENTS
For this recipe, I used my hummus recipe as a template. For me, “hummus style” means using raw garlic, tahini and fresh-squeezed citrus.
For one batch of Pinto Bean Dip…
Use 2 cups pinto beans.
Prepare:
1-2 cloves garlic…minced
1 small wedge onion…chopped
1 lime…juiced
Set aside:
1 T tahini (sesame butter)
1 t nutritional yeast
Pinch of salt
1 t cumin (absent for the picture…oops!)
1/2 t chili powder
1/2 t fajita or taco seasoning blend
1/8 t ground chipotle (very spicy!)
STEP 3: PUREE AND PORTION
Use a small food processor to puree all ingredients until smooth. Add a little water if needed to thin.
Portion the dip in 1/2 cup or 1 cup jars. A single batch will make a little more than 3 half cup servings. A triple batch yields 11 half cup servings. Refrigerate or freeze.
Carrot Sunflower Bean Burger (GF)
I just made up this recipe today…
“WET” INGREDIENTS:
1-2 cloves garlic, minced
small wedge chopped onion (about 1/4 to 1/3 cup)
1 chopped carrot
1- 15 oz can kidney beans (rinsed and drained)
1 T tahini
2 T ketchup
1 t hot sauce
1-2 T water (only if needed to puree the other wet ingredients)
DRY INGREDIENTS:
1/4 C ground sunflower seeds
1/2 C oat flour (GF)
dash celery salt
1/2 t cumin
1/2 t fajita or taco seasoning blend
1 t dried chives
1 t dried parsley
1 T nutritional yeast
ASSEMBLY:
Use a small food processor to puree the wet ingredients.
In a large bowl, combine the wet puree with the dry ingredients.
Divide the burger “dough” into 4 balls. Pour a drop of olive oil on your hands to handle it easier. The burger dough will be sticky and soft– don’t panic!! Create 4 patties. You can just drop the ball right onto parchment paper and then flatten into a patty.
Refrigerate the patties on parchment paper for at least 30-60 minutes before cooking. The time will allow the excess moisture to soak into the oats, which will bind the burgers. Trust me!
Patties on parchment.
Cook the patties on medium heat in a saute pan using the oil of your choice (I use coconut oil). It should take about 10 minutes per side. Shake the pan periodically to make sure they aren’t sticking.
(Eric noticed that the “raw” burger color looked a bit like pink slime…HA!)
Bean burgers cooking.
Enjoy! The fajita seasoning provides a little kick, and the carrot provides a subtle sweetness.
I ate my burger with a side of steamed cauliflower topped with Frontera Tomatillo Salsa.
Carrot sunflower bean burger and steamed cauliflower with tomatillo salsa.
Freeheel Vegan 