Friday Recipes

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Easy Black Bean Chili and White Bean Enchiladas. Enjoy!

BUTTERNUT SQUASH RISOTTO WITH PESTO

This was in the October 2007 issure of Vegetarian Times, page 82. It begins, "Here’s a convenience food to add to your shopping list: cubed butternut squash, which is now sold fresh or frozen at supermarkets and natural grocers. The precut cubes and prepared pesto make this recipe ideal for busy weeknights or impromptu dinner parties." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/butternut-squash-risotto-with-pesto/.

Ingredients

3 cups low-sodium vegetable broth

1/4 cup prepared pesto, divided

1 cup chopped fresh or frozen onion

1 1/2 cups Arborio rice

3 cups fresh or frozen cubed butternut squash (1 small squash)

Preparation

Bring broth and 2 cups water to a boil in large saucepan; turn off heat.

Heat 1 Tbs. pesto in saucepan over medium heat. Add onion, and sauté 5 minutes. Stir in rice, followed by 1/2 cup hot broth. When rice has absorbed broth, add another 1/2 cup. Continue adding broth in this manner 5 minutes.

Stir in squash, and season with salt and pepper. Resume adding broth, 1/2 cup at a time until rice has absorbed all liquid. (This should take about 15 minutes.) Remove from heat, and stir in 1 Tbs. pesto. Spoon risotto into 6 bowls and top each with 1 tsp. pesto.

BLACK BEAN AND CHILE POSOLE

This is from the March 2014 issue of Vegetarian Times, page 75. It begins, "The garnishes for this hearty Mexican stew make for a fun meal that lets everyone at the table customize their serving according to taste.

"STORE/SERVE: Ladle cooled posole into two 2-quart containers, and refrigerate three days or freeze up to three months. Thaw, if necessary, then warm in saucepan over medium heat until just beginning to simmer. Serve with garnishes."

Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-and-chile-posole/.

Ingredients

Posole

2 4- to 5-inch dried pasilla chiles

2 medium leeks, white and light green parts cut into 2-inch chunks

2 Tbs. olive oil

4 cloves garlic, minced (4 tsp.)

2 tsp. ground cumin

1 tsp. dried oregano

2 15-oz. cans white hominy, rinsed and drained

2 15-oz. cans black beans, rinsed and drained

1 15-oz. can fire-roasted diced tomatoes

Garnishes (optional)

4 cups plain tortilla chips

2 small avocados, diced

2 tomatoes, diced

4 green onions, chopped

2 limes, sliced into wedges

1/2 cup chopped cilantro

Preparation

To make Posole: Place pasilla chiles in large bowl, and cover with 3 cups boiling water. Let soak 15 minutes, or until softened. Drain chiles, and reserve liquid. Pull open chiles, and gently scrape out and discard seeds. Purée chiles in food processor with 1/4 cup reserved soaking liquid. (Press purée through sieve if bits of skin remain, and discard solids.) Stir chile purée into remaining soaking liquid.

Halve leek chunks, and thinly slice into matchsticks.

Heat oil in large stockpot over medium heat. Add leeks, and sauté 5 to 7 minutes, or until softened. Add garlic, cumin, and oregano, and sauté 1 minute. Add hominy, black beans, tomatoes with juice, chile liquid, and 6 cups water; cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes.

Place Garnishes (if using) in bowls; pass around table when ready to serve.

WHITE BEAN ENCHILADAS

This comes from MyRecipes (originally from the November 2000 issue of Cooking Light, and begins, "The reader loves experimenting in the kitchen, and is always on the lookout for low-fat ideas. This reader once came across a lasagna recipe that called for white beans instead of cheese; that's what inspired this dish. These enchiladas are really easy to make, and you can put them together up to a day ahead. They reheat well in the microwave, too."

Makes 3 servings (serving size: 2 enchiladas)

To view this online, go to https://www.myrecipes.com/recipe/white-bean-enchiladas-0.

Ingredients

2 tablespoons fat-free sour cream

1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

1/2 cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided

2 tablespoons canned chopped green chiles

1 tablespoon sliced green onions

1 tablespoon chopped fresh cilantro

1 teaspoon ground cumin

1 (10-ounce) can enchilada sauce (such as Old El Paso), divided

1/4 cup water

6 (6-inch) corn tortillas

Cooking spray

1 tablespoon minced fresh cilantro (optional)

Directions

Preheat oven to 350°.

Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.

Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchiladas; sprinkle with 1/4 cup cheese.

Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.

VEGAN SLOW COOKER RED BEANS AND RICE

This comes from Sarah DiGregorio in The New York Times cooking e-newsletter. Sarah wrote, "This vegan version of New Orleans-style red beans and rice omits the sausage and ham hock, and instead adds smoked paprika, miso and soy sauce for a savory, rounded flavor. If you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion powders and sweet paprika, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. These vegan beans are not as creamy as the ones made with pork, so smash a few against the side of the pot before serving to thicken the liquid. Serve with hot sauce, preferably a vinegary, cayenne-based Louisiana-style sauce like Crystal, Louisiana brand or Tabasco."

Yield: 6 servings; Time: 7 1/2 hours

To view this absolute yumminess online, go to https://cooking.nytimes.com/recipes/1020816-vegan-slow-cooker-red-beans-and-rice.

Ingredients

1/4 cup vegetable oil

1 large yellow onion, finely chopped

Kosher salt and black pepper

3 celery stalks, finely chopped

1 green bell pepper, finely chopped

10 garlic cloves, finely chopped

1 heaping tablespoon white or yellow miso paste

2 teaspoons smoked paprika

1 teaspoon sweet paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 to 1 teaspoon ground cayenne, plus more to taste

1/2 teaspoon ground sage (optional)

1 pound dried red kidney beans, soaked overnight

3 dried bay leaves

3 fresh thyme sprigs or 1 teaspoon dried thyme

1 teaspoon soy sauce

Cooked rice, for serving

Sliced scallions, for serving

Louisiana-style hot sauce, for serving

Preparation

Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage, if using. Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir to combine until the miso has dissolved, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker. Add the beans, bay leaves, thyme and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.

Before serving, add the soy sauce, and season to taste with salt and cayenne. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.

EASY BLACK BEAN CHILI

This comes from Betty Crocker, and begins, "We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it’s made with beans, and no meat, doesn’t mean it’s not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor."

Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 6

To view this online, go to https://www.bettycrocker.com/recipes/easy-black-bean-chili/f273db4a-5710-4ced-b099-205c9f3c1d70.

Ingredients

1 tablespoon vegetable oil

1 large onion, chopped (1 cup)

1 medium green bell pepper, chopped (1 cup)

4 cloves garlic, finely chopped

2 fresh jalapeño or serrano chiles, seeded, finely chopped

2 cans (15 oz each) Progresso™ black beans, drained, rinsed

2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained

1 1/2 cups water

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon coarse (kosher or sea) salt

1 cup Cascadian Farm® frozen organic sweet corn

Sour cream or plain yogurt, if desired

Shredded Cheddar cheese, if desired

Chopped fresh cilantro, if desired

Directions

In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.

Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.

Top each serving with remaining ingredients.

Expert Tips

You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.

Serve this veggie chili with warm cornbread or corn tortillas.

PUTTANESCA CHICKPEA-TOMATO SALAD

This is from Ali Slagle in The New York Times cooking enewsletter. For this yummy recipe, Ali wrote, "This recipe turns tomato salad into a meal by marrying creamy beans with some of the briny, salty ingredients found in pasta puttanesca, like tomatoes, capers, olives and garlic. While Parmesan isn’t traditional to puttanesca, coarsely chopped pebbles of it add bursts of umami to this salad. Feel free to omit the cheese for a vegan dish, or embellish the mix with fresh or dried chile, tinned fish or more vegetables. This recipe is not only adaptable but also improves as it sits: The tomato juices mingle with the oil, olives and capers — and the beans drink it all up."

Time: 15 minutes; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1023396-puttanesca-chickpea-tomato-salad. While you're there, sign up for The New York Times cooking enewsletter, if you haven't already.

Also, check out Melissa Clark's helpful guide "How to Cook Beans". Even if you've been cooking beans for a while, you're bound to find some useful info.

Ingredients

1-1/2 pounds ripe tomatoes of any size, cut into 1- or 2-bite pieces

3 cups cooked, rinsed chickpeas, white beans or a mix (homemade or from two 15-ounce cans)

1/2 cup coarsely chopped parsley leaves and stems

1-1/2 ounces Parmesan, coarsely chopped or crumbled (about 1/3 cup)

1/4 cup extra-virgin olive oil

1/4 cup kalamata olives, torn in half and pitted

3 tablespoons drained capers

1 tablespoon lemon juice, plus more to taste

1 small garlic clove, finely grated

Kosher salt

Preparation

In a large bowl, stir together the tomatoes, chickpeas, parsley, Parmesan, olive oil, olives, capers, lemon juice and garlic. Season lightly with salt and stir once more. Let sit for 10 minutes or up to 2 hours at room temperature.

Before serving, taste and add more salt and lemon juice until it tastes bright. The balance is largely dependent on your tomatoes. (This salad keeps for up to 2 days in the refrigerator. Bring to room temperature before serving.)