Pot o' Beans

We have been eating a lot of beans around here. In our resolve to eat less meat and to stick to a budget, beans work great. They are cheap, full of protein and fiber and very versitle. My favorite thing to do with them lately is to soak them overnight and then cook them in the crockpot all day. Then when I get home they are ready to eat on their own, in a burrito, added to soup, on nachos, etc. We are loving beans. If you have any good ways to cook or use beans please share them!

Beans & Rice with Sausage (pictured above on a very bright blue plate)
2 cups dried beans, soaked in water over night and drained (I used 1 cup of pinto and 1 cup of kidney)
2 cups of chicken broth
1 can diced tomatoes
1/2 large onion, diced
3 large garlic cloves, diced
3 cups chopped kale
2 chicken sausages, sliced (optional)
2 cups hot brown rice (or more for leftovers- I cooked it in the rice cooker with chicken broth for more flavor)

1. In a slow cooker, add the soaked beans, can of tomatoes, chicken broth, onion and garlic. Add water if needed to cover the beans by about a 1/2 inch or so. Cook on low for 6-8 hours. Mash slightly with a potato masher to make the mixture thicker.
2. Pour beans into large pot and bring to a simmer. Add sausage (if using) and kale and allow to cook for about 5 minutes. Add salt and pepper to taste. 
3. Serve over rice.

*Would also be great added to a vegetable soup

Versitle Black Beans
2 cups black beans, soaked over night
1 chipotle in adobo, chopped*
2 cups chicken broth
1 onion, diced
3 cloves garlic, diced
handful of cilantro, diced

1. Add beans, chipotle, chicken broth, onion and garlic to slow cooker. Add more water if needed to cover beans about 1/2 inch. Allow to cook on low for 6-8 hours. Slightly mash with a potato masher to create a thinker bean mixture (if desired) or drain out extra liquid depending on how you are going to serve the beans. Add cilantro, salt and pepper to taste.
2. Serve on nachos, tacos, buritos, tostatas. Add to a tortilla or mexican soup. Create a bowl with or with out rice, beans, tomato, lettuce, sour cream, salsa, and topped with avacado.  Use in Southwest Lasanga recipe or any recipe that calls for black beans.

* I buy a can of these and freeze them since usually you only need 1/2 or 1 per recipe. They are easy to break apart and chop even when frozen

Serious Baked Beans (adapted from my friend Michelle's recipe)
2 cups pinto beans, soaked over night
1 chipotle in adobo, diced* (see note above)
3 slices bacon, chopped (if desired)
2 cups chicken broth
1 onion, diced
1/4 cup brown sugar
1/2 cup ketchup
1 tsp mustard
1 tsp apple cider vinegar
1 tbsp worchestershire sauce
1 can green beans, drained

1. Add beans, bacon (if using), chipotle, onion and broth in a slow cooker. In a small bowl combine brown sugar, ketchup, vinegar, mustard, and Worcestershire sauce. Add to beans and cook for 6-8 hours.
2. Add green beans to mixture, stir to combine and cook for another 15 minutes.
3. Serve with sour crean and fritos or a piece of corn bread.

Note: All of these could be made with out the use of a slow cooker. Soak beans overnight, add beans and other ingredients that would have gone into the slow cooker, into a pot and bring to simmer, cover and allow to cook for about 60-90 minutes until beans are soft. Then add any additional ingredients and cook for 15-20 minutes more. Serve and enjoy!

Shrimp and Grits

I am not sure what came over me last night as I was thinking about what to make for dinner. Usually I am pretty good about planning meals for the week on the weekend and then grocery shopping for everything I need, so that I am not constantly running to the store. However this week I was too tired after getting back from vacation on Sunday to even think about meals for the week. I decided yesterday that I wanted to go to the store for some fish (we have needed some light, healthy meals after last week's delicious feasts!). Somehow-this is the part I am unsure of what happened- I started thinking about grits. I have never really eaten grits. We never had them in our house growing up. I may have tasted a spoonful once or twice at Cracker Barrel, but otherwise I have very little experience with this starch. I do remember several months ago reading a recipe from the Pioneer Woman about creamy grits that sounded and looked delicious. So maybe that's why they chose to come to mind yesterday. Anyways, at the store frozen shrimp were on sale (sorry no fresh shrimp on sale in frozen North Dakota) and I decided to go with shrimp and grits for dinner. I took some inspiration from this recipe and improvised as needed according to what I had at home. I did use bacon which added a nice smoky flavor profile, but it would not be necessary if you prefer not to use it. The nice thing about this recipe is that you can adjust the heat to your taste. I found my first real taste of grits to be pretty good and this will be a recipe I will come back to. It was the perfect warm meal for a cold winter's night. Enjoy!

Shrimp and Creamy Grits
Serves 2

1/2 pound fresh or frozen jumbo shrimp, thawed and tails removed
2 slices, uncured bacon (optional)
1 can diced tomatoes
1/2 small onion, diced
3 cloves garlic, minced
salt
pepper
1 tsp dried basil or handful of fresh basil
1 tsp Old Bay seasoning
1/4 tsp Cayenne pepper
hot sauce, optional
1/4-1/2 cup chicken broth

Grits
2 1/4 cup water
1/2 cup grits
1 tbsp butter
1 oz of Monterey Jack cheese, sharp cheddar cheese, or Mexican cheese blend, shredded
salt
pepper
paprika

Shrimp
1. Cook the bacon until browned and then drain on paper towels.
2. Remove excess oil from the pan and add onion and garlic. Cook for several minutes until soft and fragrant.
3. Add diced tomatoes, spices and hot sauce to taste. Cook for several minutes.
4. If too much of the liquid cooks out, add chicken broth. Crumble bacon and add to sauce.
5. Add shrimp and cook for about 3-5 minutes. Taste sauce and add seasonings as desired. Serve over creamy grits.

Creamy Grits
1. Bring water to boil and slowly add grits. Cook according to package directions (quick cooking vs. regular grits)
2. When grits are thick and cooked, add butter, cheese, salt and pepper. Stir until butter and cheese are melted. Sprinkle with paprika.

Chicken and Wild Rice Soup

Chicken and wild rice soup is a big deal in North Dakota. I'm serious. Many of the local restaurants have chicken and wild rice soup on their menu daily. I have patients every week tell me it is the favorite soup next to knoephla soup. Other favorites around here: kuchen, Ranch dressing, dough (yes, people tell me they like to eat "dough"), potatoes, noodles (not pasta- noodles!) and probably anything breaded or fried. The people of North Dakota are tough and hearty. They survive intense cold and months of winter weather. They like food and they want comfort foods after braving the cold winds or trekking through the small mountains of snow. These foods are delicious but also are part of the reason I have a busy job here!

Chicken and wild rice soup is a thick creamy soup that is a winter comfort food. Although traditionaly it has a high cream and thus fat content it also does have some redeeming qualities. It has wild rice which is a whole grain, high in fiber and full of potassium, phosphorus, thiamine, riboflavin, and niacin. I added some vegetables to my recipe which is always a good thing and soup is perfect for these cold, wintry days. I also decreased the cream content which didn't make a difference. It was still rich, warm and comforting. With the negative 10 degree weather here this week, this soup was perfect for dinner and lunch. I used this recipe to make whole wheat French bread to have with the soup.  Enjoy!

Chicken and Wild Rice Soup
Adapted from -Home Ec 101
Serves 4

4 cups chicken broth
1 cup water
3/4 cup wild rice
1/2 onion diced
1 large or 2 medium carrots, peeled and diced
1-2 celery stalks, diced
2 cloves of garlic, minced
3 strips of  uncured bacon
2 tbsp butter
1/2 cup all-purpose flour
1 cup half and half
1 1/2 cups milk
2 chicken breasts with skins removed, diced
1/2 teaspoon sage
1/2 tsp thyme
salt and ground black pepper to taste

1. Combine water, stock, and rice in a pot. Bring to a simmer, cover and cook for about 40 minutes.
2. Cook chicken in a non-stick skillet. Remove from pan.
3. Cook bacon in same pan until crisp. Remove from  pan and drain on paper towels. Crumble when cooled.
4. In a large pot on medium heat, add butter and allow to melt. Add onion, celery, and carrots and cook for several minutes until starting to brown, about 10 minutes. Add garlic and cook for 1-2 more minutes.
5. Add flour and stir to combine. Cook for 1-2 minutes.
6. Slowly add the milk and cream and continue to stir until combined. Once rice is soft, add rice and broth mixture to the soup. Continue to stir.
7. Add chicken, bacon, and spices. Stir to combine. Allow to cook, stirring frequently until bubbling and heated through. Reduce heat to low and allow to simmer for several minutes.
8. Ladle into bowls and serve with a warm slice of crusty bread and a green salad.