Israeli Black Bean Fritters

Eat Well

I call these fritters instead of falafel because, whereas falafel are usually deep-fried – often translating to greasy + heavy – these are sautéed in a lightly oiled skillet for a (healthier) bite that’s tender + fluffy inside with a light crisp on the outside.

Calling on Israeli flavors to pair with a colorful veg chop, I incorporated cilantro, mint, cumin, chillies and lemon into the black bean base — something a bit different and unexpected for summer. In keeping with the theme, ours landed atop a mixture of spinach and arugula, fresh mint and basil leaves. Lemon-thinned tahini sauce + a sprinkle of sumac to finish.

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North Indian Rajma (Punjab-Style Kidney Bean Masala Stew)

Eat Well Edibles Recipe

The cuisine of the Northern Indian region of Punjab is often rich and hearty, always bold in every sense: taste, texture, colors, aromas. Rustic yet lavish dishes are cooked in ways that incorporate strong ingredients like onion, ginger and garlic with generous, but precise, amounts of spices to enhance and perfectly balance the flavors.

Among the best-known Punjabi dishes are channa masala, various veg + non-veg versions of tikka korma, and my favoritebaigan bharta. It’s also believed that tandoor cooking, and thus, tandoori chicken, originated here.

Digging deeper, I made a surprisingly excellent discovery — a darkhorse in the vast Indian menu that quickly won our hearts and minds. And stomachs.

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Kitchen DIY: Cooking Dried Beans

Eat Well Edibles Recipe

Though I’ll greedily inhale multiple bowls of plain pintos in their “pot liquor,” beans are generally regarded as not so special on their own, and therefore find their way into other dishes. Spanning the spectrum of colors, shapes, and sizes (peep the beauties from Rancho Gordo), beans are literally the foundation for a world’s worth of incredibly tasty recipes.

And if there’s one simple kitchen technique to have in your back pocket, it’s cooking a pot of beans.

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Spiked Chorizo and Black Bean Chilli with Chipotle, Roasted Garlic and Plantain

Eat Well Edibles Recipe

Cooked low and slow, this spicy twist on classic bean and meat chilli — with a shot of bourbon for good measure — is guaranteed to satisfy even the heartiest of eaters on the coldest of days. A perfect stick-with-you meal that fills your home and your belly with delicious warmth.

The recipe I’m sharing today features sweet roasted garlic, zucchini and summer squash, plantain, smoky chipotles in adobo, banana peppers and, for depth, two types of tomatoes — fire-roasted and sun-dried. To suit your taste and availability, you can vary these with in-season winter squash, dark leafy greens and sprouts, or root veg like parsnips, rutabaga, sweet potato and beets. Dried oregano, nutmeg and cinnamon add to the complex layering of classic Mexican flavors, and a scattering of fresh cilantro leaves cool and refresh as the finishing touch.

We used lean pork ground at home and seasoned in the style of chorizo, but you can use meat from fresh chorizo sausages purchased from a butcher. To make it vegetarian, omit the chorizo and stick with the black beans (canned or home-cooked from dry), or pump up the protein with additional beans, cooked lentils, or pan-seared tempeh or tofu crumbles.

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