Tag: beans

KD Reep: Dancing to a Different Drummer with Pinto Bean Cake {Foodie Friday}

Beans, Beans, the Musical Fruit 

I love weird stuff – to a degree. In particular, I love midcentury modern weirdness, and I found this cake on Mid Century Menu, a blog about recipes and cocktails from the 1930s-1970s (sometimes beyond, but who’s counting?).

As a kid, my mama would make chocolate cake with leftover mashed potatoes. Did I care? Not a whit. And, I would not have known if she hadn’t told me. When I ran across this recipe, I knew I had to make it for a number of reasons, including:

  • My love of cake, first and foremost;
  • My love of pinto beans;
  • My love of weird things, particularly cheap, fast and easy weird things; and
  • I needed a dish for a church potluck.

Something that spoke to me about this recipe, besides being unusual, is its use of cheap, readily-available items almost everyone has in their cabinets. Pinto beans (and mashed potatoes, for that matter) sustained by family for generations, and we ate what was prepared until they were gone – no tossing anything out because we were tired of eating it. Essentially, the pinto beans in this cake serve as a filler so you don’t have to use as much flour for volume, and they are tasteless after the cake has baked, the same way the mashed potatoes are in my mother’s chocolate cake.

I like to think this recipe was born by someone who made too many beans, wanted to create some way of feeding them to her family one last time but had too few ingredients (or money with which to buy them), and made something actually delicious with what she had on hand. You can find the original recipe at MidCenturyMenubut I simplified this even more to be as cheap, fast and easy as possible. My version is below, and the steps I took to make it are somewhat unorthodox, too.

The main thing to keep in mind with this cake is to use what you have on hand. Have some apples or pears about to go bad? Dice those up and toss 2 cups into the cake instead of the can of apple pie filling. Have leftover nuts from Christmas? Chop those and use in place of the walnuts. If you don’t have raisins, replace with canned pineapple or leave them out altogether.

 

If you use the cinnamon and sugar combination to prepare the bundt pan, you may notice your cake comes out dark. Rest assured, it’s not burned. You can use flour if you’d prefer, but I like to use the sugar and cinnamon to give the cake a little extra crunch and flavor.

And the original recipe called for cooked pinto beans that were fresh, dried or frozen. I used canned because it’s what I had available, they are already cooked, and I can’t taste any difference between canned and the other preparations.

 

 

As for how much time to bake the cake, I say start with 50 minutes and add or subtract time according to your oven. Everyone’s oven bakes differently so keep an eye on the cake after 50 minutes and check for doneness in 5-minute increments.

To ice or not to ice? I say a cake without icing is a great big muffin. You can make homemade frosting, dust the cooled cake with powdered sugar, ice with whipped cream or grab a cheap can of store-bought frosting, melt it to pourable consistency in the microwave and drizzle to your heart’s content. Whatever you do, this cake will stand up to it.

I hope you try this and are pleasantly surprised. If you’ll excuse me, I have cake to eat.

KD Reep: Dancing to a Different Drummer with Pinto Bean Cake {Foodie Friday}

Ingredients

  • 2 15.5-ounce cans pinto beans, drained and rinsed
  • ¼ cup butter, margarine, shortening or oil
  • 1 egg
  • 1 cup sugar
  • 1½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cloves
  • ½ teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 cup raisins
  • 1 cup black walnuts
  • 1 21-ounce can of apple pie filling
  • 1 teaspoon vanilla
  • 1 12-ounce can of ready-to-spread frosting (cream cheese, vanilla or flavor of your choice)

Instructions

    Cake
  1. Prepare a 12-cup capacity bundt pan by spraying with vegetable cooking spray then dusting with cinnamon and sugar. Set aside.
  2. Preheat the oven to 350 degrees Fahrenheit.
  3. Open the two cans of beans, dump into a colander or sieve, rinse them off and drain well.
  4. Fit the paddle attachment onto a stand mixer.
  5. Add beans to bowl and start mashing with the mixer on low speed. As the beans begin to soften, turn up the speed to mash them thoroughly.
  6. Toss in the ¼ cup of butter, margarine, shortening or oil. Mix well.
  7. Add in the one egg and mix well.
  8. Add in the flour, sugar, baking soda, spices, raisins and nuts. (I dumped all of this in at once.) Mix well.
  9. Add in the can of apple pie filling and vanilla. Mix until thoroughly incorporated.
  10. Spoon evenly into the prepared 12-cup bundt pan. Smooth top to even.
  11. Place in the oven for 1 hour or until toothpick or knife inserted in cake comes out clean.
  12. Let cool completely then invert onto cake plate. Ice with canned frosting if desired.
    Icing
  1. Take off the lid and inner foil liner of the frosting.
  2. Place in microwave and heat for 30 seconds.
  3. Stir then drizzle over cake. Use as much or as little as desired.
http://arkansaswomenbloggers.com/kd-reep-dancing-different-drummer-pinto-bean-cake-foodie-friday/

 

KD Reep headshot

 

KD Reep is a writer, public relations practitioner and aspiring romance author in Little Rock. She owns Flywrite Communications Inc., a marketing communications agency in Mabelvale. She is a six-time recipient of the Public Relations Society of America’s Prism award and has been published statewide as well as in the Arkansas Times, Savvy Magazine, Bourbon & Boots, Arkansas Money & Politics, Delta Farm Press and Rice Farmer magazine, among others.

 

 

Follow KD:

https://www.facebook.com/kd.reep/

Twitter: @kdreep

Instagram: @kdreep

 

 

Brittney Lee: Cowboy Beans {Foodie Friday}

Years ago we went to a BBQ at a friend’s house. My husband sampled the beans she had made and kept offering them to me.

Well, full disclosure: I don’t really love beans.

I kept declining to try them, and finally did (just to shut him up. Y’all know the feeling!). Well, I’ll be! I actually liked these beans!

She called them Settler’s Beans and gave me the recipe. I’m not sure where it originally came from, but over the years, I’ve tweaked it and we now call them Cowboy Beans since I added BBQ sauce and chili powder to the recipe.

These are hearty enough to be a meal, but will also be a great compliment to lots of main dishes. They are also great to bring to a potluck. I’ve taken them to my church picnic for the last several years and the bowl is all but licked clean.

You can make them in a pan or in a slow cooker if you want them to stay warm for a while.

Feel free to halve the recipe if you aren’t making beans for a crowd. But at our house, the more Cowboy Beans, the better.

Brittney Lee: Cowboy Beans {Foodie Friday}

Brittney Lee: Cowboy Beans {Foodie Friday}

Ingredients

  • 2 pounds ground beef, browned and drained
  • 12 ounces bacon, cooked and crumbled
  • 1 onion, chopped
  • 2 15-ounce cans pork n’ beans
  • 2 15-ounce cans each great northern beans and red beans, drained and rinsed
  • ½ cup ketchup
  • ½ cup barbecue sauce
  • ¼ cup brown sugar
  • 3 Tablespoons yellow mustard
  • 1 teaspoon black pepper
  • 2 teaspoon chili powder
  • Dash of hot sauce (more if you like them spicy)

Instructions

  1. Combine all ingredients and simmer over medium heat until flavors are blended and beans are warm. If putting in a slow cooker, you can keep them on low for 4-6 hours.
http://arkansaswomenbloggers.com/brittney-lee-cowboy-beans-foodie-friday/

 

Brittney Lee is a native Arkansan with a love for bright lights and big city. She often escapes her 20-acre home south of Fort Smith to shop, eat, and catch a concert in the big city. She blogs about her life, her faith, her adventures, her dogs, and her country home at RazorbackBritt.com.

Lyndi Fultz: Hearty Black Bean Salad

 

I’ve been dreaming about this salad for weeks. Seriously. As I filled out my content calendar for the January, I typed in this post title. You see, several months ago I came up with the title and giggled at writing the word “hearty.” It was going to be January and super frigid and figured we would all want something hearty right about now.

The winter descriptive meant that I had to come up with something wintery. Which means one thing to me when it comes to salads… root vegetables. These are the things I dream about. How about you?

The intention was to add a can of black beans to this salad to add a pop of interest. But them I happened upon our very own community member’s salsa with black beans and corn… well, let’s just say that mixing that delicious salsa with ranch dressing takes this salad to the next level. The next atmosphere. The next galaxy.

Thanks for the idea, Helen.

May you all have a big bowl of hearty winter black bean salad and be filled with joy.

Lyndi Fultz: Hearty Winter Salad

Lyndi Fultz: Hearty Winter Salad

Ingredients

  • 1 sweet potato, peeled and cut into bite sized pieces
  • 7 radishes, sliced into quarters
  • 1 tablespoon extra virgin olive oil
  • 1/8th teaspoon sea salt
  • 1 cup My Brothers Salsa™ black bean and corn salsa
  • 1 cup cherry tomatoes, halved
  • ¼ cup crumbled feta
  • 4 tablespoons ranch dressing
  • 2 heads of romaine lettuce

Instructions

  1. Preheat oven to bake 375 degrees.
  2. Place sweet potatoes and radishes on sheet plan and drizzle olive oil and salt and mix. Bake for 30 minutes.
  3. While root vegetables are baking, combine the following ingredients in a medium sized mixing bowl and toss: salsa, cherry tomatoes, crumbled feta, and ranch dressing.
  4. Shred romaine and place in large bowl.
  5. Add roasted sweet potatoes and radishes to mixing bowl and toss. Pour over romaine lettuce.
  6. Serve and enjoy!
http://arkansaswomenbloggers.com/lyndi-fultz/
I

Happy salading.

Lyndi Fultz, nwafoodie

Lyndi FultzArkansas Women Blogger member Lyndi Fultz writes about living and eating well from her life in beautiful Northwest Arkansas at nwafoodie. Much of her blogging inspiration comes from this gem of a place, which she refers to as the proverbial land of milk-and-honey. Read more related to cooking, entertaining, gadget suggestions, ingredient explorations, local finds, local restaurant treasures, kitchen tour spotlights, and always with a healthy and simplistic approach.

 

Alison Chino: German Butter Beans and Bread {Foodie Friday}

Our family moved to Germany in September, so we have once again found ourselves adjusting to cooking what we can find in a new country.

It feels as though I had just gotten used to the grocery stores in Scotland, but now I am wandering stores where all the packaging is in another language.

I was super excited to find large white beans, because I am a big fan of hearty bean soups. Black Eyed Peas and Petit Jean Ham used to be a regular at our house, as well as French Lentil Soup. But lately we are enjoying a tomato and spinach broth with these butter beans.

I love a good vegetarian dish that is hearty enough to be dinner for a house full of boys!

Enjoy!

German Butter Beans and Bread Alison Chino

German Butter Beans and Bread
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Ingredients
  1. 2 cups of cooked butter beans or 2 cans of any large white beans
  2. 2 cans of chopped tomatoes
  3. 1-2 large leeks, peeled and sliced
  4. 2 cloves of garlic, peeled and minced
  5. 1 tablespoon tomato puree
  6. 12 ounces chopped frozen spinach, thawed and drained
  7. 1 teaspoon parsley
  8. 1 teaspoon oregano
  9. 2 tablespoons olive oil
  10. salt and pepper to taste
Instructions
  1. Pour the olive oil into a medium sized frying pan and heat gently. Add the leeks and garlic cloves and fry over a gentle heat for five minutes.
  2. Add the rest of the ingredients to the pan along with about a cup of water. Cook for about 20 minutes. Add more water if needed. Serve hot with a splash of vinegar or tabasco sauce along with some crusty bread.
Arkansas Women Bloggers http://arkansaswomenbloggers.com/
 
We are finding that there is good bread in abundance here in Germany so I have not been making it as often, but here’s a recipe for a simple wheat bread that I have used for years.

Easy Homemade Whole Wheat Bread
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Ingredients
  1. 1 cup warm water (235 ml)
  2. 1 scant tablespoon yeast
  3. 1 tablespoon honey
  4. 1 teaspoon salt
  5. 1 tablespoon olive oil
  6. 1 3/4 cups plain white flour (150 grams)
  7. 1 1/2 cups whole wheat flour (150 grams)
Instructions
  1. Dissolve yeast in warm water.
  2. Add honey and salt.
  3. Combine flours in a separate bowl and mix loosely with a fork. Then stir into the yeast mixture and mix with a fork and hands until the dough comes together.
  4. Knead for about 5 minutes.
  5. Cover dough in oil and set aside, covered, to rise until doubled, for 45-60 minutes. (less if you set it near your simmering soup pot).
  6. Form dough into one large loaf or if you have a very fast baking tiny oven, form into three very small loaves. Place on parchment lined half sheet pan and allow to sit about 20 minutes.
  7. Cook at 400 degrees F for 20 minutes or until browned on top.
Arkansas Women Bloggers http://arkansaswomenbloggers.com/
 
 

 

Alison Chino is a born and bred Arkansan who recently moved to Germany from Scotland, where she is learning to walk everywhere and to live with tiny appliances. She loves hiking with her husband and kids on the weekends. She blogs at the Chino House and she’s pretty much obsessed with Instagram.

Lyndi Fultz: Grilled Tostadas with Grilled Sweet Potatoes, Grilled Chicken, Beans and Rice. {Foodie Friday}

 

summer2fall tostada - main 

There is such a thing called season fatigue. It happens when one season is ending and another begins. Let’s be honest, the fatigue sets in about a month before the new season actually begins. You know that itchy feeling you get when you are ready for fall?

You are done with mowing the grass, washing bug splatters off the windshield, and you find yourself wearing a sweater to work because the weatherman said that it will be in the low 80s today. Think about that. If it is springtime and the weatherman says low 80s, the shorts and tank are donned faster than you can say Off! mosquito spray.

As we tiptoe into the cooler waters of fall, there are a few areas of summer we may still want to hold on to and linger a while before we let them go. The slowing down of summertime we enjoy such as eating outside, grilling, nibbling on smaller plates and chilling over longer conversations.

For today’s foodie Friday, I got to thinking. What would be better than to share a dinner idea that has us transitioning from summer to fall? The ingredients really can be anything but should follow along this format:

GRILLING + SUMMER STAPLE + FALL INGREDENT = #summer2fall

It’s that simple really. I can’t wait to hear what combinations you come up with or dream up. By all means, comment before you actually make dinner. Just be sure to come back and share a photo or two. We’re in this together.

How does a grilled tostada with grilled sweet potatoes and grilled chicken sound, to get you started?

summer2fall tostada - tray nwafoodie lyndi fultz

Thanks for a good time, summer.

C’mon, fall.

Lyndi Fultz: Grilled Tostadas with Grilled Sweet Potatoes Grilled Chicken Beans and Rice.

6 tostadas

Ingredients

  • 1 sweet potato
  • 2 tablespoons extra virgin olive oil
  • 1 chicken breast
  • ¼ teaspoon sea salt
  • 1/8 teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 1 cup rice
  • 1 cup great northern or white beans
  • 1 small tomato
  • 1 small avocado
  • Pam oil spray
  • 6 corn tortillas
  • 4oz crumbled feta cheese
  • 3 tablespoons sour cream
  • dash of Tabasco or hot sauce

Instructions

  1. Peel sweet potato and slice lengthwise. Coat with 1 tablespoon olive oil and microwave for 2 ½ minutes.
  2. Heat gas grill to 400 degrees.
  3. Cutlet chicken breast and coat with 1 tablespoon of olive oil.
  4. Season sweet potato and chicken breast with salt, pepper and garlic powder.
  5. Grill for 5 minutes, each side, until cooked and remove from heat. Place both in tinfoil
  6. and secure tightly, setting it aside to continue cooking and allowing the juices to set in
  7. the chicken.
  8. Microwave rice and beans until thoroughly heated.
  9. Dice tomato and cube avocado.
  10. Pam corn tortillas on both side and place on grill for 2-3 minutes on each side to form a
  11. stiff tostada. Remove from heat.
  12. Line out all of your ingredients: rice, beans, sliced chicken, sliced sweet potato, sour
  13. cream, rice, beans, tomato, avocado, goat cheese, and Tabasco hot sauce.
  14. Layer each tostada with each ingredients, plate, find a nice comfy cozy spot on the back
  15. deck and enjoy
http://arkansaswomenbloggers.com/lyndi-fultz-grilled-tostadas-with-grilled-sweet-potatoes-grillled-chicken-beans-and-ricefoodie-friday/

Happy summer to fall, ya’ll.

Lyndi Fultz

 

Getting to Know Your ARWB Foodies
 
 What food reminds you of childhood? 
cheese omelets
When I was a kid, my mom made runny, undercooked, boring scrambled eggs. I decided to take matters in my own hands and learned how to 1) make dry scrambled eggs and 2) kicked it up a notch and learned how to make cheese omelets. Never again did I have runny, undercooked, boring scrambled eggs. Thanks mom!
 
 
 What is your favorite international cuisine?
 
slow food from France and Italy
I like the country rustic fare from just about anywhere: fresh fish plucked from the sea, lightly but perfectly seasoned, wine with brie and fruit and long conversations, and whole chicken simmered in broth with garlic. I can appreciate fancy food yet I fall in love with simplicity that is delicious. 
 
What is always in your refrigerator at home?
 good, grass-fed butter
whole whipping cream
parmesan cheese
farm eggs
large curd cottage cheese
whole milk plain yogurt
brussel sprouts
thyme
minced garlic in a jar (what, you didn’t think I always mince my own garlic, did you?)
 
What is your go-to ingredients that you use time and time again?
 fresh thyme
 
Do you have a favorite food indulgence?
 fried chicken, yes please

What is your most used cookbook?
 
What is your favorite kitchen gadget?
santoku knife
 
What is your favorite food meal to cook at home? 
 pan slow-cooked paillard chicken in broth with balsamic and dijon 
 
What is a cooking tip that you would like to share with beginning cooks?
 Sign up for Cook’s Illustrated because they will absolutely teach you how to cook
 
When you’re not cooking, what are your favorite pastimes?
 kayaking, fishing or just hanging out in the lake, remodeling, landscaping, going for drives with my husband and hanging out with family. 
 
What else would you like us to know about you?
I need a clutter-free zone to function properly.

Arkansas Women Blogger member Lyndi Fultz writes about living and eating well from her life in beautiful Northwest Arkansas at nwafoodie. Much of her blogging inspiration comes from this gem of a place, which she refers to as the proverbial land of milk-and-honey. Read more related to cooking, entertaining, gadget suggestions, ingredient explorations, local finds, local restaurant treasures, kitchen tour spotlights, and always with a healthy and simplistic approach.

Connect with Lyndi:
twitter – @nwafoodie
fb – /nwafoodie
pinteret – nwafoodie