Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch!

    Nia: Thurs at 9 am

    Yin Yoga: Mons at 11:30 am

    Gentle Yoga: Tues at 10:30 am and Thurs at 6:00 pm

    Stretch: Thurs at 10:30 am

    Please see my website for details! I sub for the City of San Jose and the YMCA so check my website for dates and times!

    I am also available for private Nia / yoga / Personal Training!

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Posts Tagged ‘Red Beans and Rice’

My Meatloaf

Posted by terrepruitt on January 23, 2017

I always cook the same thing.  If you have read my blog for a bit or looked at the recipe page you can see what I cook.  I actually USE my blog for my recipes.  I use it for

Cauliflower Cake

Easy Peasy Chicken Enchiladas With Sour Cream Sauce

My First Tomato Sauce Lasagna

A New Recipe To Love – Red Beans and Rice

Chai Tea Latte For Me

Celery Soup

Although I don’t make some of those that often.  What I do make all the time is just ground turkey and whatever leafy green (besides lettuce) that we have in the refrigerator.  If I have any ricotta in the fridge I might stir that in.  Or if I have any cream cheese.  That makes it “different.”  I would make that at least once a week, if it didn’t drive my hubby batty.  But he gets tired of it.  I don’t.  I haven’t made meatloaf in a long time.  But I just made it this past weekend.  It used to be that it wouldn’t stay together for nothing.  But then I started using less liquid in it.  Ya see, I am not a fan of tomato paste or ketchup so I  don’t always use it.  I usually make it with ground turkey.  But this last time I decided to use beef.  And while I was in the aisle about to buy some tomato paste I remembered that I had some marinara sauce in the fridge and I thought, “Hey, I can use that.”  Here is the basic recipe I use.

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitMeatloaf

2 tablespoons of butter, plus enough to grease your loaf pan
1/4 of a large onion
1 lb ground meat (beef or turkey)
3 cloves of garlic
1/2 cup bread crumbs*
1 large egg
3 tablespoons ketchup**
2 tablespoons of Worcestershire sauce
3/4 teaspoon salt
a couple of turns of pepper
soy sauce
cooking cherry
1 green bell pepperDance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit

 

Mince the onion.  Heat the butter in a pan then saute the onion.  Grease the loaf pan with butter.  Heat the oven to 350° F.  Put the meat in a large bowl.  Finely chop the garlic or use a garlic press.  Mix the garlic in with the meat.  Then add the bread crumbs and mix well.  Add the egg, ketchup, Worcestershire sauce, and salt.  Incorporate it all into the meat.  Sprinkle some pepper into the mixture.  Mix well.  Then use a measuring cup and make a combination of soy sauce and cooking cherry – totalling a 1/2 cup.  Pour it into the meat mixture and stir.  Mix it in with the meat.  Dice the bell pepper then mix it in with the meat.  Add the onions.  Mix it all together.

 

Put the mixture into your loaf pan.  Spreading it out until it fills the whole pan and is level.  Then bake it for about 50 minutes.

Slice and serve.

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitIt might not stay together . . . mine rarely does.  If you like your meatloaf to stay in the loaf shape and you want to be able to slice it, use less liquid.

*in this last batch I used Panko bread crumbs and I really liked that.
**sometimes I use ketchup, sometimes I use tomato sauce.  I use whatever I have.  I have made it before without any ketchup at all.  It works.

I like it with beef, but it could be that I am just used to it with turkey because I think I like it better with turkey.

What is YOUR favorite meatloaf recipe?  One with two kinds of meat?  Maybe one with sausage? 

Posted in "Recipes", Food | Tagged: , , , , , , , , , , | 8 Comments »

Not All Beans Are Created Equal

Posted by terrepruitt on March 6, 2014

You might know from my various posts that I don’t really like beans.  Beans, the legume, the protein-fiber-rich nutrient.  Not my favorite thing.  I like green beans.  And I am ok with garbanzo beans.  I will eat kidney beans but only in two things, the two bean salad (click here for recipe) or my Sausage, Beans, and Rice adaptation (click here for recipe).  But otherwise I don’t eat beans.  You may also know that I bought some dried garbanzo beans in bulk once.  Since I didn’t know what to do with them I turned to the internet for some education.  Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaThe internet said there were two ways to get the beans ready for a recipe: one was a “quick soak” idea, it requires cooking and doesn’t seem quick to me at all.  The other was a soak-over-night way.  I tried them both.  I didn’t really feel there was a different outcome to the two methods, but obviously the methods themselves were different.  I preferred the overnight soak because it doesn’t require any real time that I have to be in the kitchen.  Rinse the beans, fill the bowl with water, let them soak, changing the water a few times as they soak.  Since I haven’t taught a Nia class in the area of San Jose where I bought the last dried beans, I decided to buy some organic dried garbanzo beans online.  To get them ready for cooking I opted for the let-it-set method.  I didn’t time the soak because I had done it before and I know that overnight is good enough.  I know I let them set from one morning, until the next afternoon.  Then I rinsed them and put them on the pan to roast.  Apparently not all beans can just be soaked for about 30 hours.  Apparently some HAVE to be cooked — as in boiled.  These beans did not come out well just soaking.  I didn’t know that until I was already roasting them.

I had a huge bowl soaking so when I did the roasting I had only used about half.  So I figured that if I let the remaining beans soak longer they would be fine.  So I left them soaking until the next day.  Throughout this soaking period I had drained the water and refilled.  I even took them all out of the bowl, rinsed them, then put them back in the bowl with fresh water.  So — again, I figured they had soaked enough they would be fine.  Again, part way through cooking when I had a taste they were NOT good.  I hadn’t tasted before I added all of my other ingredients so dinner was almost going to be REALLY gross.  But I just added water and let them cook and dinner was salvaged.

But now I know.  Apparently these beans HAVE to be cooked in order for them to be edible.  When not cooked they are really HARD and they taste like a green seed.  No good.  Not the creamy mush you expect from a garbanzo bean.  Also . . . these beans, while they have not popped as the other ones I soaked did, they are letting off a very large and stinky amount of gas!  Whew!  Again my kitchen smells of bean gas.  They are gassy beans!  I have yet to cook the rest.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaSo . . . here I am again, just sharing things I learn.  Maybe I can save someone’s dinner if they are like me and think that all dried beans can just be soaked without the cooking.  I was fortunate in that what I was cooking was ok with me just adding water and letting it all cook a bit longer than I had planned.  But somethings you can’t do that to.  So if you are like me and you like the soaking method, try it on a small batch first to see if that will be sufficient.

Please understand I am not saying there is anything wrong with these beans or the brand.  I am just saying that I learned not all garbanzo beans can JUST be soaked.  Apparently some need to be cooked too!

Do you have a recipe that you use garbanzo beans in?  Care to share?

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Time For Thyme

Posted by terrepruitt on October 10, 2013

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaJust this week I was cooking dinner and my husband walked in the house and asked what smelled so good.  I had cooked some pasta for dinner a few days or so earlier.  Having been in a rush I didn’t measure or think, I just dumped the remainder of the pasta into the pot and cooked it.  I ended up with a lot of pasta!  We have been eating it for days!  For a couple of the meals I added meat and vegetables.  But one day I hadn’t defrosted any meat so I needed something.  You know how I like to have something quick to cook after teaching a class whether it is Nia or Gentle Yoga.  I often pair up beans and rice — as you know my favorite recipe is Red Beans and Rice.  But I had never put beans with pasta, but I thought, “Why not?”  So I added a bell pepper and some garbanzo beans to the pasta.  When cooking my primary spices are onions and garlic, I decided since we had been eating pasta for days I needed to change up the flavor a bit.  I normally save thyme for marinades and the aforementioned recipe.  By “save” I don’t really mean I keep it just for those things, I really mean I don’t even think about it except when making those things.  I use it when a recipe calls for it, but I don’t think to just put it in what I am cooking.  So, I think what my husband was smelling was the thyme.  It was a different type of yummy aroma.  Of course, I wanted to learn more about thyme.

According to Wiki the Greeks thought it was a source of courage.  And the Egyptians used it for embalming.  Also, Wiki states it is thought that the Romans were responsible for the spread of thyme throughout Europe by using it “to purify their rooms and to ‘give an aromatic flavor to cheese and liqueurs’.”

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaI think of it as being “twiggy” or leaves so recently when I received some ground I was surprised.  I know the leaves, especially fresh, are more flavorful, but I sometimes do not like to have the leaves in my food.  So I was happy to have the ground thyme to include in my pasta dish.  I just put the past in a pan to warm it up, added the garbanzo beans, cheese, and some green bell pepper.  As it was warming I sprinkled on some thyme and salt.  I was actually surprised at the flavor.  It was really good.  Whenever I learn something or get surprised I think to post about it.  I mean, I didn’t know.  I never thought to just put thyme in my pasta.  I also never thought to put garbanzo beans with my pasta.  I know many people use thyme frequently and with confidence, but I hadn’t until now!

If you consume thyme by the tablespoon you’ll receive a good dose of vitamin K and iron.  Per tablespoon 30% of the Daily Value and about 9.5% of the DV respectively.

Turns out that thyme oil or at least a component of it is an antiseptic and it is used in mouthwashes.  It also has antibiotic properties and helps fight fungal infections.

The leaves can be made into a tea to help with coughs and bronchitis.

The World’s Healthiest Foods’ website says there are “about sixty different varieties including French (common) thyme, lemon thyme, orange thyme and silver thyme”.  Seems like I need to get to using thyme more so that I work my way through all the varieties.

How about you?  Do you cook with thyme often?  Did you know there were so many varieties?

Posted in Food | Tagged: , , , , , , , , , , , | 5 Comments »

Beans I Like

Posted by terrepruitt on August 20, 2013

I recently received green beans in the organic produce box we get.  I made Green Beans, Walnuts, and Onions.  LOVE THAT.  So this past weekend I bought some green beans at our Farmers Market.  I plan to make that again.  It is so good.  My husband even mentioned after I made it that he doesn’t care for green beans nor walnuts, but he loves that . . . what did I tell you?  I like green beans.  I don’t make them often because . . . well, you know.  Sometimes, if I am not making the previously mentioned recipe, it is probably because I don’t have walnuts, so I just sauté the green beans.  I don’t typically boil vegetables.  I just sauté them cooking them only slightly.  I like them to still have crunch when I bite into them.  I don’t like soggy beans.  I cook them basically the same as if I am cooking them for the recipe. Green beans are good healthy vegetable.

Most vegetables lose some nutrients in the cooking process.  Also for most vegetables the less they are cooked the better.  According to several sources on the internet one cup (100 grams) of raw green beans yields:

31 caloriesDance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo

12.20 mg of Vitamin C
14.40 mcg of Vitamin K
690.00 IU of Vitamin A
0.14 mg of Vitamin B6

211.00 mg of potassium
2.70 g of Fiber
33.00 mcg of folate
37.00 mg of Calcium
1.83 g of protein
0.07 g of omega-3 fats

Green beans are a great source of anti-oxidants such as Vitamin C and Beta-carotene.  In addition to the anti-oxidants; Vitamin C and Beta-carotene, the rich color of green beans provide phytonutrients like carotenoids, another anti-oxidant.  As a reminder antioxidants help the body reduce the inflammation.  More and more studies are linking disease with chronic inflammation.  You know my theory . . . food that can help our body reduce inflammation is something we want to add to our diet.

Green beans can be eaten raw.  Just munch on them like you would a carrot or a slice of bell pepper.  Green beans also make a great addition to a salad.  Cut them up and throw them in a green salad or a pasta.  I love vegetables that can be eaten cooked or raw.  When they can be eaten both ways it is almost as if they will be eaten more often because of the variety in which they can be eaten.  I would eat them a lot more if my husband liked them.  I don’t really like to make him eat stuff he doesn’t like even though it is good for him.

It really is funny because these used to be the only kind of beans I like.  Now I somewhat like garbanzo beans, and I eat kidney beans in certain recipes like my bean salad or red beans and rice (For Bean Salad recipe click here / For Red Beans and Rice recipe click here).

So do you like green beans?  Do you like to eat them raw?  How do you like to cook them?  Have you tried the Green Beans, Walnuts, and Onions?

Posted in Food, Vegetables | Tagged: , , , , , , , , , , | 2 Comments »

Dried Garbanzo Beans

Posted by terrepruitt on April 27, 2013

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaYou might have gathered from my posts that I am not a fan of beans.  Beans are great for fiber and protein, but I just don’t like them all that much.  I was sometimes ok with garbanzo beans/chickpeas, but that was it.  I didn’t like any other type of bean, but I went to a friend’s house and she had this yummy two bean salad.  So I decided that I am ok with red kidney beans and garbanzo beans in this salad.  Then I came across a recipe that had kidney beans it in and I decided to use half kidney beans and half garbanzo beans.  This recipe is one of my husband’s and mine favorites.  I also like roasted garbanzo beans.  Recently I was in the area – after teaching a Nia class as a sub in south San Jose –  of a store that I have been hearing a lot about.  It is called Sprouts.  The name is “Sprouts Farmers Market: Healthy, Natural & Organic Grocery Stores”, which I don’t really understand, as it is NOT a farmer’s market and not everything is natural nor organic.  They have the produce section kind of set up like you might imagine a market on an actual farm in that nothing is in nice neat rows and it seems kinda hodgey-podgely put together . . . but that is it.  Their organic section of fruits and vegetables was no larger than the one at my “regular” grocery store.  But whatever, I digress (WHAT? ME?  NO!) . . . my post is actually about that fact that I bought some dried garbanzo beans.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaWhen I first discovered the Red Beans and Rice recipe my friend and I were talking about dried beans and we wondered if we could buy dried garbanzo beans.  Later she reported back that she had seen some in the store.  I had asked my chef friend about them and she gave me some advice on how to process them.  And of course I forgot what she said.  But anyway . . . I finally was in a store that had them when I remembered to look.  So I bought some.

When you look up how to process dried beans on the internet you will probably come across two different methods.  There is the long soak and then the quick soak.  My idea was to do both and then report the results on my blog in one post.  But funny as it sounds, I have not had time — more accurately, I have not made time — to do the quick soak method.  I know, you would think that would be the easiest and fastest one to do.  But to me it was much easier to throw the beans in a bowl and let them soak for 13 hours and 45 minutes.  I’ve read they should soak for at least 4 hours.  Mine just turned into 13 hours plus.

Since I have not yet gotten around to doing the quick soak method I will report on what I found with the long soak method and then when I do the other one I will post about that.

The “long soak” method has no cooking involved.  I was interested in not cooking the beans.  Everything I read said that they double in size.  I don’t recall that happening.  NOTHING I read told me they would pop!  I kept hearing this odd sound and wondering what it was.  If you have a pet you might do as I do and the first thing I do when I hear something unfamiliar is I blame my pet and find her first to see if she was responsible.  But when I heard the pop she was right next to me.  So, I kept thinking it was coming from outside. Finally it dawned on me that it might be the beans and I stood by the bowl until I heard one!

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaI had decided to split the bag in between the two methods.  So I got a huge bowl and put half of my beans in it.  Then I filled it with water.  I did this at 11:00 am on a Friday.  I changed the water twice.  I rinsed the beans both times.  My report is that beans themselves have gas.  My kitchen smelled gassy the whole time the beans were soaking.  I kept lighting a candle.  I drained the beans at 12:45 pm on Saturday.  I decided I was going to roast them.  So I drained them to let them start to dry out.

I roasted them.  They were gorgeous.  I like them because they seem less “mushy” than the canned beans.  And for me “mushy” is part of the reason I don’t like beans.  So I really liked this dried/soaking method.  I left the beans in the oven a tad bit too long.  I was doing too many things at once and when I took them out to check them I forgot to put the timer on when I put them back in.  I realized my error when I smelled burning beans.  So . . . . they are ok, but not as I would have liked them.

The verdict in regards to soaking beans is good.  I am going to do that.  I have a feeling that soaking them will turn out to be easier than the quick soak method.  We will see.

The questions I have been thinking about though is . . . . the canned beans I buy say “Organic” whereas the dried ones I bought did not.  So really which are better?  I will look for organic dried beans, but I am not sure where to find them.  I know I didn’t see them at the “Farmers Market” that claims to have healthy, natural, and organic food.  🙂  Well, at least I didn’t see a sign that claimed the dried beans were organic.

Do you used canned beans or dried?

Posted in Food | Tagged: , , , , , , , , , , , , , , , , | 3 Comments »

Dinner Desperation

Posted by terrepruitt on March 2, 2013

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaFor those of you that cook dinner every night you might understand what I am about to say, “Cooking dinner is difficult.”  Ok, more accurately coming up with ideas of what to cook for dinner is difficult.  I actually have it very easy because my husband would be fine eating the same thing all week then switching to something else the next week.  As long as it was not a vegetarian dish three days in a row.  But I am not happy with that.  As you know if you have read any of my posts about food, I love left overs because they keep me from having to cook or at least keep me from having to start from scratch.  The other night I was really at a loss as to what to prepare for dinner.  It was a Wednesday so I really should have been thinking in terms of cooking for Wednesday so that I could have enough left over for Thursday when I have a late Nia class.  But I couldn’t think “two nights” I just wanted to get through the one night and use the portion of a piece of chicken I had from the night before.  I came up with something that I didn’t even think about being enough for leftovers but it was.  It carried us through two nights.  Asparagus, beans, rice, and chicken.

Another thing you might know about me if you have a read a few of my posts, I LOVE asparagus.  I mean, love, love, love, love.  Once I was asked what food I would want to have given to me free every day and I said asparagus.  But even though I love it, I won’t buy it when it is $8.99 a pound.  I don’t even like to buy it when it is $4.99 a pound.  I might buy it when it is $2.99 a pound, but I like the $1.99 range.  But knowing how much I love it my hubby bought me some recently.  I didn’t ask how much it was.  I just had five pounds of asparagus to eat.  🙂

I often use three servings of meat to make four servings of dinner.  Usually my husband has a serving and I have a good portion of one.  The next night I will use the third serving along with my smaller portion to make another meal.  Well on this night I was using just my left over portion because we had only cooked two servings the night before.  So to me it would be a vegetarian-ish dish.  As it would have way more veggies than meat.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaSo here is my “recipe”

Asparagus, beans, rice, and chicken

—1 tablespoon olive oil
—1/2 of an onion, chopped
—asparagus (2.25 pounds) chopped
—2 teaspoons minced garlic
—1 3/4 cup cooked rice
—2 tablespoons of butter
—3/4 teaspoon ground cumin
—1 15 1/2-ounce can garbanzo beans/chickpeas, drained and rinsed
—3/4th of a LARGE chicken breast, cooked and chopped
—Freshly ground black pepper, to taste
—Garlic Salt, to taste

Heat the olive oil and the chopped onion.  Add the asparagus.  Cook only slightly (because the rice takes a while to heat up).  Sprinkle garlic over asparagus.  Stirring it and allowing it to cook.  Add the rice breaking it up and letting it get soft.  Use the butter to help the rice get moist (might need to use a bit of liquid too).  And the cumin.  When the rice is soft, add the can of garbanzo beans.  Then add the chopped up chicken.  Add pepper and garlic salt to taste.

Since asparagus doesn’t take that long to cook and everything else is ok to eat as is, it is really the rice that needs the most amount of time.  If you are using freshly cooked rice then this would take minutes.  As a note the chicken I used had been seasoned when cooked the night before so that is something to keep in mind when flavoring your dish.

For me it is the beans and the cumin that is “new”.  I have done dishes like this before using other meat.  I think this would also be good with left over pork.

I was thinking of the Red Beans and Rice recipe when I did this, using the beans and the cumin.

We liked it.  What do you think?  Sound easy?  Sound like something you would like?

Posted in "Recipes", Food | Tagged: , , , , , , , , , , | 4 Comments »

A New Recipe To Love – Red Beans and Rice

Posted by terrepruitt on January 15, 2013

For two weeks we didn’t have a working stove or oven.  The oven started beeping one night.  We turned off the circuit breaker and it stopped beeping.  I used it the following night.  But then the day following that it started beeping again.  It beeped and displayed a code.  The code indicated a part was broken.  My husband concluded via internet research and taking the control panel off the appliance that he could order it and replace it himself.  Part of the reason it took two weeks to get fixed was that there was a holiday and a weekend in there.  The part being shipped was delayed because of the Holiday.  By the time we got the part and he was able to put it in, it was the weekend.  The part didn’t clear the error.  Then there were issues in securing a repairman. For those of you that know how much I love my roasted vegetables you might understand having no oven was really difficult for me.  Roasted veggies are not only yummy, but so easy to make.  A few minutes prep then in the oven until they are done leaving you time to do other things.  That is why I love my oven.  During the two weeks we ate take out.  We ordered Chinese Food, which for us equates to a few nights of Chinese Food.  I also used my toaster oven, my electric skillet, my crock pot, and my Cuisinart Grill.  So it was not as if I had no way to cook, it just put a cramp in my cooking a bit.  On the nights I have a Nia class I like to put our dinner in the oven and have it turn on about the time that class is over.  Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaBy the time I get home whatever is cooking is either done or on its way to being done.  Without that I had to come home and start cooking.  But alas I have a stove and oven again.  YAY!  I missed them.  While I was not being able to use my stove and oven I tortured myself by looking at a cooking magazine.  As soon as my stove was fixed I decided to try a new recipe.

The recipe is from Bobby Deen.  I got it out of the Food Network Magazine.   The name of the recipe is Monday-Night Red Beans and Rice and is on the Food Network website.

Not your typical Red Beans and Rice recipe. I made some adjustments, of course!  I am posting it here as I did made it.  I am calling it something different too!

Sausage, Beans, and Rice

Ingredients:

—Three turns of the pan Olive oil
—3/4 medium onion, finely chopped
—8 turkey sausage patties
—1 large green bell pepper, finely chopped
—2 cloves garlic, finely chopped
—1 15 1/2-ounce can red kidney beans, drained and rinsed
—1 15 1/2-ounce can garbanzo beans/chickpeas, drained and rinsed
—1/2 cup chicken broth
—1/2 teaspoon ground cumin
—1/2 teaspoon dried thyme
—1 bay leaf
—Freshly ground black pepper, to taste
—Salt, to taste
—Cooked brown rice
—Chopped scallions, for serving

Directions

Cook the onion in the olive oil over medium-high heat.  Add the sausage, chopping it up and separating it as it cooks.  Stirring it and moving it around as necessary.  Cook until almost cooked through.  Add the garlic.  Mix the garlic into the onions and meat.  Cook for about 1 minute.  Add the beans, chicken broth, cumin, thyme, bay leaf, green pepper, salt to taste, and pepper to taste.  Stir the ingredients until it is all mixed well.  Reduce heat and cover.  Let cook about 10 minutes.

Serve the mixture over rice.  Top with the scallions.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaThis was so good.  I used my beloved 14 inch pan that I missed for two whole weeks.  Once the beans were added my stirring was gentle as I didn’t want to end up with smashed beans, but I also wanted to make sure the spices were distributed and the bay leaf touched a lot of the ingredients.  So I stirred a lot, but not vigorously.

My typical spices consist of garlic and onions.  I didn’t even have cumin.  I had to buy it with the sausage and onion.  Yeah, I was out of onion.  I have a stock of kidney beans and garbanzo bean.  I have them both for the bean salad I like.  Plus I love to roast the garbanzos.

I actually DID put pepper in this while I was cooking it.  For those of you that know me (either in person or through my blog) you know I don’t like pepper/spicy hot, but the pepper my friend gave me (SMOKED PEPPER) I can handle a little bit of.  So I put a little in the pan while I was cooking.  When I served it to my husband I put a lot of pepper on his.  While he was eating it he kept saying he was surprised I could eat it.  He thought it was too hot for me.  I had him taste mine . . . . which had NO extra pepper and he said the flavor was a little different.  So maybe the pepper brings out a different flavor.

Either way, we both loved it and I can see this becoming one of those meals I cook often.  I can see experiments with different sausages and no meat at all.

I can also see me cooking more with cumin.

Do you like red kidney beans?  Do you like garbanzo beans?  Doesn’t this sound tasty?

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