Miso Noodle Soup with Mixed Vegetables and Paneer

Asian and Indian flavors come together here for one nourishing and stunning bowl of soup. White shiro miso nestles up with tender plump golden brown cubes of fried paneer cheese and loads of vegetables — snap peas, mushrooms, bean sprouts, red pepper, corn and kale. To fill it out even further, rice noodles make an appearance for an extra creamy bowl of bliss. My husband asked if I used coconut milk here, but it wasn't even necessary, as much as I adore adding coconut to soups and grains.

Miso adds a uniquely earthy and salty flavor to soup stocks, and it's an easy way to add plenty of protein to your soups as well. This is also a great soup for using just about any combination of vegetables you might have on hand.

Notes: I used two ears of fresh corn for this recipe. I roasted the corn in their husks directly on the middle oven rack for 30 minutes at 375°. When cool, remove the husks and shave the corn off the cob with a sharp knife. Roasting the corn helps bring out its natural sweetness. Frozen corn can also be used here — simply thaw it before adding it to the soup.

If you want to keep it vegan, fried tofu could be used in place of the paneer.

Miso Noodle Soup with Mixed Vegetables and Paneer

Recipe by Lisa Turner Cuisine: Asian Published on October 20, 2014 Creamy, flavorful miso noodle soup loaded with nourishing vegetables and fried pieces of paneer cheese Print this recipe Ingredients: 5 tablespoons sesame oil 12 oz (350 g) paneer cheese, cut into cubes 3 scallions, white parts, sliced 1-inch piece ginger, minced 1 large clove garlic, minced 2 red chilies, seeded and minced 1/2 oz (14 g) dried mixed mushrooms 4 tablespoons white (shiro) miso 3 1/2 tablespoons tamari (soy) sauce 5 to 6 cups vegetable stock or water a few handfuls of snap peas, trimmed and halved 4 button mushrooms, chopped a few handfuls of bean sprouts 1 red bell pepper, seeded and chopped 2 ears corn, roasted (1 1/2 cups frozen and defrosted) 2 cups fresh kale, trimmed and chopped 1 1 /2 cups dried rice noodles Instructions: Heat 3 tablespoons of the oil in a large non-stick frying pan over medium heat. When hot, add the paneer cubes and fry, turning occasionally, until browned on both sides. Remove and transfer to a plate lined with paper towel to soak up any excess oil. Meanwhile, soak the dried mushrooms in 2 cups of hot water for 30 minutes. Drain, reserving the soaking water. Roughly chop the mushrooms and stir the miso and tamari into the soaking water. Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat. When hot, add the scallions, ginger and garlic, and stir for a few minutes to soften. Add the chilies and fry for another minute. Now pour in the miso mixture and vegetable stock or water and bring to a boil. Stir in the peas, fresh and dried mushrooms, bean sprouts, red pepper and corn. Add the kale a few handfuls at a time until it begins to wilt. Stir in the rice noodles and cook, stirring often, until the noodles are tender. Stir in the paneer cubes, reduce the heat and simmer for a few minutes longer. Serve hot. Drizzle some hot sauce or sriracha over each serving if desired. Makes 6 servings

Other miso based soups to enjoy from Lisa's Kitchen:
Miso Soup with Wild Mushrooms
Mushroom, Miso and Seaweed Soup
Miso Vegetable Soup

On the top of the reading stack: My Past and Thoughts - The Memoirs of Alexander Herzen

Audio Accompaniment: morning silence, while it lasts

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Pinto and Green Bean Fry with Millet

In my opinion, millet is an under-appreciated grain. Lately, I have been guilty of neglecting this nutty-tasting grain that resembles couscous but is packed with more nutrients and flavor. Here it comes together in a simple and zesty Mexican-style stir-fry that is well-balanced with the addition of pinto beans, crunchy green beans and sweet corn.

You may also consider using quinoa in place of the millet though I found the texture of the cooked millet worked quite well in this dish. The spicing and technique could be used for any combination of vegetables and grains that one fancies to serve as a substantial side.

Pinto and Green Bean Fry with Millet

Recipe by Lisa Turner Cuisine: Mexican Published on May 30, 2014 Simple, zesty and hearty chili-seasoned pinto bean, green bean, corn and millet stir-fry Print this recipe Ingredients: 1/3 cup dried pinto beans (1 cup cooked) 1/3 cup millet 2 tablespoons olive oil 3 to 4 green onions, trimmed and thinly sliced 1 clove garlic, minced or crushed 2 jalapeños, seeded and finely chopped 1 cup green beans, trimmed and cut into 1-inch pieces 1 cup corn, fresh or frozen 1 teaspoon chili powder 1/2 teaspoon chipotle powder 1/2 teaspoon ground cumin 1 teaspoon dried oregano 1 large tomato, finely chopped 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the pinto beans and soak in enough water to cover for 8 hours or overnight. At the same time, rinse the millet and soak in 2/3 cup of water. Drain the pinto beans and rinse. Transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer until the beans are tender — about 1 hour. Drain and set aside. Meanwhile, bring the millet to a boil, reduce heat to low, cover, and simmer until the water is absorbed — about 15 minutes. Let sit for 5 minutes and then fluff with a fork. Set aside. Heat the oil in a large skillet over medium heat. When hot, add the green onions, garlic and jalapeños, and stir for a minute. Add the green beans and stir for 4 minutes until they begin to soften. Add the corn, stir for another few minutes, then add the spices and stir to coat the vegetables. Now add the tomatoes to the pan and simmer for a few minutes until the tomato is softened. Stir in the pinto beans and millet and cook for another few minutes until the tomatoes are thickened and everything is heated throughout. Stir often. Season with salt and pepper and serve hot or warm. Makes 4 to 5 servings

More millet recipes you may enjoy:
Northeast African Millet Patties
Spicy Curried Millet and Vegetable Soup
Indian-Style Millet

On the top of the reading stack: stacks of recipes

Audio Accompaniment: Nicolas Bacher

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Black-Eyed Peas Simmered in a Spicy Tomato Sauce with Corn

Black-eyed peas are often the legume I go to when I want an easy weeknight meal solution employing staples that I am likely to have on hand. This was another winning dish that went well with a bed of steaming hot buttered basmati rice. The sweet corn adds a nice textural and flavor contrast to the earthy black-eyed peas. The curried tomato base brings the whole dish together in one great big group hug.

Black-Eyed Peas Simmered in a Spicy Tomato Sauce with Corn

Recipe by Lisa Turner Cuisine: Indian Published on January 20, 2014 Sweet corn and earthy black-eyed peas simmered in a simple and zesty curried tomato sauce Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans) 2 tablespoons sesame oil 1 teaspoon cumin seeds 1/2 teaspoon ajwain seeds (optional) 1 medium onion, finely chopped 1-inch piece ginger, grated or finely chopped 2 to 3 fresh chilies, seeded and finely chopped 1 teaspoon turmeric 1 teaspoon ground coriander 1/2 to 1 teaspoon chili powder 1/2 teaspoon amchoor powder (optional) 1/4 teaspoon cayenne pinch of asafetida (optional) 2 medium tomatoes, finely chopped 1 1/2 cups corn, fresh or frozen 1 to 1 1/2 teaspoons sea salt, to taste 1 tablespoon dried fenugreek leaves (methi), crumbled 1/2 teaspoon garam masala Instructions: Rinse the black-eyed peas and soak in several inches of water for 6 hours or overnight. Drain and rinse, then transfer to a large saucepan. Cover with fresh water and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the beans are tender — about 40 minutes. Drain and set aside. Wipe the saucepan dry and add the oil. Heat over medium heat. When hot, toss in the cumin and ajwain seeds if using. Stir for a few minutes until the cumin seeds darken a few shades. Add the onion to the pan and stir for another 5 minutes or until the onion is softened. Add the ginger and chilies to the pan, and stir for another few minutes. Now add the turmeric, ground coriander, chili powder, amchoor if using, cayenne and asafetida if using, and stir for another minute. Add the tomatoes and simmer until they break down and thicken into a fairly thick sauce, stirring often — about 10 to 15 minutes. Stir in the black-eyed peas and continue to let the sauce simmer for a few minutes. Now add the corn and simmer until the corn is just tender, adding a little water as necessary to achieve your desired consistency. Stir in the salt, fenugreek leaves and garam masala and cover. Let stand for 5 minutes before serving. Makes 4 to 6 servings

More black-eyed pea recipes from Lisa's Kitchen:
Black-Eyed Pea Sambar
Black-Eyed Pea Tomato Curry
Black-Eyed Peas in an Indian Curried Soup
Savory Black-Eyed Pea Pancakes (Poora)

On the top of the reading stack: Naturally Sweet & Gluten-Free by Ricki Heller

Audio Accompaniment: Jan Jelinek

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Peanut and Cashew Pinto Chili with Corn and Avocado Salsa

There's nothing quite like a bowl of chili when you are chilly, and I often am because my apartment is on the upper flour of an old drafty house. I call it the igloo.

Not only is this dish warming, but it is especially appealing because of the multitude of perhaps surprising flavors that go into the pot. It's nice and thick with plenty of texture from the beans and nuts, and lots of spicy and salty goodness from the chipotle, paprika, tamari, Worcestershire, vinegar and tomato. The chili even includes coffee and beer, lending additional layers of flavor to the bowl. And then there is the corn and avocado salsa that proved to be an ideal and refreshing topping to the chili — actually quite delicious even on its own, I'll be keeping the salsa recipe on hand for snacking with tortilla chips. Surely this is one vegetarian meal that won't fail to impress your family, especially if you serve it up with some homemade biscuits such as these classic Southern-style buttermilk biscuits.

This chili is adapted from The Southern Vegetarian Cookbook by Justin Burks and Amy Lawrence. I admit to receiving a fair amount of new cookbook releases for possible review and it's a challenge to keep up with them all at times, as I have had an extensive collection of cookbooks and recipes for many years. This book really caught my attention, though, because it's a Southern-style approach to cooking and it's all vegetarian. Starters, sides, mains, desserts, even drinks are covered and the book is lavishly scattered with photos throughout. I suspect most of us don't think vegetarian when we think of Southern cooking, nor necessarily as the most healthy way to eat, but this book will change your mind with its fresh approach.

The serving suggestions that go along with many of the mains and appetizers recipe are really unique and with a little extra fuss, you will be turning out gourmet looking dishes with inventive homespun flavors in hardly anytime at all once your prep is done. This book now occupies a privileged spot on my bookshelf. Previously, I have tried and adapted Southern-style pinto beans with rice and fried eggplant from the book. After cooking from this book, you won't think of Southern food the same again. And you won't miss the meat.

Note: I received a complimentary copy for possible review. The opinions expressed here are my own.

This is also my contribution to My Legume Love Affair #66, a monthly event started by lovely Susan of The Well Seasoned Cook and now administered by me. This month, Simona of Briciole is kindly hosting.

Peanut and Cashew Pinto Chili with Corn and Avocado Salsa

Recipe by Lisa Turner Adapted from The Southern Vegetarian Cookbook Cuisine: Southern Published on December 2, 2013 Warming, hearty and delicious Southern "baked bean" style pinto bean and peanut chili topped with a tangy and zesty avocado, lime and corn salsa Print this recipe Ingredients: 1 1/4 cups dried pinto beans (4 cups cooked or 3 14 oz cans) 1 tablespoon olive oil 1 medium onion, finely chopped 3 cloves garlic, minced 2 to 3 jalapeños, seeded and finely chopped 1 carrot, diced 1 tablespoon paprika 1 1/2 teaspoons chili powder 1 1/2 teaspoons ground cumin 1/2 to 1 teaspoon chipotle powder, to taste 1 teaspoon ground coriander 1/2 teaspoon mustard powder 1 cup beer (preferably a good quality ale) or water   3/4 cup unsalted peanuts 1/3 cup raw unsalted cashews 1 red bell pepper, seeded and diced 2 large tomatoes, finely chopped 1 1/2 tablespoons tamari (soy) sauce 1 tablespoon vegetarian Worcestershire sauce 3 cups vegetable stock 1/2 cup strong coffee 5 1/2 oz (160 mL) can tomato paste 1/2 teaspoon balsamic vinegar 1 teaspoon rice vinegar 2 teaspoons coconut or brown sugar 1 teaspoon sea salt, or to taste Salsa: corn from 2 ears (2 cups frozen) 2 medium avocados, peeled, pitted and diced juice from 1 lime (2 tablespoons) 2 tablespoons fresh cilantro or parsley, chopped 2 shallots, finely chopped 2 teaspoon olive oil pinch of cayenne 1/2 teaspoon sea salt, or to taste fresh ground black pepper to taste Instructions: Rinse the beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 45 to 60 minutes or until the beans are just tender. Drain and set aside. Meanwhile, roast the peanuts and cashews in a small unoiled skillet over medium heat until browned a few shades. Set aside. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the onion and cook, stirring often, for 3 to 4 minutes or until softened. Now add the garlic, jalapeños, and carrot, and continue to stir for 2 to 3 minutes. Toss in the spices and stir for another minute. Pour in the beer or water and cook until most of the liquid has evaporated. Add the roasted nuts, red pepper, tomatoes, tamari sauce, Worcestershire sauce, vegetable stock, coffee, tomato paste, vinegars and sugar. Simmer uncovered until the mixture thickens, stirring often — about 15 minutes. Add the pinto beans to the pot, cover, and simmer for another 10 to 15 minutes, adding more water if necessary to achieve your desired consistency. Stir in the salt, taste for seasoning, and adjust to taste. While the chili is simmering, prepare the salsa. If you are using fresh corn, roast it in the oven at 400° for 30 minutes. Let cool and remove the kernels from the cob. Alternately, you can use defrosted frozen corn. In a medium bowl, toss all of the salsa ingredients together. Chill in the fridge until ready to use with the chili. Serve the chili hot in bowls, topped with a generous spoonful of salsa. Makes 6 to 8 servings

Other comforting pots of goodness you are sure to enjoy from Lisa's Kitchen:
Kidney Bean Curry (Rajma)
Potato and Chickpea Curry with Tomatoes and Tamarind
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms

On the top of the reading stack: Gogol

Audio Accompaniment: Erot

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Butter Fried Corn with Potatoes, Beans, Peppers and Mushrooms

Colorful stacks of fresh local vegetables are practically bouncing off the market shelves and bins these days, and there may be no better way to enjoy the vibrant fresh tastes of the local produce than to fry them in plenty of good quality churned butter. I'm especially smitten with slathering butter on ears of amazingly sweet local corn, but I can't resist all of the other local vegetables either — tomatoes, green beans, garden peas, cauliflower, broccoli, tomatoes, potatoes, beets, radishes, carrots and so many more. It's been a bumper crop this year, so why restrict yourself? Fry up a bunch of these seasonal goodies in one pan, and you've got an extraordinarily flavorful, colorful and wholesome plate that will be gone in no time.

As with any stir-fry, this one is easily adaptable to suit your preferences. Take advantage of what is local in your region and toss in any vegetables that are nearing the end of their shelf life. Certainly this dish is a perfect way to get your daily quotient of veggie goodness. Serve as a light meal with some bread or as a side with pretty much any meal you can think of.

Butter Fried Corn with Potatoes, Beans, Peppers and Mushrooms

Recipe by Lisa Turner Published on September 6, 2013 A medley of fresh vegetables gently fried in butter — a colorful and delicious seasonal treat Print this recipe Ingredients: 8 tablespoons (1 stick) butter 1 large potato, cut into 1/2-inch dice 1 onion, chopped 1 clove garlic, crushed or minced 1 cup green beans, chopped 2 ears fresh sweet corn, pared splash of tamari sauce (optional) 1 red bell pepper, seeded and cut into strips 2 jalapeños, seeded and finely chopped 2 cups white mushrooms, sliced 1/4 cup fresh parsley, chopped 2 tablespoon fresh chives, chopped 1 1/2 teaspoons coarse salt, or to taste fresh ground black pepper Instructions: Heat half of the butter in a large heavy non-stick or cast-iron skillet over medium-high heat. When the butter is frothy, add the potatoes and cook, stirring frequently, for 15 minutes or until golden. Turn the heat down slightly if the butter begins to burn. Add the remaining butter, turn down the heat to medium, and stir in the onion, garlic, green beans and corn. Cook, stirring frequently, for 5 minutes and then toss in the tamari sauce (if using), red pepper, jalapeños and mushrooms. Continue to stir for another 5 minutes or until the vegetables are tender and the mushrooms have browned but are still plump. Add more butter if necessary. When the mushrooms are cooked, stir in the chives and parsley and remove from the heat. Season with salt and pepper and serve hot with sour cream if desired. Makes 2 main or 4 side servings

Other vegetable recipes you will enjoy from Lisa's Vegetarian Kitchen:
Black and Green Bean Corn Hash
Brown and Wild Rice with Fried Corn
Chipotle Pinto and Green Bean Corn Succotash
Spicy Indian Green Beans

On the top of the reading stack: the newspaper

Audio Accompaniment: silence

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Corn and Green Pea Tomato Curry

I've grown tomatoes in planters in the backyard for the past several years, but this year the plants are yielding the most abundant crop yet. This of course means that I currently have an excess of tomatoes, so I am trying to focus on them when making meal plans. I may just have to dry them or preserve them in jars for the winter if they keep coming off the vine as fast as they have been lately.

In the meantime, my husband enjoys cutting the juicy fruits into slices and eating them sprinkled with sea salt and a little freshly cracked black pepper. And I have been adding tomatoes to salads, curries, salsas and dips and include them whenever in anything I can where they might be appropriate. The night that I made this simple vegetable curry was an oppressively hot and humid day when all I wanted was a light refreshing meal — especially after having eaten a rather large and heavy brunch. The occasion of having some beautiful local fresh sweet corn and garden peas was just the inspiration I needed to, for a light but zesty and extraordinarily flavorful dinner. The lovely contrasts in color are matched by the layers of sweet, tangy and spicy flavors and the pop-in-your-mouth bites of fresh corn and peas in a smooth and zesty tomato sauce.

I cooked up some quinoa to go along with the curry and served it all up with a few poppadums for a perfect light summer meal that made good use of local produce too. Feel free to included whatever vegetables you may have on hand, adjusting the liquid component and cooking time accordingly.

Corn and Green Pea Tomato Curry

Recipe by Lisa Turner Cuisine: Indian Published on August 28, 2013 Simple, light and zesty Indian-style tomato and vegetable curry with fresh sweet corn and peas popping in your mouth Print this recipe Ingredients: 2 ears fresh corn or 2 1/2 cups frozen corn 2 teaspoons oil or butter 1 large shallot or small onion, finely chopped 1 medium carrot, diced 3 red or green chilies, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 1/2 teaspoon Kashmiri or other chili powder 1/4 teaspoon cayenne pinch of asafetida 1 large tomato, partially seeded and finely chopped 1 cup fresh or frozen peas generous handful of fresh parsley or cilantro, trimmed and chopped 1/2 teaspoon garam masala 1 teaspoon sea salt, or to taste Instructions: If using fresh corn, lightly roast the ears in their husks in a preheated 425° oven for 15 minutes. Cool and then pare the kernels from the cobs. Alternately, you can boil the ears for 5 minutes or until the corn is just tender. Set aside. Heat the oil or butter in a medium saucepan over medium heat. When hot, add the shallot or onion and stir for 2 to 3 minutes to soften. Add the carrot and stir for another 2 to 3 minutes. Toss in the chilies and ginger, and continue to stir another 2 minutes. Add the ground coriander, cumin, turmeric, chili powder, cayenne and asafetida to the pan and stir for 30 seconds. Add the tomato. If using fresh peas, add them now as well. Cook, stirring occasionally, for 5 to 7 minutes or until the tomato starts to thicken. Now add the corn and half of the parsley or cilantro. If using frozen peas, add them now. Continue to simmer for another 3 to 4 minutes, stirring often, until the corn and peas are tender but still plump. Stir in the garam masala and sea salt, and let simmer for another minute. Stir in the remaining parsley or cilantro. Remove from heat, cover, and let stand for 5 minutes before serving. Serve hot with fresh cooked white rice or quinoa. Makes 4 servings

Other corn creations from Lisa's Kitchen you are sure to enjoy:
Tomato Corn Chowder
Roasted Corn and Jalapeño Cheese Soup
Corn and Roasted Red Pepper Soup
Quinoa Soup with Corn

On the top of the reading stack: Baking by Hand : Make the Best Artisanal Breads and Pastries Better Without a Mixer by Andy and Jackie King

Audio Accompaniment: various sounds

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French Lentil and Roasted Sweet Corn Summer Salad

Lentil salads contain all the ingredients for great summer dining — quick, fuss-free, fresh, light, colorful, nourishing, tasty and easy to transport to the sunny outdoors. The recipe for making an inviting summer lentil salad is simply assembling contrasting but complementary colors, textures and flavors in your salad bowl. This is an especially appealing endeavor when fresh local produce hits the markets, as it has lately here in southwestern Ontario with the arrival of stunning local tomatoes, bright yellow sweet corn and vibrant fresh green onions among other beautiful vegetables and fruits.

I've made the best of these fresh ingredients by combining them with tender, earthy and peppery French lentils, sweet fresh garden herbs and salty Greek Kalamata olives and Feta cheese, and tossing them altogether with a refreshing, vibrant and zesty lime and cayenne dressing. Absolutely delicious and gone in no time at all, this is my favorite summer lentil salad until the next salad inspiration comes along!

Speaking of seasonal delights, this is my contribution to this month's No Croutons Required challenge, hosted this month by my special friend, Jac. Details are here. Let's get cooking with those treasured seasonal ingredients.

French Lentil and Roasted Sweet Corn Summer Salad

Recipe by Lisa Turner Published on August 8, 2013 A fresh and colorful summer salad with earthy, peppery French lentils tossed with tangy tomatoes, sweet corn, fresh herbs, olives and Feta cheese in a zesty lime and cayenne dressing Print this recipe Salad: 2/3 cup Puy or French lentils (1 1/2 cups cooked) 1 bay leaf 2 ears fresh sweet corn 2 medium firm red tomatoes, chopped 2 green onions, green and white parts, sliced 2 tablespoons fresh parsley, chopped 2 tablespoons fresh basil, torn or chopped 1/4 cup Kalamata olives, pitted and chopped 1/4 cup Feta cheese, crumbled Dressing: 2 tablespoons olive oil 1 teaspoon red wine vinegar juice of 1 lime (2 tablespoons) 1 teaspoon sea salt 1/4 teaspoon cayenne fresh ground black pepper Instructions: Rinse the lentils under cold running water and soak for 2 hours covered in several inches of cold water. Drain and rinse, then transfer to a small saucepan and cover with several inches of fresh water. Add the bay leaf and bring to a boil. Reduce heat to low, cover, and simmer for 15 to 20 minutes or until the lentils are tender. Drain and discard the bay leaf. Set aside to cool. Meanwhile, roast the ears of corn in their husks in a 400° oven for 30 minutes or until tender. Alternately, grill the corn in the husks on a barbecue for about 15 minutes, turning frequently. Set aside to cool, then pare the kernels from the ears. Place the lentils, corn, tomatoes, green onions, parsley and basil in a large mixing bowl. Whisk together the dressing ingredients and toss about half of the dressing with the salad. Scatter the olives and Feta over top and lightly toss with the remaining dressing. Serve at room temperature. If preparing ahead of time, reserve the parsley and basil and mix in just before serving. Makes 4 servings

More summer salads you will enjoy:
Summer Chickpea Salad
Black Bean Mango Salad
Indian-Style Tomato Salad
Mexican-Style Potato Salad With Avocado and Jalapeño

On the top of the reading stack: various new additions

Audio Accompaniment: Harold Budd

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Pinto Bean and Avocado Burritos

Summertime is perfect for easy meals that can be enjoyed on the patio. Mind you, these zesty and creamy pinto bean burritos would be delicious any time of year but wrapping up vibrant Mexican-spiced goodness in a handheld burritos seems especially suited to warm summer days. Apart from a bit of chopping and cooking the beans, this fresh-tasting burrito filling with avocado, corn and cilantro all comes together in very little time. Vegans may leave out the cheese and sour cream, of course, and the results would still be most pleasing to serve up. Spicy and cooling, and packed full of flavor, this one comes highly recommended from my kitchen.

So, what did I make to please my husband and best friend so much?

Pinto Bean and Avocado Burritos

Recipe by Lisa Turner Cuisine: Mexican Published on July 26, 2013 Vibrant, zesty and creamy fresh-tasting pinto bean burritos with avocado, cilantro, corn and spices — refreshing on a warm summer day Print this recipe Beans: 1 1/4 cups dried pinto beans 1 ancho (dried poblano) chili 1 bay leaf 1/2 red onion 1 avocado, peeled and chopped or diced juice from 1 lime (2 tablespoons) 1/4 cup cilantro, leaves and stalks, chopped 8 7-inch flour or corn tortillas, warmed Sauce: 2 teaspoons olive oil 1 large shallot, finely chopped 1 teaspoon cumin seeds 1 to 2 jalapeños, seeded and finely chopped 1 teaspoon chili powder 1/2 teaspoon paprika pinch or two of cayenne (optional) 2 large plum tomatoes, partially seeded and finely chopped 1 cup fresh or frozen corn 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper to taste 1 cup fresh grated extra-old Cheddar cheese 2 tablespoons sour cream Instructions: Rinse the beans and soak for 8 hours or overnight in enough water to cover. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Add ancho chili, bay leaf, and onion, and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour or until the beans are tender. Drain and transfer to a large bowl to cool. Discard the onion and bay leaf. Scoop out the seeds from the ancho chili and set aside. When the beans have cooled, gently toss in the avocado, lime juice, ancho chili seeds and fresh cilantro. Heat the oil over medium heat in a heavy-bottomed medium saucepan. When hot, toss in the shallot and stir for 2 to 3 minutes to soften. Add the cumin seeds, jalapeños, chili powder, paprika and cayenne if using, and continue to stir for another minute. Now add the tomatoes and cook, stirring often, for 10 to 15 minutes until the sauce has thickened. Stir in the corn and cook for another 10 minutes. Season with salt and pepper and then stir in the Cheddar cheese and sour cream. Taste for seasoning and stir the mixture into the beans and avocado. Serve wrapped in warmed 10-inch flour or corn tortillas with sour cream, hot sauce, chili powder or cilantro as garnish, or serve as a dip with crunchy baked tortilla chips. Makes 8 7-inch burritos or 4 servings

More pinto bean dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Corn and Pinto Bean Dip
Roasted Corn and Jalapeño Cheese Soup
Refried Beans with Sun-Dried Tomatoes
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce

On the top of the reading stack: various stacks

Audio Accompaniment: Aes Dana

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