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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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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Refried Beans with Pumpkin

Refried beans are one of my favorite meals to serve up and when I saw Janet's take on a classic that included pumpkin, I knew I just had to try her pumpkin-infused refried beans. And I'm certainly glad I did. I spiced my dish up and made up a big batch because leftover refried beans are always a treat too. The pumpkin flavor comes out in a subtle but distinct way that really goes well with the pinto beans and spice blend I used. Serve them up as a dip or as a filling for wraps, topped with some hot sauce and sour cream if desired, or alongside a bed of grains, such as quinoa or rice. I served mine up with some jalapeño sauce and some quinoa cakes.

On the topic of pumpkin, when it is in season, it’s easy to make your own pumpkin purée at home to store for future use if you have enough freezer space. Buy a fairly large pumpkin, cut it in half, scoop out the seeds and membranes, cut again in halves, brush with some oil and roast in a preheated 400° oven for 35 to 50 minutes or until fork tender. When cool, simply scoop out the pumpkin and mash it up until smooth. Store in the freezer in sealed bags in 1 cup portions for future use.

Don’t forget to reserve those seeds. You can roast them for an easy, addictive and healthy snack.

Refried Beans with Pumpkin

Recipe by Lisa Turner Adapted from The Taste Space Cuisine: Mexican Published on November 8, 2013 This simple refried bean recipe is nourishing and zesty with a wonderful depth of flavor from fresh pumpkin purée Print this recipe Ingredients: 2 cups dried pinto beans (6 cups cooked) 2 cups plain pumpkin purée 5 to 6 sun-dried tomatoes 1 tablespoon + 1 teaspoon olive oil 1 shallot, finely chopped 1-inch piece fresh ginger, minced or grated 2 to 3 jalapeños, seeded and finely chopped 1/2 teaspoon turmeric 2 teaspoons ground cumin 1/2 teaspoon ground coriander 1 teaspoon paprika 2 teaspoons chili powder 1/2 teaspoon mace or nutmeg 1/2 teaspoon cayenne 2 large tomatoes, finely chopped juice from 1 lime (2 tablespoons) 1 to 2 teaspoons sea salt, to taste fresh cracked black pepper to taste Instructions: Rinse the pinto beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, and cover. Simmer for 50 to 60 minutes or until the beans are tender. Drain and transfer to a large bowl. Add the pumpkin purée and mash the mixture with a fork or potato masher. Set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and finely chop. In a medium saucepan, heat 1 teaspoon of olive oil over medium heat. When hot, add the shallot, ginger and jalapeños, and stir for 2 to 3 minutes. Now add the spices and continue to stir for another minute. Pour in the fresh tomatoes, add the sun-dried tomatoes, and simmer, stirring often, until the tomatoes are softened and the sauce is thickened. Remove from heat and set aside. Heat 1 tablespoon of olive oil in a large cast-iron skillet or non-stick frying pan over medium heat. When hot, add the mashed beans and pumpkin and tomato sauce. Cook, stirring often, until your desired consistency is reached — about 10 to 15 minutes. Stir in the lime juice and season with salt and pepper. Serve hot from the pan in wraps or alongside a bed of fresh cooked grains. Makes 6 to 8 servings

I'm sharing this recipe with Jacqueline's Bookmarked Recipes and also Ricki's Wellness Weekend.

More pinto bean ideas from Lisa's Kitchen:
Refried Beans with Sun-Dried Tomatoes
Southern-Style Beans with Rice and Fried Eggplant
Pinto Bean and Avocado Burritos
Corn and Pinto Bean Dip

On the top of the reading stack: The Birds by Daphne du Maurier

Audio Accompaniment: Marsen Jules

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Southern-Style Pinto Beans with Rice and Fried Eggplant

Simmered in a rich, zesty and tangy spiced sun-dried tomato sauce seasoned with a little liquid hickory smoke, these pinto beans are so hearty and packed with rich barbecue flavor that even your most barbecue-crazy carnivorous friends won't miss the meat on the grill with this dish. They won't even miss the grill at all, as it's all done on the stove-top. They'll probably be amazed that it's not only vegetarian, but vegan too.

As if the beans aren't delicious enough by themselves, they're also topped with extraordinary eggplant slices tossed with a dry-rub spice and herb seasoning and fried in hot oil. Complete the experience by serving the beans and eggplant on a bed of hot freshly cooked brown rice for a thoroughly nourishing and tasty dinner that will have your family and friends asking for seconds. I made up about 1 1/2 cups dried rice that yielded about 4 cups cooked rice for the quantity of beans that this recipe gives.

This incredible beans and eggplant dish is adapted from a recipe in a book that I recently received called "The Southern Vegetarian" by Justin Fox Burks and Amy Lawrence. Not just a collection of meat-free adaptations of American Southern classics — a cuisine that most of us don't associate with vegetarian-friendly food — Burks and Lawrence use Southern ingredients and techniques to come up with dozens of truly unique and creative vegetarian recipes with a modern Southern flair. This is one of the most exciting cookbooks to cross my path for some time now, and I'm looking forward to trying ideas like strawberry-basil shortcake sliders, sweet potato pancakes with peaches and pecans, green pea hummus, vegetarian gumbo, curried cauliflower soup, peach and tarragon pesto pizza, and plenty more. I'm getting hungry just writing this!

(Note: I received a copy of The Southern Vegetarian for review, but the opinions expressed above are entirely my own.)

Now without further ado, let's get cooking.

Southern-Style Pinto Beans with Rice and Fried Eggplant

Recipe by Lisa Turner Adapted from The Southern Vegetarian Cookbook Cuisine: American South Published on August 26, 2013 Hearty pinto beans simmered in a rich, tangy and spicy barbecue-style tomato sauce with hickory smoke flavoring Print this recipe Beans: 1 1/2 cups dried pinto or romano beans 5 1/2 cups vegetable stock or water or more as needed 2 bay leaves 1 1/2 tablespoons white vinegar 1/2 teaspoon balsamic vinegar   1 cup sun-dried tomatoes 2 tablespoons butter or olive oil 1 onion, diced 2 celery stalks, diced 3 fresh hot peppers jalapeño, cayenne or serrano), seeded and finely chopped 1 tomato, chopped 2 cloves garlic, minced 1 teaspoon paprika 1/2 teaspoon ground cumin 2/3 teaspoon dried thyme 1/4 to 1/2 teaspoon cayenne 2 teaspoons Dijon mustard 1/2 to 1 teaspoon liquid hickory smoke, to taste 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper sliced green onion for garnish (optional) Eggplant: 4 tablespoons olive oil 1 medium eggplant, trimmed and cut into 1-inch thick slices 1/2 teaspoon dried thyme 1/4 teaspoon dried basil 2/3 teaspoon dried red chili flakes pinch of paprika pinch of cayenne 1/2 teaspoon sea salt fresh ground black pepper Instructions: Rinse the beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large heavy-bottomed saucepan. Pour in the stock or water and add the bay leaves and vinegars. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender. Add more water as needed — the beans should not be too dry. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop. Heat the butter or oil in a large skillet over medium heat. When hot, add the onion and stir for 5 minutes or until softened and beginning to brown. Stir in the sun-dried tomatoes, celery, hot peppers, tomato and garlic, and continue to cook for another 5 minutes or until the vegetables have softened, stirring often. Now stir in the paprika, cumin, thyme, cayenne, mustard and liquid smoke, and to stir for 1 more minute. Pour the vegetable and spice mixture into the cooked beans. Simmer for 10 to 15 minutes to allow the flavors to blend. Add more water as needed. You don't want a soupy consistency, but there should be enough liquid to serve as a sauce. Season with sea salt and black pepper to taste. To make the eggplant, combine 2 tablespoons of oil with thyme, basil, red pepper flakes, paprika, cayenne, salt and black pepper in a large bowl or plastic bag. Toss the eggplant slices with the seasoning to coat evenly. After removing the eggplant slices, use your fingers to gently rub in the seasonings. Heat another 2 tablespoons of oil over high heat. When the oil starts to smoke, add the seasoned eggplant slices and cook until charred on each side — about 1 to 2 minutes per side. Remove from the pan, drain on kitchen towels, and repeat with the rest of the eggplant. Add more oil to the pan as necessary. (Note: The hot oil will splutter and pop out of the pan when the eggplant is added, so take care). To serve, spoon some rice onto a serving plate, top with a generous portion of beans and finally lay a slice or two of the eggplant over top. Garnish with green onion slices if desired. Makes 6 servings

More pinto beans recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Refried Beans with Sun-Dried Tomatoes
Pinto Bean and Avocado Burritos
Corn and Pinto Bean Dip
Pinto Bean and Zucchini Hummus

I'm sharing this with Jac's Bookmarked Recipes and also Ricki's Wellness Weekend.

On the top of the reading stack: various cookbooks

Audio Accompaniment: Lux by Brian Eno

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Potato, Pepper and Zucchini Skillet Hash with Pinto Beans

Hashes are a great way to use up vegetables that are about to expire for want of any other use, and they're a marvelously simple solution to breakfast, lunch or dinner in the absence of any other plans. Fried potatoes are a blank canvas upon which any number of different foods and flavors can be tossed with almost without reserve — vegetables, greens, beans, eggs, cheese, herbs, spices, etc. Here local vegetables shine and you may want to include some fresh corn.

This potato, pepper, zucchini and pinto bean hash was a wonderful success, and elicited cries of envy from my husband's co-workers when he brought the leftovers in for lunch. It's also a great way to use leftover cooked beans — just substitute 1 cup of cooked beans for the dried beans in the recipe below. Of course, any kind of bean can be used in a hash, but keeping with the Mexican-style spicing in this version I think that pinto or red kidney beans would work best.

Potato, Pepper and Zucchini Skillet Hash with Pinto Beans

Recipe by Lisa Turner Published on August 19, 2013 Simple, nourishing and zesty potato, bean and vegetable hash — an easy and delicious lunch or dinner solution Print this recipe Ingredients: 1/2 cup dried pinto beans (1 1/2 cups cooked or 1 14 oz can) 4 medium potatoes, chopped 1/2 cup olive oil 1 onion, chopped 2 green onions, green and white parts, sliced 1 bell pepper, seeded and chopped 2 jalapeños, seeded and chopped 1 small zucchini, chopped 2 teaspoons chili powder 3/4 teaspoon ground cumin 1/2 teaspoon dried oregano 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the beans and soak overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, then add to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer for 40 to 60 minutes or until the beans are soft. Drain and set aside. Steam or boil the potatoes for 10 to 15 minutes — depending on the size of your pieces — or until just tender. Heat the oil in a large non-stick or cast-iron skillet over medium-high heat. Add the potatoes and cook, stirring frequently, for 10 to 15 minutes or until lightly browned. Stir in the onion and the white parts of the green onion, and continue to sauté for 5 to 6 minutes or until the onions are softened. Now stir in the drained beans, bell pepper, jalapeños and zucchini, and fry for 3 to 5 minutes or until the vegetables are softened. Toss in the chili powder, ground cumin and dried oregano, and stir to coat the vegetables and beans. Remove from heat, stir in the salt and season with black pepper. Serve hot or warm with sour cream and garnished with the green parts of the green onions, a sprinkling of chili powder, a runny egg, fresh grated Cheddar or Monterey Jack cheese, or fresh diced tomato. Makes 4 servings

Other skillet hashes from my kitchen:
Potato-tempeh hash browns with salsa
Black and green bean corn hash
Quinoa breakfast hash

On the top of the reading stack: various cookbooks

Audio Accompaniment: silence

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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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