Chipotle Orange Black Beans

beans

This time last year: Homemade Fresh Tomato Sauce with Basil, Mushrooms, and Balsamic Vinegar (2013)

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I stumbled upon this recipe while looking for a good side dish to take to a potluck, and was immediately sold. Without taking up too much of you’re time, I’ll go ahead and get to the point- it was delicious!

Here are three reasons you should try this dish:

  1. FLAVA FLAVE! This dish is jam-packed with flavor. Between the tangy orange zest, the flavor punch in the chipotle peppers, and the refreshing cilantro, your taste buds will be in heaven.
  2. Time is of the Essence! I was able to whip this recipe together in the 15 minutes I had between a class and a meeting. Yes, it is to possible to make a side dish in the time it might take you to wait in line for your drink at Starbucks. All you need is a cutting board and a frying pan and you are good to go!
  3. All-Inclusive! Sharing a meal with others? This recipe is a great dish to make because it is accessible to most everyone- vegetarian, gluten free, low fat, high protein, low cholesterol, low sugar, etc. Want to make it vegan? Simply leave the cheese on the side and let people sprinkle that on themselves.

Not convinced yet? Stop wasting time and get cooking. In fifteen minutes you will be glad you did!

More recipes heading your way soon, so come back and see me 🙂

Lots of love,

This rented kitchen

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Ingredients: 

  • 2 teaspoons canola oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 (15-ounce) can black beans
  • 1 teaspoon chopped chipotle peppers in adobo (plus more to taste)
  • 1 orange, Juice and zest
  • Salt and pepper to taste
  • 2 Tablespoons chopped cilantro
  • 2 Tablespoons crumbled Queso Fresco

Directions:

  1. In a large saucepan, heat the oil over medium heat. Once hot, add the onions and garlic, and sauté until soft- about four minutes.
  2. Meanwhile, rinse and drain the beans.
  3. Once onions are cooked, add the beans to the pan and cook for an additional 3-4 minutes.
  4. Stir in the chipotle peppers and orange zest and cook for one minute longer.
  5. Remove from heat. Season with salt and pepper to taste, and top with cilantro and queso fresco. Serve and enjoy!

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Notes and Tips!:

  • Source: Whole Foods Market
  • Like this recipe? Try these other delicious dishes from A Rented Kitchen (Recipe links found below):

Homemade Wheat Thins

Recently, a major movement has been rekindled that involves making food that could be store bought. New cookbooks are being published and recipes shared for homemade twix bars, pop-tarts, and granola bars. If I had more than 24 hours in a day I would love to home prepare as much of my food as possible, however often as a result of being pinched for time it seems to my greater benefit to buy something already prepared. This recipe is a great exception. I stumbled upon it and immediately decided I had to try it. With only a few simple ingredients, this recipe is a clean way to eat the delicious and traditional wheat thin cracker, while knowing exactly what ingredients have been involved.

In my college-level rented kitchen we did not have a rolling pin, which I discovered quite late in the game, so instead I ended up using my roommate’s 24 ounce beer can. I guess you gotta do what you gotta do! Despite some kitchen utensil improvisation, the crackers ended up tasting delicious. Pair it with a dip, some peanut butter, munch on them by themselves, and share them with your friends- you’ll love the satisfaction of being able to say you made your own cracker.

Ingredients

  • 1 ¼ cups (5 oz) 100% whole wheat flour
  • 1 1/2 Tablespoons sugar
  • ½ teaspoon salt, plus extra for sprinkling on
  • ¼ teaspoon paprika
  • 4 Tablespoons Earth Balance or butter
  • ¼ cup + 2 Tbsp water (or a tiny bit more if dough is too dry)
  • ¼ teaspoon vanilla
  • Optional: garlic powder, sesame seeds, other spices for flavoring as desired

Directions:

  1. Preheat oven to 400 F and line two baking sheets with parchment paper.
  2. In a large bowl, combine the dry ingredients and whisk (flour, sugar, paprika, salt).
  3. Using two forks, begin to cut the butter into the flour mixture until the mixture is crumbly.
  4. In a small bowl mix together the water and vanilla, and then add to the flour mixture.
  5. Stir the mixture until the flour has been moistened and the dough comes together. Don’t be afraid to use your hands! You may need to squeeze the dough in order to make it adhere to itself.
  6. (If the dough is too dry, add a touch of water. You do not want the dough to be sticky however.)
  7. Split the dough in half. On a clean and floured surface, roll out half of the dough using a floured rolling pin. You want the dough to be extremely thin- about 1/16th of an inch.
  8. Use a pizza cutter to cut the dough into small squares (or desired shape) and move to the prepared baking sheet.
  9. Sprinkle with desired spices, sesame seeds, or salt as desired
  10. Bake for 8- 10 minutes, rotating the pan halfway through baking. Watch the crackers closely! Due to the fact that they are so thin they can burn quickly.
  11. Cool completely and store in an air-tight container.

Notes and Tips:

  • Yield: 60- 65 crackers crackers
  • This yield is enough to fill two baking sheets. If you choose to bake both sheets together, make sure you rotate the sheets half way through so they are evenly baked.
  • The key to the ideal cracker is getting the dough extremely thin while rolling it. If the dough is thicker, the chips will feel more like pita chips and less like wheat thins.

This recipe was created by Angela Liddon from “Oh She Glows