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February 10, 2011 / veganfavorites

Beans, beans…

….they’re good for your heart!  Let’s ignore the rest of that little rhyme and just focus on the heart, shall we?  After all, I’m trying to keep to my Valentine’s-related theme this week, and the latter part of that schoolyard tune ain’t exactly romantic.  🙂   Beans, on the other hand, are super sexy!  They keep you healthy by being magically fully of fiber, protein, and vitamins, all while remaining way low in fat.  Plus they’re crazy cheap!  Eat beans and you’ll be super attractive, have plenty of energy for some sweet sweet lovin’, and have enough money in your pocket to get your sweetie a little something nice for Valentine’s Day.   Need a gift suggestion?  Try my favorite:

Add a goth twist to your VDay with Black Valentine beans

Rancho Gordo beans!  Admittedly, I am lazy chef, so canned beans were my thing for quick dinners…. but no more!  Once I discovered Rancho Gordo’s heirloom bean varietals, I started making a batch on the weekend and storing them in single serving tupperware containers for use all week.  Not only is the flavor and texture so much better, but my heart gets healthier just knowing I’m supporting such a great company:  One that supports local agriculture and small farmers, and that is dedicated to preserving heirloom beans.  No GMO’s here!

You can order these little wonders online if you’re not in the Bay Area, and I highly suggest you do so.  I’m partial to Rancho Gordo’s Yellow Eye beans for everyday use, but I’ll be using those Black Valentine beans in the picture along with some of their simply amazing hominy (yes, they carry corn and some grains and spices too!) to make this fantastic and heart-healthy recipe by Chef Jesse Miner on Valentine’s Day.   Try it and let me know what you think!

-Sky

Red Posole

Comforting Mexican stew featuring hominy, beans and vegetables subtly spiced with New Mexican chile powder. Serves 8.

1/4 cup vegetable broth, or water
1 yellow onion, peeled and diced
1 bell pepper, diced
1 stalk celery, diced
1 carrot, peeled and diced
2 cloves garlic, minced
5 sage leaves, minced
1 tablespoon New Mexican red chile powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
28 ounces hominy, drained and rinsed
30 ounces pinto beans, drained and rinsed
15 ounces diced tomatoes, with juices
3 cups vegetable broth, or water

Heat 1/4 cup of vegetable broth in large pot over medium heat. Add onion, bell pepper, celery, carrot and garlic and sauté until onions are translucent, about 5 minutes.

Add sage, chile powder, cumin, coriander, and salt and stir to combine.

Add hominy, pinto beans, diced tomatoes and 3 cups of vegetable broth. Turn up heat and bring to a boil. Reduce heat to a rapid simmer and cook for 20-30 minutes, until stew has reduced to desired thick consistency.

Note: If using dried hominy and pinto beans, cook 1/2 pound of each, and then add cooked hominy and pinto as directed above.

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