Roasted Garlic and Feta Hummus

© Katherine Stetson

For 2 1/2 cups:

  • 2 cups chickpeas, cooked and cooled
  • ¼ cup Feta cheese
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons tahini
  • 3 tablespoons olive oil
  • 2 tablespoons spring water
  • 2 roasted garlic cloves, or to taste
  • 1 teaspoon sea salt
  • Chopped flat leaf parsley, roasted chick peas, drizzle of olive oil, for garnish

In a food processor fitted with a steel blade, process all ingredients except olive oil. When mixture is blended, drizzle in the olive oil while the motor is running. Refrigerate for a few hours prior to serving.

Truly Baked Beans

© Katherine Stetson

The method for these fabulous baked beans comes from Luis Catinchi of southern New Hampshire and it is a method that debunks some old bean myths.  Firstly, soaking the beans is not necessary and, secondly, salting the beans (with salt pork) can be done early in the process without loosing any tenderness to the finished beans.

The flavorings in this recipe are of my own devising and can be swapped for your own favorites.  Generally, the dish is very forgiving as long as the cook keeps tasting and adjusting flavors during the second half of cooking.

A lidded 3-quart bean pot is essential.  Leftover beans freeze beautifully.

Preheat oven to 350 degrees.

  • 1 pound dried Navy beans
  • 1 pound dried red kidney beans
  • 6-8 cups spring water
  • 1 onion, peeled and quartered
  • 1/3 pound salt pork (in one piece)
  • ½ – 1 cup brown sugar
  • ½ – 1 cup maple syrup
  • ½ – 1 cup molasses
  • 1 tablespoon dry mustard
  • sea salt, to taste

Rinse beans and check for small pebbles.  Pour beans into bean pot along with salt pork, onion and water to cover by 2 inches.  Place pot with lid into oven and cook until the water begins to boil.  Reduce oven temperature to 250 degrees.  Remove pot from oven and stir in mustard and ½ cup each of brown sugar, maple syrup and molasses.  Place pot with lid back in the oven for an additional 5-6 hours.  Check beans periodically to ensure sufficient water level is maintained.  When beans are tender enough to chew, check seasonings and adjust according to your preference for the remaining maple syrup, brown sugar or molasses.

Remove lid from pot for last hour or so to allow any extra water to evaporate.  (You may take out the salt pork at this point if you prefer not to serve it.)  When consistency and flavor is just right, remove beans from oven and serve!

Chili con Carne y Frijoles

© Katherine Stetson

Serve up this cold weather treat with lots of garnishes, including tortilla chips, sour cream, shredded cheese, pickled jalapenos, fresh cilantro, chopped tomato, chopped spring onion and cubes of avocado.

  • 1 pound ground beef
  • 1 onion, chopped
  • ¼ cup ground chili powder
  • 2 teaspoons Mexican oregano
  • 1 ½ teaspoon sea salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried cumin
  • 4 garlic cloves, minced
  • 1 8-ounce can tomato sauce
  • 1 14-ounce can petite diced tomatoes
  • 1 14-ounce can black beans, rinsed and drained
  • 1 14-ounce can kidney beans, rinsed and drained
  • 1 14-ounce can pinto beans, rinsed and drained
  • 2 cups water
  • 2-3 tablespoons Masa flour

In a large stockpot, brown ground beef with chopped onions.  Drain off most of the fat.  Add dry spices and garlic and stir until spices are toasted and garlic softened.  Add tomato sauce, beans and water and bring to a gentle boil for 20 minutes.  Stir in Masa flour and continue to simmer for an additional 30 minutes.  Serve piping hot with your choice of garnishes.

Chickpea and Feta Relish

© Katherine Stetson

Spoon relish atop pita crisps, salads or sandwiches.  Flavors deepen overnight.

Makes 2 1/2 + cups

  • 1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed
  • ½ cup crumbled feta cheese
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 garlic clove, finely minced
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground pepper

Combine all ingredients in a medium bowl and mix well.  Cover and refrigerate.

 

Spicy Kidney Bean Relish

© Katherine Stetson

Spoon relish atop pita crisps, salads or sandwiches.  Flavors deepen overnight.  Adjust the amount of chili garlic sauce according to your hesitation or appreciation of ‘heat’.

  • 1 (14 ounce) can red kidney beans, drained and rinsed
  • 2 teaspoons curry powder
  • 2 teaspoons turmeric
  • 1 teaspoon ground cumin
  • 2 teaspoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon chopped fresh tarragon or ½ teaspoon dried
  • 2 teaspoons chili garlic sauce (recommend Hoy Fung brand)
  • 1 garlic clove, finely minced
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper

Combine all ingredients in a medium bowl and mix well.  Cover and refrigerate.

 

Makes 2+ cups

Zesty Black Bean Relish

© Katherine Stetson

Spoon relish atop pita crisps, salads or sandwiches.  Flavors deepen overnight.  Adjust the amount of salsa verde according to your hesitation or appreciation of ‘heat’.

Makes 2+ cups

  • 1 (14 ounce) can black beans, drained and rinsed
  • 1/4 cup salsa verde (recommend La Costena brand)
  • ¼ cup finely chopped red onion
  • ¼ cup olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped cilantro
  • 1 teaspoon ground cumin
  • 1 garlic clove, finely minced
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper

Combine all ingredients in a medium bowl and mix well.  Cover and refrigerate.

 

Copyright © Katherine Stetson, all rights reserved.