Best Quinoa & Bean Bake Ever

Adapted from The Vegetarian's Complete Quinoa Cookbook

Printable Recipe 

Prep time: 15 minutes
Baking time: 25-30 minutes Note:  I used my new convection toaster oven so the baking time was only 15 minutes!
Serves 4-6  (I'm going to try to freeze some, so I'll let you know how that goes)

Ingredients:
3/4 cup quinoa, rinsed well and drained

1 1/4 cup vegetable broth, I used my own roasted vegetable broth, frozen in 2 cup portions for moments such as this.
1 bay leaf

1 tbsp extra virgin olive oil

4 garlic cloves, peeled and minced (I used 2 giant cloves)

1 medium  onion, coarsely chopped

1 tbsp dried oregano (I used 2 heaping tbsp fresh oregano, chopped)

1/2 tsp red chili pepper flakes (or as much as you like)

1 sweet red pepper, seeds removed and coarsely chopped

1 can fire roasted diced tomatoes  (they used 28oz/796ml but I used 14oz/398ml which was perfect for us) with juice

1 can (19oz/540ml) black beans (I was out, so I used pinto beans), rinsed and drained

1-2 cup Swiss chard leaves,  stems removed and leaves finely sliced (chiffonade) (optional, but great)

2-3 roasted beets, diced (optional, but delicious)

1/2 cup flat-leaf parsley, finely chopped & divided in half

2 slices whole wheat or multi grain bread

1 cup feta goat cheese, finely crumbled

Directions:
1. Prepare the quinoa:
Combine the quinoa with the broth and bay leaf in a medium sized saucepan and bring to a boil.   Stir and reduce heat to medium low and cook for 15 minutes, covered.  When the quinoa is ready, the grains will be soft and the liquid absorbed.  Remove from the heat, remove the bay leaf, fluff the quinoa and let stand, covered for 5-10 minutes

2. Preheat the oven to 375°F/190°C (for convection ovens - 350°F/175°C) and prepare baking dish (should hold 8 cups, I used a medium lasagna dish 11 1/2" x 7 1/2" x 1 1/2") I used a little olive oil to grease the dish.

3. While the quinoa is cooking and the oven is preheating, heat the olive oil a large skillet over medium-high  Once the oil is hot, add the onion, garlic, oregano and red chili pepper flakes.  Cook, stirring occasionally until the onion is translucent and the pan smells divine. (about 5 minutes)

4. Add the chopped red pepper for 2-3 minutes until they begin to soften.  If using Swiss chard, or spinach or kale... add it now along with roasted beets or other roasted vegetables if you have them.   Toss and continue to cook for another minute or two, to heat the new additions and combine all the flavors.

5. Add the canned tomatoes with the juice and the drained beans.  Stir well and bring to a boil.  Reduce heat to low and  simmer uncovered for about 5 minutes or until most of the liquid has evaporated.

6. Remove from heat and add the cooked quinoa with 1/4 cup of chopped parsley and toss to combine.  Transfer the mixture to the prepared baking dish. 

7. Pulse bread (broken into a few chunks) in a food processor until soft small crumbs form.  

8. In a small bowl, combine the crumbled feta with 1/4 cup parsley and bread crumbs and toss well to combine.  Sprinkle over the quinoa mixture, covering the entire top.

9.  Bake in the center of the oven for 20-25 minutes (15-20 minutes in a convection oven)

Quick Navy Bean Stew

Quick Navy Bean Stew
From Everyday Food: Fresh Flavor Fast

Printable Recipe

Prep cook time: 30 minutes
Final cook time: 8-10 minutes
Serves: 4

Ingredients:
1 tbsp olive oil
1 small onion, finely chopped
4 small red potatoes (about 10oz/284g), cut into ½” pieces
1lb/450g mushrooms, trimmed & quartered (I prefer Cremini)
¼ tsp dried thyme
Coarse salt and freshly ground black pepper to taste
1 tbsp tomato paste
2 cups water
1 pkg (10oz/284g) baby spinach
1 can (15oz/425g) navy beans, drained and rinsed
1 tbsp red wine vinegar

Directions:
1. In a large, deep skillet (I used a soup pot), heat the oil over medium heat. Add the onion and potatoes and cook until the onion is lightly browned, stirring occasionally (8-10 minutes). Add the mushrooms and thyme, season with salt & pepper. Cook, stirring often, until the mushrooms are tender (8-10 minutes).

2. Stir in tomato paste and water, cover and cook until the potatoes are tender, but not falling apart (8-10 minutes).

3. Add half the spinach, cover and cook until wilted (about 1 minute). Add the remaining spinach and the navy beans, cook, covered until heated through (about 3-4 minutes). Stir in the vinegar, season with salt and pepper (Ruth’s note: I added a dash or two of Worcestershire sauce for a little kick).

Garlicky Beans

Garlicky Beans
from Ainsley Harriott's Fresh and Fabulous Meals in Minutes

Prep time: 5 minutes
Cooking time: 10 minutes

Serves 4

Ingredients:
2 tbsp extra virgin olive oil
2 shallots, finely chopped
1 clove of garlic, minced
2 cans (400g/14oz) cannellini beans (I had some cooked Jacob Cattle Beans in the fridge, so I used them instead)
3-4 oz/100ml vegetable or chicken broth
2 tbsp fresh parsley (preferably flat leaf/Italian), chopped
Lemon juice (squeeze to taste)
Salt & pepper

Directions:
1. Heat the oil in a skillet over medium high heat and add the shallots and garlic. Cook for 2-3 minutes, until tender but not colored.

2. Add the beans (drained if from a can) and the broth and bring to a boil. Simmer for about 4-5 minutes. The beans should be tender and heated through.

Add the parsley, lemon juice plus salt and pepper if you like and serve. Great side for grilled or roasted meat, chicken or fish. And perfect for a buffet or picnic side dish.

Tuscan White Bean and Garlic Soup

Tuscan White Bean & Garlic Soup
From Giada's Kitchen: New Italian Favorites

Hands-on time: 5 minutes
Cooking time: 20 minutes
Serves 4

Ingredients:
2 tbsp unsalted butter
1 tbsp olive oil
2 shallots, chopped
2 sage leaves, stems removed (Ruth’s note: I didn’t have sage leaves so I used 2 sprigs of fresh thyme instead – a tasty option)
1 cans (15oz/425g) cannellini beans (or other white beans), drained & rinsed
4 garlic cloves, peeled and halved (Ruth’s note: I just smashed the garlic cloves after peeling them)
4 cups low-sodium chicken broth
½ cup heavy cream
Salt & pepper to taste

Directions:
1. In a medium sized heavy bottomed saucepan over medium heat, sauté the shallots in the butter and olive oil until the shallots are softened, about 3 minutes or so. Add the sage (or thyme sprigs), beans and garlic and stir to combine. Add the broth and simmer gently for about 15 minutes.

2. Puree the soup. Giada’s method: pour half the soup in a large bowl. Carefully ladle a third into a blender or food processor and puree until smooth. Pour the blended soup back in the pot and repeat with the remaining soup in the bowl. (Ruth’s method: use an immersion blender in the pot and pulse until the soup is mostly smooth with some chunks left for texture).

3. Add the cream, salt & pepper, cover and keep warm until ready to serve.

Giada serves it with some grilled ciabatta bread drizzled with olive oil. Perfect!

Rustic Avocado & Bean Spread

Rustic Avocado & Bean Spread

Hands on time: 5 minutes

Ingredients:
1 medium ripe avocado, cubed or diced
¼ cup fresh cilantro, chopped
¼ cup red onion, chopped
1 cup cooked beans (I used the extra Jacob’s Cattle Beans that I didn't need for the Garlicy Bean & Spinach Soup…similar to navy beans in size and colouring. If you’re using canned beans, rinse & drain them first)

Dressing:
¼ cup good olive oil
Juice of ½ lime
1 clove of garlic, minced
1 heaping tbsp Kozlik’s Lime & Honey mustard (if you can’t find any, use a spicy honey mustard) Salt & pepper to taste

Directions:
1. In a bowl, combine the avocado, beans, onion & cilantro. In a separate bowl or measuring cup, mix all the dressing ingredients. Pour over the avocado mixture and gently toss. This dish is very chunky so you don’t want it mashed. Taste for seasonings.

Serving ideas: with pita, soft tortillas, or …if you have the inclination…make some fresh brown bread and heap some on top while the bread is still warm.
As part of a buffet lunch or brunch…as is in a bowl, or fill tomato halves. Just remove pulp from the tomato (add a little to the avocado bean spread and stuff back into the empty tomato half).

Garlicky Bean & Spinach Soup

Garlicy Bean & Spinach Soup
Adapted from Cook's Illustrated Soups & Stews 2008

Soaking time: 8-24 hours (I'm a great fan of using canned beans when I can...mostly because I usually decide on a dish just before I want to eat it, but this is one soup that I think needs soaked beans - they're firmer during the long cooking process)
Hands-on time: 30 minutes
Cooking time: 2 hours
Serves 8

Ingredients:
Beans & Broth:
1 medium carrot, peeled & halved lengthwise
1 fennel stalk – not the bulb (the recipe called for celery, but I didn’t have any)
4 sprigs fresh parsley
4 sprigs fresh thyme
2-3 sprigs fresh oregano
10 cups water
½ lb/225g dried Jacob’s Cattle Beans (the recipe called for chickpeas…I didn’t have any) soaked at least 8 hours or overnight in lots of water (at least 2” higher than beans) changed at least twice, drained and rinsed before adding to the pot.
1 medium onion, cut in half length-wise
1 head garlic, top third cut off and discarded, loose outer skin discarded
1 parmesan cheese rind about 4” x 2”
2 bay leaves
½ tsp red chili pepper flakes

Soup:
3 tbsp olive oil, plus some for drizzling over the soup.
1 medium onion, diced small
1 medium fennel bulb, tops & stalks discarded, bulb diced small
1 medium carrot, peeled & diced small
4 large garlic cloves, thinly sliced
2 anchovy fillets, minced
1 can (28 oz/795ml) fire roasted tomatoes, chopped
1 2” x 4” piece of orange rind, orange part only, discard any pith
2 big handfuls of baby spinach leaves
2 tbsp fresh parsley, finely chopped
Salt & pepper to taste

Directions:
For beans & broth:
1. Tie together carrot, fennel stalk (or celery) and herbs with kitchen twine and place in a large Dutch oven. Add the remaining ingredients and bring to a boil over medium –high heat. Reduce heat to medium low or low and simmer until the beans are tender (about 1½ hours).

2. Remove and discard the carrot bundle, onion halves and cheese rind, scraping any cheese back into the pot. Remove the garlic, let cool for a few minutes and squeeze the garlic out of the skin and add the garlic “meat” back to the pot.

The broth can be made a day or two in advance. If that’s the route you plan on taking, remove the beans and store them separately so they don’t become mushy.

For the Soup:
1. While the beans are cooking (or if you’ve done them the day before, gently warm the beans in the broth), use a large skillet set over medium high heat and add the oil, onion, fennel & carrots. Stir frequently until the vegetables are softening and starting to brown (about 8 minutes). Add the garlic & anchovies and cook until the garlic is fragrant (about 1 minute).

2. Add the tomatoes and stir up any loose bits on the bottom of the pan.

3. Pour the tomato sauce into the cooked beans & broth. Add the orange rind and increase the heat to medium high. As soon as the soup comes to a boil, reduce to low and simmer until the flavors are fully blended (about 1 hour). Remove the orange peel.

4. To serve, place some spinach leaves in the bottom of the bowls and pour the soup over it. (The heat of the soup will do the perfect amount of wilting.) Taste the soup for seasoning before adding to each bowl, adding salt & pepper &/or chili pepper flakes. Stir in the chopped parsley.

Add extra parsley and grated Parmesan cheese over each bowl when serving.