Adventures in Canning: Southwestern Black Bean Soup

 Southwestern Black Bean Soup

 

 

    I started canning about 5 years and I really enjoy it.  However lately we just haven't had the time with all our home projects and other hobbies. Well,  I just picked up a new pressure cooker after my last ones seal wore out and it was all the inspiration I needed to get back into it.  A year ago...we did have a pantry full of stocks, broths, soups, and canned beans but we have since used up all our storage.  This left me antsy as I love the look of a full pantry that is ready for anything!  My husband is in LOVE with the black bean soup (it's vegan) that they sell at Costco, he takes it to work almost everyday. I was determined to search out a recipe so I could can some for him.  So I began searching the internet, the recipes were all over the place with cook times and ingredients.  So I settled for a basic black bean soup recipe that I would tweak to make my own.  The basic black bean canning recipe can be found here:  http://www.food.com/recipe/home-canned-or-stove-top-black-bean-soup-365370 .  What is nice about it is that it includes both stove top directions and canning directions so there is no pressure to run out and get a pressure cooker if you don't already have one, since you can throw it right into a stockpot and go.

 

 

The first thing I did was sanitize the jars, then I let the beans soak in them for a day in 1 quart jars. 

Beans soaking in water over night

Next you rinse the beans and clean your jars again.    After your jars are prepared  you put the beans back into the jar.  Add all the ingredients as listed in the link I gave you.  Here are some modifications I did to put a southwestern spin on the soup:  Swapped red onion for white onion, swapped jalapenos for green chilis, added diced tomatoes and added corn.  You can really play with it and make it your own just be sure to add hot water to it after your ingredients and leave about 1 inch space at the top of the jar

 

Add your ingredients, fill with hot water, leave space at the top



I used 1 quart jars

 

 

 

 

After everything is in the jar, you've added the hot water, you've remembered to leave about 1 inch space you can seal them up and prepare your pressure cooker. 

Pressure cooker,  doesn't actually hold 4 like my old one :(
I realized that after the photo. I had to cook them 2 at a time in the center.

 

 

 

I cooked these on high on my stove top in the pressure cooker for 90 minutes.

That's it!! Your house will smell amazing!!!

 

Bon Appétit,

 

 

Recipe adapted from Food.com  Photos by Laura Spear





   

Avocado Feta Salsa

Ingredients

• 2 plum tomatoes, chopped
• 1 ripe avocado - peeled, pitted and chopped
• 1/4 cup finely chopped red onion
• 1 clove garlic, minced
• 1 tablespoon snipped fresh parsley
• 1 tablespoon chopped fresh oregano
• 1 tablespoon olive oil
• 1 tablespoon red or white wine vinegar
• 4 ounces crumbled feta cheese (vegan or dairy)

Directions

1. In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours. 

Recipe from allrecipes.com, photos by Laura Spear 

Tofu Breakfast Scramble

 

1 (16 ounce) package extra firm tofu, drained and crumbled

1 slice vegan cheese

1 (7 ounce) can diced tomatoes, drained

1 tablespoon mustard

2 teaspoons soy sauce

can of diced green chili's or a few sliced jalapenos (optional)

splash of franks red hot (optional)

salt and pepper to taste

mix everything together, let sit covered in the refrigerator for 20 mins to let flavors mix. After 20 minutes, stir, and place in the microwave.  Microwave for 2 1/2 minute or until hot. 

Recipe adapted from PETA's Vegan College Cookbook

Bon Appétit,

Morning in Mexico Scramble

All the great tastes of Mexico in one bite: fun and spicy, like Cabo, 

and a little rough around the edges,

like Tijuana.

1 16 oz package firm tofu, drained and rinsed

3 cups tortilla chips, crumbled

2 teaspoons onion powder

Splash of hot sauce

2 cups fresh salsa

Mash the tofu and microwave it for 4 minutes. Add 2 cups of the tortilla chips and onion powder and stir to blend with the tofu. Cook for about another 2 minutes and stir. Add salsa hot sauce (I like it spicy) and microwave for another minute, until chips start to soften and salsa is heated through. Top with remaining tortilla chips and another splash of hot sauce.

Serves 3

Recipe adapted from PETA'S Vegan College Cookbook, Photos by Laura Spear

Bon Appétit,

Vegan Hot Wing Tacos

 

Ingredients:

1 recipe for Vegan Hot Wings

white rice, cooked

spinach leaves

salsa (optional)

Vegan Ranch dressing (optional)

flour tortillas

Directions:

I used left over vegan hot wing squares to come up with this yummy taco recipes. On the flour tortilla layer spinach, rice, vegan hot wings, salsa, and vegan ranch dressing. Roll into a burrito or fold into a soft shelled taco. Enjoy!

Bon Appétit,

Scotts Vegan Tacos

This recipe is so quick and yummy! The texture of the taco "meat" is just like the texture of Jack in the box tacos, a treat I used to enjoy frequently. It kind of makes me wonder..... do they use real meat? Found out in the past year that Taco Bell doesn't use real meat so I guess it shouldn't surprise me. These tacos are delirious with a hard shell or a soft shell, I did the sit and stand shells so we could really load them full. Add as many toppings as you want and enjoy!

 

Ingredients:

1 lbs extra firm tofu, crumbled into teeny tiny pieces.

2 packets of taco seasoning (not all are vegan btw)

Shredded vegan cheese (we used veggie slices brand)

Vegan sour cream (optional)

Lettuce, shredded (optional)

diced tomatoes (optional)

Black olives (optional)

Taco sauce (optional)

Salsa (optional)

Hard taco shells or Soft Shells

Olive Oil for frying the "meat"

Directions:

Crumble the tofu into tiny pieces, I like it almost squished rather then have chunks but if you like a real taco meat texture then small crumbles will be fine. Add oil to frying pan (i like a lot but its up to you how oily you like them) mix in the tofu and taco seasoning. Bring to a boil for about 5 mins, then turn it down to a simmer for about 10 to 15 mins letting some of the oil absorb. 

Next bake your hard shells according to the package directions, if you are using soft shells you can set them on the warm stove top to warm or put them in the microwave for a few seconds. 

Next set up your taco bar, put each topping in a separate container, so that your family can get their own toppings. 

It's time to have fun! Scoop the meat mixture into the taco shells spreading evenly and go through the taco bar adding your toppings, go crazy!

Recipe by Michael Scott Spear, Photos by Laura Spear

Bon Appétit,

Vegan Enchiladas

The enchilada filling

The "cheez" sauce

Ingredients:

• 2 handfuls baby spinach
• 1.25 cups enchilada sauce or pasta sauce
• 1 bell pepper, color of your choice (I used orange)
• 1 zucchini, chopped
• 1 medium onion, chopped
• 1 tsp mild chili powder
• 1/4 tsp sea salt, to taste
• 1 tsp nutritional yeast
• 1 tsp lime juice (optional)
• 1.25 cups cooked black beans, rinsed and drained
• 2 whole grain tortillas
• Vegan cheeze sauce for the topping: (4 tbsp hummus, 1 tsp or a bit more milk, 1/2 tsp nutritional yeast)

Directions: Preheat oven to 350F. Throw chopped onion into a large pot and heat until caramelized, stirring frequently for about 5 minutes on medium heat. Add in the chopped pepper, zucchini, beans, and spinach and cook another few minutes until the spinach wilts. Add in the pasta or enchilada sauce, nutritional yeast, sea salt, chili powder, and optional lime juice and stir very well. Cook for about 3-4 minutes on medium heat. Take a baking dish and pour about 1/2 of pasta or enchilada sauce onto bottom of dish. Now take 2 tortillas and fill with mixture. Wrap tortillas and place into dish, fold side down. Cover the tortillas with the remaining enchilada veggie/bean mixture and place into the oven uncovered at 350F for about 18-20 minutes. While it is cooking prepare the vegan cheeze sauce and then drizzle it over the enchiladas before serving.  Makes 2 servings.

NOTE: I added corn to this recipe because my husband LOVES corn, I also doubled the recipe and it was enough to make a pan of enchiladas.

Bon Appétit,

Recipe is from the blog "Oh She Glows", Photos by Laura Spear

Mexico Flag

In honor of Cinco De Mayo today here's a cute recipe that is fast, fun, and also doubles as a center piece. Its the flag of Mexico!

Sliced Green peppers
Sliced cheese sticks
Sliced Red peppers

Organize the sliced veggies and cheese to form the flag of Mexico on a platter. Then cut the top off the red pepper to form a circle and place in the center of the flag.
Enjoy your tasty healthy app!

Jack in the Box Tacos

Note: For this recipe you should use corn tortillas, I used flavored flour tortillas because I had a few packages on hand already. But if you want authentic Jack in the box taste you need to use corn tortillas.

Ingredients:1 lb ground beef

1/2 cup refried beans

1/4 teaspoon salt

2 tablespoons chili powder

1/4 cup mild taco sauce (Ortega or Pico Pica brand or any smooth taco sauce, no chunks of tomato and stuff)

12 soft corn tortillas (try to use thin ones and warm them up before using so they don't crack when you fold them)

3 cups cooking oil, crisco oil will give the tacos a taste closest to the original

6 slices American cheese

1 head finely chopped lettuce


1 Slowly brown the ground beef over low heat, using a wooden spoon to chop and smoosh the meat, keep it very fine and smooth.
2 When the beef is brown, drain the fat.
3 Add the refried beans and use the wooden spoon to smash the whole beans into the mixture, creating a smooth texture.
4 Add the salt, chili powder, and 2 tablespoons of the taco sauce to the mixture; remove from the heat.
5 In another skillet, heat 1/4 inch of oil until hot (test with a small piece of tortilla, it should bubble when dropped into the oil).
6 Spread 1/12 of the beef mixture on the center of each corn tortilla.
7 Fold the tortillas over and press so that the beef filling acts as an adhesive and holds the sides together.
8 Drop each taco into the pan of hot oil and fry on both sides until crispy.
9 When cooked, remove the tacos from the oil and place them on a rack or some paper towels until they are a little cooler.
10 Pry open each taco slightly; add 1/2 slice of American cheese (cut diagonally) and some lettuce; top with about 1 1/2 teaspoons of the remaining taco sauce.
 
Recipe by Todd Wilbur, Top Secret Recipe Cookbook. Photos by Laura Spear

Eyeball Taco Salad

Ingredients


2-1/2 pounds lean ground beef (90% lean)

3/4 cup water

1 can (8 ounces) tomato sauce

1 envelope taco seasoning

1 package (12-1/2 ounces) nacho tortilla chips, crushed

2 cups (8 ounces) shredded Monterey Jack cheese

2 cups (8 ounces) shredded cheddar cheese

4 cups torn iceberg lettuce

1 medium red onion, finely chopped

10 slices tomato, halved

1 cup (8 ounces) sour cream

10 whole pitted ripe olives, halved

Directions

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.

Place tortilla chips in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with Monterey Jack cheese. Spread meat mixture over top; sprinkle with cheddar cheese. Bake at 325° for 25-30 minutes or until bubbly.

Top with lettuce and onion. Cut into ten 5-in. x 3-in. pieces. On each piece, arrange two tomato slices for eyes; top each with a dollop of sour cream and an olive half. Yield: 10 servings.

Recipe by Taste of Home, Photo by Laura Spear

Terrifying Tamale Pie

INGREDIENTS


1 tablespoon vegetable oil

1/2 cup chopped onion

1/3 cup chopped red bell pepper

1 clove garlic, minced

3/4 pound ground turkey

3/4 teaspoon chili powder

1/2 teaspoon dried oregano leaves

1 can (14-1/2 ounces) Mexican-style stewed tomatoes, undrained

1 can (15 ounces) chili beans in mild chili sauce, undrained

1 cup corn

1/4 teaspoon black pepper

1 package (8-1/2 ounces) corn muffin mix plus ingredients to prepare mix

2 cups taco-flavored shredded cheese, divided

Green and red bell pepper, pickle slices, pimiento pieces, chopped onion, chopped black olives and carrots for decoration

Directions

1.Heat oil in large skillet over medium heat. Add onion and bell pepper; cook until crisp-tender. Stir in garlic. Add turkey; cook until turkey is no longer pink, stirring occasionally. Stir in chili powder and oregano. Add tomatoes with juice; cook and stir 2 minutes, breaking up tomatoes with spoon. Stir in beans with sauce, corn and black pepper; simmer 10 minutes or until liquid is reduced by about half.

2.Preheat oven to 375°F. Lightly grease 1-1/2- to 2-quart casserole. Prepare corn muffin mix according to package directions; stir in 1/2 cup cheese. Spread half of turkey mixture in prepared casserole; sprinkle with 3/4 cup cheese. Top with remaining turkey mixture and 3/4 cup cheese. Top with corn muffin batter. Decorate with assorted vegetables to make monster face. Bake 20 to 22 minutes or until light golden brown.

Note: Make this pie cute instead of creepy by creating a simple jack-o'-lantern face with bell pepper cutouts.

Recipe by:  the Editors of Publications International, Ltd. (TLC) Photo by (TLC)

Skinny Girl Pina Colada only 173 calories

This recipe makes 4 servings at 173 calories per serving.  Regular Pina Colada has 644 calories

Ice (enough to fill half a blender)


½ cup lite coconut milk

¼ cup pure pineapple juice ( use Lakewood Organic brand, which has a low sugar content)

4 shots of clear rum

Fill the ice half way up the blender bowl. Pour in the coconut milk, pineapple juice, and the Rum.

Blend the mixture until a slushy consistency. Divide the drink between four glasses and enjoy!

Recipe by Bethany Frankel in her Naturally thin book, Photos by Laura Spear

Skinny Girl Margarita only 100 calories

Bethany Frankel one of the stars from The Real Housewives of New York City, is a celebrity health food chef as well as a reality TV star. She makes the skinny girl margaritas that are only 100 calories! All the margaritas taste you love without the calories. A regular margarita will run you 453 calories.

•2 oz of Clear Premium Tequila (count 1, 2 while you pour, no need for measuring)

•Tiny splash of Orange Liquor

•Juice of 4 Fresh Lime Wedges


1.To serve on the rocks, combine all ingredients over a glass of ice and garnish with a lime wedge

Recipe by Bethany Frankel, Photo by Laura Spear

Guacamole Omelet

When I made this recipe we were in the middle of moving. My omelet pan was already packed so instead of folding over the omelet I simply scrambled the eggs and topped them with the guacamole and cheese, tasted great!!

1 Ripe Avocado
1/4 cup Ortega Taco Sauce, Hot
1 tablespoon lime juice
1/2 teaspoon minced garlic
1/4 teaspoon salt
2 eggs
1 tablespoon water
shredded mexican cheese (any flavor)
salt and black pepper, to taste

Cut avacado in half and remove pit. Scoop out avocado with spoon and place in small bowl. Mash until chunky. Add taco sauce, lime juice, garlic and salt; mix well. Set aside.

Combine eggs, water and salt and pepper, to taste in a small bowl. Beat Briskly.

Heat a nonstick skillet or omelet pan over medium-high heat until hot. Coat with nonstick cooking spray. Pour egg mixture into skillet. Stir with circular motion while shaking the pan vigorously over heat until eggs begin to set. Let stand 2 to 3 seconds and shake pan. Omelet should move freely; loosen carefully with spatuala, if necessary.

Spoon avocado mixture over half of the omelet, add shredded mexican cheese. Slip a broad spatuala under the omelet and fold in half carefully. Slide the omelet onto a plate and serve imediately.

top with extra guacamole and cheese if desired.

Chipotle Chicken Quesadillas

INGREDIENTS


3 tablespoons olive oil

1/2 red bell pepper, cut into thin strips

1/2 large onion, thinly sliced

1/2 cup frozen corn

1 1/2 cups shredded cooked chicken

1 cup shredded Monterey Jack cheese (2 oz)

1 tablespoon finely chopped chipotle chile in adobo sauce (from 7-oz can)

2 tablespoons chopped cilantro

6 (8-inch) Old El Paso flour tortillas

6 tablespoons Old El Paso Salsa

DIRECTIONS

1. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add bell pepper, onion and corn; cook, stirring occasionally, 4 to 5 minutes or until bell pepper and onion is softened. Remove from heat; stir in chicken, cheese, chipotle chile and cilantro.

2. Brush one side of each tortilla with remaining 2 tablespoons oil. With oiled side down, spread 2 tablespoons salsa onto each of 3 tortillas. Spread about 1 cup of chicken mixture on each tortilla over salsa. Top each with remaining tortillas, oiled side up.

3. Heat 10-inch nonstick skillet over medium heat. Cook 1 quesadilla at a time 1 to 2 minutes on each side or until tortilla is golden brown and cheese is melted. Cut each quesadilla in half.

Recipe by Ortega, Photo by Laura Spear