Category Archives: Weeknight Dinner

Dairy-Free, Dry Beans, Fall, Quick, Spring, Summer, Weeknight Dinner, Winter

Quick Lentil and Tomato Pasta

April 8, 2021 Sam

I “invented” this one night when I wanted to make a quick meal but didn’t have much fresh food in the house. It’s simply but ultimately tasty, filling and nutritious. If you have a vegetable or salad side for the greens, it really would fill it out even better.

Print Recipe

Quick Lentil and Tomato Pasta

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Keyword: Lentils, Quick

Servings: servings

Calories: 499kcal

Ingredients

200 g black lentils or green lentils
½ lb dry pasta farfalle, spiral or other small pasta preferred
15 oz canned crushed tomatoes or other unsalted, unseasoned tomato sauce
1 tbsp olive oil
2 tsp oregano
2 cloves garlic or 1 tsp dry minced garlic, or ½ tsp garlic powder
1 onion optional
¼ tsp red pepper flakes
2 oz Parmesan optional

Instructions

First, cook the lentils. Heat at least 1 liter water in the kettle (or over the stove) until boiling. Add to a medium sauce pot and add about 1 tsp salt per liter. Add lentils and bring to a boil. Reduce heat to low-medium-low, cover and cook for 10-20 minutes, depending on the lentil type. When done, drain lentils.
Heat an appropriately large pot of water over high heat (or use the kettle again to kickstart this) to cook the pasta. Cook according to package directions.
Prepare tomato sauce by heat oil in a skillet or Dutch oven and adding spices until they're fragrant. Then add crushed tomatoes and cook down some on a low heat. Add salt and pepper to taste.
When lentils are done, combine with the tomato sauce. When pasta is done, combine with the whole thing. Serve with freshly grated Parmesan on top and a side vegetable or salad, if available.

Nutrition

Nutrition Facts

Quick Lentil and Tomato Pasta

Amount Per Serving

Calories 499 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 10mg3%

Sodium 378mg16%

Potassium 512mg15%

Carbohydrates 79g26%

Fiber 15g63%

Sugar 8g9%

Protein 27g54%

Vitamin A 397IU8%

Vitamin C 14mg17%

Calcium 271mg27%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Roasted Vegetables, Side, Spring, Weeknight Dinner

Roasted Brussels Sprouts and Shallots

March 20, 2021 Sam

This is an excellent way to make roasted Brussels sprouts. The added lemon juice and Worcestershire sauce gives them much-needed tang. They even save better than average because of that extra flavor.

Print Recipe

Roasted Brussels Sprouts and Shallots

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: Vegetarian

Keyword: Roasted Vegetables

Servings: servings

Calories: 241kcal

Ingredients

2 lbs Brussels sprouts trimmed and sliced ¼" thick
3 medium shallots sliced ¼" thick
1 tbsp olive oil
½ tsp kosher salt
8 thyme sprigs
2 cloves garlic minced
1 tbsp Worcestershire sauce vegetarian
½ tbsp fresh lemon juice
Grated Parmesan optional

Instructions

Pre-heat oven to 450°F while you prepare the sprouts. Toss the brussels sprouts, shallots, olive oil and salt in a large bowl. Divide sprouts between two baking sheets and spread into a thin layer. Top with thyme sprigs.
Roast for about 20 to 25 minutes, stirring after 10 minutes, until brussels sprouts and shallots are tender, golden and lightly charred in spots.
While that roasts, mix together garlic, Worcestershire and lemon juice in a small bowl.
As soon as you remove the sprouts from the oven, drizzle with the dressing and toss a bit to combine. Serve and top with grated Parmesan, if using.

Nutrition

Nutrition Facts

Roasted Brussels Sprouts and Shallots

Amount Per Serving

Calories 241 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 667mg29%

Potassium 1344mg38%

Carbohydrates 34g11%

Fiber 13g54%

Sugar 9g10%

Protein 15g30%

Vitamin A 2494IU50%

Vitamin C 266mg322%

Calcium 262mg26%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Fall, Great Leftovers, Rotation, Seasons, Spring, Summer, Weeknight Dinner, Winter

Naan & Sausages

March 6, 2021 Sam

This is inspired by Short Leash, which is the first place I saw that put sausages in naan and filled them with delicious toppings.

Print Recipe

Naan & Sausages

Relatively easy and simple, if you already have naan, beans and yuba bacon

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch

Cuisine: American, Vegetarian

Keyword: Simple

Servings: servings

Calories: 864kcal

Ingredients

1 cup pinto beans
4 pieces naan
4 vegetarian sausages Beyond Meat "Brat Original"
4 tbsp green chilies
1 tbsp canola oil
2 yellow onions
1 jalapenos
8 pieces yuba bacon optional

Instructions

Prep

These do not count towards the total time for this meal, because hopefully you are cooking this part of a larger meal plan. Make sure you have naan, pinto beans (or other bean that holds it shape) and yuba bacon (if using).
1 cup pinto beans, 4 pieces naan, 8 pieces yuba bacon

Cooking and Assembly

To a large skillet or sauté pan, add the 1 tbsp canola oil and heat over medium. Then add the yellow onions and jalapenos and fry until they develop some color and are well-softened.
1 tbsp canola oil, 2 yellow onions, 1 jalapenos
Remove the onion mix while preserving the oil in the pan as much as possible. Once removed, add the sausages. Cover and cook for a few minutes. Remove the cover and turn. Adjust heat. You want the sides to develop some light color over 5 minutes per side. Continue to rotate and adjust heat so they sausages crisp up and cook. Check internal temperature so it reaches at least 165°F.
4 vegetarian sausages
Assemble by placing each naan on a plate and topping with the sausage, ¼ cup of beans, 1 tbsp or so of green chilies, and some of the cooked jalapenos and onions. You can add a small amount of mayonaise or a light mustard. A little cheese would be fine too.
4 pieces naan, 8 pieces yuba bacon, 4 tbsp green chilies

Notes

Makes 2 very hefty servings; nutrition assumes inclusion of Yuba bacon.

Nutrition

Nutrition Facts

Naan & Sausages

Amount Per Serving

Calories 864 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 4g25%

Trans Fat 3g

Polyunsaturated Fat 5g

Monounsaturated Fat 6g

Cholesterol 6mg2%

Sodium 2404mg105%

Potassium 805mg23%

Carbohydrates 127g42%

Fiber 17g71%

Sugar 17g19%

Protein 42g84%

Vitamin A 337IU7%

Vitamin C 27mg33%

Calcium 229mg23%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dry Beans, Fall, Great Leftovers, Pressure Cooker, Rotation, Seasons, Spring, Summer, Weeknight Dinner, Winter

Burrito Bowls

February 28, 2021 Sam

It’s a bit of a cliche, but it’s also an excellent way to use the remainders of a giant pot of black beans you may have cooked for another meal. In fact, double up black beans for any meal and save half for these burrito bowls a few days later. They’re quick and low-heat too, if you already made the black beans.

Print Recipe

Burrito Bowls

Prep Time1 30

Total Time1 30

Course: Dinner, Lunch

Cuisine: Vegetarian

Keyword: Dry Beans

Servings: servings

Calories: 572kcal

Equipment

Pressure cooker (for dry beans, optional)

Ingredients

3 cups cilantro-lime brown rice from about 1½ cups dry rice
4 cups cooked pinto, black or other bean from about ¾ lb dry beans
1 batch cilantro hemp pesto
1 cup red onion quick pickles from about 2 medium red onions
8 oz cotija cheese crumbled
1 pint cherry tomatoes sliced in half
2 medium avocados cubed and in lemon juice

Instructions

Prepare all of the ingredients and then assemble the dish.

Nutrition

Nutrition Facts

Burrito Bowls

Amount Per Serving

Calories 572 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 8g50%

Cholesterol 25mg8%

Sodium 874mg38%

Potassium 915mg26%

Carbohydrates 62g21%

Fiber 14g58%

Sugar 6g7%

Protein 22g44%

Vitamin A 908IU18%

Vitamin C 27mg33%

Calcium 229mg23%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dry Beans, Great Leftovers, Low Calorie, Weekend Dinner, Weeknight Dinner

Red Beans and Brown Rice Stew

February 13, 2021 Sam

This is a true delight and was mostly invented by me, but is inspired by a similar red bean stew recipe from 3 years ago. Since it has rice, you don’t really need bread or anything else. The (vegan) sour cream is important!

This meal should be started as early as possible, in case it takes a while for the beans and rice to soften. I would plan for 3 hours and have an early dinner if it happens to finish early.

Print Recipe

Red Beans and Brown Rice Stew

Prep Time30

Cook Time2

Total Time2 30

Course: Dinner

Cuisine: California

Keyword: Dry Beans

Servings: servings

Calories: 499kcal

Equipment

Cast-Iron Dutch Oven

Ingredients

¾ pound red beans Hidatsa preferred
2 bay leaves
3 tbsp olive oil
1 large white onion chopped
6 cloves garlic minced
3 large carrots rough chopped
2 stalks celery rough chopped
2-3 green bell peppers rough chopped
2 tbsp sweet Hungarian paprika
1 tsp salt
½ tsp cayenne
2 tbsp tomato paste
2 tbsp red wine vinegar
Freshly ground pepper
1 cup brown rice medium-grain
¾ cup sour cream for topping, vegan optional

Instructions

Pre-soak the beans in 1% salted water for 6-10 hours.
¾ pound red beans
Drain the beans and place in a large, heavy Dutch oven. Add 3 quarts water. Add the 2 bay leaves. Heat over medium heat while you prepare the ingredients. You don't want the beans to start cooking too early, so gentle heat is fine here. If the beans start boiling, turn down the heat and cover.
2 bay leaves
While that warms, quickly prepare ingredients. Onion, carrots, celery and bell pepper can go into one big bowl. Garlic should be kept separate. Rinse and drain the rice.
Heat 2 tablespoon of olive oil over medium-high heat in a very large skillet and add the onions, carrots, celery and peppers. Cook, stirring often, until the vegetables are starting to develop some color, about 8 to 10 minutes. Near the end of this, make sure the beans have started to come to a boil. If they haven't, turn up the heat.
1 large white onion, 3 large carrots, 2 stalks celery, 2-3 green bell peppers, 3 tbsp olive oil
Add the garlic to the skillet and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, around 1 tsp, and pepper. Add the 2 tbsp paprika. Cook, stirring, for a few minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add the 2 tbsp tomato paste and ½ tsp cayenne and stir well. Turn down the heat.
6 cloves garlic, 2 tbsp sweet Hungarian paprika, 1 tsp salt, ½ tsp cayenne, 2 tbsp tomato paste, Freshly ground pepper
Once the beans have come up to boiling, turn down the heat slightly. Remove about 2 cups of the water to a separate large Pyrex measuring cup and save for adding to the dish if needed. Remove another cup of liquid from the bean pot and and add to the vegetables’ pan and stir, scraping the bottom and sides of the pan to deglaze. Then add the vegetables and liquid into the beans. Raise heat to medium (if not already there) and bring to a gentle boil, covered.
Next, wipe out the skillet, warm to medium heat and add 1 tbsp oil. Rinse the brown rice and fry in the skillet until aromatic and crackling, about 5 minutes.
1 cup brown rice
Add the pan-fried rice to the beans and cover again, bringing it back to a low and gentle simmer. Simmer for at least 45 minutes. Check at 45 minutes and the every 15-20 minutes until the rice and beans are cooked.
Once the rice and beans are fully cooked, add in the 2 tbsp red wine vinegar and salt and pepper to taste. Remove the bay leaves.
2 tbsp red wine vinegar
Serve by topping each portion with a large dollop of sour cream.
¾ cup sour cream

Notes

Makes about 6 servings

Nutrition

Nutrition Facts

Red Beans and Brown Rice Stew

Amount Per Serving

Calories 499 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 3g19%

Sodium 619mg27%

Potassium 1236mg35%

Carbohydrates 79g26%

Fiber 13g54%

Sugar 8g9%

Protein 18g36%

Vitamin A 7524IU150%

Vitamin C 41mg50%

Calcium 98mg10%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Dry Beans, Weekend Dinner, Weeknight Dinner, Winter

Winter Baked Ziti

January 9, 2021 Sam

A true classic! Delicious and cheesy. Perfect for chilly winter days.

Print Recipe

Winter Baked Ziti

Prep Time1

Cook Time30

Total Time1 30

Course: Dinner

Cuisine: American, Midwest

Keyword: Casserole, Pyrex

Servings: servings

Calories: 392kcal

Equipment

2.5 QT Pyrex / baking dish

Ingredients

Beans

¾ cup dry white bean Cassoulet, marcella
Bay leaf

Ziti

½ lb pasta short tubes or other small shape
2 tbsp olive oil
1 medium yellow onion chopped
4 cloves garlic minced
3 medium carrots diced
1 serrano diced
28 oz crushed tomatoes
3 tbsp tomato paste
1 tbsp miso optional
6 cups spinach rough chopped
6 oz ricotta
8 oz mozzarella grated
3 tbsp Parmesan cheese grated

Instructions

Beans

Make the beans. Best method: rinse the beans and cover with about 1 liter water and around 10g salt, for a 1% saline soak. Soak for 4-8 hours. Drain and then add to a pot along with fresh water. Add bay leaf and any other seasonings. Bring to a boil for about 3-5 minutes and then turn down to a low simmer and cook for 20-45 minutes, depending on the bean. Remove from heat and drain once beans are tender and creamy.
¾ cup dry white bean, Bay leaf

Baked Ziti

Start the water boiling for the pasta and cook according to package instructions until just al dente or even a little under-cooked. Do not overcook as it will soften further.
½ lb pasta
Preheat oven to 375ºF.
In a large Dutch oven, heat the 2 tbsp olive oil to medium. Add the onion, garlic, carrots and serrano pepper. Cook until softened.
2 tbsp olive oil, 1 medium yellow onion, 4 cloves garlic, 3 medium carrots, 1 serrano
Add the 3 tbsp tomato paste and 1 tbsp miso, if using, and stir until it’s combined and starting to darken.
3 tbsp tomato paste, 1 tbsp miso
Add the 28oz can crushed tomatoes and cook until it starts to bubble a little. Then turn off the heat and add in the cooked pasta and beans and spinach. Mix well.
28 oz crushed tomatoes, 6 cups spinach
Add in the ricotta and about half of the mozzarella.
6 oz ricotta, 8 oz mozzarella
Pour into a large (2.5qt) round baking dish, like a Pyrex. Cover and bake for 20 minutes. Then remove the lid, put the remaining mozzarella and Parmesan on top, and bake for another 10-15 minutes until the cheese is melted.
8 oz mozzarella, 3 tbsp Parmesan cheese

Notes

Serves about 6

Nutrition

Nutrition Facts

Winter Baked Ziti

Amount Per Serving

Calories 392 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 9g56%

Cholesterol 46mg15%

Sodium 896mg39%

Potassium 1414mg40%

Carbohydrates 37g12%

Fiber 9g38%

Sugar 12g13%

Protein 23g46%

Vitamin A 8883IU178%

Vitamin C 29mg35%

Calcium 442mg44%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dry Beans, Weeknight Dinner, Winter

Cranberry Bean and Barley Stew

December 7, 2020 Sam

A delicious and simple soup that uses barley to soak up the rich pot broth produced by a cranberry bean. You can substitute other hearty, delicious beans that produce a great pot-broth, like Rio Zape.

Print Recipe

Cranberry Bean and Barley Stew

A simple, flavorful bean soup – an instant and recognizable classic

Prep Time30

Cook Time1 30

Soaking Time8

Total Time10

Course: Dinner

Cuisine: Vegetarian

Keyword: Barley, Dry Beans

Servings: servings

Calories: 463kcal

Ingredients

Beans

1 lb cranberry beans (dry)
4 bay leaves
1 shallot peeled and left whole or cut in half
2 cloves garlic whole
1 stalk celery cut into large chunks
1 carrot cut into large chunks
1 tsp peppercorn
1 sprig rosemary
1 tsp red pepper flakes
1 tsp dried oregano

Stew

2 tbsp olive oil
2 tbsp miso paste or 2 tbsp tomato paste
1 large onion chopped
4 cloves garlic crushed
2 carrots halved and sliced
3 stalks celery halved and sliced
1 28 oz can diced tomatoes
1 cup pearled barley
3-5 cups spinach
2 tsp salt
1 tsp pepper

Instructions

Soak Beans

Rinse and pick through the beans. Add the beans to a large bowl and cover with at least double the amount of water, by volume. Add about 1% (by weight) salt, typically around 2 tsp salt and mix. Set aside, covered, for at least four and up to about eight hours.

Prepare Soup

When ready to cook the beans, drain and add the beans to a large pot. Add 4.5 quarts of water; you will be using the bean cooking liquid as the base for the soup, so you want plenty of water here. As you bring the beans and water to a boil, clean the various ingredients used to cook the beans listed above and add to a large soup sock and/or a spice bag. (You can leave the bay leaves out if you’d like and just add to the bean liquid, since you can continue using those for the final product too.)
Once the beans reach a boil, cover and set a timer for 10 minutes. When time is up, bring the mix down to a low simmer and cook, covered, for 30 minutes, or until beans are nearly cooked. (They can be just a little undercooked, since you will continue to simmer.) If the beans get overcooked, quickly remove from the heat, salt the water well, and add the tomotoes. The salt and acid will slow the cooking.
While the beans cook, prepare the other ingredients. Large dice the onion, mince or crush the garlic, and slice the celery and carrots into stew-worthy small pieces. For the celery, I usually slice the stalk in half vertically (or even fourths for very large stalks) and then slice into 1-2 cm slices. For carrots, I would cut large ones in half and then slice the halves (or smaller carrots) to 1-2 cm slices. Add all of the vegetables to a single large prep bowl. Rinse the pearled barley. Rinse the spinach.
Optional: If you are cooking the final soup in the same pot as the beans, you can wait until the beans are fully cooked and move the beans and their cooking liquid to a bowl to the side. Remove the soup sock and/or spice bags from the beans and their liquid. DO NOT DRAIN – you want to save all liquid.
Either way, in a large pot, add 2 tbsp of olive oil and heat over medium-high. Add the onion, garlic, celery and carrots. Add about 1 tsp salt and ½ tsp pepper (or to taste). Cook until they are softening and developing flavor, usually 5-7 minutes. It’s OK if the onion is taking on some color. Then, add the 2 tbsp miso paste or the 2 tbsp tomato paste. Cook until fragrant, 30-90 seconds. Add the can of tomatoes, with their liquid, and mix well. Season with the remainder 1 tsp salt and additional ½ tsp pepper (or to taste) remembering tomatoes soak up a lot of salt usually.
Add the rinsed 1 cup barley and the beans and their cooking liquid. Stir everything together. Lower the temperature once you’ve reached a simmer and allow to simmer for 30 minutes, until the barley is chewy and no longer hard.
Once the barley is cooked, add the rinsed spinach and turn off the heat. Add salt and pepper to taste.

Notes

Six servings
Could use a small portion of crusty bread for the liquid, but the barley provides enough filling carbs

Nutrition

Nutrition Facts

Cranberry Bean and Barley Stew

Amount Per Serving

Calories 463 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 1056mg46%

Potassium 1441mg41%

Carbohydrates 82g27%

Fiber 27g113%

Sugar 4g4%

Protein 23g46%

Vitamin A 6751IU135%

Vitamin C 10mg12%

Calcium 168mg17%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Fall, Favorites, Rotation, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Tofu, Broccoli and Rice (Hainanese-Inspired)

November 9, 2020 Sam

This requires some work the day before or in the morning, to create a good ginger scallion sauce and also to marinate the tofu.

Print Recipe

Tofu, Broccoli and Rice (Hainanese-Inspired)

Like "Rooster & Rice" – a simple delight

Prep Time30

Cook Time30

Marinating Time1

Total Time1 1

Course: Dinner

Cuisine: Chinese

Keyword: Rice, Tofu

Servings: servings

Calories: 1017kcal

Ingredients

Ginger scallion sauce

3 tbsp light oil canola, grapeseed
2 tbsp scallions minced
1 inch fresh ginger 1 tbsp minced or 2 tbsp grated
1 tbsp soy sauce

Tofu

1 tbsp sesame oil
4 tbsp soy sauce
2 tbsp mirin rice wine
1 tbsp rice wine vinegar
1 tbsp grated fresh ginger
20 oz firm tofu 2 Hodo Soy packages

Rice

2 cloves garlic minced
1 inch fresh ginger 1 tbsp minced or 2 tbsp grated
1 cup long-grain rice basmati
1½ cup vegetable or no-chicken stock

Broccoli

1.5 lb broccoli
Water or vegetable stock

Serving

1 tbsp Sambal oelek or sriracha

Instructions

Ginger scallion sauce

Mince the green onion. Mince or grate the fresh ginger. Add to a storage container (like a Mason jar) along with the 3 tbsp oil and 1 tbsp soy sauce. Allow to marinate for at least one hour and up to one week.

Tofu

Marinate the tofu in advance by mixing all of the liquid and ginger ingredients together in a sealable container. Slice the tofu into bite-size cubes and pat dry. Add to the marinade and toss to coat. Cover and refrigerate for up to a full day.
When ready, heat 2 tbsp of a high-heat oil over medium-high heat in a large straight-sided pan or Dutch oven. Once the oil is hot, add the tofu in one layer. Cook for a few minutes on each side without disturbing before flipping, aiming for a light-brown, crisp exterior on each side.

Rice

In a large soup pot that fits a strainer attachment (you’ll see why later) over medium heat, add a few tsp oil and the 2 cloves minced garlic and minced or grated ginger. Fry a bit. Rinse the 1 cup rice thoroughly, then add the drained rice to the pot and stir well for 1-2 minutes.
Move the ginger, garlic and rice mix to a rice cooker and add 1½ cup vegetable stock. Cook until done. (Do not clean the large pot.)

Broccoli

To steam the broccoli, add 1” water or stock to the pot where the rice was briefly fried. Bring to a boil.
As it comes to a boil, chop the broccoli so you have large bite-size pieces. Once the water/stock is boiling, add the broccoli to a steamer basket and place on/in the pan.
Cover and steam for 5-6 minutes. Try to time this so it’s the final step as the rice and tofu are finishing, or even after they finish so the broccoli is very freshly steamed.

Assemble & Serve

Once the tofu, rice and broccoli are done, assemble in a bowl (recommended) by placing the rice on the bottom, with fried tofu on one side and broccoli on the other. Top with drizzles of the ginger scallion sauce and the sambal oelek, as desired.

Notes

Makes 2 very large servings, or 3-4 smaller servings

Nutrition

Dairy-Free, Dry Beans, Great Leftovers, Indian, Pressure Cooker, Rotation, Weeknight Dinner

Black Bean Kofta and Tomato Sauce

September 27, 2020 Sam

This is one where the timing gets jammed up at the end. From start to finish, this could be a two-hour meal, if you include cooking the beans.

45-60 minutes to cook the beans (including pressurizing, pressure cooking, and natural pressure release)
10 minutes for assembling kofta
25 minutes for baking the kofta
15 minutes to simmer kofta in the sauce

Tips to make this meal as fast as possible:

Ideally, you will start the beans at the very beginning of the cooking process, so they are ready early. You can start them earlier than that, even, since the method described below is supposed to be in the background anyway.
The next thing to do is prep all ingredients. The instructions include a step to puree the tomatoes, but you could consider doing that while the beans cook, if you have time before starting cooking.
Then, you can start the sauce before you start baking the kofta. The sauce will do best if it can simmer for a while on medium-low or low. So consider starting the early sauce prep before you put the kofta in the oven.

Important: this one needs a small pasta, bread, rice or naan as a side.

Print Recipe

Black Bean Kofta and Tomato Sauce

A delicious and filling Indian-inspired meal

Prep Time30

Cook Time1 30

Total Time2

Course: Dinner

Cuisine: Indian, Vegetarian

Keyword: Dry Beans

Servings: servings

Calories: 398kcal

Equipment

Pressure cooker

Ingredients

Beans

350 g dry black beans
bean spices including bay leaf, kombu, red pepper flakes, garlic powder, oregano, peppercorns

Kofta

4 cloves garlic
2 inch fresh ginger peeled
2 serrano peppers stems removed
4 spring onions or 6 scallions, trimmed and chopped
1 bunch fresh cilantro chopped, 1 tablespoon reserved for garnish
¾ cup bread crumbs
2 eggs
1 tsp garam masala
½ tsp chipotle chili powder

Sauce

2 tbsp olive oil
1 large white onion finely chopped
4 lbs tomatoes or 2 28oz cans tomatoes, whole peeled or crushed
1 tsp ground coriander
1 tsp ground cumin

Instructions

Beans

Pre-soak the beans for best results. Measure, pick-through and rinse the beans. Add to a large bowl, cover with water of 1.5% salinity (i.e. 1 liter water and 15g salt), and set aside covered for 6-10 hours.
350 g dry black beans
When you’re first starting to prepare dinner, start the beans. Drain and briefly rinse the beans. Add the beans and enough water to cover by ½" to a pressure cooker pot. In a small spice bag, add a bay leaf, 1 piece kombu, ½ tsp red pepper flakes, ½ tsp peppercorns, ½ tsp garlic powder and ½ tsp oregano. Throw into the pot.
bean spices
Put on the lid with a sealing ring, and set to high pressure for 6 minutes. Start it. You’re then going to leave it until it pressurizes and then naturally releases pressure. This whole process will take about 40-50 minutes, with 25 minutes of that time for depressurizing. Once depressurized, the beans should be perfectly soft and cooked. If not, cook a bit longer, but I wouldn't pressurize again or you’ll almost certainly overcook or cause more steam release than necessary.

Kofta

As the beans cook, you can prepare the rest of the ingredients per the instructions in the ingredient list.
Once everything is prepped, put the garlic, ginger and serrano peppers in a large food processor and run until you have a well-chopped consistency. (You probably need to scrape the sides several times.) Add half of the paste to a small cup.
4 cloves garlic, 2 inch fresh ginger, 2 serrano peppers
To the food processor with half of the paste, add the rough-chopped spring onions and the cilantro and pulse 5-10 times, stopping to scrape the sides, until everything is well chopped. Then add the breadcrumbs, garam masala, chipotle, and 1 tsp salt. Blend until combined. Then add the 2 eggs and blend. Finally, add the beans.
4 spring onions, 1 bunch fresh cilantro, ¾ cup bread crumbs, 1 tsp garam masala, ½ tsp chipotle chili powder, 2 eggs
Preheat oven to 400ºF. Line a sheet pan with parchment paper. Shape the mixture into 1” balls and place on the sheet pan. Place in the oven and bake for 25 minutes.

Sauce

While the kofta bake, in very large skillet or a Dutch oven, heat 2 tbsp olive oil over medium. Add the white onion and sauté until translucent and well-cooked. Add the remaining garlic, ginger and serrano paste from the small cup and cook for another 5 minutes, turning down the heat if things are cooking too fast.
2 tbsp olive oil, 1 large white onion
While that’s cooking, purée the tomatoes until smooth. Add the purée (or crushed tomatoes), coriander and cumin to the skillet. Simmer for up to 20 minutes on low or medium-low.
4 lbs tomatoes, 1 tsp ground cumin, 1 tsp ground coriander

Combine

Once the sauce is done, turn heat to low (if not already there) and add the kofta to the skillet. If the sauce is too thick (or too minimal) add a bit of water so the sauce comes up about two-thirds of the way to the sides of the balls. Simmer for 15 minutes on low, gently stirring occasionally, until the kofta are warmed through and the sauce has thickened.
Serve with small pasta, bread, naan or basmati rice.

Notes

Makes 6 servings

Nutrition

Nutrition Facts

Black Bean Kofta and Tomato Sauce

Amount Per Serving

Calories 398 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 55mg18%

Sodium 435mg19%

Potassium 1778mg51%

Carbohydrates 66g22%

Fiber 16g67%

Sugar 15g17%

Protein 21g42%

Vitamin A 901IU18%

Vitamin C 30mg36%

Calcium 206mg21%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

Bread and Pasta, Dairy-Free, Great Leftovers, Quick, Summer, Weeknight Dinner

Cold Sesame Noodles with Crunchy Vegetables

September 6, 2020 Sam

This is one of the best hot-weather meals there is. You only briefly heat up the kitchen with a quick pasta boil. And then everything else stays cold. And you eat it cold. Delicious!

Print Recipe

Cold Sesame Noodles with Crunchy Vegetables

Hot-weather classic

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Lunch

Cuisine: California

Keyword: Pasta

Servings: servings

Calories: 467kcal

Ingredients

4 cups raw, crunch vegetables snap peas, bell peppers; chopped
12 oz fresh noodles Linguine or bucatini, for example
2 tbsp toasted sesame oil
½ cup tahini
1 tbsp sugar
3 tbsp soy sauce
2 tsp fresh ginger minced or grated
1 tbsp rice vinegar
1 tsp hot sesame oil or more, to taste

Instructions

Bring a large pot of salted water to a boil. Prepare the vegetables by cleaning and chopping them into bite-sized pieces. Snap peas can be kept whole if not too large. Place vegetables in the fridge once cut.
Cook the noodles very quickly, following package directions. (Freshest pasta may only need 50-75 seconds). Rinse well in cold water. Toss with a few dashes of sesame oil. Store in a container in the fridge to keep cooling down.
Whisk together the sesame oil, tahini, sugar, soy sauce, ginger, vinegar, hot oil and ½ tsp freshly ground black pepper. Thin the sauce with 1-2 tbsp warm water until it’s the consistency of heavy cream. Store in the fridge.
When ready to eat a serving, toss the three things together – noodles, fresh veggies, sauce (¼ to ½ cup per serving).

Nutrition

Nutrition Facts

Cold Sesame Noodles with Crunchy Vegetables

Amount Per Serving

Calories 467 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Cholesterol 62mg21%

Sodium 786mg34%

Potassium 450mg13%

Carbohydrates 61g20%

Fiber 3g13%

Sugar 7g8%

Protein 16g32%

Vitamin A 1115IU22%

Vitamin C 59mg72%

Calcium 79mg8%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.