Thai Chickpea and Vegetable Curry
The curry paste used in this recipe is sold in the Asian foods aisle of most supermarkets. The one tablespoon I used will make the curry mildly spicy. If you like things spicier, add more.
Preparation time: 20 minutes
Cooking time: 10 to 12 minutes
Makes: 4 servings
1 Tbsp vegetable oil
1 small onion, diced
1 small carrot, halved lengthwise and sliced on the bias
1 medium red bell pepper, cut into 1-inch cubes
2 tsp chopped fresh ginger
1 medium garlic clove, minced
1 Tbsp green Thai curry paste
1 (400 mL can) coconut milk
3/4 cup vegetable stock mixed with 1 Tbsp cornstarch
1 Tbsp golden brown sugar
1 Tbsp lime juice
1 (19 oz.) can chickpeas, drained, rinsed in cold water, and drained well again (see Eric's options)
16 small cauliflower florets
1/2 cup frozen peas
salt to taste
1/4 cup chopped fresh cilantro, basil or mint
Place the oil in a large, deep skillet or wide pot set over medium to mediumhigh heat. Add the onion, carrot, bell pepper, ginger and garlic and cook three to four minutes, until slightly softened. Add the curry paste and cook and stir one to two minutes more. Mix in the coconut milk, stock and cornstarch mixture, brown sugar, lime juice, cauliflower and chickpeas. Bring to a gentle simmer and simmer until cauliflower is tender, about 5 minutes. Mix in the peas and cilantro, basil or mint and heat through a minute or two. Thin curry with a bit more stock if too thick. Taste and season curry with salt, if needed, and then serve.
Eric's options: To use dry chickpeas in this recipe, place 2/3 cup in a bowl with 4 cups cold water. Let soak at room temperature eight hours or overnight. Drain well, rinse, in cold water, then place in a pot with four cups of fresh, cold water. Simmer until just tender. Drain and they are ready to use.
Bean, Cherry Tomato and Avocado Salsa
Serve this bean-rich twist on salsa with tortilla chips.
Preparation time: 15 minutes
Cooking time: None
Makes: About 12 (1/4 cup) servings
1 tsp finely grated lime zest
2 Tbsp lime juice
1 large, ripe avocado, peeled, pitted, and cut into small cubes
1 (19 oz.) can black beans, drained, rinsed in cold water, and drained well again (see Eric's options)
8 cherry tomatoes, cut into small cubes
1/4 cup finely chopped yellow or white onion
1/4 cup chopped cilantro
1/2 tsp ground cumin
1/2 tsp chili powder
1 tsp Tabasco or other hot pepper sauce, or to taste
salt to taste
tortilla chips
Place the lime zest and juice in a medium bowl.
Add the avocado and toss to coat. Add the remaining ingredients and gently mix to combine. Cover and refrigerate salsa until needed. (Can be made an hour or two before needed.) When ready to serve, spoon into a decorative bowl and serve with tortilla chips.
Eric's options: To use dry black beans in this recipe, place 2/3 cup in a bowl with 4 cups cold water. Let soak at room temperature eight hours or overnight. Drain well, rinse in cold water, then place in a pot with four cups of fresh, cold water.
Simmer beans until just tender, drain, cool to room temperature and they are ready to use.
Black Bean Brownies
This recipe is from the best-selling new book Spilling the Beans (Whitecap Books). Authors Sue Duncan and Julie Van Rosendaal say these brownies are the real deal. They say nobody has ever detected the merest hint of a bean in these, nor given a damn once told. Use good-quality chocolate; you'll be happy you did.
Preparation time: 20 minutes
Cooking time: 28 to 30 minutes
Makes: 16 brownies
1 cup rinsed and drained canned black beans
1 1/4 cups pecan pieces (optional)
1/2 cup butter
2 oz (60 grams) unsweetened chocolate
1/3 cup all-purpose flour
pinch of salt
2 large eggs
3/4 cup sugar
1 tsp vanilla
2/3 cup good-quality chocolate chips, or a 3 1/2 oz (100 gram) bar of good quality bittersweet or semi-sweet dark chocolate, chopped
Preheat the oven to 350 F. Spread the rinsed black beans on a double thickness of paper towel and blot them gently to remove as much moisture as possible.
Leave them uncovered on the counter until later.
Spread the pecan pieces (if using) on a rimmed baking sheet and toast in the oven until fragrant and lightly browned, about six to seven minutes. Set aside to cool.
In a small saucepan set over very low heat, melt the butter and unsweetened chocolate, taking care not to let the mixture scorch. Whisk to combine, then remove from the heat and let cool for a few minutes. In a medium bowl, whisk the flour and salt together and set aside.
Place the dried-off beans and cooled butter/chocolate mixture in the bowl of a food processor and process until very smooth, scraping down the bowl once or twice.
Add the eggs, sugar and vanilla; process again until combined. Scrape the mixture into the flour mixture and fold gently, leaving streaks of flour still visible. Add the pecans and chocolate chips and fold to just combine.
Pour the batter into a lightly buttered (or sprayed, with non-stick cooking spray) eight-inch square pan, and smooth the top. Bake for 28 to 30 minutes: the batter should no longer jiggle when the pan moves, but any toothpick inserted would be very chocolatey. Let cool completely in the pan on a wire rack.
The brownies will need to cool a while, unless you want to eat them with a spoon directly from the pan (we've done it). Otherwise, cut them when they've cooled and store in the refrigerator if you like a dense texture, or at room temperature if you like them softer.
