Menu Plan Monday-June 8

Another Monday. With all that’s going on around here (potty training, new bikes, forest fires causing us to evacuate–you know, the normal stuff), I didn’ t even remember that it’s Monday, and Monday means “post your menu plan”. And all I can say is that I am SO glad that I actually already had it planned out. In fact, if I’d been more on top of things, I could’ve already had it scheduled to post. Maybe next time.

Ha ha. I have to laugh. I just looked at my calendar and realized that I actually MISSED Monday, and today is Tuesday! Well, better late than never!

So, on with it.

Monday: Eggs scrambled with veggies. Toast.

Tuesday: Chinese Fried Rice. Pictured above.

Wednesday: Sweet n Sour Cabbage Soup. Dark rye bread.

Thursday: Mediterranean White Beans and Rice

Friday: Crockpot Sausage, Peppers, & Onions over pasta

Saturday: Leftover Cabbage Soup

Sunday: Mexican Taco Casserole

Have you made your menu plan yet for this week? It’s already Tuesday. What are you waiting for!

Cuban Black Beans

I grew up in Miami, eating Cuban food. Fried plantains, guava pastries, cafe’ con leche….not the healthiest things, to say the least. But mmm.

Good black beans and rice, though, is a good thing. Arroz Con Frijoles Negros, Cuban style. Healthful, a complete protein (with whole rice only, of course), and inexpensive, you can feel good about preparing this for your family.

And when you make extra beans, you can make my favorite black bean burgers with them later in the week.

This recipe comes from Three Guys From Miami. Here it is:

2 1/2 cups dried black beans
9 cups water **note: I have always found this to be WAY too much liquid. Try 8 cups or even less.
1 tablespoon olive oil
1 1/2 cups chopped onion
1 1/2 cups chopped green bell pepper
3 cloves garlic, peeled, and mashed with 1 teaspoon salt and 1/2 teaspoon black peppercorns
Olive oil for sautéing
1 teaspoon oregano
1 teaspoon ground cumin
1 bay leaf
3 tablespoons vinegar
3/4 cup dry Spanish wine (I use Emerald Reisling. Any white wine will do.)
2 teaspoons sugar
Olive oil

Cover dry beans with water and let stand covered overnight. Drain and discard water.
Place the cleaned black beans in a large 6-quart saucepan. Add water and olive oil—this will prevent the beans from foaming. Bring the beans to a boil, reduce heat to low, cover, and cook until the beans are tender, about 1 hour.
Do not add salt to the beans when they are cooking. Salt at this stage of the game will make your beans very tough.
You may also cook the beans in a pressure cooker. Follow the manufacturer’s directions for exact times, but our pressure cooker takes about 20 to 25 minutes to cook the beans completely.
Whichever method you use, do not drain the water from the cooked beans.
Meanwhile, chop onion and green pepper. Mash the garlic with salt and peppercorns in a mortar and pestle.
Sauté the onions and green pepper in olive oil until the onions are translucent. Add mashed garlic and sauté another minute or so.
Add the cooked beans, oregano, cumin, bay leaf, vinegar, and wine. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally. Remove bay leaf.
Some cooks—including us—like to thicken the beans by taking about 1 cup of beans and mashing them to make a thick paste. Mix the mashed beans back into the pot.
Add additional salt and pepper to taste.
Stir in the sugar; then drizzle a couple of tablespoons of olive oil over the beans. Immediately cover the pot, remove from heat, and let stand for 10 minutes.
Serve the by now fantastically prepared black beans over white rice.
You may garnish the beans with cilantro and chopped white onions. Not only do they look good presented this way, they taste even better than they look.

Buen Provecho!

Amazing Black Bean Burgers

I found this recipe the other day when browsing for something new to make out of beans, and it looked really good. I made it last night, and WOW. It was so delicious, we were amazed. And we are burger people (I mean the kind with meat), so we know of what we speak.

I changed it slightly to suit us, omitting chili paste and adding more oats to thicken them so they would hold their shape better.

We added cilantro mayonnaise, (also delicious), as recommended, as well as the standard lettuce, tomato, red onion, and a slice of melted cheese.

There was one left over, and I snatched it up for lunch today and took this picture. YUM.

Amazing Black Bean Burgers
4 burgers, serves 4

Ingredients
1 teaspoon vegetable oil
2 cups black beans, cooked (or 1 can, drained and rinsed)
1 egg, beaten
3/4 cup quick-cooking oats
1/4 cup red onion, diced
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2 tablespoons cilantro, chopped
2 tablespoons veg. oil

Directions
1)Heat 1 teaspoon of the oil over medium heat.
2)Add the red onion and garlic to the pan and saute until softened, about 8 minutes and then set aside to cool for a few minutes.
3)Combine beans, egg, oats, onion, mixture, chili paste, salt, pepper and cilantro and thoroughly mix and mash until pretty homogeneous, leaving a few whole beans.
4)Divide mixture into 4 equal portions and shape into patties.
5)Refrigerate patties for half an hour. (This step is not completely necessary but I find it helps hold the burgers together while cooking.).
6)Heat 2 tablespoons oil in large non-stick skillet over medium-high heat.
7)Place burgers carefully into the oil, being careful not to crowd the pan.
8)After 5-6 minutes, flip and cook another 5 minutes. They should feel firm to the touch when finished.

Note: To freeze for later use, after shaping flash freeze and then wrap in plastic wrap. Place wrapped burgers into freezer bag and squeeze out excess air. To cook from frozen, simply heat frozen burgers over medium-high heat on the stove-top, cooking until done.

Cilantro Mayonnaise
Ingredients
3/4 cup mayonnaise
3/4 cup loosely packed cilantro leaf
1 tablespoon fresh lime juice (I used lemon)
1 teaspoon light soy sauce
1 garlic clove

Directions
1)Put all ingredients in a blender.
2)Blend until smooth.
3)Store in the refrigerator