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This month’s recipe redux challenge was to show how we cook once and remix the leftovers. In prepping for this month’s post, my overachieving tendencies kinda took over and I ended up with three recipes. Let me explain…
As much as I love black beans, I realized that I had not posted a black bean recipe here on the blog. I mean. I eat them at least once a week. So this post is me completely overdoing it on black bean recipes. The first up is my Black Bean Fried Quinoa.
It all started with my slow cooker black beans.The slow cooker beans are an excellent canvas to build flavorful meals throughout the week. I took that recipe and made two.
For the Black Bean Fried Quinoa, I wanted to build in layers of flavor to elevate the beans. I started by sauteeing onions with ancho chile powder.
I added in the cooked quinoa. Now, I could have easily stopped right here. The toasted quinoa mixed with the spicy onion mixture was tempting. But I added the rest of the ingredients to complete the meal. Scroll down to get the full recipe.
For TAKE TWO: I combined the leftover slow cooker beans with some of my favorite spices to make a Spicy Black Bean Soup with Ancho Chile Pepitas.
- 1 tablespoon grapeseed or corn oil
- ½ cup sweet onion diced
- 2 cloves garlic minced
- ½ teaspoon ancho chile powder
- ½ cup green bell pepper diced
- 2 cups cooked quinoa
- 1 cup cooked black beans drained
- ½ cup corn kernels
- fresh limes and cilantro to garnish
Heat the oil over medium-high heat. Sauté the onion in the oil until translucent. Add the chile powder and garlic and sauté for 1 minute. Add the quinoa. Fry it in the skillet until any lingering oil or moisture is absorbed. Add the bell pepper, black beans and corn. Heat through and serve.
For extra flavor, add a squeeze of lime and chopped cilantro on top.
If using canned beans, add one can of rinsed and drained black beans.
Before you go, check out the many ways my Recipe Redux friends are serving up a two for one via the link below.