Leftover Grilled Pork and Garden Tomatoes Became a Quick and Healthy Late Summer Lunch
I'm a big fan of canned beans. I buy them by the case and always have stacks of them on hand in the pantry. They're cheap, convenient, keep for ages, and go with practically everything. Don't get me wrong—I think it's great that everybody seems to be jumping on the dried bean bandwagon these days (my Roasted Garlic Lover's White Bean Soup is one of the most searched for recipes on Farmgirl Fare), and I'll be the first to admit that canned beans aren't as tasty as home cooked.
But while I live for slow food and cooking from scratch—and routinely let homemade chicken stock simmer for five or six hours on the stove (which not only tastes fabulous but makes the house smell sogood)—last year's plan to start cooking up a pound of dried beans once a week still has yet to begin. Sometimes you just need to bypass your best intentions and head for the canned bean aisle instead, because everybody knows that canned beans are infinitely better than no beans.
For years I've snacked on garbanzo beans (also called chickpeas) simply rinsed and sprinkled with salt. I also toss them into everything from Arugula Pesto to Roasted Red Pepper and Tomato Soup. A handful of garbanzos or kidney beans can turn a salad into a meal, and canned black beans are the star of my Mexican Jumping Bean Slaw.
A while back I discovered cannellini beans, which are sometimes called white kidney beans, and quickly began adding them to everything from Greek Salad to summer squash sautés. Then I got hooked on white bean spreads, which have to be the easiest appetizer ever. Plunk a rinsed can of beans, some sort of flavoring, and a little olive oil into the food processor and whiz for a couple of seconds. I started with pesto and quickly moved onto pretty much anything in the pantry: artichokes, roasted red peppers, sun-dried tomatoes, and that yummy olive bruschetta stuff sold in pretty octagonal jars at Trader Joe's. White bean spread is guilt-free and addictive.
Full of fiber and nutrients and a good source of protein, beans are one of the healthiest foods around, and moderation isn't really necessary. But when I began craving cold leftover baked beans for breakfast a while back, I started to get a little concerned. And when I found myself standing in the kitchen scooping up refried black beans straight from the can with tortilla chips, I knew I could do better.
So what do you like to do with canned beans?
Quick and Easy Refried Black Bean Dip
This is the kind of thing I love to have in the fridge because it keeps me from grabbing a cookie or a slice of chocolate cake or a handful of cheese and crackers instead of something healthier and more substantial when I walk into the kitchen starving. It's incredibly versatile and can be made in summer with juicy, vine-ripened tomatoes or in winter with some good canned tomatoes.
Use it thick as a dip with tortilla chips or a burrito filling, or thin it out and top a platter of nachos. You can even turn it into a dressing for a Tex-Mex inspired salad like the impromptu one pictured above that I made last summer with heirloom tomatoes from the kitchen garden and chunks of leftover grilled pork.
As always, I urge you to seek out local and organic ingredients, as they really do make a difference in so many ways. Quality of canned beans can vary greatly by brand, and I've found that the organic ones taste best. Cans of organic beans are readily available in natural foods stores and many supermarkets and can often be found for the bargain price of about a dollar apiece. Some stores, such as Whole Foods, will even give you a case discount if you stock up and buy 12 cans at a time.
1 can refried black beans (I like the jalapeno flavored kind) 1 cup chopped tomatoes (fresh or canned) 1/4 cup (or more*) chopped onions or scallions 2 teaspoons paprika 1 teaspoon cumin (freshly ground is amazing) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon salt 1 4-1/2 ounce can chopped mild green chilies or 1/2 cup salsa Large handful cilantro, chopped
Combine all ingredients in a bowl and mix well. This dip tastes best after the flavors have had a chance to mingle, so try to make it up at least a few hours before serving and let it chill in the fridge. Serve warm or cold, garnished as desired.
There Are Usually Dogs (At Least That's How It Works Around This Farm)
Calling All Owners of Rescued and Adopted Dogs: Your Pet Could Be One of the 2009 Faces of Love!
How can you not love somebody who proudly calls herself a 'crazy dog lady?' That would be my dear friend and talented artist, Leigh Jackson, who says in her bio, "I found the loves of my life—except my husband—at animal shelters." Leigh's affordable modern dog portraits, which wonderfully capture the unique spirit of each beloved animal, are in hundreds of dog-loving homes worldwide (including many Hollywood celebrities') and have been featured in such publications as Mary Engelbreit's Home Companion and the Miami Herald.
Leigh's latest project is called Faces of Love, and you're invited to submit photos of your dog for consideration (with no obligation to purchase a portrait). "I am looking to paint all the wonderful rescued and adopted dogs out there: big, small, furry and not so furry," explains Leigh. She wants to share their stories, too, like Jak's, who is pictured below. He's a "foster dog extraordinaire" who "has raised upward of 50 kittens and helped rehabilitated 5 injured dogs. . . and even helped raise a baby squirrel." Ten percent of purchases from this year-long project, which includes paintings, prints, a 2010 calendar, and a compilation book, will be donated to A Place to Bark Animal Rescue, Bernie Berlin's amazing sanctuary in Tennessee. I've written about Bernie and her tireless efforts to save hundreds of unwanted dogs and puppies from certain death before. She is a true inspiration, and I thank all of you who have generously made donations to A Place to Bark.
You can learn more about Leigh's 2009 Faces of Love project here, and you can see the dogs she's already painted—along with the photos that she painted them from—here. I know many of you have welcomed rescued and adopted animals into your lives, and I hope you'll let me know if your dog becomes one of the 2009 Faces of Love!
But Not Quite(taken spring 2007 and forgotten until now)
Welcome Country Living Magazine Readers!
So many wonderful things have happened as a result of starting Farmgirl Fare nearly four years ago, but being featured in a magazine I've loved for more than 20 years is definitely one of the best!
I was thrilled when pet expert, author, and awesome dog rescuer Julia Szabo e-mailed me last fall to say that I was going to be the subject of her March Country Living column, and I had a great time talking with her on the phone about life on the farm with all of my critters (don't you just love the word critters?).
I suppose that technically our conversations were interviews, but I don't think I've ever laughed so much during one. Julia is a dog-loving hoot who swore me to secrecy over just how many rescued canines she shares her New York City apartment with. (Hint: it's more than five.)
I'm a little late getting this welcome announcement up since the March issue has already been out for weeks, but I suppose I could say that I was simply waiting for the online version of "Loving Livestock"—which can be found here—to be published. And yes, it's complete with a photo of very camera shy me.
For those of you who have been kindly asking about everybody's favorite hen (or at least that's what she thinks she is) Whitey the Chicken, please know that at a rather amazing nine years old she is still doing just fine—but if you thought she was full of herself before, you should see her now that she and her baby chicks are national magazine superstars. Who knew such a tiny bird could have such an enormous ego. (She was actually pushing for the main photo in the story to be of her.)
It's been so much fun hearing from new readers who came to visit after seeing the article as well as those of you who saw the story and realized that you already knew me. Some of you even recognized the donkeys! A big thanks to Julia and to all of your for your continued support. We wouldn't be here without you.
Because we're in such an unpopulated area, our online weather comes from either 25 miles to the north or 60 miles to the south. Despite the further distance, the southern forecasts are usually more accurate so I pretty much always rely on them.
Yesterday our predicted snow accumulation went from three to four inches down to just one to two inches, much to our relief. But when it became increasingly apparent that we had more than two inches of snow piled up out there no matter how or where you measured it, and it was still heavily falling (I believe the technical term used by the professional weather people to describe what was going on was "freezing snow fog,") Joe had the brilliant idea to check the northern forecast. Aha. Five to six inches.
We ended up getting about nine inches of snow in less than six hours. This is pretty unusual for us, especially in very late February.
Looking Ahead To Last Night
You might even say it was something worth celebrating.