Weekly Food: Black Bean Chilaquiles and White Bean & Swiss Chard Soup

Last week was all about beans. I usually try to think of two very different dishes each week so that we have some variety for our taste buds. Sometimes this works better than others. Sometimes (like last week), I manage to get very different flavors with similar ingredients. I probably wouldn’t do a bean-bean pairing again, though.

Recipe 1: Black Bean Chilaquiles

This recipe comes from one of my favorite everyday cookbooks, Jack Bishop’s A Year in a Vegetarian Kitchen, but I did manage to find the recipe online for those of you who don’t own it. Chilaquiles are always a hit over here. Sara made some guacamole to go with hers, but I am (sadly) allergic to avocados.

Recipe 2: White Bean and Swiss Chard Soup

This soup is a hodge-podge of things I had on hand, and things that looked good at the co-op. Substitute ingredients as you see fit.

White Bean and Swiss Chard Soup

2 Tbsp olive oil
2 med onions diced
2 celery stalks diced
2 carrots diced
4 garlic cloves minced
2 tsp dried rosemary
1 yam diced
2 15oz cans white beans
4 Cups vegetable broth
1 Cup orzo or other small pasta
1 bunch swiss chard, stems and leaves chopped
2 tsp red wine vinegar or lemon juice

1. Heat olive oil in a large pot.
2. Add onions, celery, and carrots and saute until carrots are tender (about 10 minutes)
3. Add some salt, and the rosemary and garlic and saute for 1-2 minutes more.
4. Add the yam and saute for 2 more minutes
5. Add beans (with liquid) and vegetable broth, and some more salt and bring to a boil
6. Reduce to a simmer and add orzo. Simmer until orzo is cooked through (about 10 minutes)
7. Add chard leaves and stems and simmer until stalks are tender (about 4 minutes)
8. Add vinegar (or lemon juice) and more salt to taste.

Here’s everything all packaged up for us to pack in our school/work bags.

Time: 2 hours

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