Beans

SPICY WHITE BEANS WITH QUINOA (SERVES 2)

This turned out to be a fabulous pre-workout meal with just enough carbohydrates and protein.  Plus it wasn't too heavy!  I had this puppy whipped up in about 20 minutes therefore qualifying this dish for the OPM (one pan man) series.

• ½ cup quinoa - rinsed
• 1-1/2  cup chicken broth - divided
• 1 tablespoon extra-virgin olive oil (EVOO)
• 2 cloves garlic - minced
• ¼ teaspoon chili garlic sauce - more or less to taste
• ¼ cup onion - coarsely chopped
• 1 large tomato - diced (or, use ½ 15 oz. can diced tomato)
• 2 cups spinach leaves - coarsely chopped (or, substitute with frozen)
• 1 15 ounce can great northern beans - reserve 3 tbsp. liquid, drain the rest
• ¼ teaspoon red pepper flakes - more or less to taste
• 1 teaspoon salt-free, multi-purpose seasoning

Bring 1 cup chicken broth and quinoa to a boil over medium heat in a small sauce pan.  Once boiling, reduce to low heat and cover, cook for about 15 minutes, or until water is absorbed.

While quinoa is cooking, heat a large skillet over medium heat.  Once hot add EVOO, garlic, and chili garlic sauce.  Once garlic is fragrant (about 2 minutes) stir in onion and tomato, cooking until onion is softened, about 5 minutes.  Add spinach leaves and cook until wilted.  Then add the remaining chicken broth (1/2 c.), beans and 3 tbsp. of their liquid, and seasonings.  Stir until well combined and reduce to simmer until ready to serve.

Spoon white beans over the quinoa to serve. 

NOTES

For a vegan modification, substitute veggie broth for chicken. 

BEANS & BROWN RICE (SERVES 2 GENEROUSLY)

Ok all you urban cowboys that think that you don't have time to cook a great dinner during the week.  I beg to differ.  This meal is easy, quick, full of protein and delicious.  This could easily be another meal to cook for your lady to get some "you're so handy in the kitchen" points.  Let's face it...you need all the points you can get! 

• 1 teaspoon exra-virgin olive oil
• ¼ cup white onion - chopped
• 1 tomato - diced
• 1 teaspoon minced garlic
• 1 teaspoon cumin
• 4 ounces chorizo - diced, I used chicken chorizo and it was awesome
• 1-15 ounce can no salt added Black Beans - mostly drained
• 1-15 ounce can no salt added Pinto Beans - mostly drained
• dash of hot sauce - to taste
• brown rice - cook according to pkg. directions

Add oil to a large sauce pan and turn to medium heat.  Toss in onion and stir occasionally for about 5 minutes.  Add tomato and garlic and cook for 5 more minutes.  Add cumin, chorizo, hot sauce and beans.  I recommend smashing some of the black beans with the back of your fork to give them a nice, been cooking all day, kind of feel.  Cook for about 10 minutes to make sure everything is heated through.  Serve over brown rice and garnish with cheese, green onion, more hot sauce if you want, and/or plain yogurt.