Spicy Cholula Black Beans

These beans are my food rut. I’m almost ashamed to admit that I make this same bean recipe for weeks in a row, but they are so good eaten all on their own and even better stuffed into a taco with some fresh avocado slices and quinoa. Who cares, really? Beans are the vegetarian lifeblood and Cholula is the nectar of the gods.

Before you get on to the recipe, I have some news: It’s the first day of my Indiegogo campaign to make Hippie Eats better! I’m trying to raise funds for advertising, branding, and quality ingredients by my 24th birthday on June 30. If you’ve ever made one of these recipes, liked my photos on Instagram, or liked one of my posts, please take a minute to check it out. Thanks, y’all!

beans

Spicy Cholula Black Beans

Makes about 4 cups

Ingredients

2 15 oz. cans black beans, drained and rinsed
2 tsp. Cholula hot sauce (I used the original, but go nuts with the other flavors and let me know what you think!)
1 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. paprika (I used smoked paprika, which makes everything better.)
1/2 tsp. sea salt
1/4 tsp. white pepper
1 bay leaf
1/2 c. finely chopped red onion
1 c. water
2 tsp. olive oil

Directions

1. Heat olive oil in a saucepot. Add onion and cook until soft and fragrant.

2. Add drained beans, water, and spices; stir, and simmer on medium heat until most of the water is dissolved. It’s that easy!

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quinoa for breakfast!

So, I got sick with strep throat a few weeks ago. During the course of my illness I decided I could muster up enough energy to get in the car so my boyfriend could drive me to Juicebox to get a smoothie to soothe my throat. Having not eaten for a few days (and still not really hungry, mind you) I decided it might be a good idea to put some food in my belly. I remembered that Juicebox was advertising “quinoa porridge” a while back, and because I am a fan of both of those things, it seemed appetizing enough even in my feverish half-conscious state. I tried it and it was DELICIOUS. And extremely filling- I ate half before I was full, and had the other half the next day for breakfast. Quinoa, oats, brown sugar and other spices, flax seeds, and they give you the option of adding dried fruit and nuts.

I loved it so much I decided to embark on my own quinoa for breakfast journey, with some slight modifications to the Juicebox recipe. Quinoa is an amazing source of protein for vegetarians, and this is a great way to get a lot of it at the start of your day. The texture and taste remind me a lot of steel-cut oats, but this recipe takes far less cooking time.

Quinoa Porridge “Recipe” *

(makes about 3-4 bowls)

1 cup quinoa

2 cups water

brown sugar, cinnamon, nutmeg, honey to taste

vanilla almond milk

unsalted butter

optional add-ins: nuts, dried or fresh fruit, flax seeds, yogurt

1. To save time and energy, I cooked my quinoa in a rice cooker. To cook on a stovetop, bring 2 cups water to a boil and add 1 cup quinoa. Reduce to a simmer, cover, and cook for about 30 minutes. The rice cooker is much easier, though.

2. Place cooked quinoa in a medium-sized pot on low heat. Add vanilla almond milk to desired consistency. If desired, add a few pads of unsalted butter and stir until melted.

3. Add brown sugar, spices, and honey to taste. Brown sugar should be the base source of the sweetness, but the other spices and honey are important if you have them on hand, too. They definitely being more depth to the flavor of this porridge.

4. Spoon yourself a bowl and top with fruit, nuts, or anything else that sounds good to you!

Tip: If you add too much liquid, turn the heat up and let the porridge bubble, stirring occasionally. It will eventually thicken back up!

So simple and so yummy! My new daily breakfast.

* Apologies for the lack of unexact measurements. I tend to fly by the seat of my pants while cooking. You should too. Cooking is an art, baking is a science!