Urban Herbs

Mind Your Pantry!

Urban Herbs is a spices company created by chefs, for chefs. We are here for those looking for a large selection of high quality cooking spices, dried beans, gourmet rices and grains--all your kitchen pantry staples.

Filtering by Tag: beans

Barbecued Beans

From: Taste of Home
Serves: 5

½ Lb         Kidney beans, cooked & cooled
½ Lb         Great northern beans, cooked & cooled
1 can         Pork & Beans (15 oz)
½ C           Barbecue Sauce
2 Tbsp      Brown sugar
2 tsp         Prepared mustard

In an ungreased 8 inch square disposable foil pan, combine all ingredients. Grill, covered, over medium heat 15-20 minutes or until heated through, stirring occasionally.

Creamy Grits with Black Beans

From: Author Unknown
Serves: 2

For The Beans
2 tsp      Vegetable oil
1 lb       Cooked Black Beans
½ tsp     Cumin, oregano & garlic powder
¼ tsp     Coriander, cayenne pepper
¼ C       Water
½ C       Fresh or frozen corn kernels
1           Avocado, diced
Lime Wedges, optional garnish

For The Grits
1½ C   Milk
½ C    Southern Plantation Grits
⅓ C    Diced green chiles
½ C    Shredded Monterey Jack cheese
Salt to taste

Heat milk in a saucepan until boiling. Reduce heat to med-low and gradually whisk in grits and chiles, stirring to prevent lumps; cook 5 minutes. Stir in cheese; season grits with salt.

Saute garlic in oil in a saute pan over medium heat, about 1 minute. Add beans, cumin, oregano, coriander and cayenne, and cook to heat through, about 2 minutes. Stir in water and reduce until nearly evaporated. Add corn and cook to heat through, 2-3 minutes. Serve grits topped with beans, avocado and a squeeze of lime.

 

QUINOA & BLACK BEAN STUFFED PEPPERS

1 ½ C  Water
1 C       Quinoa, rinsed
4 Lg    Green peppers
16 Oz  Chunky Salsa, divided
1 Lb    Cooked black beans,
½ C    Ricotta cheese
½ C    Monterey Jack cheese, shredded, divided

Preheat oven to 400˚F. In a saucepan, bring water to boil. Add quinoa. Reduce heat, cover and simmer 10-12 minutes. Meanwhile, cut and discard pepper tops; remove seeds. Place in a greased 8” baking dish, cut side down. Microwave, uncovered on high 3-4 minutes or until crisp-tender. Turn peppers cup side up. Save 1/3 cup salsa; add remaining salsa to quinoa. Stir in beans, ricotta cheese and 1/4 cup Monterey Jack cheese. Spoon into peppers; sprinkle with remaining cheese. Bake uncovered 10-15 minutes or until filling is heated through. Top with reserved salsa.

MIXED BEAN SOUP

Serves: 6 (approx: 2.5 quarts)

12 oz Fall Blend Beans
8 cups water
1/2 pound ground beef, cooked and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chopped celery
1 tablespoon salt
1 teaspoon dried parsley
2 garlic cloves, minced
1 teaspoon dried thyme
2 bay leaves
Pepper to taste

Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.

Drain and rinse, discarding liquid. Add water to the beans; bring to a boil. Cover and simmer for 30 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Discard bay leaves. 

 

CHICKEN CHILI

2    Skinless, boneless chicken breast, ½” pieces
2 ea     14oz can white beans, drained
3 C     chicken stock
1     onion minced
1     jalapeno, seeded minced
3T     olive oil
1T     garlic, minced
2t     cumin, ground
2t     Mexican oregano
1t     thyme & basil dried
2t     fresh ground black pepper
1     lime cut into 6 wedges
1t     crushed red pepper
3T      masa harina
1t     kosher salt

1. In a small bowl stir together the dry chili seasoning: the cumin, oregano, thyme, basil, black pepper, crushed red pepper and kosher salt. 
2. Heat the olive oil in a 4-quart heavy pot or casserole over medium high heat. Add the chicken and sauté until the meat is slightly browned, about 3 minutes. 3. Into the pot add the onion, jalapeno, garlic and sauté for 2 minutes. 
4. Add dry seasonings, blend well and sauté for 2 minutes. This will release the flavors of the spices. 
5. Add 1 cup of the stock. Using a wooden spoon scrape the bottom of the pan to incorporate all of the flavors from the bottom of the pan. 
6. Stir in the masa harina, the rest of the stock, the white beans and bring to a simmer. Simmer for 10 minutes. Stir occasionally to prevent sticking. 
7.To serve take chili off burner, season with salt and pepper to taste. Ladle into serving bowls. Squeeze the juice of 1 lime wedge onto the chili, top with grated Monterey jack cheese and sliced scallions.

QUINOA & BLACK BEAN SALAD

Serves: 4-6

1 2/3 C    water
1 C    red quinoa
1/4 C    red onion
1 Tbsp    extra virgin olive oil
1/2 tsp    kosher salt
1 lb    cooked black beans
2    plum tomatoes, diced

Bring water to a boil. Reduce heat to low and simmer 12 minutes or untill quinoa is tender. Fluff gently with a fork to seperate the grains. Add remainder of ingredients and combine well.