Spicy Cocoa Black Bean Soup

Hudson and I spent most of our day yesterday huddled up on the couch because it was freezing in my apartment. For some reason, the heat wasn't working, and with temperatures outside in the 20s, it was not a fun day.

I did my best to warm the place up with food. Cranking up the oven to roast any roast-able vegetables I could find in the fridge.

I also put a pot of soup on the stove, and made mug after mug of coffee, only getting through about a third of each one before it turned too cold to drink.

When Eugene got home from work, he arrived to find Hudson layered under three blankets and shivering.

(Seriously, it was the saddest/cutest thing ever. A shivvering doggy!)

He got the super to come and check things out and by that night the heat was working again (actually I'm sitting here typing this with the windows open, because it's now working a little TOO well. ::sigh::).

The soup that I made was this Spicy Cocoa Black Bean Soup. A simple soup made a bit more interesting with the addition of cocoa powder and ancho chile powder, for a bit of rich and complex flavor. Just the thing to warm you up on cold winter nights.

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Spicy Cocoa Black Bean Soup
Serves 8

Ingredients
2 tablespoons olive oil
1 large yellow onion, diced
2 red bell peppers, diced
2 stalks celery, finely sliced
3 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon ground coriander
2 teaspoons ancho chile powder
1/4-1/2 teaspoon ground cayenne (add more or less depending on how much spice you like)
2 tablespoons cocoa powder
3 15oz cans low-sodium black beans, rinsed and drained
4 cups low-sodium chicken or vegetable broth
1 cup frozen corn (optional)
Kosher salt and black pepper
1 cup chopped cilantro

Directions
Heat the oil in a large, heavy pot over medium heat. Add the diced onions, peppers, and celery and sauté 5 minutes, until soft.

Add the garlic and sauté 1 minute, until fragrant.

Add the cumin, coriander, ancho chile, cayenne, and cocoa powder, and stir to combine well and coat all the ingredients.

Add the black beans and the broth, and bring to a boil for 3 minutes. Lower heat, partially cover (so some steam can escape), and let simmer gently for 20 minutes.

Note: if you like a creamier soup, at this point you can puree about 1/3 of the soup using a stick blender or by removing a portion of it to your blender. If not, skip this step.

Stir in the corn and season with kosher salt and black pepper, to taste. Let simmer uncovered for 3 minutes.

Remove from heat and stir in the cilantro, reserving some to sprinkle on top.

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Warm Cannellini Bean Salad with Roasted Tomato and Fennel

I've been holding on to this lovely bean salad recipe since August, and I'm sorry about that. I had intended to post it while I was on vacation, but our lack of reliable wifi for the majority of the trip put the kibosh on that grand plan.

This was one of the dishes I served during a weekend as the guest chef for a yoga retreat up at Good Commons this summer. It was a vegetarian and mostly-gluten-free farm-to-table retreat, which I really enjoyed as it forced me out of my comfort zone (read: cake + bacon + Fresh Direct), and pushed me to create new and exciting dishes that were just as satisfying without the meat.

I was actually pretty pleased with all the dishes I made, and this one--which started out as an accident--ended up being one of my favorites.

This salad was originally going to be a large platter of roasted seasonal vegetables.

But I got a little...distracted, and by the time I remembered the sheet pans full of vegetables in the oven, 1/2 of them were charred to a crisp. I salvaged what I could, and it was nowhere near enough to serve to a large group of 20, so I started hunting around for things I could mix it into.

Hence, the cannellini beans. I tossed the beans with the roasted veggies and a bit of garlic olive oil, and the results were delicious.

I mean, really unexpectedly wonderful. Such simple ingredients, but man, what a killer final dish.

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Warm Cannellini Bean Salad with Roasted Tomato and Fennel

Ingredients
8 large plum tomatoes, quartered
2 medium red onions, cut into 1" chunks
1 large fennel bulb, trimmed and cut into 2" pieces (reserve some of the fronds as a garnish)
5 garlic cloves, smashed
1/3 cup extra virgin olive oil
3 cans cannellini beans, drained and rinsed
1 tablespoon white wine vinegar
Kosher salt and black pepper

Directions
Preheat oven to 400 degrees.

Spread the chopped tomatoes, onions, and fennel out on 2 baking sheets and drizzle generously with olive oil. Season with salt and black pepper, and roast in preheated oven for about 20 minutes, or until the vegetables are tender and caramelized at the edges.

While the vegetables roast, combine 1/3 cup olive oil and the garlic cloves in a small saucepan over very low heat. Let the garlic gently simmer in the oil, until fragrant (about 5 minutes). Remove the cloves and set the oil aside.

In a large bowl, combine the beans, hot roasted vegetables, and garlic oil. Add the vinegar and toss to combine. Season with salt and black pepper, to taste. Garnish with some of the fennel fronds, and serve.

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Crunchy Spiced Chickpeas

Chickpeas have never been one of my favorites. We grew up calling them garbanzos, and eating them regularly, usually stewed in a tomato-based sauce and served along rice and some kind of meat, as is common in Puerto Rican cuisine.

We always had bags of them in the pantry, and when I was really little, my mom once sat down with me to create little chickpea dolls. If you've ever looked at a dried chickpea, you'll notice that it kind of looks like it has a little nose; we used markers to draw in the rest of the little faces, and then created a dollhouse out of a shoebox for them to live in. I was obsessed with miniatures when I was little (still am, actually. I freak out about anything tiny), so naturally this was right up my alley.

[Ed. Note: I totally Google imaged the phrase "chickpea dolls" to see if anyone else did this, but it seems that this may have been a Ramos family exclusive.]

But once I grew up and moved out, chickpeas pretty much fell out of my culinary repertoire. I preferred black beans, which I ate heavily spiced in soup form, and never felt the need to branch out. I ignored them at salad bars and on restaurant menus, and only purchased them when I wanted to make hummus or the occasional salad (like this one, which Eugene loves).

This all changed a few months ago when I ordered a side of hummus with my lunch and it came topped with a handful of crisp chickpeas. They were awesome and addictive, and I found myself craving them. I still had a few cans of chickpeas in my pantry, so I pulled one out and started experimenting.

The key to crisp chickpeas is to make sure they're really dry before they go in the oven. To do this, I rinsed and drained my canned chickpeas several times, and then spread them out on a towel-lined cookie sheet. I left them on the counter for an hour to remove as much moisture as possible, then roast until crisp before tossing with olive oil and seasonings.  Dry roasting is really the trick behind super crisp chickpeas; if you season before roasting, the oil will keep them moist and protect them from the heat.

I find that these are best served hot, right out of the oven. The combination of smoked paprika, cayenne, and salt adds smoke and heat, making for a totally addictive (and high protein!) snack. They also make an awesome garnish for hummus, salads, and soup (think of them as a healthy crouton!). If you have leftovers, you can wait until they cool completely, then pop into a zipped baggie to snack on at work or while out and about.

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Crunchy Spiced Chickpeas

Ingredients
2 cans chickpeas
Extra-virgin olive oil
1 tablespoon ground smoked spanish paprika (sweet or hot, if hot, reduce cayenne by 1/2)
1 teaspoon ground cayenne pepper
Kosher salt


Directions
Line a large baking sheet with parchment paper. Set aside.

Line a second baking sheet with a clean kitchen towel or several layers of paper towel. Pour both cans of chickpeas into a meshed strainer or colander and rinse well under cold running water. Let drain for 5 minutes in the strainer, then dump chickpeas onto the towel-lined baking sheet and spread out evenly. Leave to dry on the counter for one hour.

30 minutes before roasting, preheat your oven to 425 degrees.

Place the chickpeas on the parchment lined baking sheet and roast for approximately 30 to 40 minutes, shaking the pan every 10 minutes to stir them up so that they all cook evenly. When ready, they'll be crisp, golden, and have shrunken slightly.

Once crisp, remove from the oven and drizzle with olive oil (about 1 to 2 tablespoons), sprinkle on the spice and season with Kosher salt. Toss to coat evenly and serve.

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Bagged Lunch Ideas: Black Bean, Corn, and Red Pepper Salad Wraps

At Monica's engagement party in Baltimore the other day, I fell in love with a wonderful black bean, corn, and pico de gallo dip made by Monica's cousin Danielle. This thing was so good that I seriously I parked myself near the table and spent most of the night shamelessly scooping it up with salty tortilla chips. I ate about 1/2 the bowl when I had to stop since the chips had run out.

Ever since we got back to New York, I've had the combination on my mind and knew that I wanted to recreate something similar  I could eat for lunch at my desk.  I came up with the idea of turning the dip into a wrap that can be easily constructed right at my desk.

As a bagged lunch, the concept is simple--first you toss together the filling--an easy bean salad that can be made in advance--and then you pack up a portion of it topped with a generous sprinkle of shredded cheese. A whole wheat tortilla or wrap is rolled up and brought along separately. Come lunch time, you simply place your container of bean salad and cheese in the microwave for 30-45 seconds--just long enough to melt the cheese--and then scoop it all into the tortilla. Roll and enjoy at your desk or wherever you normally eat lunch. Preparing it this way protects the integrity of the tortilla, keeping it so that it doesn't get soggy sitting in your lunch bag all day.

I actually also eat this for breakfast sometimes--it's a great way to get a little protein in the morning when you're sick of eggs. The salad can, of course, also be eaten on its own, or served for dinner along with accompanying garnishes.

A few notes about this recipe:

1. Since it's winter, I used frozen bagged corn that I steamed before adding to the salad. But when corn is in season in a few months, I will definitely take advantage of the amazing fresh corn available and use that. Just know that both options are OK. (I wouldn't recommend canned; canned corn always tastes metallic to me--not good ever, but especially not when it's the star player.)
2. Be sure to rinse your canned beans well before using; it gets rid of excess sodium and that stinky sludge at the bottom of the can. I just toss mine into a mesh strainer and run under cold tap water for a minute or so until the beans are clean without any of that inky sauce left on them.
3. The southwest influences in this recipe scream for black beans, but if you don't have any or need to use up another variety! I bet navy, pinto, or even black-eyed peas would be awesome in it! 

Click for more original Bagged Lunch Ideas!

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Black Bean, Corn, and Red Pepper Salad Wraps
Assembling these just before eating help the wrap from getting soggy. It's not required, but definitely recommended!

Ingredients:
2 cans low-sodium black beans, drained and rinsed well until water runs clear
2 cups cooked corn kernels (fresh or frozen is fine!)
2 small jalapeno peppers, seeded and diced
1 small yellow onion, diced
1/2 cup roasted red pepper, drained and chopped
2 cloves garlic, minced
3 tablespoons olive oil
Juice of two fresh limes (about 2 tablespoons)
1 teaspoon your favorite hot sauce (I recommend Chipotle tabasco--adds a great smokiness!)
Salt and pepper

For Serving:
flour tortillas (I like whole wheat)
shredded Cheddar or jack cheese
Fresh cilantro, washed with heavy stems removed, chopped coarsely


Directions:
In a large bowl, combine the rinsed and drained black beans, corn kernels, diced jalapeno, diced onion, and roasted red pepper. Toss to distribute evenly and set aside. In a small bowl, whisk together the minced garlic, olive oil, lime juice, and hot sauce. Pour dressing over bean mixture and toss to coat. Season with salt and black pepper. Store in an air-tight container in the fridge.

To serve, cover portion with shredded cheese and heat in microwave (or toaster oven) just until the cheese melts. Scoop into flour tortilla and top with fresh cilantro.

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Bagged Lunch Ideas: Pesto Bean Salad with Cranberries

This easy salad has become one of my favorite bagged lunch recipes. Tossed together quickly from just a few ingredients, this salad keeps well and can be made in advance to last you through the week. Packed with protein and other good-for-you things, it makes a great option for those of you looking for an easy, healthy meal.

The pesto for this dish can be made fresh if basil is in season where you live (I include a recipe below), but a prepared pesto is just as good--especially during the winter when fresh basil isn't as plentiful. (I used some that I'd made last summer and kept frozen in individual portions in my freezer; the kind you can find at the supermarket or gourmet store will work just as well.)

The unexpected addition here is the dried cranberries; they add a lovely touch of sweetness that really makes the dish so don't skip them. If you don't have cranberries, dried cherries, currants, or raisins will also work.

I like to serve this on a bed of arugula with a few extra shavings of cheese on top; that's optional of course, but I like the freshness it adds to the dish. Enjoy!

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New to Always Order Dessert? Consider subscribing to my RSS feed, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading! 

Pesto Bean Salad with Cranberries

Ingredients
1 can low-sodium white beans (such as great northern or cannellini)
2 cans low-sodium black beans
3/4 cup basil pesto (prepared or homemade; see below for homemade recipe)
Zest and juice of one medium lemon (About 1 tablespoon zest, 2 tablespoons lemon juice)
2 tablespoons extra virgin olive oil
3/4 cup dried cranberries
kosher salt and black pepper for seasoning


To prepare:

Drain and rinse the white beans and black beans and add to a large bowl. Add the pesto, lemon zest, lemon juice, and olive oil and stir until completely combined and evenly distributed. Add the cranberries and mix in well until evenly distributed. Taste and season with salt and pepper if needed. Best served room temperature, but can also be served chilled.

Will keep about 1 week in an air-tight container in the fridge.


Basic Homemade Pesto Recipe

Ingredients
1 bunch fresh basil (about 2-3 cups without stems), rinsed and patted dry
2 tablespoons pine nuts (you can also use almonds)
2 medium garlic cloves
1 teaspoon kosher salt
1/2 cup freshly grated parmigiano reggiano (you can substitute pecorino or other hard, sharp cheese)
2/3 cup extra virgin olive oil


In a food processor or blender, combine the fresh basil, pine nuts, garlic, salt, cheese, and olive oil and process until smooth. Use in a recipe or top with additional olive oil and store in an air-tight container in the fridge for up to 2 weeks.

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