Fourth of July Baked Beans

The Fourth of July conjures very specific childhood memories for me, and baked beans has a major role in that nostalgia. Every year, members of my family on my maternal grandfather’s side gathered at the home of my great grandmother for a reunion-of-sorts picnic and, especially, for fireworks. Grandma Stoney, whose nickname was derived from her married last name, Stonehouse, lived across the street from the community baseball field, and we were lucky to have a front row seat for the excitement of what seemed to me at the time to be an enormous fireworks display. The tiny burg where Grandma Stoney lived put on quite a shindig for Independence Day, including a parade, complete with a marching band and people throwing candy to the kids from firetrucks. Back at Grandma’s house, we amused ourselves by playing croquet in the front yard and taking turns cranking the handle on an old timey ice cream maker. No doubt, my great grandmother felt great joy having everyone there.

What I remember most, besides playing with distant cousins I rarely saw, was the food. Inside the house, every available horizontal surface—and I mean tables, countertops, the stove, card tables and anything else that could be rigged up to hold dishes—was covered with potluck offerings, as everyone in attendance always brought a dish or two to share. It was unbelievable. For me, the best of all was the dining room table, which was always covered from corner to corner with every variety of baked beans you could imagine. Some of the dishes were very saucy, some looked as though they had been dumped directly from a can of Van Camp’s, and others were baked with that delightfully sticky sweet sauce pooled in the corners of the pan. And there were always several dishes of beans topped with slices of bacon. Oh man, how I loved that table!

Bacon is still one of my very favorite ingredients for baked beans, and I’ve paired it here with a favorite flavor of my Upstate New York home—maple. That combination of smoky-salty-sweet cannot be beat, and for me, it’s as much a part of Fourth of July celebration as parades and fireworks.

I don’t need fireworks on the Fourth of July. All I really want is these maple bacon baked beans! YUM.

This time, I made my baked beans from scratch, having soaked the beans overnight and then cooking them until tender before adding the flavorful sauce. But you could absolutely take a time-saving shortcut and use cans of beans. Just be sure you drain and rinse them thoroughly before you begin.


Ingredients

1 lb. dried beans, soaked and prepared for cooking* (see notes)

1 heaping cup thick-cut bacon, cut into cubes

1 sweet onion, sliced or chopped

Sauce:

6 oz. can no-salt tomato paste

1/2 cup real maple syrup

1/4 cup maple-infused balsamic vinegar*

About 20 grinds fresh black pepper

1/2 tsp. chipotle powder (optional)

3/4 tsp. kosher salt

1/4 tsp. dry mustard powder

3/4 cup cold water (added after flavor adjustment)


*Notes

My recipe was made with dried cranberry beans, rinsed and soaked overnight, then drained twice and cooked low and slow until tender. If you prefer, or if you are pressed for time, feel free to use 3 standard cans of cooked beans. Drain the beans and rinse under cold running water, to remove all the “goo” from the cans. Great Northern, navy or white kidney beans (cannellini) would be great.

The maple-infused balsamic is a specialty ingredient, purchased at one of the stores that sells flavored olive oils and balsamic vinegars. I love this product because it enhances the maple flavor without making it more sweet. If you do not find this maple balsamic, substitute an equal amount of regular dark balsamic vinegar or a couple of tablespoons of apple cider vinegar.


Instructions

  1. Cook beans as directed or rinse canned beans.
  2. Place a cast-iron skillet over medium heat. Add bacon cubes and cook, tossing occasionally, until fat is rendered and bacon cubes are just crisp. Transfer cubes to a paper towel-lined plate and drain off all but about 2 tablespoons of the bacon fat.
  3. In the same skillet, saute the chopped onion in the bacon fat until onions are tender and slightly golden.
  4. In a large bowl or measuring glass, combine sauce ingredients and stir to combine. Adjust seasonings to taste, then add water.
  5. Layer the cooked beans, bacon and onions in a glass 8 x 8-inch baking dish. Pour the sauce into the beans and give the baking dish a few gentle shakes to distribute the sauce throughout. The beans should be swimming in sauce, as much of it will absorb into the beans during baking.
  6. Bake at 350° F for about an hour, until sauce is reduced to a perfectly rich and sticky mess.
Happy Fourth of July!


Salmon with Fennel & White Beans

There has been a fresh and flavorful shift in our kitchen over the past couple of weeks, and it feels so right! My husband, Les, and I have been eating healthier after the holidays, not for keeping resolutions (we don’t bother with those), but out of simple desire to care for our bodies better after a season of splurging. Seafood has been the star of this menu reboot, and I’ve brought back into rotation one of my favorite all-time recipes, a seared fillet of fish rested on a mélange of tender sautéed fennel with creamy cannellini beans and sweet tomatoes.

In the spirit of full disclosure, I’ll confess right here that I actually did not use salmon this time, but steelhead trout. This is a sweet and creamy fish, similar in texture (and appearance) to a farm-raised salmon, and when I can get my hands on steelhead trout, I love to swap it into favorite salmon recipes, including the salmon in phyllo dish that I shared in December. But steelhead trout isn’t always easy to find, especially while adhering to the best practice standards set by the Marine Stewardship Council (sustainability means a lot to me). The dish is every bit as delicious when made with your favorite salmon, which is usually much easier to find.

This dish is satisfying, healthful and full of flavor!

It looks and tastes more extravagant than it is, and although I’ve named it “fish with fennel,” it would be better described as fennel with fish, given that the fennel shows up in three different forms—the seeds are ground to a powder for crusting on the fillets, the vegetable is caramelized in the mélange beneath the fish, and the fronds are chopped and sprinkled on top.


Would it surprise you to know that you can have this meal on the table in about 35 minutes, start to finish? It’s true. And Les, who is practically a living nutritional calculator, announced after cleaning his plate that our meal probably checked in at fewer than 400 calories per serving, which is not too shabby for such a flavorful, satisfying meal.

Ingredients

So few ingredients, yet so much flavor!

2 portions salmon*, skin removed (see notes)

1 tsp. fennel seed, ground to a rough powder

2 Tbsp. extra virgin olive oil

Kosher salt and freshly ground black pepper

1/2 bulb fennel, sliced* (should measure about 1 cup)

1 cup chopped fresh tomatoes (or canned, drained well)

1/4 cup low-sodium vegetable broth + 2 Tbsp. dry white wine* (or all vegetable broth)

15 oz. can cannellini (white kidney) beans, drained and rinsed

1 Tbsp. Dijon mustard

2 Tbsp. fennel fronds, chopped or minced


*Notes

Any type of salmon (wild sockeye, king, coho, etc.) works well in this recipe, but you might also consider swapping in another fish, such as arctic char or steelhead trout, which I used. If you are not comfortable removing the skin yourself, ask the seafood clerk to do it for you. Learn this task, and you’ll be unstoppable!

Fennel is a less common vegetable, one that you may have passed over in the supermarket for something more recognizable. It resembles something between celery and bok choy, but tastes nothing like either. It is crunchy with a slightly licorice flavor, and it pairs beautifully with all kinds of fish, especially when sautéed or stewed. The seed part of fennel might be more familiar to you. It’s the flavor that makes Italian sausage taste Italian.

If you use wine to deglaze the skillet, make it a dry one, such as pinot grigio. Alternatively, I frequently reach for dry vermouth, given that I always have a bottle open in the fridge. If you prefer to not use wine, just add another splash of vegetable broth, no problem.


Instructions


  1. Using a mortar and pestle or electric spice grinder, crush the fennel seeds to a rough powder. Don’t have either? Try putting the seeds into a bag and use a rolling pin to crush them. Season the fish fillets with kosher salt and pepper, then sprinkle the fennel powder onto both sides of the fillets and press to fully adhere it.
  2. Heat a large, non-stick skillet over medium heat. Add olive oil. When oil is hot and shimmery (but not smoking), lay fish fillets into pan. Cook about two minutes, then carefully turn fillets to cook the other side another two minutes. Transfer fish to a small plate and keep warm. I usually slip it into the microwave while I make the mélange.
  3. Add fennel pieces to the skillet. Season with salt and pepper. Sauté, tossing occasionally, until fennel is caramelized and tender, about five minutes.
  4. Add tomatoes, then broth, plus wine. Stir until combined and liquid is simmering.
  5. Add beans and mustard. Toss to combine, reduce heat to low.
  6. Return fish to the pan, resting the fillets on top of the mixture. Cover and simmer on low for about 8 minutes, which is just about enough time to set the table and chop the fennel fronds.
  7. Plate the meal, with fish fillet resting on top of the fennel-bean mixture. Sprinkle the chopped fennel fronds on top and serve.

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If you’re hungry for more seafood, check out these easy recipes from the Comfort du Jour archives.


Welcome Autumn Whole Grain and Bean Soup

Today is the first official day of autumn, and I’m so ready for it this year. Six months ago, it seemed as if time was standing still, as the pandemic threw us into uncharted territory and isolation with very little warning. The world became so weird, and it felt like the days dragged on. Now, we are in the opposite place—or back to normal, you might say—in that the days are moving very quickly once again. I think it’s because we’ve had little choice but to normalize what is happening around our world, and with the new precautions for safety and distancing becoming second nature, time is getting back on track—at least as much as possible.

My favorite part of fall and “cooler weather” is that I’ll soon unpack all my sweaters and leggings and boots, and I can finally put my kitchen focus on my favorite foods, like this autumn soup. Oh, yum!

It’s everything I love about fall, all in one beautiful bowl.

Though I’ve paid a lot of attention so far this month to breakfast (it being “better breakfast month” and all), it bears repeating that September is also designated as “whole grains” month and “mushroom” month. I don’t know who decides these things, but I’m happy to play along by offering up one of my own favorite recipes that incorporates both whole grains and mushrooms, and plenty more hearty satisfaction as well.

The main ingredient for this soup is a dried whole grain and beans soup mix from Bob’s Red Mill, and I cannot tell you how excited I am to see it back on their website. I first discovered this product while browsing through Big Lots discount store, and I felt pangs of sadness when it disappeared from store shelves and Bob’s website a year or so ago. But it’s back online, and I just hit the “buy it” button for two more packages. I love this wholesome blend because it has so much going on in terms of flavor and nutrition. Check out the ingredients list: small red beans, pinto beans, lentils, whole oat groats, brown rice, triticale berries, rye berries, hard red wheat, pearl barley, Kamut Khorasan wheat, buckwheat groats and sesame seeds. That’s a whole lot of hearty going on! It’s simple to cook, with a quick rinse and then bring to a boil and simmer with broth or water. It would be delicious and satisfying on its own, but for my “welcome autumn” soup, I’ve added browned ground turkey, onions, garlic, roasted butternut squash, mushrooms and vegetable broth. It all cooks up into the heartiest autumn weather dinner in a bowl.

It would be so, so easy to make this dish vegan, too. Simply omit the turkey and use vegetable broth and bouillon. You’d never miss the meat.

The comforting nature of this soup is exactly the right way to usher in my very favorite season. You might even say it’s a Sunday Supper kind of meal, given that it builds flavor over a few hours and has a good many ingredients (though all are simple). I make this soup on the stove top, but the recipe is perfectly adaptable to a slow cooker. Begin with cooking the grains and beans on low setting for a few hours, then add the other cooked ingredients and simmer on low another hour or two. However you make it , the leftovers will leave you as satisfied as the original bowlful, and if you happen to have some crusty dinner rolls or baguette slices on the side—well, even better. This recipe will make approximately 8 servings.

Ingredients

2 cups Bob’s Red Mill “whole grain and beans” soup mix

2 cartons (8 cups) vegetable or chicken broth*

2 Tbsp. extra virgin olive oil

1 lb. ground turkey (omit for vegan)

1 medium onion, chopped

3 ribs celery, strings removed and chopped

3 cloves garlic, chopped

1/4 cup sun dried tomato, cut into small pieces

1 tsp. poultry seasoning (or 1/4 tsp. each ground sage, thyme, onion powder, celery seed)

1 small butternut squash, cubed into 1” pieces

8 oz. package cremini mushrooms, cleaned and sliced*

Kosher or sea salt and freshly ground black pepper

1 Tbsp. low-sodium vegetable or chicken bouillon base*

*Notes

Broths are not all created equal, and my recommendation is to be attentive to the sodium content in the broth you choose. Some brands labeled “low-sodium” contain around 570 mg per serving, and others are only around 120 mg. As a rule, I select the lowest sodium broths, as it gives me more control over the final outcome of a recipe. You can always add salt, but you cannot take it away. For this soup, I used vegetable broth, and added richness with the chicken bouillon base.

Cremini mushrooms are my go-to for most recipes, but white or shiitake mushrooms would also be terrific in this recipe.

The bouillon is optional, but I love the extra richness it adds to this soup. I use the Better than Bouillon brand, but it isn’t always easy to find in “reduced sodium” version. I’m thankful that Costco carries it, but you can also buy it online or use another bouillon base. Again, noting the sodium content will help you achieve good results.

A spoonful of this adds incredible depth to my soup.

Instructions

  1. Use a fine mesh strainer to rinse both cups of grain and bean mix.
  2. Add soup mix and 2 cartons of broth to a large stock pot. Bring to boil momentarily, then reduce heat, cover and simmer until beans are tender (approximately 2 hours).
  3. Heat oven to 400° F. Drizzle olive oil on butternut squash cubes, season with salt and pepper, and roast about 30 minutes, or until just fork tender.
  4. In a skillet over medium heat, swirl in olive oil and cook ground turkey until browned, about 5 minutes. Add onions, garlic, celery and sun-dried tomato bits and cook 3 more minutes. Season with salt, pepper and poultry seasoning.
  5. Add browned turkey mixture to the bean soup and stir to combine.
  6. In the same skillet used to brown turkey, add another tablespoon of olive oil and saute mushrooms until just lightly browned. Avoid crowding the pan, or mushrooms will steam rather than brown. You may need to do them in two batches.
  7. When mushrooms are browned, add them to the soup.
  8. Add roasted squash to the soup and stir to combine.
  9. For an extra boost of flavor and richness, stir in a tablespoon of bouillon base, straight from the jar. Alternatively, add two bouillon cubes, and perhaps dissolve them in a very small amount of boiling water to keep the flavor concentrated.
  10. Allow the soup to simmer for a few hours. Enjoy on its own, or with a crusty dinner roll or baguette slices.

Nourishment, flavor, comfort–it’s all in there!

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“Leftovers” Corn Waffles and Southwest Bean Topping

One of these days, I may write a cookbook including only wild and wacky ideas for incorporating leftovers into new recipes. No matter what you had the first time, there’s always a creative way to re-purpose what’s left over into something delicious. Vegetables find their way into omelets or onto pizzas, a lone chicken breast can be diced and turned into a salad spread, and even stale bread can be reinvigorated into a delicious dessert (soon, I’ll share the recipe for my Gram’s unmatchable bread pudding).

Recently, I rallied together some black beans left over from Taco Tuesday, more (but different) beans left over from a take-out fried chicken meal, several bits and pieces of leftover peppers and onions, and the remnants of corn from the sweet corn ice cream that I highlighted during National Ice Cream Month (I promised I’d do something fun with them, and here it is)—and turning the whole thing into dinner, covering Meatless Monday and National Waffle Day, all in one swoop. Did you follow all that? This is how my brain works, friends, so when I share with you that I sometimes wake up thinking about recipes, I do hope you realize I’m not joking.

Flashback from the ice cream: Don’t think for a minute that I won’t find a good use for the leftover corn pulp!
Delivering on that promise today!

The truth is, I already had these waffles in mind for using the leftover corn from the ice cream.  These sourdough-based crispy gems are adapted from one of my favorite recipes from King Arthur Baking’s website. I’ve never made the recipe as written (theirs is for pancakes), but I have enjoyed various versions of it as waffles. If you don’t have sourdough going (this recipe requires it), use any other recipe for waffles with corn mix-in—maybe this one, but omit vanilla, cinnamon or anything else that would make them sweet or “breakfast-y.” The corn itself is sweet enough. Or just use cornmeal waffles or cornmeal pancakes—you know, be the boss of your own kitchen.

The southwest-inspired topping was a no-brainer for me, with the beans and bell peppers I had left over, and it will be a great dance partner to the corn and scallion flavors in the waffles. You may note that the King Arthur recipe calls for a “bean salad” topping, which is similar but more of a cool, relish-y accompaniment. I wanted something warm and hearty enough to be served as dinner.

I cook by instinct, rarely by recipe, and for no particular reason while dreaming up ideas for this meal, I had a question pop up in my mind about how to add another element to the finished dish so it didn’t seem dry, as waffles without a sauce sometimes do. We use sour cream as a topper on a lot of southwest-themed dishes, but I hate that it makes the entire dish cold before you take a single bite. Anything liquid would make the waffles soggy, completely defeating the purpose of the whole meal. And then, suddenly, every light in the world came on at once in my imagination. Perhaps one of the biggest “aha moments” my brain has ever experienced in the kitchen.

Whipped cream. But not sweet. Add a savory spice. But not salt. Boom!

The result was super light and airy, with a rich but subtle flavor that melted into a silky river all the way through the bean topping. It was absolutely delicious, and I cannot believe I’ve never had something like it in a restaurant. I seasoned it with chipotle, but paprika or cumin would’ve been just as tasty.

And oh man, just like that, I’m off and running with a million other things this savory whipped cream should accompany. Makes me ache for autumn, when I can spend a whole afternoon simmering black bean soup.

But it’s almost dinner time, so I’ll have to back-burner that idea for a few months. Let’s get cooking!

Hearty, satisfying, meatless and made entirely from leftovers.

Waffle Ingredients

Adapted from this recipe from King Arthur Baking (formerly King Arthur Flour). I halve the recipe for just the two of us, as follows. It made 5 waffles, each about 4×6 inches.

1/4 cup sourdough starter (recently fed)

1/2 cup plus 2 Tbsp. all purpose flour (remember to fluff, sprinkle, level when you measure)

1/2 cup milk

2 Tbsp. canola oil (if making pancakes, only use 1 1/2 tsp.)

1 tsp. baking soda

1/4 tsp. salt

1 large egg

1/2 cup cooked corn kernels

3 scallions, chopped (white and green parts)


Waffle Instructions

  1. Combine the starter, flour and milk in a large bowl, mixing until thoroughly incorporated. Cover and allow it to rest on the counter at least 30 minutes in a warm place, such as the microwave.
  2. Add the oil, baking soda, salt and egg, and stir until combined. Fold in the corn and scallions, plus about half of the chopped jalapeno listed in the topping ingredients. Note that if you are making waffles with the mixture, you should use the greater amount of oil noted above. The oil in the batter helps prevent sticking and also ensures a lovely crispy exterior to the waffles.
  3. Bake according to your waffle maker’s recommendations, and keep the waffles warm while you finish the topping.

I’ve made these waffles in both a Belgian waffle maker and a standard maker. Les and I decided we like the standard waffles best. If you don’t have a waffle maker, use the lesser amount of oil and make the recipe as pancakes, as suggested on the King Arthur website.


Topping Ingredients

Extra virgin olive oil

1/2 cup chopped red onion

1/4 cup chopped green bell pepper

1 small jalapeno, diced and divided* (see notes)

1 1/2 cups leftover cooked beans* (I used leftover black beans plus Bojangles’ takeout beans)

1/2 cup cherry tomatoes, halved

Juice of 1/2 lime

Handful fresh cilantro for garnish

1/4 cup heavy whipping cream

1/4 tsp. ground chipotle powder


*Notes

Maybe you don’t have this exact amount of leftover beans staring at you from the fridge? I get it. This is what I used because it was what I had. If you’re starting from scratch, any kind of canned beans would be suitable here, and you’ll need about a can and a half. Pinto beans would be closest to my leftover recipe, and I’d suggest do not drain or rinse them. The can liquid would be very similar to the leftover takeout beans I used.

We love spicy things in our house, but obviously you can simply omit the jalapeno if it isn’t your thing. I divided the total amount listed, using half in the waffles and the rest in the topping.

I recommend getting your waffles in order first, because the topping comes together quickly while they are baking in the iron. No waffle iron? Go get one. Just kidding—use the King Arthur recipe I suggested, which is technically designed for pancakes that would be every bit as wonderful in this kind of recipe. And then tomorrow, go get a waffle iron—I’ll give you plenty of reasons to love having one. 😊


Instructions for the topping


  1. Heat a small non-stick skillet over medium heat. Add olive oil and sauté the onions and peppers until softened and slightly translucent.
  2. Add the cooked beans and give the whole thing a quick stir to combine. If it seems dry, add some broth or tomato sauce to compensate.
  3. Slice and season the cherry tomatoes and toss them on top. Cover the pan and simmer over low heat to give the flavors time to mix.
  4. Use a hand mixer or whisk to whip the cream until it is soft and pillowy. You never want to push whipped cream too far (they call that butter), because once it gets to the “chunky” appearance, you cannot rein it back in. Sprinkle in chipotle, paprika or cumin and whisk gently to distribute it.
  5. When your waffles or pancakes are ready, spoon the bean mixture over the top and sprinkle with cilantro leaves. Dollop the whipped cream on top and dinner is served.
The savory chipotle whipped cream melted and oozed through the toppings, creating the most scrumptious sauce.

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Savory Smoky Baked Beans

Just about every baked bean recipe I’ve ever eaten has hit me a little too heavy on the sweet tooth. Do they really need to have brown sugar and honey and molasses and maple syrup? Geez, it hurts my teeth just thinking about it. My version has some sweetness, but it’s a deep, earthy kind of sweet, thanks to molasses, and balanced with only a bit of brown sugar. There’s dark-roast coffee, cumin, ancho chile, coriander and ginger, too—plenty of savory notes to keep these beans off the dessert end of the potluck table.

You could sauté the onions in olive oil and this recipe would make even a vegan happy. But don’t lament, carnivores. Your beloved bacon will feel right at home in this dish, too. Y’all go ahead and make it your own!

Ingredients

About 4 cups cooked pinto and great northern beans* (see notes)

2 Tbsp. bacon drippings (or extra virgin olive oil)

1 sweet onion, chopped

1 Tbsp. spicy coffee rub*

1 tsp. coarse kosher salt

8 oz. can tomato sauce

2 Tbsp. ketchup (Heinz organic made with sugar)

3 Tbsp. molasses

2 Tbsp. brown sugar

1 Tbsp. maple-flavored balsamic vinegar*

(Optional) chopped cooked bacon and/or browned meat*

*Notes

I cooked the beans from dry, which is easy to do after an overnight soak. For me, the texture of from-scratch beans is worth the minimal effort, and a lot cheaper. If you prefer, use two or three varieties of canned beans. You’ll need 3 cans, and you’ll want to drain and rinse them well before proceeding.

My recipe for spicy coffee rub follows, or substitute any pre-made spice blend that includes coffee, sugar and chili spices, but be mindful of the sodium content and adjust the recipe accordingly.

I’m a very devoted follower of flavored oils and vinegars, and I think the maple balsamic brings a nice maple flavor to these beans, without more “sweet.” Use any other dark balsamic you like (perhaps espresso or dark chocolate), or omit it altogether. It’s kind of like the cherry on top of a sundae—nice, but not necessary.

We had 3 slices of leftover cooked bacon from breakfast and about 1 cup cooked ground bison (a leftover from chili for hot dogs). Both found their way into the baked beans, and the dish was even more hearty and satisfying for it.

Instructions

Sauté onion in bacon drippings (or olive oil) until they’re slightly soft and translucent.

Add spicy coffee rub and salt, and cook until fragrant. Add tomato sauce, ketchup, molasses, brown sugar and maple balsamic vinegar. Cook until sugar is dissolved, and mixture is thick and syrupy.


Preheat oven to 350° F. 

Put prepared or canned beans in an oven-safe, lidded casserole. Pour sauce over beans and fold gently to combine. Bake about 45 minutes, until fully hot and bubbly. I left the lid on for most of the baking time, but removed it for the last 15 minutes. That dark, sticky crust just makes me so happy, and I can’t wait to eat the leftovers cold from the fridge.

Spicy Coffee Rub – my take on a Bobby Flay recipe

Makes about 1 cup

1/4 cup ancho chile powder

1/4 cup finely ground dark roast coffee*

2 Tbsp. sweet Spanish paprika

2 Tbsp. dark brown sugar

1 Tbsp. dry mustard

1 Tbsp. ground black pepper

1 Tbsp. ground coriander seed*

2 tsp. ground ginger

2 tsp. ground cayenne pepper (optional to taste)

1 tsp. ground cumin

1 tsp. dried thyme leaves

1 tsp. kosher salt*

*Notes

The coffee should be ground as finely as powder, not just ground for coffee. If you have a spice grinder, that’s the best way to achieve the proper grind texture.

Coriander is the seed form of cilantro, but the taste is not similar. You can find it pre-ground at the market, but I much prefer the flavor of freshly ground seeds for this rub. I use a mortar and pestle to crush the seeds, but you could also use a spice grinder, as used for the coffee.

I keep the salt to a minimum in this spice rub recipe to allow more flexibility in its use. If you want a more intense flavor when you use the rub, you don’t end up making your end dish too salty.

Instructions

Combine all ingredients and keep in a tightly covered jar for up to four months.

Use it as a dry rub on steak or ribs before grilling, add a tablespoon to your favorite chili recipe or mixed in with your meat for burgers or tacos. Obviously, use it also in this recipe for savory baked beans.

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Easy Hummus at Home

If you love hummus, but not the price of a small container, this recipe is for you. With only a few simple ingredients, and a processor or blender, you can make delicious hummus at home. I’m finding this a great way to use some of the extra garbanzo beans I purchased when the shelter-in-place rules went into effect.

The biggest difference I’ve found between grocery store hummus and the homemade variety is the texture; my homemade always leaned toward the grainy side. I searched on Pinterest and found the guaranteed best method for creating smooth, silky hummus (because literally everyone on Pinterest makes claims like that). It involved heating the beans with a small amount of baking soda to loosen the skins so they could be removed. I love little tips like that! So I tried it. An hour and a half later:

Seriously. So we’re not doing that today. I dug deeper and tried a few other tricks, and I have some good news to share: the trick to making silky smooth hummus is heating the beans in their liquid before processing them, and having patience with the processing. Follow along, and you’ll be successful. This recipe makes about 2 cups of hummus; flavor variations are suggested at the end.

Ingredients & Tools:

1 can (15 oz.) garbanzo beans, with minimal additives (ideally, just beans, water and salt)
2 Tbsp. tahini* (see note below)
1 to 2 cloves chopped fresh garlic (should measure about 1 Tbsp.)
2 to 3 Tbsp. extra virgin olive oil (if you have some of the premium stuff, this is a good recipe to use it!)
Juice of half a small lemon
Kosher or sea salt to taste

Food processor or blender (you need one or the other to make this)
Small saucepan for heating beans
Measuring cup with spout for drizzling liquid into processor
Citrus squeeze juicer (helpful, but not necessary)

*Tahini is essentially a paste made of ground sesame seeds. It has a mild nutty flavor and sticky texture, like a thin peanut butter. In a pinch, if you don’t have tahini, you could use a natural, unsweetened peanut butter as a substitute. But if you pick up tahini on your next essentials run, I promise I’ll help you use it!

Instructions:

Warm beans and liquid in small saucepan over medium-low, until simmering and heated through.

Drain beans, reserving the liquid in a measuring cup with pour spout.

Empty all the beans, tahini, chopped garlic and about 1 Tbsp. bean liquid into the processor bowl, and pulse 5 times for about 3 seconds each time. The mixture will be sticky and clumpy, but that’s OK.

Add another tablespoon of liquid and pulse 5 times again. Use a rubber spatula to scrape the mixture down into the processor bowl, then replace the cover and turn on the processor to run continuously.

With the processor running, slowly drizzle 2 Tbsp. of the olive oil into the mixture (or more if you like a more intense olive oil flavor). Stop and scrape down again, and then process again, slowly streaming more of the warm bean liquid into the garbanzo mixture until you achieve the desired smoothness and consistency. Keep in mind the mixture will firm up a bit when chilled.

When you’ve reached the desired consistency, turn off processor, squeeze lemon juice into the hummus and pulse a few times to blend; add sea salt to taste. Transfer the mixture to a covered container and chill a few hours until ready to serve.

Hummus is a healthful and versatile snack. Enjoy it as a dip with fresh cut vegetables, crackers or pita bread, and even as a sandwich spread in place of mayo. Below are some of our favorite hummus flavor variations. Each recipe begins the same as the simple recipe above; for smooth texture, add mix-ins earlier in the recipe. For more distinct chunks, add them later.

Hummus Flavor Variations

Artichoke and garlic

Use about 5 to 6 artichoke heart quarters with the base recipe; I usually do a rough chop on them before adding to the garbanzo mixture. If your artichoke hearts are marinated in oil and herbs, use less olive oil in the blending step of the recipe.

Roasted red pepper

Use amount equivalent to one bell pepper, either roasted at home or purchased. If they’re packed in oil, use less olive oil in the blending step of the recipe. I like to add sweet or hot smoked paprika for an extra flavor punch.

Sun-dried tomato

Use 5 or 6 pieces of tomato, rough chopped before adding. If they’re packed in oil, they’re good to go. If dried, plump them first in hot water or in the bean liquid you’ve drained. A little dried basil would be a nice complement to the flavor of the tomatoes.

Spinach

Sauté a generous handful of fresh spinach until fully wilted, or thaw (and squeeze dry) about 1/2 cup frozen spinach; add to bean mixture early to blend very smoothly.

Caramelized onion (slightly sweet)

Sauté a small onion in olive oil until very soft and golden in color; add to bean mixture at any point of the recipe (I like to add it later to retain some of the onion shapes).

Roasted beet (slightly sweet)

Purchase the roasted beets ready-to-go from the produce section. I usually buy them at Trader Joe’s, but have seen them in other stores as well. I don’t recommend canned beets because of the water content. About 3 small beets will be good; rough chop and add them early to the bean mixture. Finished hummus will be a lovely pink color.

White bean hummus

Use cannellini beans instead of garbanzos. Add fresh chopped or dried oregano; use slightly less bean liquid and oil. Cannellini beans have a creamy texture, and this hummus is very elegant and silky. Sprinkle with toasted pine nuts just before serving.

Black bean hummus

Use black beans instead of garbanzos. I like to throw lots of spice into this one; think chili and cumin spices, maybe even a small can of roasted green chiles. Rather than lemon juice, use red wine vinegar.

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