CABERNET BRAISED LEG OF LAMB

A boneless leg of lamb, tied and ready to cook, can be an elegant meal waiting to happen. This dish would be excellent for a festive dinner, whether it’s to celebrate a holiday or a significant event. Marinate the lamb for at least twelve hours so that the wine will flavor and tenderize the meat. […]

BLACK BEAN, CORN, AND AVOCADO SALAD

Here’s a great vegetable salad that you can take along to a picnic or serve at home. The avocado dressing gives it an elegant look and terrific flavor. If you would like to make this into an entree salad, leftover chicken, beef, pork, or shrimp make great additions. SERVES 6 INGREDIENTS 1 cup black beans, […]

BLACK BEAN SALSA

This smoky salsa gets its kick from chipotle chiles, cumin, and fresh lime juice. It’s served in the Southwest as a side dish with grilled meats or as a dip with tortilla chips for a Cinco de Mayo celebration. The crunchy texture comes from jicama and bell peppers, which also add sweetness to the dip. […]

SPICY REFRIED BLACK BEANS

A local restaurant makes a version of this spicy dish, and I can’t seem to get enough of it. Don’t let the amount of chipotle peppers steer you away from this dish. A chipotle is a smoked jalapeno, which adds a smoky note to the beans. SERVES 6 TO 8 INGREDIENTS 2 cups black beans, […]

REFRIED BEANS

Refried beans are creamy and delicious, and freshly pressure cooked beans make them even better. This dish includes jalapeno and garlic to perk up the flavor and add a bit of heat. Serve refried beans with fajitas or any grilled entree. SERVES 6 INGREDIENTS 3 tablespoons extra-virgin olive oil 1 large sweet onion, such as […]

BASIC PRESSURE COOKED PINTO BEANS

Pinto beans are sold here in San Diego in twenty-five pound bags; they are a part of the daily diet here and south of the border. Once these pintos have been cooked, you can serve them with just a sprinkling of salt and pepper or make them into soups, salads, burritos, refried beans, and bean […]

PINK AND RED BEANS

These ancho chile-spiked pink and red beans remind me of confetti. They make a delicious side dish to serve with grilled entrees, or you can spoon them onto crispy tortillas and top with salad and shredded cheese. SERVES 6 TO 8 INGREDIENTS 3 cups chicken or vegetable stock or store-bought chicken or vegetable broth 1 […]

NEW ORLEANS STYLE RED BEANS

Traditionally, Monday was wash day in New Orleans, and women would put a pot of Creole-flavored red beans on the stove top to simmer until dinnertime, while they tended to the laundry. These beans are still enjoyed in New Orleans on Mondays-with rice, the traditional accompaniment. With a pressure cooker, this meal is on the […]

PRESSURE COOKER STYLE BOSTON BAKED BEANS

My Irish grandmother worked as a cook for wealthy Boston families when she arrived in this country, and learning how to prepare Boston baked beans was one of her first tasks. I’ve added a bit of pizzazz to her simple recipe by including thyme, ginger, Worcestershire, and brown sugar. The beans become creamy and soak […]

WHITE BEAN DIP WITH OLIVE OIL AND ROSEMARY

Using freshly cooked white beans gives you a creamier and fresher-tasting dish than if you use canned beans. This creamy dip, flavored with olive oil and rosemary, is similar in texture to hummus. It is terrific with toasted baguette slices, pita chips, or fresh veggies to serve before dinner. SERVES 8 INGREDIENTS 1 cup small […]