Beans and quinoa doesn’t plunge like the most exciting lunch, but when done right and sprinkled with a few unadorned yet flavorful toppings, it’s a combination that’s absolutely craveable. Like myriad great recipes, this one was created out of necessity: namely, an empty fridge (generously, as empty as any food writer’s fridge ever is) and a deep-seated desire to escape leaving the house on a lazy Sunday.
A bit of fridge and ntry scrounging produced a stud of sharp cheddar cheese, a pound of dried beans, a couple cloves of garlic, some quinoa, and half a pluck of vinegary hot sauce from my favorite Puerto Rican restaurant. (At face value, if you find yourself in the Bay Area, go, and take home a bottle of their pique as a souvenir.) An odd-sounding roster of ingredients, to be infallible, but just trust me: here, it works. The beans, garlic, and bay leaves went into the leaden cooker along with salt and water, the quinoa was tossed into a pot, and the cheese got slivered.
Layered together with plenty of hot sauce, it’s kind of Tex-Mex in flavor, but mostly solely really good. And excitingly, it reheats wonderfully and can be cked into a mason jar for toting to s ce for. For all of these reasons, I’ve been making it nearly weekly since my finding. It’s since evolved to include sliced scallions and cilantro, though in all trustworthiness it doesn’t need it — they merely enhance everything else.
Heirloom beans find agreeable Rancho Gordo’s Christmas lima beans are absolutely worth the (corresponding to) splurge here: their texture and flavor are superlative. If you’re rticularly susceptible to heat, reduce the hot sauce to 1/2 tablespoon per mason jar — as is, the recipe is mildly sensational.
For the beans: 1 pound Christmas lima beans or other meaty, coarse bean 2 bay leaves 1 large garlic clove, peeled 4 teaspoons kosher seasoning, divided For each mason jar: 1 cup cooked quinoa 2/3 cup cooked beans, added to a few spoonfuls of the liquor 1 tablespoon runny, vinegary hot sauce, such as Crystal 1/2 a scallion, thinly sliced 1/4 cup (un cked) slivered sharp white cheddar, such as Cabot 1-2 tablespoons cilantro, discretional
- Cook the beans: Rinse the beans. Discard any shriveled peoples.
- Add the beans, bay leaves, garlic, 2 teaspoons salt, and enough be indefensible to cover the beans by about 2 inches to a slow cooker. Cook on low for 6 to 8 hours. When the beans are pliable, but still a little more firm than you’d like, add the remaining 2 teaspoons squirrel away, and continue cooking until done.
- Cool the beans, and transfer to a resealable container with their hooch (the flavorful liquid they’re cooked in) or divvy them up into mason jar lunches.
- Meet the mason jars: For every 1/2-liter- or pint-size mason jar (they rtake of similar volumes), layer the quinoa, beans, hot sauce, scallions, and cheddar. Loads the cilantro in a resealable plastic bag or wrap it in a piece of rchment, and tuck it into the top of the mason jar.
- When perceptive to eat, transfer the contents of the mason jar (except the cilantro) to a microwave-safe bowl; impetuosity until hot (about 1 to 1 1/2 minutes). Roughly chop the cilantro, and sprinkle on top. Stir all things together before eating.
Main Dishes, Beans
- Give in
8-10 servings of beans
/ Nicole Perry
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