Spicy beans anytime. Slather on toast, eat over rice, put an egg on it.

Weeknight dinner for busy people #2 | little video of recipe included

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Hey Dear Friend,

When we were broke and just married. A friend showed me a trick to make a quick protein packed meal you could eat anytime of the day. Basically mix a can of tuna, with a bunch of garbanzo beans, tomatoes if you have it, dress it with oil and vinegar, of course some dried herbs. Mix it all together and you have lunch. I think I ate this everyday for a year. It was cheap, and packed with nutrients. 

She also taught me how to stock a good pantry, and I was in awe of how she knew what beans to buy, olive oils, and vinegars to have on hand. At 21, I barely could boil an egg, and I was in awe of how she moved so gracefully in the kitchen. At that time in my life I started devouring cookbooks to truly understand how to make the same magic, and what I wanted to stock in my own pantry. 

The biggest key to making a quick meal like these beans is stocking your pantry well. If you have things on hand, dinner can come together even when you feel like you have nothing to cook. 

( more on stocking pantry soon, I am working on a special post dedicated to that specifically for recipes I share here)

For these spicy beans, I thought instead of leaving them raw, cooking them in spices of cumin, turmeric, basil and calabrian chili paste would give them some depth. I also sauteed onions, leeks and at the end cooked down some wrinkly tomatoes my counter had been housing. 

If you like spice these beans are for you, if you feel you just can't handle it cut the spice in half, or omit where needed. 

My husband ate every last bite, he put an egg on his. I think they would be good slathered over crusty garlic olive oil toast. Or even cilantro basmati rice. You could also have these even on their own as a side dish, or mixed into some pasta.  

Now, let's cook. 

-Nicole

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PRINTABLE RECIPE 👇

Spicy Beans Anytime (2)

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Spicy Beans anytime 

serves 3 ( double if wanting more)

Ingredients:

• 1 small leek ( trimmed ) and cleaned 

• ½ red onion chopped

• 1 celery stalk chopped

• 2 whole garlic cloves ( slightly smashed peels off)

• 1 pint of grape tomatoes ( halved, de seeded optional) 

• 1 can of Garbanzo beans

• 1 tsp Calabrian Chili paste 

• ( harissa could work here too, or just crushed red pepper) 

• 3 tablespoons as needed of filtered water

• EVOO

  Spices:

note: double any, or omit any, heck even half them if you don't want too spicy 

• 1 tsp ground cumin

• 1 tsp turmeric

• ½ tsp dried oregano

• 1 tsp dried basil

• 1 tsp dried fresh thyme

• kosher salt

• fresh ground pepper 

For serving:

garnish with fresh torn basil, cilantro or parsley. 

Also, have crusty garlic bread, or basmati rice on hand. Top with eggs, or eat by themselves. 

TIP: when adding the spices rub them through your palms of hand or finger tips to get the oils and aromatics going. If you want the beans looser, just add water as needed.

Method:

1. In a largish skillet, bring to medium high heat. ( induction users that's about 7, to 7.5)

Sauteé your cleaned leeks, red onion and celery. Add a pinch ( ½ tsp of kosher salt) and a good amount of pepper, about ½ teaspoon. 

Let the onion cook off a bit, and when it's translucent add the garlic cloves. Keep cooking until fragrant. I taste throughout, so when the onions are tasting soft, but not burned add the garbanzo beans, and all the spices. 

2. The garbanzo beans will break down a bit and cook down. Add in the halved tomatoes and cook a bit more. I'd give it a good ten min, if the mixture seems gloopy this is when to add 3 tablespoons of filtered water. ( regular water works too) 

Lower the heat and keep warm until serving. Eat right away, or serve with the tips I listed above. 

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Thank you for being here friends, the newsletter may be a bit quiet, we are having some family time during my kiddos fall break. I will be back in a couple of weeks. Until then have a wonderful Sunday. xo Nicole

If you’d like to connect more check out my instagram …. https://www.instagram.com/_heydear/

or my website www.heydear.co