I have recently been introduced to Pinterest by Karen and Mandy. Pinterest,if you don’t know, is a site where you can ‘pin’ items that are of interest to you in an organized manner. Your pinboard can also be shared with those that choose to follow you. People can choose to follow all or some of your pinboards.
I have created the following pinboards:
- Books Worth Reading
- My Style
- Favorite Spaces and Places
- Recipes To Make
- Products I Love
Currently the only board that has any pins on it is Recipes To Make. Essentially I am using Pinterest as a way to ‘bookmark’ a website or page without having to actually bookmark it through my browser. Just like other social media sites once you get on there you can find yourself lost in a maze of information and so I have to make a mental alarm clock that after 1 hour I must get off. There are so many recipes out there and this is a great way for me to find them.
On Christmas Eve we hosted Karen’s family over and her niece made Black Bean Burgers with a pomegranate glaze. These were so tasty that we asked for the recipe and her response was: ‘You can find it on my pinboard’ Done. Since it is only Karen and I eating the Black Bean burgers a can of beans can make for multiple meals and so I looked for a soup that would take me back to my childhood and that was Black Bean soup and this recipe looked so good that I had to pin it to my board. So tonight I will be making the soup but wanted to leave you with both recipes.
Black Bean Sliders
Recipe Courtesy of: The Wicked Noodle
- 8 oz. bottle of POM Wonderful pomegranate juice
- 2 T. sugar
- 2 T. fresh lemon juice
- 1 t. finely chopped chipotle pepper (more or less according to taste)
- 1 15-oz. can black beans, drained and rinsed
- 1/4 cup minced red onion
- 1/4 cup finely chopped cilantro (I added half a cup)
- 1/2 t. cumin
- 1 clove garlic, minced
- 1 egg
- 1/2 cup panko bread crumbs (regular would also do the trick)
- kosher salt
- freshly ground black pepper
Pour pomegranate juice into a small saucepan and add lemon juice and sugar. Bring quickly to a boil, then reduce heat and simmer until reduced to a thin glaze (it should easily coat the back of a spoon). Remove from heat and immediately stir in chipotle (glaze will thicken as it cools).
Place beans in a medium-sized bowl and mash them thoroughly (it’s okay if you have a whole bean here or there, just get most of them). Add onion, cilantro, cumin and garlic; mix well.
Add egg and bread crumbs, mix thoroughly. Season with salt and pepper, then form into eight slider-sized burgers.
Heat a grill pan over med-high heat with a T. of olive oil. When hot, add burgers and grill until good and brown, then flip and do the same on the other side. With a basting brush, brush glaze over burgers.
Serve on toasted slider buns; top with a thin tomato slice and a garnish of cilantro.
Ingredients: 1 can black beans (rinsed and drained), 2 cups vegetable stock or water, 3 garlic cloves (diced), 1/2 green bell pepper (diced), 1/2 medium onion (diced), 1 bunch cilantro (chopped), 3 tomatillos (chopped), 2 chipotle chilis in adobo sauce, Brown Rice (cooked per packaging instructions), 1 Plantain (sliced), 1 tbsp coconut oil
- Preheat oven to 450*
- In medium pot heat coconut oil and add onion, pepper and garlic. Saute for 5-10 minutes and be careful to not burn garlic.
- Once aroma begins to fill kitchen pour in black beans and stock/water, bring to boil and then simmer.
- While black beans are simmering add tomatillos and chipotle peppers to blender or food processor and combine.
- Add sliced plantains to a baking sheet and place into oven to bake.
- After creating salsa verde add to black beans and allow to combine well and cook for 5-10 minutes.
- Remove from heat and pour mixture into food processor (not necessary to wash after making salsa verde since adding back into it)
- Pulse until some of the beans have been chopped and thickens soup.
- Pour back into pot and let simmer.
- While soup is simmering check on plantains. Plantains are done when they are soft in center. These should take 10-15 minutes total.
- Once plantains are done remove from oven and set aside.
- To plate the soup put rice in 1/2 cup and turn over onto shallow bowl.
- Ladle soup around the rice and then place 3-4 plantains into soup and enjoy.