Beans and Legumes

Black Beans with Hatch Chiles, Chicken Sausage, and Quinoa

I was just not cut out to be a hoarder. I try – like really try – but in the end, neurosis kicks in and my priorities immediately shift to depleting the mountain of whatever I just bought “because it was such a great deal!” as quickly as humanly possible.

Obtaining things – not hard. But REtaining them? Completely impossible. Except toothpaste. Good Lord, do you know how long 12 tubes last?!

I had nearly 20lbs of hatch chiles in the freezer at one point. Now? Not even close. Why buy 20 lbs in August when I know I can get them canned year-round? Maybe because for a few short weeks, I happily submit to the hype and convince myself that it’s not quite the same making Pepperoni & Hatch Pizza in September with fresh chiles as it is in April with canned chiles… but we’re all adults here and we know it’s close enough that it won’t matter.

{Also, the little Fage Total yogurts were BOGO this week! Guess who has 18 now 15 containers of Greek yogurt in her fridge? And guess who eats like 2 a day?}

{Also, Target has Clif bars 6/$5 this week! Guess who will never have to buy another Clif bar again?}

So Mission:Empty The Freezer of All Signs of Hatch Chiles continues with this week’s favorite dinner to loudly protest and pout about before even taking a single bite: beans, sausage, and rice.

Black Beans with Hatch Chiles, Chicken Sausage, and Quinoa

Why’d you type it like that – “beans, sausage, and rice.” You always say “red beans & rice.” Sausage is a given. And you didn’t say “red.” Why are you being so vague? WHAT ARE YOU EVEN DOING OVER THERE?!

Simmah down, na’! Your red beans are actually black and loaded with hatch chiles. The sausage is made out of chicken and stuffed with cheese and hatch chiles. And no, the rice isn’t really rice. It’s quinoa.

Man, you just can’t slip anything by anybody over GChat in this house :)

Black Beans with Hatch Chiles, Chicken Sausage, and Quinoa

I took a page out of my mom’s playbook (probably called Live Free and Crock Hard) (God, I hope that doesn’t means something gross in Urban Dictionary) (I’m totally not looking – and don’t you dare tell me if you do!) and made a giant vat of beans in the crockpot so I’d have lunchable leftovers for the week in the form of Black & White tacos.

If you’re going stove top method for the beans, you’ll need to decide if you’re going to overnight soak or quick soak (check your pack of dried beans for instructions). If you’re going canned, your house won’t smell awesome all day long… but you also won’t have to run the dishwasher a second time to avoid handwashing the crock.

But seriously, go make this and put a dent in your hatch chile stash. You can’t mess it up, whatever route you take.

Black Beans with Hatch Chiles, Chicken Sausage, and Quinoa

Chicken sausage, quinoa, black beans, and hatch chiles make for a healthier - and spicier - twist on beans & rice.

Ingredients

  • For the beans
  • 1 lb dried black beans
  • 2 bay leaves
  • 1/2 medium white onion, diced
  • 3 cloves garlic, minced
  • 2 slices of thick bacon, diced
  • Salt
  • 6 hatch chiles, roasted, seeded, and chopped (directions here)
  • 1 lb sausage, cut into ~1/3-inch rounds*
  • 3 cups cooked rice or quinoa (1/2 cup per person)
  • *I used HEB Hatch Chile & Cheese Chicken Sausage; it wasn't precooked so I just cooked it separately.

Instructions

  1. Put rinsed and picked-over dried beans in the crockpot with 8 cups of water, bay leaves, onion, garlic, bacon, and a couple of generous pinches of salt.
  2. Cook on low for 8 hours.
  3. Add the chiles and sausage to the crockpot and let stand on low to heat the meat through, ~20 minutes.
  4. Serve a generous scoop of beans & sausage over 1/2 cup of cooked rice or quinoa.

Notes

Yields: 6 servings, with leftover beans

Source: Confections of a Foodie Bride

Estimated time: 8 hours

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Roasted Hatch Chile Hummus

My grocery store goes all out for hatch chile season, throwing their very own Hatch Chile Fest – complete with huge roasters parked outside the front entrance. And it’s kind of a PR gal’s (or guy’s!) dream come true. You’ve got a specialty item from a specific region with limited production. Limited availability = hype.

And that, friends, is why I have 15 lbs of roasted hatch peppers in my freezer right now.

But besides being able to grab still-warm roasted hatch chiles, there is an abundance of hatch chile everything. My favorite? That hummus.

Central Market Hatch Chile Hummus

It’s my current snack obsession. And it’s far healthier than my last one, which might have been an 8-month-old box of Girl Scout Cookies. (Yeah, “might have been.”)

It comes with a bit of a price tag at $2.50 for a 10 oz container. And considering how much hummus we normally eat around here, putting $10 in hummus in a shopping cart can make a girl do a little soul-searching.

It takes minutes to whip up a large batch of hatch chile hummus for far less than open-and-inhale container from the store. But the smokey and slightly spicy dip still disappears just as fast.

Roasted Hatch Chile Hummus

Smooth, homemade hummus flavored with smokey hatch chiles.

Ingredients

  • 3 15oz cans chickpeas (garbanzo beans), drained and rinsed
  • 4 cloves garlic
  • 6 hatch chiles, roasted, seeded, and chopped (directions here) (plus more for serving, if desired)
  • Juice of 3 lemons
  • 1 tsp salt
  • 1/4 tsp cumin
  • 6 Tbsp tahini
  • 4 Tbsp olive oil (plus more for serving, if desired)

Instructions

  1. Place the chickpeas and garlic in the food processor and process for ~1 minutes, stopping once or twice to scrape down the sides of the bowl.
  2. Add the hatch chiles one at a time through the chute with the processor running.
  3. Scrape down the sides of the bowl and add the lemon juice, salt, and cumin.
  4. With the processor running, stream in the tahini and olive oil.
  5. Process another minute, scraping down the sides of the bowl once, until completely smooth.
  6. Transfer to a large bowl, cover, and refrigerate for at least an hour until cold (the hummus will be loose but will firm in the fridge).
  7. Serve cold, topped with additional chopped hatch chiles and a drizzle of olive oil.

Notes

Yields: ~4 cups of hummus

Source: Confections of a Foodie Bride

Estimated time: 1 hour 15 minutes

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Chicken and Bean Nachos with Pico de Gallo

So, there’s this weird thing about Texas. (Take your pick, right?) And it wasn’t something I realized until I was much older. But it has to do with nachos. (That probably wasn’t your first thing that came to your mind.)

During most of high school, we lived on Dad’s Bean & Cheese Nachos – a large baking pan on which chips, salsa, cheese, beans (half whole, half refried), and jalapenos (half with, half with double!) were piled, then baked, then eaten in an all-out messy free-for-all straight from the pan. Those nachos could show up on enchilada night, on any Sunday afternoon during football season, and nearly every weeknight after Mom had gone back to school and Dad was responsible for “cooking” when he got home from work.

And then there was that weird thing I discovered about nachos in Texas. I ordered nachos at a TexMex restaurant and what came to my table was not… well, it wasn’t any nachos I had ever seen.

It was an arranged platter of separate tortilla chips, with each chip individually – annoyingly, pristinely - topped with your standard nacho fixins. The “nachos” were… beautiful. It looked like it came straight out of a magazine. And it was not the messy free-for-all pile of awesome that I thought I had ordered.

It was… dainty.

Chicken and Bean Nachos with Pico de Gallo

It eventually became clear that those individual nacho things were actually a thing. A Texas thing. Everywhere except my parents’ house and any sports stadium ever built. And this Texan? She does not approve of dainty nachos.

HEB Primo Picks

So when my box of H-E-B’s July Primo Picks arrived this month, I spied the perfect fixins for nachos.

We started with the sweet potato-tortilla hybrid chips and layered those with cheese, Barracho Beans (made with Texas-based Shiner and still one of my favorite things ever), spicy Chile Pequin Salsa, and chicken seasoned with an all-purose barbecue rub.

Topped with some pico de gallo and sliced fresh jalapenos (not pickled!) straight out of the oven, every bite was the fabulous, messy, hearty, flavorful free-for-all that nachos were meant to be.

Even in Texas.

Chicken and Bean Nachos with Pico de Gallo

Chicken and Bean Nachos with Pico de Gallo

Sweet potato tortilla chips serve as the base for these easy (and maybe-not-so-Texas-style) chicken & bean nachos.

Ingredients

  • 1 lb chicken breast
  • 1 Tbsp H-E-B Texas-Style BBQ All-Purpose Seasoning Mix
  • 1 bag (12 oz) Central Market Sweet Potato Tortilla Chips
  • 8 oz monterrey jack, shredded
  • 1 can (15 oz) H-E-B Texas-Style Barracho Beans, drained
  • 1/2 cup Central Market Chile Pequin Salsa
  • For the pico de gallo
  • 1 pint grape tomatoes, quartered
  • 1/3 cup chopped red onion
  • 1 small handful cilantro, chopped
  • 2 jalapenos, sliced
  • Juice from 1/2 lime
  • Salt
  • Pepper

Instructions

  1. Preheat the oven to 425.
  2. Pound chicken breasts to even thickness and sprinkle both sides with the BBQ seasoning.
  3. Place on a large sheet of foil and fold the foil pouch-style
  4. Place the pouch on a baking pan and cook for ~20 minutes, until the chicken is cooked through.
  5. Let cool for ~10 minutes and then shred.
  6. Spread the tortilla chips out in an even layer on a large baking pan.
  7. Top with half of the cheese, beans, chicken, the salsa, and remainder of the cheese.
  8. Bake for 10-12 minutes until the cheese has melted.
  9. In the mean time, stir the tomatoes, red onion, lime juice, salt, cilantro, pepper, and jalapenos together in a bowl and set aside.
  10. Top the nachos with the pico and serve immediately. Straight from the pan in a messy free-for-all recommended.

Notes

Yields: 6-8 servings

Source: Confections of a Foodie Bride

Estimated time: 50 minutes

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and opinions are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

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