Pinto Bean and Feta Cheese Quesadillas

I use this Bon Appetit recipe as a base recipe and make changes according to what I have on hand.

You can use almost any kind of beans you like, including black beans.

Instead of feta cheese, use jack cheese, or any other favorite cheese.

I like serving it with guacamole, I think it completes the dish which always hits the spot:)

PINTO BEAN AND FETA CHEESE QUESADILLAS

Ingredients:
1 1/2 15- to 16-ounce cans pinto beans, drained, rinsed
3/4 cup chopped red onion
3/4 cup chopped fresh cilantro
1 1/2 jalapeño chilies, seeded, minced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin

8 whole wheat flour tortillas (about 8-inch diameter)
8 tablespoons crumbled feta cheese (about 4 ounces)
Vegetable oil

Directions:
Combine first 6 ingredients in processor. Using on/off turns, process until very chunky puree forms. Transfer to bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

Place 1 tortilla on work surface. Spread with 1/4 of bean mixture. Top with 2 tablespoons cheese, then another tortilla. Heat heavy medium skillet over medium heat. Brush with oil. Add quesadilla; cook until beans are heated and tortillas are brown, about 4 minutes per side.

Transfer to warm plate and cover to keep warm. Repeat with remaining tortillas, bean mixture and cheese. Cut each quesadilla into 8 wedges and serve.

Makes 8 Servings

Dominican Beans

This Latin American bean recipe from Gourmet is one of the tastiest bean dishes that I know of. It's easy, but you need to simmer it for a while.

It's great with rice, or you can just have it by itself with some salad on the side. Add some shredded cheese on the side too, although I'm not sure that's how Dominicans would have it:)

Because it takes some time to prepare, you might want to double the recipe and freeze the leftovers for later use.

Enjoy:)

DOMINICAN BEANS

Ingredients:
2 (14- to 15-oz) cans pink or pinto beans, drained and rinsed
4 cups water
1 (2-oz) bunch cilantro (without roots)
1 large onion, chopped
2 large garlic cloves, chopped
2 tablespoons olive oil
3 tablespoons tomato paste
1 tablespoon distilled white vinegar
1 Cubanelle or Italian frying pepper (not spicy; 4 oz), halved lengthwise, stem and seeds discarded
2 Turkish bay leaves or 1 California
1 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon black pepper

Special equipment: cotton kitchen string

Directions:
Purée half of beans in food processor with 1 cup water until smooth.

Tie cilantro into a tight bundle with string.

Cook onion and garlic in olive oil in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until onion is softened but not brown, about 8 minutes. Add tomato paste, vinegar, and 1 cup water, then bring to a boil and cook, stirring, 2 minutes.

Add puréed and whole beans, Cubanelle pepper halves, cilantro, bay leaves, salt, oregano, pepper, and remaining 2 cups water, then simmer, uncovered, stirring occasionally, 1 1/2 hours (mixture will reduce and thicken). Remove and discard Cubanelle pepper halves, cilantro, and bay leaves, then serve.

Makes 4 (main course) or 8 (side dish) servings.

Falafel with Tahini Sauce and Tahini Paste

I found out that if you want to make good falafel, you have to use fava beans. Live and learn:) And I found the recipe from Emeril, who as far as I'm concerned, almost never goes wrong.

If you cannot find skinless fava beans, you will need to peel them. This is most easily accomplished after the beans have soaked for a short while - the skins will puff up away from the bean and can then be peeled off. While this is not terribly difficult to do, it is very time consuming, so try to use skinless if you can source them.

If you love falafel like I do, give this recipe a try, instead of using the boxed ones, you will probably always use this recipe from now on.

I'm also adding a recipe to make the tahini paste, which is done using sesame seeds. Sesame seeds turn rancid quickly, so make certain yours are fresh. Be sure to store them away from light and heat and use quickly.

FALAFEL WITH TAHINI SAUCE

Ingredients:
1 1/2 cups dried, peeled fava beans (skinless, split broad beans), soaked in cold water for 24 hours
1/3 cup dried chickpeas, soaked in cold water for 24 hours
1 yellow onion, finely chopped
1/4 cup minced parsley leaves
1/4 cup minced cilantro leaves
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon baking soda or baking powder
1 teaspoon salt
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
Vegetable oil, for frying
Tahini Sauce, for serving, recipe follows
Warm pita bread, split in 1/2 lengthwise
Sliced tomatoes
Shredded lettuce

Directions:
Drain and rinse both the fava beans as well as the chickpeas. Combine both beans in the bowl of a food processor, along with the onion, parsley, cilantro, garlic, cumin, baking soda, salt, ground coriander, and cayenne, and pulse, scraping down the sides of the bowl as necessary, until a coarse paste is formed. Add 1 or 2 tablespoons of water, if needed to make the paste hold together - you will have to remove the lid of the processor and check this by pressing some of the mixture together between your fingers. Add a bit more water, if necessary. Transfer to a bowl and set aside to rest for about 30 minutes.

Preheat at least 3-inches of oil in a saucepan or a deep-fryer to 350 degrees F.
Scoop the fava-chick pea mixture into 1 1/2 to 2-tablespoon increments and, using your hands, shape into balls or patties about 1 1/2 to 2-inches in diameter. Gently lower the falafel balls into the hot oil (these are fragile - do not drop them or they will fall apart.) Fry the falafel in batches until crisp and brown, turning to promote even browning, 2 to 2 1/2 minutes. Transfer to paper-lined plates to drain briefly before serving.

Open the pita bread halves and insert 2 or 3 falafel patties into each. Drizzle with the tahini sauce and layer the tomatoes and lettuce on top. Serve immediately.

TAHINI SAUCE

Ingredients:
1 cup tahini paste, recipe follows
1/4 cup plus more, if necessary, lemon juice
2 small cloves garlic, minced
1/2 to 3/4 cup water, as needed
1/2 to 3/4 teaspoon salt

Directions:
Make the sauce by combining the tahini paste, lemon juice, and garlic in a bowl and stirring to combine. Add the water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream. (Note that the sauce might appear to separate for a bit before enough water has been added; just keep adding more water bit by bit and stirring until the sauce comes together.)

Season to taste with salt and more lemon juice, if necessary. Transfer to a nonreactive container and refrigerate until ready to serve the falafel.

Yield: about 2 cups

TAHINI PASTE

Ingredients:
4 Tablespoons sesame seeds
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 cup tepid water

Directions:
Place sesame seeds in a blender or food processor and grind until smooth. Add sesame oil and salt. Process until combined. With the motor running, add the water in a very slow, steady stream and blend until smooth.

Yield: about 1 cup

Charred Red Onion and Balsamic Vinegar White Beans

I watched Emeril prepare this on TV; it looked very easy to prepare and had ingredients that I like, so I had to try it.

It's really tasty warm, but I think it really gets better if you let it marinade and let it get cold. Give it a try both ways.

I used canned beans, skipped the parsley because I'm not crazy about it and added cold tomatoes after the dish cooled down. It became a great side dish salad with the meatballs I had prepared. Yummy:)

CHARRED RED ONION AND BALSAMIC VINEGAR WHITE BEANS

Ingredients:
1 large red onion, sliced
1/2-inch thick and grilled
2 tablespoons olive oil
Salt
Freshly ground black pepper
1/4 cup red wine
1/4 cup balsamic vinegar
3 cups white beans, cooked
2 tablespoons sliced green onions
1 tablespoon parsley

Directions:
To a hot, dry saute pan, add onions and char for 2 minutes. Add olive oil and season with salt and pepper. Continue to saute for 3 minutes.

Deglaze the pan with red wine and balsamic vinegar. Add the white beans and saute for 5 minutes. Check for seasoning.

Finish with green onions and parsley and mix well.

Makes 4 servings

Black-Bean Tostados with Roasted Tomatillo Sauce and Tostadas

I like every kind of beans, so I've copied this Mexican recipe which tastes great from Gourmet. And you can choose to use only a portion of the recipe too.:)

Use the tomatillo sauce as a separate recipe for steaks or chicken. It really perks up the dish.

I've also added a recipe for making tostadas, which is really easy to make and much tastier than having it store bought. Enjoy:)

BLACK-BEAN TOSTADOS WITH ROASTED TOMATILLO SAUCE
It's the spicy, garlicky tomatillo salsa that really sells these addictive tostadas. Frying store-bought corn tortillas heightens the vibrancy of their corn flavor and creates a crisp foundation for the refried black beans, shredded romaine, lush avocado, and creamy queso fresco.

Ingredients:
6 large garlic cloves, 4 cloves peeled and left whole and 2 cloves coarsely chopped
1 lb tomatillos (8 medium), husked, rinsed, and halved
4 fresh serrano chiles or 2 fresh jalapeños (including seeds), coarsely chopped
3/4 cup coarsely chopped fresh cilantro sprigs
2 cups plus 2 to 3 tablespoons water
1/2 cup finely chopped white onion, rinsed in a sieve and patted dry
1 3/4 teaspoons salt
2 dried avocado leaves (optional), coarse stems discarded

2 (15-oz) cans black beans, rinsed and drained
3 tablespoons vegetable oil
2 (6- to 7-oz) firm-ripe avocados
12 tostadas, recipe below
3 cups thinly sliced romaine (from 1 head)
1 cup crumbled queso fresco (Mexican fresh cheese) or mild feta (1/4 lb)

Directions:
Make tomatillo sauce:
Line a 10-inch heavy skillet (preferably cast-iron; not nonstick) with foil, then heat over moderately high heat until hot but not smoking. Add 2 whole garlic cloves and half of tomatillos, cut sides down, and roast on top of stove until well browned, 4 to 5 minutes (skillet will begin to smoke at this point).

Turn over garlic and tomatillos (tomatillos may stick to foil) and roast until well browned and tomatillos are completely soft, 3 to 4 minutes.

Transfer roasted garlic and tomatillos to a food processor. Discard foil, then line skillet with a fresh sheet of foil and roast remaining 2 whole garlic cloves and remaining tomatillos in same manner, transferring as done to food processor.

Cool garlic and tomatillos to room temperature in bowl of processor, about 30 minutes.

Add chiles, half of cilantro, and 2 tablespoons water to mixture in processor, then pulse until it forms a chunky sauce, adding 1 tablespoon more water if too thick.

Transfer to a bowl and stir in onion and 1 teaspoon salt.

If using avocado leaves, toast, 1 at a time, in a dry 10-inch heavy skillet (without foil lining) over moderate heat, turning every few seconds, until lightly browned and aromatic, about 1 minute, transferring to a plate as toasted.

Bring beans and remaining 2 cups water to a simmer in a 3-quart heavy saucepan, stirring occasionally, then add avocado leaves and simmer, uncovered, stirring occasionally, 20 minutes.

Drain beans in a sieve set over a bowl, reserving liquid. Purée beans, 1/4 cup cooking liquid (reserve remainder), avocado leaves (if using), and chopped garlic in a food processor until smooth.

Heat oil in a 10-inch heavy nonstick skillet over moderate heat until hot but not smoking, then add bean purée and cook, stirring, until very thick, about 5 minutes. Stir in remaining 3/4 teaspoon salt, then remove from heat and keep warm, covered.

Halve and pit avocados, then scoop out flesh in large pieces and cut into 1/2-inch cubes.

If necessary, stir some of reserved bean-cooking liquid in to make bean purée soft and easily spreadable. Divide warm beans among tostadas and spread evenly. Spoon about 1 tablespoon tomatillo sauce over each tostada, then divide avocado among tostadas and top with romaine, cheese, and remaining cilantro. Serve remaining tomatillo sauce on the side.

Tomatillo sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before using.

Makes 6 to 8 (main course) servings.

TOSTADAS

Ingredients:
12 corn tortillas (5 1/2 to 6 1/2 inches in diameter)
About 1 1/2 cups vegetable oil

Directions:
Spread out tortillas on a work surface (in 1 layer) and let dry until leathery, about 20 minutes.

Heat 1/2 inch oil in a 10-inch heavy skillet over moderately high heat until hot enough to make edge of a tortilla sizzle. Add 1 tortilla to oil, pushing down with a long-handled metal spatula to submerge, and fry 15 seconds.

Using tongs, turn tortilla over and continue frying, pushing down into oil with spatula to keep as flat as possible and turning over occasionally, until tortilla is deep golden and bubbling begins to subside, about 1 minute more.

Transfer with tongs to paper towels to drain. (Tostada will crisp as it cools.)

Fry with remaining tortillas, 1 at a time, in same manner.

Tostadas can be made 4 hours ahead and kept, uncovered, at room temperature.

Makes 12 tostadas.

White Bean Puree with Sun-dried Tomatoes

You could use canned beans to make this recipe faster, but if you have the time' try cooking the dry kind with the herbs. It really makes this dip, which can also be used as a spread on sandwiches. I've taken this recipe from Bon Appetit and do tweak it a little bit.

I use more lemon, and not so much dried tomatoes, which makes the color lighter, not so red.

If you do use canned beans, saute them with the rosemary, and if you like garlic, you can also add some garlic; but don't saute the onions.

This recipe makes quite a lot, so adjust it if you don't want to have too much.

WHITE BEAN PUREE WITH SUN-DRIED TOMATOES

Ingredients:
1 cup dried Great Northern beans
4 cups water
1/2 small onion, quartered
2 4-inch-long fresh rosemary sprigs
1 cup drained oil-packed sun-dried tomatoes
1 1/2 tablespoons chopped shallots
1 tablespoon chopped fresh rosemary leaves
4 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons fresh lemon juice
Salt and pepper to taste
1/4 teaspoon dried crushed red pepper
1/2 cup (or more) boiling water

2 tablespoons chopped fresh parsley
Lemon wedges
Toasted pita triangles

Directions:
Place beans in medium saucepan. Add enough cold water to cover beans by 3 inches. Let stand overnight.

Drain beans well. Return to saucepan. Add 4 cups water, onion, and rosemary sprigs. Bring to boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour 45 minutes. Discard rosemary sprigs. Drain beans and onion; cool to room temperature.

Using on/off turns, puree drained beans and onion, sun-dried tomatoes, shallots, and chopped rosemary in processor until smooth, stopping occasionally to scrape down sides of bowl. Add 3 tablespoons oil, lemon juice, salt, pepper, and crushed red pepper. Puree until blended. With machine running, gradually add 1/2 cup boiling water. Thin with more water by tablespoonfuls if necessary. (Can be made 2 days ahead. Cover and refrigerate.)

Transfer white bean puree to wide shallow bowl; drizzle with remaining 1 tablespoon oil and sprinkle with parsley. Garnish with lemon wedges. Serve with toasted pita triangles.

Makes 4 cups.

White Bean, Garlic, and Tomato Salsa

This is a great variation to the regular salsa if you like beans like I do:) It's an old healthy low fat recipe from Gourmet, and the only different thing I do is to add cilantro instead of basil. And you can try lime instead of lemon. I like it both ways.

What makes this recipe is the roasted garlic, so don't skip this step if you can help it. Before wrapping it in foil, cut the top off a little bit and add a dab of butter to the top of the garlic. The skins will come off much easier.

WHITE BEAN, GARLIC, AND TOMATO SALSA

Ingredients:
1 head garlic
a 16-ounce can small white beans such as navy or pinto beans
3 medium vine-ripened tomatoes (about 1 1/4 pounds)
1 small sweet onion such as Vidalia
1/2 cup packed fresh basil leaves
2 tablespoons fresh lemon juice

Directions:
Preheat oven to 400°F.

Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams to seal tightly. Roast garlic in middle of oven 30 minutes, or until soft. Unwrap garlic and cool slightly.
Peel skins from each clove and in a bowl with a fork mash garlic pulp until smooth.

Rinse and drain enough beans to measure 1 cup, reserving remainder for another use, and add to garlic.

Cut 2 tomatoes into 1/4-inch dice and add to beans. Quarter remaining tomato and in a blender or food processor puree until smooth. Add puree to bean mixture.

Finely chop onion and basil and add to bean mixture with lemon juice, tossing to combine.

Season salsa with salt and pepper.

Salsa may be made 1 hour ahead and chilled, covered.

Makes about 4 cups.

Mexican Chopped Salad with Honey-Lime Dressing

I love salads as much as like steaks:) They are easy to make and almost always filling while they are fresh. So I have a lot of salad recipes. This one is a delicious healthy salad recipe from Self magazine.

It is easy to make and very tasty. However you can change the ingredients to your liking, the recipe makes a great base.

Use romaine lettuce in the salad bowl and then add scoop the salad into the leaves, it makes a great presentation.

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Ingredients:
Salad
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese

Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro (or more to taste)
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

Directions:
Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients.

Pour dressing over mixture and toss again. Season with salt and pepper to taste.

Makes 4 servings.

"Soda Jerk" Beans

This is such an easy colorful recipe that it's unbelievable. You just get all the ingredients together and cook for about 20 minutes, although if you cook it for longer it does become tastier.

The original recipe is from Bon Appetit, and there are small changes that I have made to it.

I enjoy the taste better if I sautee the ham or andouille sausage with the onion and pepper before throwing it in.

The sugar is too much for me, so I have reduced it to 2 tablespoons.

This recipe is really a lot of food, so if you are cooking for 2, you can freeze the rest, it keeps well.

"SODA JERK" BEANS

Ingredients:
2 cups 1/2-inch cubes cooked ham
1 15-ounce can diced tomatoes in juice, drained
1 15-ounce can pork and beans, rinsed, drained
1 15-ounce can black beans, rinsed, drained
1 15-ounce can butter beans, rinsed, drained
1 15-ounce can pinto beans, rinsed, drained
1 large onion, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1/2 cup (packed) dark brown sugar
1/2 cup cola-flavored soda
1/2 cup lemon-lime soda
2 teaspoons curry powder
1/2 teaspoon dried savory
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Directions:
Place all ingredients in heavy large pot.

Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer uncovered until juices are thick, stirring gently and frequently to prevent burning, about 20 minutes. Season with salt and pepper.

Makes about 10 cups.

Black-eyed Pea Salad

Black eyed peas have a very inviting look, so a salad prepared with them always looks festive. The recipe I used to make them is from Emeril, but I've made some changes to it.

Below you will find the original recipe, just in case you want to give it a try. But here are my changes.

I add 2 cups of small grain bulgur cooked with 1 1/2 cups of chopped onion.

I also add about 2 cups of diced tomatoes to the salad. And of course, I add some crumbled feta cheese if I'm not using bulgur.

And sometimes, instead of using bacon fat and olive oil, I use a pomegranate molasses dressing, which is a Turkish delicacy. You can find it at Middle Eastern markets. Use 1/4 cup pomegranate molasses, 3 Tablespoons olive oil and 2 garlic cloves. Just combine pomegranate molasses and oil in small bowl. Using garlic press, press garlic into mixture and whisk to blend. Season dressing to taste with salt and pepper.

In general I use less olive oil than the recipe suggests, and skip the jalapenos, and use pickled green peppers which are still hot, but crunchier.

This salad tastes much better if you serve it 2 days later. So keep in the fridge at least overnight.

I usually line the plate with romaine lettuce. It makes a great presentation and tastes good together.:) Yummy!!!

BLACK-EYED PEA SALAD

Ingredients:
5 cups cooked and drained black-eyed peas
4 slices bacon, cooked until crisp and crumbled, fat reserved separately
1/2 cup plus 2 tablespoons red wine vinegar
1/2 cup olive oil
1/2 cup finely chopped red onion (1/2 medium onion)
1/2 cup red bell pepper
3 tablespoons finely chopped green onions
2 tablespoons finely chopped jalapenos
2 tablespoons finely chopped fresh parsley leaves
1 1/2 teaspoons minced garlic
1 1/2 teaspoons Essence, recipe follows
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:
To cook the bulgur heat oil in heavy large skillet over medium heat. Add chopped onion and sauté until translucent, about 6 minutes. Add bulgur; stir 1 minute. Add 2 cups warm water, cover, and simmer until water is absorbed, about 5 minutes.

Combine the black-eyed peas, crumbled bacon, 3 tablespoons of the reserved bacon fat, and all remaining ingredients (except the tomatoes and the feta, if you are using them) in a large bowl, and toss well to combine. Cover and refrigerate for at least 4 hours, or preferably overnight, stirring occasionally.

Allow salad to come to room temperature for 30 minutes before serving. Just before serving, add the diced tomato and/or feta and stir to combine.

Makes 8 servings (6 cups)

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Hand-Mashed Pinto Beans with Cheese

You can't have a Mexican meal without beans, and this wonderful recipe is from Bon Appetit. It takes a long time to cook, but you don't need to be watching it all the time. Once the beans are cooked, it will take about 15 minutes to prepare it. Sure, you can use canned pinto beans, but try not to; it will taste so much better. These taste so much different than canned beans that once you make it, you will never go back to cans:)

If you don't want to use lard, which I don't, use bacon drippings from about 1/2 lb bacon. You can even crumble it into the beans.

I use chicken stock instead of using only water, to me it is much more tastier.

And I use a stick blender instead of mashing the beans which gives it a softer texture. Just be careful to do it in a deep pot, otherwise you will get it all over you:)

HAND-MASHED PINTO BEANS WITH CHEESE

Ingredients:
1 pound dried pinto beans, rinsed
10 cups (or more) cold water
2 cups chopped green onions (about 8)
1 tablespoon plus 1/3 cup lard or corn oil
1 teaspoon fine sea salt
1/2 cup finely chopped white onion
1 garlic clove, minced
2 cups (packed) coarsely grated queso manchego* or Monterey Jack cheese (about 8 ounces)
Warm corn tortillas

Directions:
Place beans in heavy large pot. Add 10 cups water, green onions, and 1 tablespoon lard. Bring to boil over high heat, stirring occasionally. Reduce heat to medium-low, cover partially, and simmer until beans are just tender, about 55 minutes. Mix in 1 teaspoon fine sea salt. Cover partially and continue to simmer until beans are very soft, adding more water by cupfuls if water level falls below top of beans, about 20 minutes longer.

Heat remaining 1/3 cup lard in heavy large skillet over medium heat. Add white onion and sauté until beginning to brown, about 8 minutes. Add garlic; stir 1 minute. Using slotted spoon, transfer beans to skillet. Mash with potato masher to coarse, lumpy puree. Mix in enough bean cooking liquid (about 1/2 cup) to moisten. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool 30 minutes. Cover beans and liquid separately and refrigerate. Rewarm beans over low heat, mixing in bean cooking liquid by 1/4 cupfuls if dry.)

Serve beans warm with tortillas.

*Light yellow, semi-soft mild cheese that is different from the aged Spanish cheese of the same name. Substitute mild cheddar, Monterey Jack, or Muenster. Choose the cheese you are using carefully as it does influence the taste greatly.

Makes 6 servings.

Brussel Sprouts with White Beans and Pecorino

Before I tried this recipe I didn't even like brussel sprouts. But something about the picture looked good to me so I decided to try it. And am I glad I tried it.

This recipe is from Bon Appetit, and it makes a great Thanksgiving side dish (or any other time:) ).

There was a note about the cheese which is very true. A coarse grating of pecorino cheese adds a little creaminess and tang to this dish, but it's equally delicious without it.

You end up using a lot of oil and butter, but to me that's what gives it the great taste. But if you want to you can adjust it, and use more broth to keep it moist, but don't use too much, otherwise you will have a hard time to make it into a glaze. Try to use low sodium broth otherwise you might end up with a too salty taste.

Another way to use less oil can be roasting the brussel sprouts instead of sauteing them. Brush them with oil and roast them in a 450 degree oven for about 15 minutes.

BRUSSEL SPROUTS WITH WHITE BEANS AND PECORINO

Ingredients:
8 tablespoons extra-virgin olive oil, divided
2 pounds brussels sprouts, trimmed, cut in half lengthwise
6 garlic cloves, chopped
1 cup low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons (1/4 stick) butter
1 cup (about 4 ounces) coarsely grated young pecorino (such as a young Pecorino Toscano)

Directions:
Heat 3 tablespoons oil in heavy large skillet over high heat. When just about to smoke, add half of brussels sprouts. Cook until brown, stirring occasionally, about 5 minutes. Transfer to large bowl. Heat 3 tablespoons oil in same skillet. Add remaining brussels sprouts, reduce heat to medium-high, and cook until brown, stirring occasionally, about 5 minutes. Transfer brussels sprouts to same bowl.

Add remaining 2 tablespoons oil to skillet; increase heat to high. Add garlic; sauté until brown, stirring constantly, about 1 minute. Add broth and brussels sprouts. Cook until brussels sprouts are crisp-tender, stirring frequently, about 3 minutes. Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute. Season with salt and pepper. Stir in cheese.

Makes 8 servings.

Pilaki - "Pinto Beans Cooked in Olive Oil"

Turkish cuisine has appetizers called "meze". It's similar to the Greek tradition. In both, before you eat the main course, you linger socially over small plates of savories, among them vegetables, mostly cooked in olive oil and eaten cold. Pilaki is one of these mezes. I also serve it next to rice to complement assorted main meat or chicken dishes.

This one is my mother's recipe, tested and cooked for over 30 years:) The recipe uses dry beans which you need to soak overnight, but I never seem to plan ahead like that, so I used canned pinto beans, which do the job just fine.

If you like beans, give this dish a try. It really is tasty. And it is healthy, although I have to admit it might pack some calories, but it is so worth it:)

If you don't have tomato juice at home, you can use tomato paste and use 1/2 cup water instead. I like the tomato juice better, it makes the dish less heavy.

PILAKI - PINTO BEANS COOKED IN OLIVE OIL

Ingredients:
1 Cup Pinto Beans
2 Potatoes
2 Carrots
1 Onion
4 cloves of garlic
1/2 cup Tomato Juice
1/2 cup fresh parsley
1 tsp sugar
2/3 cups Olive Oil
Salt and Pepper to taste

Directions:
If you are using packaged beans, soak overnight, and then cook the beans for about 20 minutes. Be careful not to overcook, because you will cook them some more later. If you are using canned beans, you don't need to cook them. Just set them aside.

Cut potatoes and carrots into cubes and boil until tender, but, again, do not overcook, you will be cooking them together with the beans again later.

Grate the onions, and mince and mash the garlic to make a paste. They need to disappear in the tomato sauce.

Add all the ingredients to a pot. Cover and simmer for about 20 minutes until all vegetables are tender, but before they are overcooked.

Remove from heat and let cool. When cold enough move over to a serving dish and enjoy.

Some people enjoy adding a couple of drops of lemon after the dish cools down.