Welcome to My Kitchen

Spring is a good time of the year to check use-by dates on canned goods and other nonperishable food items. Though most canned foods are edible beyond the stamped date, the do begin to lose flavor and change texture. Canned black beans are often pushed to the back of the pantry because they were bought for a specific recipe that is not in season now.

The beginning of outdoor events is a glimmer on the horizon, and soon, side dishes for picnics and barbeques will be in demand. Cowboy Caviar is a simple fresh dip easy to throw together as a side dish for any event and will use several canned items from your pantry.

Cowboy Caviar

3 Roma tomatoes, diced

2 ripe, but firm avocados, diced

1/3-1/2 cup diced red onion

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) black eyed peas, rinsed and drained

1 can (15 ounces) kernel corn, drained

1 bell pepper, any color, diced

1 jalapeno pepper, seeded and diced very small

1/3 cup finely chopped cilantro

Dressing

1/3 cup olive or vegetable oil

2 Tbsp lime juice

2 Tbsp red wine vinegar

1 tsp granulated sugar

1/2 tsp salt

1/2 tsp ground black pepper

1/4 tsp garlic powder

Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, bell pepper, jalapeno pepper and cilantro in a large bowl. Toss or stir well until ingredients are well combined.

In a separate bowl, whisk together the oil, lime juice, vinegar, sugar, salt, pepper and garlic powder. Pour dressing over ingredients in large bowl and toss or stir very well to thoroughly coat with dressing.

You may serve immediately with tortilla chips, or spoon onto salad plates lined with chopped lettuce. Or, refrigerate 30 minutes to develop flavors then serve. Yield: 10-12 servings.

Note: seasoned canned corn or a dash of chili powder will add more spice to this recipe. Sliced black olives may be included as well.

Black Bean Burgers, a recipe based on one by Ree Drummond of the Pioneer Woman Show. Her recipe is vegetarian, but I find bacon drippings for the frying oil gives a satisfying flavor to the finished burgers. Additionally, Ree uses home cooked black beans. Instead, I have doubled the original recipe to accommodate amounts of canned beans.

Black Bean Burgers

2 cans (15 ounces each) black beans, drained and mashed

1 1/2–2 cups seasoned fine bread crumbs

1/2 cup grated onion

1/2-1 tsp chili powder

2 eggs

Salt and pepper to taste

Montreal Steak Seasoning

Bacon drippings or canola oil

4 hamburger buns or Kaiser rolls, cut surfaces toasted and buttered.

Lettuce, tomato and mayonnaise for serving. Yield: 4 burgers.

Combine mashed beans, 1 1/2 cups of the bread crumbs, grated onion, chili powder and eggs. Mix well to thoroughly combine. If mixture seems too soft to hold together when made into patties, gradually add more bread crumbs until the desired consistency. Season with salt and pepper and steak seasoning.

Form mixture into 4 patties of even thickness. Preheat skillet over medium-high heat. Add bacon drippings or canola oil. Gently place the burgers into the pan and cook 4 minutes per side. Turn burgers carefully, using a second spatula or your fingers to support the burger. Serve immediately on the prepared buns with desired condiments.

Note: if you want to grill these burgers on the barbeque you will have to use a grill pan as they are too fragile to hold up on the grate surface. Also, be sure to grate the onion, as chunks of diced onion will make the burgers break apart.

Black Bean Brownies is a handy recipe for a small amount of leftover black beans. A cake style brownie, beans are mixed in a blender with other wet ingredients, then the dry ingredients are added. The recipe calls for dusting with powdered sugar, but a chocolate cream cheese frosting or frosting of your choice is nice on these brownies.

Black Bean

Brownies

3/4 cup cooked, and drained black beans

1/2 cup vegetable oil

2 eggs

1/4 cup unsweetened cocoa powder

2/3 cup granulated sugar

1 tsp instant coffee or espresso powder

1 tsp vanilla extract

1/2 cup mini chocolate chips, divided

1/3 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1/4 cup powdered sugar, for dusting, optional

Preheat oven to 350 degrees. Grease a 9 inch square baking pan and set aside.

In a blender, puree the beans with the oil until smooth.

Add the eggs, cocoa, sugar, coffee and vanilla. Whirl until smooth, about 30 seconds.

Melt half the chocolate chips in a small bowl in a microwave, stirring every 15 seconds until smooth. Add to mixture in blender and blend on medium high until smooth.

In a small bowl,, combine instant coffee, flour, baking powder, and salt. Add this mixture to the blender and pulse until just smooth. Stir in remaining chocolate chips and pour batter into prepared pan. Bake until the surface looks somewhat matte near the edges and glossy in the middle, about 20 minutes. Let cool 15 minutes before cutting and removing from the pan. Dust with the powdered sugar or frost as desired when cooled. Yield: 12 small brownies.

Pantry staples can make great summer salads and desserts. What are your favorite recipes using canned fruits, vegetables or meats? Rhubarb will soon be in season and local asparagus season has begun. What are your favorite recipes incorporating these seasonal delights into daily menus? Share your recipes by sending them to: Welcome to My Kitchen, c/o The Record-Times, P.O. Box 458, Odessa, WA 99159, email therecord@odessaoffice.com or drop them in the mail tin in The Odessa Record office. The weather may be warming but watch the night temperatures to be sure and cover any tender plants you may have set out to protect from nighttime and early morning frosts.