After a summer of intense heat and dryness that left us with National Emergency-level forest fires, leaving hundreds (thousands?) of people displaced and wildlife destroyed, the sound of rain is like a heavenly gift to be sure.
*The kind of rain that causes you to overuse repetition as a stylistic effect and makes everything sound really deep and important and melancholy when it comes out of your head and onto the (blog) page?
My natural inclination to just chop of everything, put it in a pot, season it whimsically, and let it cook away has served me very well in adjusting to my new (month-long…or more?) vegan life. This latest creation is just that: a hodge-podge of leftovers and random flavor curiosities that resulted in something wonderful!
I simply added some Better Than Boullion vegetable base [you could use pre-made veggie broth] to the delightful rosemary-infused beans (and bean cooking liquid) that I had let cook for an hour on the stove the night before, then mixed in the leftover roasted red peppers, some frozen turnip greens (as I was out of kale)……and chopped up the roasted delicata squash that I had managed NOT to eat directly off the baking sheet when it came out of the oven.
If you are looking for a great side, might I suggest some quick homemade tortilla chips?
Slice up a tortilla (made with oil, not butter), spray it with cooking spray and top it with seasoning—I chose dried basil and sundried tomato powder–then cook for about 10-15 minutes at 350 degrees.
Crumbled on top, or just dipped in and eaten, it is a rather perfectly peculiar pairing.
Goll, y’all…it does make a rainy day all that more wonderful to have this at the end of it.
1 1/2 cups dried black beans, soaked overnight [2 cups prepared]
5 sprigs rosemary
4-6 cups water
1 tsp. Better Than Boullion vegetable base [may substitute 1 cup vegetable broth, reducing water by 1 cup]
2 cloves garlic, minced
1 roasted red pepper, sliced and diced [about 1 cup]
2 1/2 cups cooked (or 6-8 cups fresh) chopped greens [turnip, spinach, kale]
1 15-oz. can fire-roasted diced tomatoes
1 1/2 cups chopped, roasted winter squash [delicata, butternut, acorn]
salt, pepper, dried thyme
1. Boil black beans and rosemary in water until softened, about 45-60 minutes.
2. Stir in Better Than Boullion vegetable base, garlic, and remaining ingredients.
3. Bring to a boil and simmer…the longer the better.*
4. Season with spices and dried herbs to taste.
5. Serve with homemade tortilla chips or crusty bread.
*I like to make this early in the day, simmering for about 20 minutes, then turning off the stove and just letting the stew chill out for a few hours. I reheat for dinner and it tastes amazing!