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Instant Pot Red Bean and Quinoa Soup With Taco Fixins

Instant Pot Red Bean and Quinoa Soup With Taco Fixins

When 5:15 p.m. hits and there’s still no dinner plan, Deb Perelman makes this Instant Pot soup. While the beans cook you can prepare the taco fixins, manage life’s last-minute chaos, and take a load off.

Ingredients

Soup

  • 2 Tbsp. extra-virgin olive oil
  • 1 large red onion, finely chopped
  • 4 garlic cloves, finely grated
  • 1 16-oz. package dried Central American red beans, such as Goya or Rancho Gordo Domingo Rojo
  • 1 Tbsp. sauce from a can of chipotles in adobo
  • 2 tsp. kosher salt, plus more

Assembly

  • ½ small red onion, thinly sliced
  • Lime wedges, sliced avocado, sour cream, chopped cilantro, crumbled queso fresco or shredded cheddar or Monterey Jack, hot sauce, and/or tortilla strips (for serving)

Recipe Preparation

Soup

  • Heat oil in an Instant Pot or other electric pressure cooker on the Sauté setting. Add onion and cook, stirring occasionally, until beginning to turn golden brown around the edges, 6–8 minutes. Add garlic and cumin and cook, stirring constantly, 2 minutes. Add beans, quinoa, adobo sauce, 2 tsp. salt, and 7 cups water. Lock lid and cook soup on high pressure 45 minutes, then release pressure manually. Squeeze in juice from lime half; mix well. Taste and season soup with more salt if needed.

  • Do Ahead: Soup can be made 2 days ahead. Let cool, then cover and chill. Soup will thicken; add up to 1 cup water before reheating over medium-low.

Assembly

  • While the soup is cooking, toss onion, vinegar, salt, sugar, and 4 tsp. water in a small bowl to combine. Chill until ready to use.

  • To serve, ladle soup into bowls and top with pickled onions and other toppings of your choice.

  • Do Ahead: Onion can be pickled 5 days ahead. Cover and keep chilled.

Reviews SectionThe soup was good. But the beans need to be soaked before cooking. Otherwise the 45 minute cook time is about half too short.I liked the flavor and texture, but definitely soak the beans or add cooking time! 45 minutes wasn’t enough to fully cook the beans.ameliabadelCalifornia 01/21/20First let me state that 45 min is not enough in the pressure cooker. It definitely needed another 15-20 min at high pressure. Wish I would have trusted my gut feeling on that one. Beans came out waaay undercooked and my pressure cooker wouldn't seal again. Oh well... Into the microwave to finish.Made some changes to the recipe. Sauteed in lard, not oil. Added a Jalapeno. Used chicken bouillon instead of salt. Wish the "soup" was a little looser. Very thick. Soup was rich but relied heavily on toppings to bring the flavor. Overall I would make it again, but I would definitely adjust the time and would add some tomatoes and perhaps some corn and some other herbs or spices to help round out the flavor.I wanted to love it - but MEH!Perhaps it was that it didn't print fully from my Mac and I didn't realize a few of the words were cut off until it was too late - I'd already gotten started. Also, as a newbie getting to know my IP, I wasn't sure how long it would take to get to pressure and I didn't fully understand the direction to "release pressure manually." I googled the term and got the hang of it. I set it to high and pressure cook for 45 minutes per the directions. The beans were not fully soft which was disappointing and the bottom of the pot was starting to burn! The flavor lacked punch and the quinoa just seemed to soak up the liquid - it didn't add anything. So, I am in the process of doctoring up what I made and I am sure when we eat it with queso, avocado, etc it will be tasty enough, but I doubt I would repeat this recipe.AnonymousNew York!!!!!!!!!10/28/19Made this and it came out amazing, cannot wait to make it again!!!!AnonymousNew York, NY10/09/19I made this recipe according to the instructions and it came out fabulously! Will definitely make again and add some hot sauce and other exciting things to spice it up!AnonymousNew York, NY10/09/19Did anyone use canned red beans to make this soup?jnkcooperNew Mexico10/08/19This was a good base recipe for the instant pot. Like others, I made what seemed like logical changes. I used chicken stock instead of water, added some peeled chopped tomatoes and little salsa that I had leftover, and added a couple of tablespoons of tomato paste. I also cooked it for one hour at the recommendation of another reviewer. Overall it was very good! My husband said he likes it better than chili! (and yes it does come out more like a chili than a brothy soup, but that's not a bad thing).AnonymousHudson, oh10/07/19I made this exactly as the recipe stated, but increased the cooking time by 30 minutes to soften the beans a bit more. The consistency was more like red bean gravy (Caribbean style) than soup. The flavor was ok, but could definitely be spiced up. We are having it for dinner tomorrow, and even with the toppings I can’t imagine it without rice. I will probably add some broth to thin it out.Based on the reviews, I definitely tweaked this recipe. I added a can of tomato paste (definitely helped thicken it), a whole can of chipotle sauce, used veggie broth in place of just water and added some more seasonings (bay leaves and oregano). I would have also increased the pressure time to 1 hour, as the beans had a bit more bite than I like. All that being said, it turned out great!Super delicious and easy!AnonymousSebastopol, CA09/30/19Really wanted to love this recipe, but as the other readers said, it's definitely missing something--more heat, more spices. We added some poblano peppers in the sauteeing stage but even that didn't make enough of a difference.For those who are complaining about this being bland, I suggest using Goya's Sazon seasoning or Adobo seasoning (or both).klmchaWhittier Ca09/30/19I agree below, this recipe was disappointing. It was watery and bland, sort of spicy from the adobo but that was the only flavor really. It also felt like it was lacking substance - like it could have used a potato or a carrot or something more. We added kale and lots of avocado but i wouldn’t recommend.AnonymousSan Francisco09/29/19This recipe seems rly bland to me. Upped the lime and salt considerably. I think cooking bean in a chicken or veg stock instead of water would help. For someone who wants to eat less meat but have more richness you could sauté aromatics with bacon fat. This is a good base but could be improved.

Fresh Recipes for your Pantry Staples

You’ve stocked your pantry, now what? We’ve been searching for new recipe ideas using our pantry staples. With no where to go in the afternoons, it’s a great time to experiment. We’ve found seven recipes where a few fresh ingredients mix with common pantry staples to create something delicious to eat tonight.

Lentils

Full of fiber, lentils are a power food. We love the look of them here. Perfect as a dip or as a vibrant pop of taste and color to serve on top of fish or meat. We are serving ours in these stoneware dip bowls.

Pasta

Lemon and basil add a fresh twist to whatever box of pasta you have stocked. Only takes a few ingredients and can affordably feed a crowd. We’re dishing out our pasta using these pretty wood pasta/salad hands.

Beans

Comforting and filling, this red bean and quinoa soup is dressed up with whatever taco fixings you have on hand. Plus, it cooks quickly in your instant pot. No instant pot? Pick this one up on sale now.

Fried Rice via Sam Sifton New York Times Cooking

Fried Rice makes for the perfect meal when you need to use up the vegetables in your fridge. Any combination is good. Also yummy even if all you have is frozen carrots and peas. Cook noodles and rice a lot? It might be just the excuse you need to invest in these artisan ceramic noodle bowls.

Make canned tuna feel fresh with a combination of avocado mixed with crisp cucumber, celery, and red onion. This recipe is healthy and delicious. It’s perfect for those of you eating Keto or low-carb. Chop everything up on our fave wood cutting board.

Peanut Butter

Allie, of Baking a Moment, promises these four-ingredient bars take only ten minutes and taste just like a Reese’s only better since they are homemade. We’re sold. Keep them fresh on your kitchen counter in this pretty glass domed cake stand.

Olive Oil Cake Claire Saffitz via Epicurious

Olive oil is supposed to make super moist cakes. I could just do this for dinner.

Looks delicious, right? Hope these meal ideas add good smells and warm vibes to your home this month.


Slow Cooker Quinoa Enchilada Casserole

Yield: 6 servings

prep time: 10 minutes

cook time: 6 hours 20 minutes

total time: 6 hours 30 minutes

SKINNY, lightened up and healthy enchilada bake. Made right in the crockpot. So cheesy and yet guilt-free.

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 1/4 cups chicken broth
  • 1 cup uncooked quinoa, rinsed
  • 1 (10-ounce) can enchilada sauce
  • 1 (4.5-ounce) can chopped green chilies
  • 1/2 cup corn kernels, frozen, canned or roasted
  • 1/2 cup canned black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded mozzarella cheese
  • 1 avocado, halved, seeded, peeled and diced
  • 1 Roma tomato, diced

Directions:

  1. Place chicken into a 6-qt slow cooker.
  2. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced.
  3. Remove chicken from the slow cooker and shred, using two forks.
  4. Stir chicken into the slow cooker top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
  5. Serve immediately, garnished with avocado and tomato, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.


Recipe Summary

  • 2 pounds ground beef
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes
  • 2 (14.5 ounce) cans diced tomatoes with green chile peppers
  • 1 (8 ounce) can tomato sauce
  • 1 cup water
  • 1 (15 ounce) can kidney beans
  • 1 (15 ounce) can pinto beans
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon hot pepper sauce

In a large stock pot lightly brown ground beef, and drain if needed.

Add onion and garlic and cook until onion is translucent.

Add tomatoes, diced tomatoes with chile peppers, tomato sauce, water, kidney beans, pinto beans, chili powder, cumin, sugar, salt, pepper and hot sauce. Simmer for 30 minutes and then serve.


5. Mexican Posole Soup Recipe with Shredded Pork Fox Valley


Best Mexican Pork Soup
from Mexican Posole Soup Recipe with Shredded Pork Fox Valley
. Source Image: www.foxvalleyfoodie.com. Visit this site for details: www.foxvalleyfoodie.com

Mexican Bean Salad Black beans, kidney beans, and cannellini beans combine with corn, bell pepper, and also red onion in this simple and vivid salad. It’s tossed with a spectacular clothing made with fresh lime cumin, juice, and also cilantro.


Easy 1-Pot Vegetable Broth

Friends! I’m so excited to bring you this delicious kitchen staple that is SO easy to make. I’ve been telling all of my friends how they should start doing it, too.

Consider yourself part of the inner circle who gets in on a secret: Making vegetable broth is what all the cool kids are doing. Let me show you how!

This broth is easy to make, requiring just 1 pot and basic ingredients you likely have on hand year-round.

The inspiration for making my own broth originally came from my pal Phoebe, who shared in her wellness book about making broth from vegetable scraps and garlic and onion skins collected throughout the week. BRILLIANT! Why had no one told me this before?

Ever since, I’ve been saving a big bag of vegetable scraps (carrot peels and tops, greens on their last leg, onion ends, etc.) in a bag in my freezer, and when it’s full, I know it’s broth time.

I start by sautéing the sturdier vegetables down until soft and tender. Then I add water, salt, pepper, and herbs.

Herbs add the “umami” to the soup, in my opinion. I went with fresh thyme, parsley, and rosemary and a bay leaf for good measure.

And for even more depth of flavor? Tomato paste and nutritional yeast! I know it sounds like an unlikely combination that makes this broth cheesy and tomato-heavy. But a little goes a long way in adding extra “oomph” to the broth and helps take it from vegetable water to AMAZING broth!

After about 1 hour of simmering on low, the flavors develop and your broth is ready to go.

Of course, you can cook it longer (the longer the better, really). But 1 hour is about the minimum for truly delicious broth. All that’s left to do is strain into storage jars and you’re set!

I hope you all LOVE this broth! It’s:

Hearty
Rich
Flavorful
Versatile
Easy to make
Healthy
& Super delicious

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!


4 Tips for Setting Up a Salad Bar Buffet for a Party

Buffet-style meals are an easy way to feed a crowd, and as the weather warms up and parties start moving outdoors, a build-your-own salad bar is a fun alternative to the usual taco or sandwich bar. For the Grown-Up Baby Shower I hosted earlier this spring, I created a spread of healthy yet hearty options for guests to create the salad of their dreams — and it ended up being a huge hit. (“I wish I could eat this for lunch every day!” seemed to be the common sentiment.)

Here are a few tips for setting up crowd-pleasing salad bars at your own parties this spring and summer.

This is what I served at the baby shower:

Salad Bar Menu for a Spring Lunch

  • Chopped Romaine Lettuce (no bacon, to make it vegan) (I skipped the spinach)
  • Roasted Heirloom Carrots
  • Cherry Tomatoes
  • Olives
  • Shelled Pistachios
  • Dijon Vinaigrette

Tip #1: Make it satisfying.

A salad bar shouldn’t leave your guests starving an hour later. In order to turn salad into a satisfying meal, you’ll need to include some stick-to-your-ribs proteins, like cooked meat, poultry, fish, eggs, or legumes. For my own party, I didn’t know if anyone had any dietary restrictions, so I offered a variety of proteins suitable for carnivores, vegetarians and vegan eaters.

Nuts, cheese and avocado also help to keep a salad filling. And cooked grains — such as quinoa, farro, or rice — or starchy vegetables like boiled or roasted potatoes will help keep even the hungriest guests satisfied.

Tip #2: Choose recipes you can make ahead and serve cold.

My menu included a lot of components because I was feeding a fairly large crowd. I purposely chose recipes that could be made a few days ahead of time and would taste good cold or at room temperature, so I didn’t have to worry about reheating dishes before the party or keeping them warm on the buffet table. Although I ended up not being able to stick to my own schedule for various reasons, this was my original plan:

My Make Ahead Salad Bar Schedule

3 Days Before

2 Days Before

  • Hard boil eggs
  • Cook quinoa
  • Make lentil salad
  • Roast carrots and asparagus

1 Day Before

  • Make potato salad
  • Make ranch dressing
  • Poach chicken
  • Cook salmon
  • Peel eggs
  • Wash, dry and chop romaine lettuce

Tip #3: Fill out the spread with a few store-bought items.

For my own menu, I included shelled nuts, jarred olives and cherry tomatoes — colorful, flavorful ingredients that didn’t require much additional work beyond transferring them from a container to a bowl. Here are a few ideas for store-bought items that will add flavor to your salad bar without a lot of extra work:

  • Shelled nuts and/or seeds
  • Olives
  • Roasted red peppers
  • Pickled pepperoncini
  • Cured meats
  • Cherry tomatoes
  • Dried fruits

Tip #4: Make it easy to serve one-handed.

My personal buffet pet peeve is serving utensils that require two hands to use, such as a wooden salad spoon and fork set. Your plate is already in one hand, so you either have to find an empty spot on the table to set down your plate, or a kind neighbor who will hold your plate while you scoop food onto it.

So when planning your salad bar spread, think about how guests will transfer the food from the serving dishes to their plates. Tongs are always useful, and make sure serving spoons are the right size for getting a good helping. (Don’t make people frantically scoop up bean salad with a tea spoon, for example.)

Also think about the easiest way to serve dressings. For well-emulsified dressings like ranch, a small pitcher will work well, but it’s a good idea to use a small ladle or soup spoon to serve vinaigrettes that may separate, so guests don’t end up pouring a big glug of oil over their plates.


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Monday, March 29, 2021

Meal Planning

Time to order groceries. We don't really need them just yet, but Simran wants hearty veggie hoagies for our picnic lunch at the tallgrass prairie tomorrow, so I need supplies for that. Here is what I'm making in the immediate future (most of it is just meals we could make from what we already have on hand):

Definitely making this tonight because I didn't get around to it last week and I want to use up the fresh spinach to make room in the fridge.

I've been making this every week, so it may or may not happen this week. It's a nice, healthy, easy dish though.

Haven't made this in a few weeks but could make it any time since it's mostly non-perishable and I've been keeping bell peppers on hand.

Black Bean Burgers

Three more burgers remain in my freezer.

Homemade Pizza

May or may not actually make this since Sameer is planning to order a takeout pizza this week. We have the ingredients though, so it'll happen eventually.

Vegan Garlicky Korean Mac and Cheese

I keep putting this on the meal plan but haven't actually made it in awhile. It may or may not happen immediately since the ingredients are non-perishable.

Hearty Veggie Hoagies

To take on our hike through the tallgrass prairie to look for bison tomorrow.

Italian Escarole Soup from The How Not to Diet Cookbook, pg. 6

This will be the veggie side of the week that I serve with practically every meal until it's gone. It'll be the most labor intensive dish since I have to make broth before making the soup, but it's healthy and tasty and will be worth it.


  • Post author: Guest Author
  • Post published: April 23, 2020
  • Post category: Uncategorized
  • Post comments: 1 Comment

I would go out on a limb and say I am passionate about beans. My fiancé is a law student working part-time and, before the pandemic, I worked in hourly nonprofit and education jobs for the last few years. A tight grocery budget, obsession with cooking from scratch, and my vegetarian diet have led to a reliance and subsequent love on legumes.

The humble beans, or ever popular beans and rice combo, gets a lot of flak for being boring. Since quarantine started a month ago, my household of two has eaten between 1-2 bean dishes each week, and they are still delicious. Also, many people are intimidated by dried beans.

I originally made this bean guide after several of my friends and my parents could only find dried beans and found themselves at a loss of what to do with them. I wanted to share a simple dried bean method that works for most varieties, and then my two favorite ways to spice and serving suggestions. Beans are easy and forgiving. As long as you season well, add some fat, and cook low and slow, your beans should be tasty and creamy. I am pretty slapdash with measuring, and my beans turn out great. Let’s enjoy some inexpensive protein in our homes!

General Bean Prep

  1. Soaking: measure out some beans into a container at least four times the size. Keep in mind that they will expand, so unless you have a big family, I don’t recommend soaking more than a pound at a time. Add one tablespoon salt per pound of beans and a pinch of baking soda, top up with water, and let sit overnight with a towel over it. If you forget to do this, you can do a “quick soak” by bringing the beans to a boil and then turning the heat off. One hour later, you have soaked beans.
  2. It is a personal choice whether you want to drain the beans the water has flavor but rinsing prevents gas. If you choose too, dump into a colander and rinse really well. However, always soak, drain and rinse red kidney beans. Unrinsed kidney beans can upset your stomach.
  3. Pour the beans and enough water to cover them like an inch or two into your pot or crockpot. Add another 1½ teaspoon of salt per pound of beans. Now is the fun part, seasoning! Bay leaves and garlic are always good, spices are fun, and some fat in the form of olive oil helps beans soften.
  4. Cook on low for 1 to 2 hours on the stove or 5 to 6 hours in a crock pot. Test for softness before moving on. Note: lentils cook in about 20 minutes.
  5. OPTIONAL: Add acid, like vinegar or citrus, or fresh herbs. Cook for 10 more minutes on the stove, or 30 minutes in the crockpot. This will add some brightness and freshness to an otherwise heavy dish. Taste, adjust and serve.
  6. To the finished beans, I like to add veggies, toppings and condiments. I try to hit at least two of the following categories for accoutrements: acid, freshness, fat, spice or crunch. What that means is I have added pickled onions, lime juice, cilantro, sour cream, hot sauce and pepitas to a bowl of black beans in the past, but on any given day, I probably only have two on hand (like just cilantro and pickled onions). Some variety of texture and flavor can help stave off bean fatigue. Remember, legumes are merely an inexpensive canvas for your culinary adventures. Below is my recipe for black beans and my fiancé’s Appalachian soup beans. Get creative and enjoy.

Jeanette’s So-Cal Black Beans

Seasonings for one pound of black beans:

  • 1 tbsp paprika or chili powder
  • 1 tbsp cumin
  • If not adding fresh herbs at the end, 1 tbsp dried oregano or coriander
  • 2 cloves of garlic (or 2 tsp garlic powder)
  • Fat (I usually use a generous glug of olive oil)
  • Bay leaf
  • Optional: fresh jalapeno, or chipotles in adobo to taste.

Optional: In last minutes of cooking, add:

  • Acid: pickled onions, lime
  • Freshness: cilantro, shredded cabbage, tomatoes, or bell pepper
  • Healthy Fat: avocado, nuts, seeds, sweet potatoes, quinoa, brown rice, etc. Or, try this amazing vegan queso.
  • Spice: hot sauce, fresh peppers
  • Crunch: pepitas
  • Great on rice, with sweet potatoes, hunk of fresh bread, or in a taco

Adam’s Appalachian Pinto Beans and Cornbread

Seasonings for one pound of pinto beans:

  • Big glug of olive oil, and 1 tbsp dried oregano
  • 2 bay leaves
  • 1 tbsp black pepper
  • 2 tbsp hot sauce or a fresh pepper
  • 1 onion

Optional in last minutes of cooking, add:

  • Cornbread, always cornbread. Layer in the bowl with soupy beans.
  • Acid: chowchow, sauerkraut or pickles
  • Freshness: roasted vegetables, bell pepper
  • Fat: Sweet potatoes
  • Spice: hot sauce

P.S. The compounds in beans and other legumes can help enhance your gut biome, which is important especially now because a good immune system begins with the health of your digestive system. You can add beans, peas, and lentils to just about any dish, like spaghetti, or even on top of salads and pizza. To read more about the fascinating connection between what we eat and our guts, please click here.

Yummy Appalachian Beans and Cornbread with the Fixins’

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Watch the video: Vegetable and Quinoa Soup in Instant Pot. Healthy Indian Quinoa Recipe. Rekha Kakkar (November 2021).