Huevos Rancheros Con Frijoles

A dear friend who moved up here from Arizona a couple of years ago has returned there this fall. I'll miss her very much, but she left me with a renewed appreciation for southwestern cooking and the inspiration for my own version of huevos rancheros con frijoles — a Mexican breakfast classic that translates as "ranch eggs with beans". I much prefer the Mexican name. Consisting of hot fried corn tortillas loaded with cheese, beans, salsa and topped with eggs, "rancheros" are hearty, zesty and delicious, and will warm you up and fill you up on a cool fall morning. You'll want them again and again.

The eggs can be prepared in any style or in any number as you prefer (the rancheros are so filling, I have just one egg per tortilla). But I recommend cooking the eggs sunny side up or over easy for a soft center — the warm yolk running down through the salsa and beans is a delicious gooey treat! I also recommend making your own fresh uncooked salsa for an especially vibrant taste — you can try Basic Fresh Salsa or my Simple Salsa for ideas.

I used dried pinto beans in this recipe, but a 19-oz. can be substituted for faster results, though I find that if you take a few minutes to soak your beans the night before and boil them while you are preparing the rest of the steps for your dish, you won't really find that you save much time opening a can of beans instead of boiling up a batch. My palate prefers split and whole beans in their dried form because I find the canned varieties rather oily. I want control over how my legumes are cooked and I can only do that if I cook them myself. Certainly the dried variety is more economical too.

This is my submission to My Legume Love Affair, a popular monthly event started by lovely Susan of the The Well Seasoned Cook. Every month a generous and gorgeous array of recipes is featured consisting of one of the most nourishing foods that is especially suitable for vegetarians and non-vegetarians alike. The host for the October edition is Suma of Veggie Platter.

Please also consider voting for my Curried-Laced Pumpkin and Potato Soup that I submitted to Favediets October Blog Hop. Voting closes on the 27th of this month. All you need to do is visit the site and "like" my recipe.

I am also submitting this to Savannah's Under the Big Top Friday Event.

Huevos Rancheros Con Frijoles Refritos

Recipe by Lisa Turner Cuisine: Mexican Published on October 25, 2011 A Mexican breakfast classic! Melted cheese sandwiched between soft fried corn tortillas and topped with homemade refried beans, fresh salsa and runny eggs! Print this recipe Frijoles: 2/3 cup dried pinto beans 1 tablespoon olive oil 1 garlic clove, crushed or minced 2 jalapeño peppers, seeded and minced 3/4 cup fresh or frozen corn kernels 1/2 teaspoon sea salt, or to taste 1/4 teaspoon chili powder, or to taste 1/4 cup water *Note: black beans or red kidney beans can be substituted for pinto beans Rancheros: 1 tablespoon olive oil 8 7-inch corn tortillas 1 cup shredded cheddar or Monterey Jack cheese 4 or 8 large eggs, to preference 2 cups fresh salsa Instructions: Rinse the pinto beans under cold running water and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan. Cover with fresh cold water and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Drain and gently mash with a fork or potato masher. Set aside. To make the frijoles, heat a large frying pan over medium heat. When hot, add 1 tablespoon of olive oil, wait a few seconds, then swirl to coat the pan. Toss in the garlic and jalapeños and stir for a minute or until the garlic is browned. Stir in the beans, corn, salt and chili powder and add a 1/4 cup of water. Heat for a few minutes until the beans and corn are warmed throughout, then reduce the temperature to medium-low. Keep warm, stirring occasionally, adding extra water if necessary to keep the beans moist. To make the rancheros, preheat an oven to 150° and warm an oven-safe plate. Heat a small non-stick or cast iron frying pan over medium-high heat. Brush with a little olive oil and add a corn tortilla. Heat the tortilla for a minute or two on each side until the tortilla is soft and golden brown. Remove the tortilla and set aside. Add another tortilla to the pan and cook the first side. After flipping the second tortilla, scatter 1/4 of the shredded cheese over top and cover with the first tortilla. Cook for a minute, then remove to the oven. Repeat the process for every pair of tortillas, brushing the pan occasionally with more olive oil. Keeping the tortillas warm in the oven, return the frying pan to the stove and use to fry the eggs according to taste and consistency. To serve the huevos rancheros con frijoles, place the cheese-filled tortilla pairs on four serving plates. Spread a quarter of the frijole mixture over each tortilla pair, then top with a layer of salsa and one or two eggs according to preference. Garnish with a sprinkle of chili powder and serve hot. Makes 4 servings

Other Mexican-style breakfast ideas you may enjoy:
Black and Green Bean Corn Hash
Jalapeño Breakfast Burritos
Chili Tortilla Scramble
Nigella's Mexican Scrambled Eggs
Vegetarian Stove-Top Calabacitas

On the top of the reading stack: The Indian Grocery Store Demystified by Linda Bladholm

Audio Accompaniment: Fennesz

Vegetarian Refried Beans

One of my favorite Mexican dishes is refried beans. Mine is not the most traditional, but it is certainly a well visited recipe in my house and my friends just love it too. I've posted a variant of this recipe before. This time I used a combination of black beans and pinto beans and served the dish with jasmine rice smothered in butter. You can also serve as a wrap with grated cheese and shredded lettuce, topped with some sour cream. Either way, you won't be disappointed.

This is my submission to this month's My Legume Love Affair, a popular event started by lovely Susan and hosted this month by Smitha.

Vegetarian Refried Beans

Recipe by Lisa Turner Cuisine: Mexican Published on May 3, 2011 Spicy hot vegetarian refried beans — great served over rice or in warmed corn tortillas Print this recipe Ingredients: 2/3 cup dried pinto beans 2/3 cup dried black beans 1 large tomato, diced 1/2-inch piece fresh ginger, minced, or 1/2 teaspoon powered ginger 2 - 3 jalapeños or fresh green chilies, finely diced dash of hot sauce 1/2 teaspoon cayenne 1 teaspoon ground cumin 1 - 2 teaspoons chili powder 1/2 teaspoon hot paprika pinch of asafoetida (optional) 1/2 teaspoon sea salt, or to taste 2 tablespoons oil or butter 1 medium onion, chopped 1/2 cup - 3/4 cup fresh or frozen corn Instructions: Rinse the pinto beans and black beans, and soak overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, and add to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer the beans for 1 hour or until very soft. Drain and transfer to a large bowl. Put the tomato, ginger, jalapeños or chilies, hot sauce and spices in a small saucepan. Simmer over medium-low heat for 15 minutes or until the tomato mixture begins to thicken. Heat the oil or butter in a cast-iron skillet or large frying pan over medium heat. When hot, fry the onions for a few minutes. Next add the beans a few tablespoons at a time, using a fork to mash the beans. Once all of the beans have been added to the pan and mashed, add the tomato mixture and corn. Stir and fry until the beans begin to dry out and brown a bit, about 10 to 15 minutes. Remove from heat, stir in the salt, and serve hot with brown rice or over warmed corn tortillas. Makes 6 - servings

More Mexican recipes from Lisa's Kitchen:
Mexican-Style Kamut Berry, Black Bean and Roasted Corn Salad
Mexican-Style Potato Salad With Avocado and Jalapeño
Black Bean and Goat Cheese Quesadillas
Tomato Corn Chowder

On the top of the reading stack: Pure and Simple: Homemade Indian Vegetarian Cuisine by Vidhu Mittal

Audio Accompaniment: Harold Budd

Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce

Tempted by yet another recipe from 660 Curries by Raghavan Iyer, I couldn't resist making this chili from the contemporary curries section on one of the hottest days of the year. This is certainly a recipe I will be revisiting in the future, especially during the colder months, but I will say I very much enjoyed it on a hot and humid day. The nuts provide a wonderful accompaniment to the selection of beans. Mr. Iyer suggests serving this delightful chili with cheese, such as shredded paneer, scallions, sour cream or yogurt or perhaps chopped fresh mango. Packed full of vegetables, legumes and nuts, this is a particularly healthy vegetarian meal, and a most tasty one at that. A big thanks to Mr. Iyer for such a lovely and inspired volume of creative recipes.

Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on July 8, 2010 An Indian-style vegetarian three bean chili cooked in a creamy and delicious cashew-pistachio sauce Print this recipe Ingredients: 2/3 cup dried pinto beans 2/3 cup dried red kidney beans 2/3 cup dried black beans 1/4 cup olive or sesame oil 1 onion, finely chopped 2 sticks celery, diced 1 carrot, diced 3 cloves garlic, minced 4 green chilies or jalapeños, seeded and diced 2 large tomatoes, diced 1/2 teaspoon cayenne 2 teaspoons paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1 1/2 teaspoons sea salt, or to taste 1 teaspoon turmeric 1/3 cup fresh parsley or cilantro, chopped Cashew-pistachio sauce: 1/2 cup pine nuts 1/2 cup raw cashews 1/2 cup pistachios 3 cups water Instructions: Rinse the beans and soak for 8 hours or overnight covered in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, transfer to a large saucepan, and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover and simmer for 1 to 1 1/2 hours or until the beans tender. Drain and set aside. Meanwhile, prepare the cashew-pistachio sauce. Combine the pine nuts, cashews and pistachios in a blender or food processor. Add 1/2 cup of the water and blend until you have a gritty paste. Remove and swirl the remaining 2 1/2 cups of water around in the blender or food processor to obtain the remaining paste. Set aside. Heat the oil in a large saucepan over medium heat. When hot, add the onion, carrot, celery, garlic and chilies or jalapeños and cook, stirring often, until the onions begin to brown. Stir in the chopped tomatoes, cayenne, paprika, cumin, coriander, salt and turmeric. Lover the heat to medium-low and cook uncovered, stirring occasionally, for 10 minutes or until the tomatoes are softened and begin to thicken. Now add the nut paste to the pan along with the water from the blender or food processor. Stir in the cooked beans and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20 to 30 minutes, stirring occasionally to make sure the ingredients don't stick to the pan. Reduce the heat on the element if necessary or add a bit more water to reach your desired consistency. Garnish with parsley or cilantro and serve hot with fresh cooked rice or your favorite Indian flatbread. Makes 8 servings

Other chili recipes from Lisa's Vegetarian Kitchen you would be sure to enjoy:
Smoky Black Bean Chili
Southwest Vegetarian Chili
Cornmeal Crusted Chili

On the top of the reading stack: The National Post

Audio Accompaniment: street construction (blah)

Corn and Pinto Bean Dip

Warm, creamy, slightly sweet and with a little hot pepper kick … this easy-to-make corn and bean dip is a crowd-pleaser at any time of year, and is filling enough to make for a delightful light warm weather lunch or dinner.

Better results will be obtained if you can find natural whole fat cream cheese and sour cream without added stabilizers or gums. Cooks in Ontario can find these under the Western Creamery label at most major supermarkets.

Corn and Pinto Bean Dip

1 cup cooked pinto beans (1/3 cup dried)
2 cups corn, fresh or defrosted
2 jalapeño peppers, seeded and diced
1/2 teaspoon dried oregano
3/4 teaspoon chili powder, or to taste
1/4 cup water
1/2 cup cream cheese
1/4 cup sour cream
1/4 cup black olives, chopped
2 green onions, green parts sliced
1/2 teaspoon sea salt, or to taste
small handful fresh cilantro or parsley, finely chopped

Lightly mash some of the beans with a potato masher. Combine with corn, jalapeños, oregano, chili powder and water in a medium saucepan. Cook over medium heat for five minutes or until the corn is tender and most of the liquid has been absorbed. Stir in cream cheese and olives, and heat throughout.

Remove from heat and mix in sour cream, olives and green onions. Place in a serving bowl and scatter cilantro or parsley on top. Serve with tortilla chips or fresh cut vegetables. Makes about 4 cups.

Other delicious dips from Lisa's Kitchen:
Pinto Bean and Zucchini Hummus
Spicy Roasted Red Pepper Hummus
Olive Tapenade

On the top of the reading stack: The National Post

Audio Accompaniment: Dropsonde by Biosphere

Roasted Corn and Jalapeño Cheese Soup

Unless directed otherwise, peppers mean only one thing to me: hot peppers! And so it should come as no surprise, least of all to my good friend Jacqueline, that I should respond to her pepper theme in this month's No Croutons Required challenge with a hot pepper soup … especially when the challenge should coincide with the first jalapeño peppers to be picked from my garden and the first local corn.

Four jalapeños and a splash of cumin add a subtle and pleasing heat to the sweetness of roasted fresh corn and the refreshing tang of fresh lime juice and cilantro, while puréed pinto beans lend depth and a wholesome nutrition to this light and summery soup. Rounded off with a little sharp jack cheese, this is a delicious and refreshing mid-summer soup for serving outdoors for lunch or as a small evening dinner with a plate of hot brown rice.

I'd also like to extend a special thanks to Pooja, Shubha and Muneeba who have recently passed on a Creative Blogger award to me.

Roasted Corn and Jalapeño Cheese Soup

1/2 cup of dried pinto beans
5 ears fresh corn with husks
2 tablespoons of olive oil
4 green onions, both white and green parts, chopped
4 jalapeño peppers, seeded and chopped
1/2 teaspoon of ground cumin
2 cups vegetable stock
small handful fresh cilantro, chopped
juice from 1 lime
3/4 cup of grated fresh jack cheese
1 teaspoon of sea salt, or to taste
chili powder for garnish

Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan. Cover with 3 cups of fresh water and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Set aside the beans and their cooking liquid.

Meanwhile, preheat an oven to 450°. Place the ears of corn in their husks on a baking sheet. Roast for 30 minutes, then remove from heat and let cool for 30 minutes. Remove the husks and pare the kernels from the ears. Set aside.

Heat a large saucepan or soup pot over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl around to coat the pan. Add the white parts of the green onion and the jalapeños, and sauté for 2-3 minutes. Stir in the ground cumin and continue to fry for another minute.

Pour in the beans with their cooking liquid and the vegetable stock. Bring to a slow boil, and add the cilantro along with half the corn. Remove from heat and purée the soup until smooth using a hand blender or in batches in a desktop blender. Return to the stove, turn down the heat slightly, and simmer for 10 minutes.

Stir in the lime juice, 1/2 cup of the grated jack cheese and season with salt. Serve hot or warm in bowls, garnished with the remaining cheese and a sprinkle of chili powder. Serves 4 to 6.

You will also be sure to enjoy:
Jalapeno Spoon Bread
Jalapeno Cheese Shortbread
Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans

On the top of the reading stack: Liberal Fascism: The Secret History of the American Left, From Mussolini to the Politics of Change by Jonah Goldberg

Audio Accompaniment: Ben Harper: Pleasure and Pain

Pinto Bean and Zucchini Hummus

Among the "little foods" of the eastern Mediterranean meze tradition that form such a wonderful and varied source of inspiration for vegetarian dining in the summer, nothing beats hummus for versatility, convenience and protein. Zucchini lends a western Mediterranean flair to this spicy but rich and earthy hummus made from pinto beans instead of chickpeas, with yogurt along to add a pleasantly light refreshing tang.

Pinto Bean and Zucchini Hummus

1 cup dried pinto beans
5 or 6 sun-dried tomatoes
4 or 5 whole dried red chilies
1 small zucchini, chopped
3 cloves garlic, crushed
1/4 cup tahini
2 tablespoons whole fat yogurt
juice from one lemon
3 tablespoons olive oil
1 teaspoon sea salt

Rinse the pinto beans and soak overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain the beans and add to a medium saucepan. Cover with several inches of fresh water, bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until the beans are soft. Drain.

Meanwhile, cover the sun-dried tomatoes and dried red chilies with hot water in a small bowl and soak for 20 minutes. Drain.

Combine the sun-dried tomatoes, chilies, zucchini, garlic, tahini, yogurt and lemon juice in a small bowl. In a food processor, blend with the beans, olive oil and salt until smooth. If necessary, process the mixture in batches. Serve with flatbreads, pitas, crackers or vegetables.

Makes approximately 3 cups of hummus.

Other hummus recipes from Lisa's Kitchen:
Olive Hummus
Spicy Roasted Red Pepper Hummus
Turkish Yogurt Hummus

Tuscan-Style Pinto Bean Soup with Kale

Italian food has a knack for appealing in all weathers, hot or cold. Light and hearty at the same time, I couldn't resist one more kick at the old bean and vegetable soup can before the summer finally kicks in and lighter dinner fare takes over. And besides this soup looks lovely with a little summer sun streaming in through the window.

Tuscan-Style Pinto Bean Soup with Kale

Recipe by Lisa Turner Cuisine: Italian Published on April 28, 2009 A light but hearty and healthy Italian bean and kale soup — perfect and comforting Print this recipe Ingredients: 1 1/3 cups dried pinto or cranberry beans 2 tablespoons olive oil 3 celery stalks, sliced 2 carrots, sliced 1 onion, chopped 2 cloves garlic, minced or crushed 1/2 teaspoon dried red chili flakes 2 tomatoes, diced 1 pound kale, trimmed and coarsely chopped 2 cups vegetable stock 6 cups water 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper 3 or 4 slices of stale or lightly toasted Italian or Ciabatta bread, cut into crouton-size pieces Instructions: Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse. Place the beans in a medium saucepan. Cover with several inches of fresh water and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and lightly mash some of the beans with a potato masher. Set aside. Heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the bottom of the pan. Toss in the celery, carrot, onion, garlic and chili flakes and cook, stirring, until the onion turns a light brown, about 10 to 12 minutes. Add the tomatoes and continue to cook until the tomatoes are slightly reduced, another 10 minutes. Now stir in the beans with the kale and add the vegetable stock and water. Bring to a slow boil, then reduce heat to medium-low, cover, and cook until the kale is tender, about 25 to 30 minutes. Remove from heat and season with salt and plenty of fresh ground black pepper. Serve hot in wide shallow bowls and scatter with pieces of stale or lightly toasted bread. Makes 8 servings

Creamy Roasted Tomato Soup with Pinto Beans and Roasted Garlic and Herbs

A hot bowl of creamy tomato soup always provides warmth and comfort on a cold winter day, so why not turn that bowl into a filling meal as well? Puréed beans lend a hearty and heartening creaminess to any soup, while adding plenty of fibre, protein and numerous essential minerals and vitamins.

This roasted tomato soup with pinto beans is flavoured with a sweet and smoky blend of roasted garlic and herbs, and while it's nothing to look at particularly, the delicious aroma will certainly draw the attention of anyone within sniffing distance. Best of all, the soup is easy enough to make that you won't flinch at having to prepare it after a long day of work.

This soup goes beautifully with grilled toast and cheese made with fresh French or Italian bread and an old sharp Cheddar.

Creamy roasted tomato soup with pinto beans and roasted garlic and herbs

1 1/4 cups dried pinto or other light-coloured beans
4-6 cloves garlic, to taste, peeled
1/2 tablespoon olive oil plus extra for drizzling
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon dried thyme
dash of paprika
1 pound ripe tomatoes, halved
1 teaspoon sea salt, or to taste
fresh ground black pepper

Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse the following day, and cover with 4 cups of fresh cold water in a large saucepan or soup pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours or until the beans are very tender.

Preheat an oven to 400° and raise the rack to the second-highest level. Place the peeled garlic cloves on a baking sheet or shallow roasting pan and drizzle with a little olive oil. Roast for 10 minutes and remove from the oven.

Stir the herbs and paprika into 1/2 tablespoon of olive oil and pour into a small puddle on the baking sheet or roasting pan. Add the tomatoes to the pan, drizzle with a little more olive oil, and return to the oven to roast for 10-15 minutes longer, or until the garlic has turned a deep golden brown.

Pour the roasted garlic, tomatoes and herbs into the beans, scraping the surface with a spatula to obtain all the roasted herbs. Purée the soup with a hand blender and continue to simmer for 5 minutes to let the flavours mingle. Otherwise, process the soup in batches in a regular blender and return to the soup pot to warm.

Season with salt and plenty of fresh ground black pepper and serve hot in warmed bowls. Serves 4 to 6.

Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans

At least once a year towards the end of the summer I'm confronted with the problem of disposing of an absurd number of jalapeños from the over-zealous plants in my garden. Giving dozens away to friends and family turns out to be an inadequate solution, and I'm not especially partial to the taste — or labour, to be honest — of preserving them. So jalapeño-heavy recipes it must be then…

Even people of average tolerance to heat should not be deterred by large quantities of hot peppers when they are tempered with plenty of dairy — east Indians have happily known this for centuries, serving cooling bowls of yogurt raitas with their spicy dishes. So last year I made an extraordinarily simple jalapeño pie loaded with jalapeños and lots of cheese and eggs that was surprisingly easy on the palette.

This year I went with loads of jalapeños and cheese again, but in a more elaborate Mexican-style pie with plenty of cool sour cream, pinto beans, and some lovely fresh local sweet corn. Layered like a lasagne but with soft corn tortillas instead of pasta, this is a firm but deliciously gooey pie that goes beautifully with a green salad and vinaigrette to cut the dairy.

If you're still not sure about using twenty whole jalapeño peppers, reduce the amount by as much as half, or chop them into finer pieces. The crisp juiciness of fresh jalapeños makes them a must in my consideration, but if you do use canned jalapeños be sure to reduce the amount a little and cut them finer.

This is my contribution to Food and Fun's Vegetarian Thanksgiving Celebration. Mansi is looking for tempting dishes to please the vegetarians at holiday time.

Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans

Recipe by Lisa Turner Cuisine: Mexican Published on November 4, 2008 A Mexican-style ”lasagne” pie with layers of creamed and spiced pinto beans, corn, cheese and jalapeños baked between soft corn tortillas and topped with more cheese Print this recipe Bean layers: 2/3 cup dried pinto beans 2/3 cup sour cream 1/2 teaspoon chili powder large handful fresh coriander, chopped Cheese and corn layers: cooked kernels from 1 ear of fresh corn (or 3/4 cup frozen corn, defrosted) 1 1/2 cups grated aged Cheddar cheese (about 5 1/2 oz) 1 1/3 cups sour cream 1/2 teaspoon chili powder You will also need: 10 soft corn tortillas, 10" or larger 2 9-inch flat-sided pie plates olive oil for brushing 20 jalapeño peppers, seeded and sliced into rounds 1/2 cup grated aged Cheddar cheese (about 1 1/2 oz) chili powder for garnish Instructions: To prepare the bean layers, rinse the beans under cold running water and soak overnight under several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, and place in a small saucepan covered with several inches of fresh cold water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1/2 hours or until the beans are soft. Drain and remove the beans to a small mixing bowl. Mash the beans with a potato masher and mix with the sour cream, chili powder and coriander. Prepare the cheese corn layers by stirring together the corn, Cheddar cheese, sour cream and chili powder in a separate mixing bowl. Preheat an oven to 300°. If necessary, trim the edges of the corn tortillas to sit comfortably but fully within the 9-inch pie plates. For each of the pies, brush one side a tortilla with olive oil and place oiled side down in the bottom of the pie plate. For each pie, spoon a quarter of the bean layer mixture onto the tortilla and spread evenly. Place a tortilla on top, and spoon and spread a quarter of the cheese corner layer mixture over that. Scatter half the jalapeños evenly over the cheese and cover with another tortilla. Repeat a layer of the beans, add another tortilla, and repeat a layer of the cheese and corn. Cover with one more tortilla and brush the top with a little olive oil. Place in the preheated oven and bake for 20-25 minutes or until the cheese begins to bubble around the edges and the top tortilla begins to brown. Remove from the oven, turn on the broiler and move the oven rack to the top. Scatter the remaining Cheddar cheese and sprinkle a little chili powder over the pies. Place under the broiler, one at a time if necessary, for 2-3 minutes or until the cheese on top begins to bubble. Remove from the oven and let cool for 5-10 minutes. Run a rubber spatula around the edges to loosen from the pan, and slide the pies onto serving plates. Serve in wedges, with a little extra sour cream if desired. Makes 6 – 8 servings

Sweet Potato Squash Soup with Pinto Beans and Chard

"Mid-week meals" are what I like to call those quick and easy recipes I use to cope with weekday hustle and bustle at a minimum of bother but with an abundance of taste and nutrition at the same time. This colourful soup is packed with the comfort, goodness and flavours of fall harvest vegetables and takes hardly any time or effort to prepare and cook, especially if you boil the beans ahead of time. Served with a grain or fresh bread on the side, it's a complete wholesome and satisfying meal that will look lovely on the table besides … which makes it a natural choice for my contribution to this month's No Crouton Required challenge of hearty vegetarian soups.

You can use any small to medium size winter squash in this soup, but the long, narrow yellow-and-green sweet potato squash — also known as delicata squash — adds a gentle sweetness that blends especially nicely with the garlic and chilies in this soup. Easy to peel and seed, and with very little loose flesh to scoop out, sweet potato squash is also a delight to work with … definitely a squash to look out for.

Adapted from a recipe in Eating Well magazine.

Sweet potato squash soup with pinto beans and chard

1 cup dried pinto beans
1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced or crushed
1/2 teaspoon crushed dried chilies
3 cups vegetable stock
3 cups water
1 sweet potato squash, peeled, seeded and cubed
1 tomato, chopped
1 pound green chard, stemmed and coarsely chopped
1 teaspoon sea salt, or to taste
fresh ground black pepper

Rinse the pinto beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain after soaking, and cover with several inches of fresh cold water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender. Drain and set aside.

Heat a large saucepan over medium-high heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan. Toss in the onion, carrots, garlic and crushed dried chilies, and sauté until the vegetables start to brown, about 6 or 7 minutes.

Add the vegetable stock, water, sweet potato squash and tomato. Raise the heat slightly and bring to a boil, then reduce the heat to medium-low and cover. Simmer until the squash is soft, about 20 minutes. Remove from heat and, using a hand blender, gently purée some of the soup to produce a light creamy broth (alternately, blend a cup of the soup in a blender a return to the pan).

Return the saucepan to the heat and stir in the beans and chard. Cover and simmer until the chard is wilted, about 5 minutes. Season with salt and plenty of fresh ground black pepper.

Serve hot in bowls. Serves 8.

Gingered Carrot and Pinto Bean Soup

The light curry and ginger fragrance of this warm, creamy and colourful soup is as inviting on a cool fall evening as your favourite sweater … and almost as simple as putting it on. Loaded with carrots and beans, it's very nourishing besides.

Gingered carrot and pinto bean soup

3/4 cup dried pinto beans
3 cups water
1 1/2 tablespoons olive oil
1 pound carrots, sliced
1 medium onion, chopped
2 red cayenne peppers, seeded and chopped
2 green onions, both white and green parts, chopped
2-inch piece fresh ginger, grated or minced
1 teaspoon curry powder
2 cup vegetable stock
1 teaspoon sea salt, or to taste
sour cream or yogurt, and chopped fresh parsley to garnish

Rinse the pinto beans and soak overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain and discard the soaking liquid. Place the beans in a medium saucepan and add 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 to 1/2 hours or until tender. Set aside with the cooking liquid.

Heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the bottom of the pan. Toss in the carrots, onion, cayenne peppers, and the white parts of the green onion, and sauté for 5 minutes or until the onions are soft. Add the ginger, stir in the curry powder to coat the vegetables, and continue to cook for another 2 minutes.

Now add the beans along with their cooking liquid, and the vegetable stock. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the carrots are soft. Remove from heat, add the green parts of the green onion, and purée the soup with a hand blender or in batches with an ordinary blender.

Ladle into warm bowls for serving. Stir in a spoon of sour cream or yogurt, and garnish with a few leaves of fresh parsley. Serves 4 to 6.

Romano Bean and Vegetable Soup

Despite the Mediterranean climate in the south of Italy, recipes from the northern regions have often evolved to take the chill out of the alpine winters. It may not get quite as cold there as it does here, but northern Italian cooking can still be warming and comforting on bitter Canadian nights as the cold fronts push through. This thick, hearty bean soup is inspired by northern Italian winter cuisine and, with a little parmesan quinoa on sautéed and lemon-braised celery root on the side, did just the trick here this week as the temperatures plummeted outside. And with all those beans and vegetables, you know that it's got to be good for you too.

Romano beans, also known as borlotti beans when dried, are close enough to pinto beans that you can use those instead if you don't have the romano beans on hand. Try this soup with a risotto for dinner, or with Italian bread and butter on the side for a delicious lunch.

I'm sending this along to Ruth who hosts Presto Pasta Night every Friday.

Romano bean and vegetable soup

1 1/2 cups dried romano beans
6 cups water
1 tablespoon olive oil
1 large carrot, sliced
3 celery stalks, sliced
1 bell pepper, seeded and diced
1 large onion, chopped
3 cloves garlic, minced
10-12 fresh basil leaves, shredded (or 1 teaspoon dried)
1 tablespoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
2 cups water
1 cup vegetable stock
1 cup cavatappi or elbow pasta
1/2 head green cabbage, thinly sliced
1 teaspoon sea salt, or to taste
fresh ground black pepper

Soak the beans overnight in a large saucepan in 6 cups of water with a little yogurt whey or lemon juice added. The next day, bring the beans and water to a boil, then reduce the heat to low and cover. Let simmer for 1 hour or until the beans are plump and tender. Drain the beans, reserving 2 cups of the cooking liquid to be set aside for stock. In a bowl, mash about a third of the beans with a potato masher and set aside as well.

Heat a medium to large soup pot over medium heat. When hot, drop in the olive oil, wait a few moments, then swirl around to coat the bottom of the pan. Toss in the vegetables, garlic and herbs, and sauté for 5 minutes. Stir in the beans, both whole and mashed, along with the reserved cooking liquid, an extra 2 cups of water, and the vegetable stock. Raise the heat and bring to a boil, then reduce the heat to medium-low and simmer, covered, until the vegetables are softened, about 20 minutes.

Add the pasta and continue to simmer until al dente, about 10 minutes. Stir in the cabbage and continue to simmer for another 6-8 minutes or until the cabbage is wilted and soft and the pasta is fully cooked. Stir in the salt and fresh ground black pepper, and taste for seasoning.

Serve hot. Serves 6-8.

Vegetarian Stove-Top Calabacitas

Calabacitas is a traditional Pueblo Indian squash and chili pepper casserole that's become very popular in its many spicy American Southwest variations. Often baked and usually made with chicken or beef, this colourful vegetarian version uses pinto beans to add heartiness and protein, and cooks on top of the stove in just 20 minutes. While it makes a wonderful vegetable side dish for any Southwest or Mexican style dinner, I like to serve it up as a quick and filling breakfast wake-me-upper, although the beans should be cooked the night before if you're going to do this to speed up the morning preparation.

This calabacitas can be found by many to be quite hot, so if you're serving guests with a gentle palette, you can omit the chile powder. Serve with warm corn tortillas and sour cream.

Vegetarian Stove-Top Calabacitas

Recipe by Lisa Turner Cuisine: American Southwest Published on December 3, 2007 A vegetarian stove-top version of a traditional Pueblo Indian baked squash and chili pepper casserole — colorful, hearty and spicy, this can be served for breakfast, lunch or dinner Print this recipe Ingredients: 1/2 cup dried pinto beans 2 tablespoons olive oil 1 large onion, chopped 1 cup chopped jalapeños 1 tablespoon tomato paste 1/2 teaspoon chili powder 1/4 teaspoon dried oregano 1 teaspoon sea salt, or to taste 2 medium zucchinis, diced 2 cups corn, fresh or frozen and defrosted 2 large cloves garlic, minced or crushed 1 cup fresh grated Cheddar or Monterey Jack cheese fresh ground black pepper Instructions: Rinse the beans and soak the beans overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, then add to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, and cover. Simmer for 1 hour or until the beans are tender but not falling apart. Heat a large frying pan or wok over medium heat for a couple of minutes. When the pan is hot, add the olive oil, wait a few seconds, then swirl around the pan. Add the onion, jalapeños, tomato paste, chili powder, oregano and salt. Fry, stirring frequently, for about 10 minutes or until the onions are very soft. Add the beans, zucchini, corn, and garlic and continue to cook, stirring gently to avoid breaking the beans, for about 5 more minutes until the zucchini is just tender (avoid overcooking). Remove the pan from the heat and stir in the cheese until it melts. Add black pepper to taste. Serve with lime wedges or jalapeño slices as garnish. Makes 4 - 6 servings