White Bean and Basil Spread for #SundaySupper

It is a Bean-tastic Sunday and I've got a wonderfully easy, tasty and healthy spread for you that even a non-bean lover, like myself, would enjoy. I'm not saying I hate beans, but there are some that I really don't prefer. And there are some that are pretty darn good. I'm not sure if it's a texture thing or what but I have to say, I prefer bean spreads such as hummus and other dips over whole beans.

But...because beans are so good for you, being low in saturated fat, cholesterol and sodium and high in fiber, protein, folate, magnesium and iron, I do try to include them in my menu on occasion.

If I'm going to be honest, I must admit that beans are really versatile. They can go in soups and stews, salads, or just as a stand alone side. Why, they can even be an ingredient in a dessert (especially if you include the vanilla bean). Proof of this is in the line-up we have for you today, which you will find at the bottom.

I really love the combination of tomatoes and basil is this spread. They bring such a freshness to the palate that offsets the hardiness of the beans, while the olives have the supporting role of balance with their salty tang.

You will notice that the ingredients calls for the tomatoes to be seeded. Plum tomatoes have very few seeds and "juice" (which is also why they are preferred in salsas). If you don't remove the seeds for this spread, it will be too runny. So please, do not skip this simple step.

White Bean and Basil Spread

Recipe from: What Can I Bring by Anne Byrn

1 15 oz can great northern beans, drained
3 plum tomatoes, seeded and chopped, divided (about 1 1/2 cups)
1/3 cup pitted green olives, coarsely chopped
4 tablespoons extra virgin olive oil
1/4 chopped fresh basil, plus more to garnish
1 tablespoon minced garlic
1/4 cup crumbled feta cheese (I used a tomato and basil seasoned feta)
salt to taste, if needed
3 - 4 dozen toasted slices of french bread

Place the beans and garlic in a food processor and process until smooth. add 1 1/4 cups of the tomatoes (saving the rest to garnish with) olives, olive oil, and basil and pulse until everything is finely chopped but not completely smooth. Stir in some salt if needed.

This can be stored in the fridge for up to 2 days.

Just before serving, garnish with the cheese, remaining tomatoes and some basil. Serve with the toasted bread slices.

Beantastic Beginners:

• Avocado Hummus by Our Good Life
• Bean Ragoût and Crisped Mushrooms by Culinary Adventures with Camilla
• Black Bean Chili Nachos by Brunch with Joy
• Chickpea Fries (Panisse) by Curious Cuisiniere
• Five Layer Greek Hummus Dip by Food Done Light
• Pizza Roasted Chickpeas by A Kitchen Hoor's Adventures
• Roasted Garlic and Black Pepper Hummus by Rants From My Crazy Kitchen
• White Bean and Basil Spread by Peaceful Cooking

Bean-a-rific Soups and Stews:

• Butternut Squash White Bean Soup by Magnolia Days
• Chickpea and Bean Soup by Momma's Meals
• Classic Cassoulet by Food Lust People Love
• Navy Bean & Kale Soup by An Appealing Plan
• Navy Bean Soup by The Messy Baker
• Slow Cooker Pork and Bean Stew by Nosh My Way
• Slow Cooker White Bean Kielbasa Stew by Cosmopolitan Cornbread
• Spicy Sausage, White Bean and Spinach Soup by Bobbi's Kozy Kitchen

Bean-a-licious Sides:

• Bean and Cornbread Salad by MealDiva
• Clams with Black Beans by A Day in the Life on the Farm
• Gluten Free Green Bean Casserole by Gluten Free Crumbley
• Gold Rush Baked Beans by Lifestyle Food Artistry
• Italian Beans and Greens by Simply Healthy Family
• Maple Brown Sugar Baked Beans by Carrie's Experimental Kitchen
• Pinto Beans With Cornbread Croutons by Nik Snacks
• Whiskey Bacon Baked Beans by Sew You Think You Can Cook

Incredi-bean Main Meals:

• Arugula Tomato and Beans Flatbread by Family Foodie
• Bean and Bacon Tacos by Jane's Adventures in Dinner
• Beefy Lima Bean Casserole by Cindy's Recipes and Writings
• Colombian Red beans - Frisoles Antioquenos by Palatable Pastime
• Honey-Lime Black Bean and Sweet Potato Tacos by The Chunky Chef
• One Pot Tuscan Style Garlic Herb Pork Chops by Hezzi-D's Books and Cooks
• Orecchiette with White Beans and Swiss Chard by Delaware Girl Eats
• Skillet Black Beans and Pork by Cooking Chat
• Ultimate Chili Stuffed Sweet Potatoes by Pancake Warriors
• White Bean Ragout, Frisèe, and a Fried Egg by The Wimpy Vegetarian

Amaze-beans Sweet Endings:

• Chocolate Covered Espresso Bean Bark by Love and Confections
• Flourless Almond Joy Cookie Dough Ball by Cupcakes & Kale Chips
• Flourless Mocha Brownies by That Skinny Chick Can Bake
• Gluten-Free Black Bean Brownies by Wallflour Girl
• Gluten-Free Donuts by NinjaBaker
• Pecan Praline Black Bean Brownies by Rhubarb and Honey
• Soy Awesome Cookies 2.0 by What Smells So Good?
• Strawberry Coco-Cacao Bean Smoothie by Dandelion Greens
• Sweet Bean Pie by Shockingly Delicious
• Vanilla Bean Creme Brulee by Noshing With The Nolands

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Mexican Chicken Chowder

This is one of those super tasty, easy dinners. It's satisfying and pretty quick to make. It would be even quicker if you had some leftover cooked chicken on hand.

One of the things that makes this meal so quick and easy is the flavoring packet I used. Now typically, I stay away from seasoning packets. Well...the ones at the local market. What makes the one I used here an exception? It's organic. No GMO's, no pesticides, no preservatives, no insecticides, no irradiation, do food dyes. So what we have here...is quality AND convenience. All neatly wrapped up in one.

Where can you get Wildtree products? From my friend Michele (whom by the way is responsible for me starting a blog, and joining Facebook):

Website http://www.mywildtree.com/MICHELEBCOOKS/
Facebook page: https://www.facebook.com/michelebcooks
She also has a blog: My Italian Grandmother

Meanwhile, back at the bat cave.....

Mexican Skillet Meal Seasoning contains every flavor you would want in a Mexican dish, such as peppers, onion, garlic, cumin, cilantro, and jalapeno. Its all conveniently packaged for your ease of not only time, but peace of mind. Your meal is loaded with flavor, not time. Aaaaand health is not compromised just because you need 'fast food'.

Mexican Chicken Chowder
Printable Version
serves 4 - 6

3 good sized boneless, skinless chicken thighs or 2 boneless, skinless chicken breasts, cut into 1 inch chunks
1 tablespoon of light olive oil for sauteing
Salt and Pepper according to taste
4 oz fresh button mushrooms, sliced
1/2 large white onion, diced
3 garlic cloves, minced
1 - 14.5 oz can of chicken broth
1 cup milk
1 packet of Wildtree Mexican Skillet Meal Seasoning
1 - 15.5 oz can of Cannellini Beans, undrained (or any white bean that you prefer)
1 - 7 oz can diced green chiles, mild

Heat oil in a thick bottomed 2 quart sauce pan over medium high heat. Season the chicken with salt and pepper. Add to sauce pan and cook, stirring occasionally, until brown on all sides and almost cooked through, about 8 - 10 minutes (less if you're using chicken breast). Remove from pan and set aside.

Reduce the heat to medium, add a bit more oil to the pan if needed. Toss in the mushrooms and onions. Stir to coat with oil and saute until tender, about 3-5 minutes. Add the garlic and saute an additional minute.

Pour in the chicken broth and stir, scraping up any bits off the bottom and along to sides.

Reduce the heat to medium low. Add the milk and the Wildtree Mexican Skillet Meal Seasoning. Stir to combine.

If you have a stick blending (immersion blender) put that baby to use and puree what's in the pan. Otherwise, either leave it as is, or puree it in a blender, only filling the blender half full and covering with a towel (may have to work in batches).

Once pureed, add the cooked chicken back into the pan along with the cannellini beans and the diced green chili. Stir and continue cooking until heated through.

Garnishment recommendations are endless:

Avocado
Cilantro
Cheese
Tomatoes
Green Onions
Tortillas
Tortilla Chips
Jalapenos

Whatever your little heart desires. (I had mine with a margarita, but I don't think that is considered a garnishment).

This recipe is similar to a white chili that I make, that's either made in the crock pot, or for quite a bit more time on the stove. The Wildtree Mexican Skillet Meal seasoning give this baby that boost of flavor that so often is lacking in quick meals. It's sure to be a family favorite. It's not spicy, although if heat is your thing, add a dash or 2 or more of cayenne pepper to spice it up a bit.

Pork Tacos and Black Beans

Lisa Fain....who is this gal? Where have they been hiding her (from me)? I want to kick myself for not knowing who she was until recently.

She comes from a loooooong line of Texans but has moved to New York City (I can just hear the Pace Picante "guys" sayin'...'New York City?!'). And Lisa is the author of a fabulous cookbook that I have the pleasure of 'playing with'. It's called The Homesick Texan. It's packed with page after page of mouthwatering recipes.

By the way...she has a blog herself called Homesick Texan. I highly recommend you pay her a visit. You'll thank me for it, I'm sure. 

Several of us bloggers have joined with Heather over at Girlichef to spotlight The Homesick Texan and you know what? I am going to thoroughly enjoy this little glimpse of Texas.

Our first recipe is for Pork Tacos, Dallas Gas Station Style. Apparently them hungry cowboys get to feed on some good grub will filling their tank. I guess you could say...they're fillin' up both tanks. If I hadn't seen this recipe and it's history in this book....I know I would not even consider buying a taco from a gas station. Now? You bet your boots I'd grub on a gas station taco in Dallas. I'd probably stop at a gas station just to get one of these tacos....whether or not my car needed gas.

Pork Tacos

4 dried pasilla chiles (stems and seeds removed) (we'll have a little chat about these chiles in a minute)
2 lbs pork shoulder
1 chipotle chili in adobo sauce (not the whole can....just one)
4 garlic cloves, chopped
1/2 tsp dried oregano (I used Mexican oregano)
1/2 tsp ground cumin
Small pinch of ground cloves
1/4 cup orange juice
1/4 cup pineapple juice
1 TB white vinegar
2 TB olive oil
Salt to taste
1 TB vegetable oil

Lets talk about those chiles. You may not be able to find pasilla chiles. Or at least they may not be called that. Apparently here in the states, things get mixed up in translation. I found this great website for reference...talks about the chiles and their substitutes for dried chiles (as well as other things)....Foodsubs.com  There's also a great chapter in The Homesick Texan Cookbook called 'The Larder' that provides information and graphics that I found very helpful. I happen to live very close to a Mexican grocery store and was able to pick up "Chile Negro"...which is the same (from what I understand) as Pasilla Chiles. Which by the way is mild in the heat department.

 So...you have your chiles all ready, right? Take a nice heavy skillet (I love my cast iron skillets) and heat it up (no oil). Place the chiles in there and heat them for about 10 seconds on each side. Add enough water to cover the chiles. Bring to a boil and then remove from heat, letting the chiles soak until softened which takes about 30 minutes.


While the pasillas are enjoying their little hot tub experience, get out that pork shoulder and get ready to do a lot of chopping. Trim off the fat and cut the pork into little 1/2" pieces. This will most likely take up most if not all of that 30 minute chile hot tub time.


Once the pork is chopped and chiles are softened...drain the water out and rinse the chiles. Place them into a blender. Add the chipotle chile (if you're a-feared of the heat...remove the chipotle seeds), garlic, oregano, cumin, cloves, orange juice, pineapple juice, vinegar and olive oil. Puree it all. Taste it and add some salt.


In a zip lock bag (or non-reactive dish) combine the chopped pork with the pureed chile sauce

I love that rich, deep color....

Mix it all up to make sure all the pieces are covered and stick in the fridge for 8 hours. (yup...you're gonna wanna get this baby started rather early.)


Once all that time has passed and you've spent the day...I dunno...grocery shopping? Reading recipes? Lounging by the pool with a margarita.....


Take the pork out of the fridge and allow to come to room temperature for 30 minutes. Heat the vegetable oil in a skillet over medium heat.

Fry the pork until done. And tender. And tasty. (takes about 15 minutes or more). Don't forget to stir it every so often.


Serve in a warmed taco shell, topped with onions, cilantro and a little lime juice.

If you'd like a little side dish to go along with these Dallas Gas Station Tacos....I recommend the Austin-Style Black Beans.


I don't know if you know this about me or not...but I'm not a huge bean fan. Some I can tolerate more than others. And I can certainly do without. Let me just say....these beans are GOOD!!



Austin-Style Black Beans

1 lb dried black beans
1 TB vegetable oil
1 medium yellow onion (I think I used a white one) diced
1 carrot, diced
4 cloves of garlic, minced
2 canned chipotle chiles in adobo sauce, chopped
1/2 cup chopped cilantro, divided
1/2 tsp ground cumin
1 TB tomato paste
1/4 cup line juice
Salt to taste

Rinse and sort your beans to make sure there aren't any pebbles or other weird things in with the beans.

Place them in a large pot. Cover the beans with 1 inch of water and bring to a boil. Cook for about 15 minutes. Drain and rinse.

In the same pot, on a medium low heat, saute the onions and carrots in oil until the onions are translucent and the carrots are lighter in color. This takes a few minutes....8? 10? Just keep an eye on it and make sure you stir them up a bit occasionally. Add the garlic and cook for 30 seconds.

Add the beans to the pot with the veggies. Add the chipotle chiles and 1/4 cup of cilantro. Cover everything with 2 inches of water. Bring to a boil. Turn the heat down to low and simmer, uncovered for about 1 1/2 hours.

Once that time has passed (maybe this time you did a load of laundry and watched your favorite movie for the umpteenth time while sipping on another margarita)....

Add the remaining cilantro to the beans along with the cumin, tomato paste and lime juice. Salt to taste. Cook some more for about 30 minutes or until the beans are tender. Here, Lisa states that the actual cooking times may vary depending on how fresh your dried beans are (never thought about the freshness of dried anything before but apparently it does matter).

When the beans are done, smash a few of them on the side of your pan with a spoon to thicken things up a bit....and then get ready to enjoy the best beans ever! (I can say that since I don't like beans....and I think these are amazing!)

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at Girlichef*