Spicy three-bean “salad”


I feel like beans get such a bad rap (rep? what am I trying to say?). Like, does anyone want to just sit around and eat a bowl of beans? I mean, I do but I’ll sit around and eat a bowl of pretty much anything. These are personal issues that I am dealing with, but I can’t assume the same of you lovely people.

My point being I made this “salad” MONTHS ago but just didn’t post it because I felt weird coming over here WITH A BOWL OF BEANS. But then I ended up just not coming over here at all and that makes me feel weird/sad too. No matter how little I post, I hope you guys know I do love my little corner of the Internet.

Anyway. Beans. In a bowl. I love dishes like this because they’re generally simple to make, fairly cheap and easy to change up depending on your tastes. By that, I obviously mean you can pour anywhere from one tablespoon to one bottle of hot sauce in this thing. This dish specifically is super change-able (it’s a word now) because you can totally use whatever beans you want! I’m always partial to garbanzo beans so those were a given for me. The green beans I got from the Farmers Market (basically so I could tell my fake internet friends that I bought fresh green beans from a Farmers Market) that I needed to use up. And kidney beans just don’t get enough love in my humble opinion. I love a good bowl of chili as much as you but let’s give these guys another chance, shall we?

The other thing we need to discuss here is spice. When you take a look at the ingredients below you might never want to talk to me again, as it’s obvious I’ve gone out of my way to destroy all my taste buds with this dish. I just really can’t help myself, and if I’m going to make beans a meal then you better believe some hot sauce is involved (and jalapenos and red pepper flakes and maybe a little fire). Of course, you don’t have to use everything. This here is my friendly reminder that cooking should be fun, and roughly 75% of my recipes here are merely meant to be guidelines.

Because I have limited kitchen/fridge/life space, I make this, eat a whole bunch and call it dinner. But for those of you with healthy, balanced lifestyles I think this would go great with grilled or baked chicken. Or throw it over some quinoa and then walk around like the epitome of health that you are. Or, eat some of this before you move onto your real dinner of ice cream, wine and Netflix. LIVE THE LIFE YOU LOVE, GUYS.


Spicy three-bean “salad”
Serves 4

2 teaspoons olive oil

1/2 yellow onion, diced

1 bell pepper (any color), diced

1-2 jalopenos, seeded and diced

3 garlic cloves, minced

One can kidney beans, drained and rinsed

One can garbanzo beans, drained and rinsed

1/2 lb fresh green beans, cut into bite-sized pieces

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon red pepper flakes

1 tablespoon (or more!) hot sauce

1/4 – 1/2 cup chicken/vegetable stock

Salt & pepper to taste

Heat olive oil over medium heat. Add onions and saute them for 4-6 minutes until they start to caramelize a bit. Add in the bell pepper, jalapeno and garlic and saute until everything starts to soften up. Then add in the garbanzo, kidney and green beans and mix everything together. Add in all your spices and stir to make sure all the beans are coated in the flavor. Season with salt and pepper to taste. Cover the pan and allow everything to cook together for 15-20 minutes, checking and stirring ever 5 minutes or so. If things start to look a little dry, add in some chicken or vegetable broth.

This salad can be served warm, room temperature or cold. ENJOY!

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