These last two recipes complete my postings for over the holiday week-end, but you can make them anytime!
Polenta with Black Bean Topping
6 one-inch thick polenta slices (from a purchased polenta log)
one tablespoon olive oil
one cup cooked black beans (I used a BPA free can of beans for convenience and because they are softer than my own soaked beans)
one garlic clove, minced
one small onion, chopped
3/4 cup chopped bell peppers (red, yellow, orange)
1 cup loosely packed cilantro, with stems, chopped
juice of a small lemon or lime
1/2 tsp. salt
cayenne pepper to taste
Place sliced polenta in an oiled fry pan and fry lightly on both sides, until the edges begin to brown. Leave in pan with a cover to stay warm. Puree cooked black beans with garlic. Place in a bowl with minced garlic and peppers. Add chopped cilantro, lemon, salt and cayenne and mix well. Place a dollop of black bean mix onto warm polenta. If you wish, you can top with a small slice of raw onion or some extra cilantro. Any extra black bean mix can be used in a wrap or as a dip for chips.
Hoomus on Pita Chips
small tub of hoomus (chick pea dip)*
pita bread that has been made into wedges
1- 2 tablespoons olive oil
garlic powder to taste
1/2 cup tahini (sesame paste)
cumin to taste
parsley and/or paprika
Heat oven to 350 degrees F. Cut pita into small wedges (bite-sized). Brush both sides with olive oil and bake until brown, but not too dark or they will be too hard. (maybe 5 minutes)
Spread small amount of hoomus each pita point and garnish with parsley and/or paprika. Serve warm or cold.
*Note: I usually make my own hoomus with sprouted chickpeas:
To sprout chickpeas, soak 1 c. dry chickpeas overnight in plenty of water.
Drain and place in a colander with its of holes. Rinse 3 times a day and in about 2- 3 days they will be ready. (Sprout tail will be as long as a chickpea’s diameter.) Cook in water, more than enough to cover until soft enough to puree in blender.
Drain and cool beans slightly, add a small amount water and 2 garlic cloves to blender head and add chickpeas and garlic and puree. In a bowl, place pureed chickpeas/garlic, add about 1/2 cup tahini (sesame paste), some cumin and juice of a lemon and mix well. Should be thick. Use as a spread.
If using as a dip, place on a flat plate, drizzle on some olive oil, add parsley and top with paprika for color and taste. Serves chilled or even warm.
P.S. Forgot to post my photo of the tapas table I set over the week-end. It rained on Saturday so we ate indoors, so this is inside my living room.