This is one of my 'go-to' recipes at home but it's an easy one to take on the trail. The name gives homage to a weekend spent camping with my best friend in the Kananaskis Mountains when we lived in Calgary. 'Hot Beans' is a song, a follow up to American Pie sung on repeat, a cross-stitched memory, and a wildly delicious dish. Enjoy! This one is for you Jess.
1 can black beans (drained and rinsed or at least scooped out without the liquid)
1 tablespoon olive oil or grapeseed oil
1-2 tablespoon Braggs (similar to soysauce but less salty)
1 teaspoon garlic powder
1 teaspoon onion powder
pinch of sea salt
pepper to taste (I prefer several grinds of fresh pepper)
3 tablespoons nutritional yeast
1 teaspoon buckwheat flour
1 teaspoon to 1 tablespoon dried parsley
Add oil to a cast iron pan and heat on medium. Mix all the above ingredients together in a bowl or right into the pan (depending on your love for dishes). Stir often and cook until beans become softer. Your Hot Beans are ready whenever you are but I tend to like them on the overcooked and slightly crispy side (15-25 minutes in the pan).
Feeling wild? You can sub the can of black beans for a can of chickpeas or extra firm tofu cut into small pinky-sized squares.
BBQ-ing? Wrap all the above ingredients in a double layered tinfoil packet and BBQ away!
Lazy? Combine all the above ingredients and lay out on a cookie sheet. Bake at 410 for 15-25 minutes or until your Hot Beans reach your desired texture. Remove and mix around every 5-10 minutes.
- Fill for tacos/burritos - add regular Mexican inspired toppings or just serve on warm tortilla with a little Dijon
- Side to rice or quinoa
- Topping for pasta
- Post run snack (eat cold or re heat)