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Twyla

HOPPIN’ TWY

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A take on the Hoppin’ John recipe.  Hoppin’ John is a staple recipe for good fortune every New Year.  Protein and fiber packed! 

INGREDIENTS

  • 1 bag of Chili Smith Green-Black Eyed Beans
  • 1Tablespoon chopped dried onion
  • 1 T Kirkland No Salt Seasoning
  • pinch of cayenne pepper
  • 2 teaspoons Chili Smith Big Sur Three Peaks seasoning
  • 2 bay leaves
  • 2 Tablespoons Garbanzo Bean Miso

 

DIRECTIONS

Surprise:  I DID soak these peas overnight.

“Peas (BEANS) porridge hot, peas porridge cold, peas porridge in the Instant Pot, they aren’t nine days old!”

I drained the soaking water, then put the peas in the Instant Pot. I added all the remaining ingredients and cooked the beans for 22 minutes.  Let the pressure release naturally.

I served it over Chili Smith Organic Chico Brown Rice. 

I like my greens raw, so I lined my serving bowl with a mix of greens. However, you could add your favorite greens to the cooking beans about two minutes before serving.

So in my serving bowl, I lined the bowl with greens, then rice, then Hoppin Twy and then my new favorite Salsa!

Chili Smith White Bean Pesto

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Ingredients:

  • 1/4 cup pine nuts
  • 2 cups mixed power greens: (kale, spinach, chard)
  • 1/2 cup packed basil leaves, plus a small sprig for serving
  • 3 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 1/4 cup nutritional yeast
  • 1 1/2 cups Chili Smith White Eye Heirloom beans, cooked
  • 1 – 16 oz. bag Chili Smith Ancient Agro pasta, cooked

Directions

Put the pine nuts into a small skillet and place over medium heat. Cook, stirring often, until the nuts are toasted – about 5 minutes. Remove from heat and cool completely.

Add the pine nuts, power greens, basil, and garlic to the food processor and pulse until finely chopped.

Add the lemon juice and nutritional yeast, and process until well combined.

Add the Chili Smith White Eye Heirloom beans and blend until smooth, scraping down the sides of the bowl as needed.

Toss with Chili Smith cooked pasta.

Here is how I cooked the pasta in the Instant Pot:

1 lb Chili Smith Ancient Agro pasta
4 – 5 cups water

Instructions

Put pasta and water in the Instant Pot. Close the Instant Pot lid and set the valve to Sealing position. Press the “Manual” button and set the time to 1 minute. When it finishes cooking, let the Instant Pot naturally release the steam for 5 minutes, then quick release the remaining steam. I placed a kitchen towel over the vent.

Honeymooners Good Mother Stallard’s Bean Salad

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In honor of this Mom’s favorite fruit and the newly married happy Honeymooners who are currently driving to Omaha.

Also known as Bean, Coconut Rice, Pineapple Salad

Ingredients

    • One package (approximately 3 cups) Chili Smith/Blonde Chico Rice

    • 3 cups liquid

      I used:  1 can Organic Coconut Milk (approximately 1 1/4 cups) Organic Coconut Water (enough to equal remaining 3 cups next time I might just use coconut water and pineapple juice)

    • 3 cups cooked and rinsed Chili Smith Good Mother Stallard’s Beans

    • 1/2 tsp Chili Smith Three Peaks Salt

    • 2 Organic Red Bell Peppers – chopped

    • 1 large organic red onion -chopped

    • 3 cups fresh pineapple – cubed

    • 1 cup Organic cilantro – chopped

    • 1/2 cup Organic chives – chopped (from my backyard!)

    • 3 juiced limes plus 1 T lime zest (or more)

    • 1 cup Organic unsweetened coconut

    • 1 cup pureed pineapple (To make pineapple puree. Chop fresh pineapple, place in blender until smooth. About 2 cup chopped pineapple should make 1 cup puree)

    • 2 tsp fresh ginger grated

    • 3 Tbsp jalapeño pepper finely chopped

Instructions

I, of course, used the Instant Pot to make my coconut rice.  Please use whatever rice cooking method works best for you.  Let rice cool.

While rice is cooking, prepare beans and vegetables as well as dressing.

For Dressing

After I pureed the pineapple in the Vita Mix I added the lime juice, zest, grated ginger, jalapeño pepper, 2 tbsp. red onion finely chopped and 1/4 cup chopped cilantro.  I pulsed it for about 5 seconds. I didn’t want it super smooth. 

When rice is cooled, add in the black beans, coconut, pineapple, red bell pepper, remainder of the red onion, 1/2 cup cilantro and chives.

So many variations that I can’t wait to experiment with.  This is my favorite version so far. 

Twy’s New Favorite Salsa – Super Easy!

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Twylas Super Easy Salsa With Add Beans

This bean salsa recipe is incredibly simple and quick to prepare, making it a perfect addition to any meal. With just a few fresh ingredients, including heirloom beans, tomatoes, onions, and cilantro, you can create a vibrant and flavorful salsa that enhances the taste of your dishes. Ideal for serving with chips or as a topping for tacos, this salsa is sure to become a favorite in your kitchen. Enjoy the fresh, zesty flavors that come together effortlessly in this delightful condiment. Put everything in bowl and enjoy! 

Ingredients

    • 2 cups finely chopped organic heirloom tomatoes
    • 1/2 cup Chili Smith Eye of the Goat cooked beans
    • 2 cloves garlic, pressed or minced
    • 1 tablespoon lime juice 2 tablespoons
    • minced fresh cilantro
    • microgreens
    • 1 tablespoon minced red onion
    • 1/2 teaspoon chili powder 1/4 teaspoon cayenne pepper
    • 1 teaspoon minced jalapeño pepper, or other chili pepper

Twylas Super Easy Salsa With Add Beans