Instant Pot Refried Beans

We love fresh, homemade refried beans but it used to be a full day ordeal. After getting our Instant Pot a couple years ago, we started trying various bean recipes. We are really pleased with the flavor and texture of this version and it's now our go-to recipe. Using the Instant Pot, we can whip them up anytime since they only take about 90 minutes start-to-finish. These beans are delicious as a side, in nachos, tacos or burritos. Photo from The Spruce Eats - a favorite recipe blog and inspiration behind the recipe.

3 cups dried pinto beans

10 cups water
6 slices bacon (Applegate Farms No-Sugar Sunday Bacon is our favorite)
1 cup onion (chopped)
3 cloves garlic (minced)

1 Tablespoon chile powder

1 teaspoon ground cumin
1 teaspoon dried oregano

1 teaspoon kosher sea salt (plus more later to taste)

Rinse beans, check for pebbles and set aside.

Turn Instant Pot to saute mode and add bacon. Cook until done to your liking and set aside. Bacon can be used for something else - like BLTs or in another soup.

In the bacon grease, add diced onion and cook until translucent. Add garlic, chile powder, cumin, oregano and salt and saute until fragrant but don't let the garlic burn. 

Turn off saute mode and add beans with 10 cups of water. Secure cover and use manual mode high pressure for 45 minutes. 

Once done, let steam naturally vent for 20 minutes. Meanwhile set a large colander over a heat safe bowl. 

Once done steaming, strain beans through colander and reserve liquid. Add beans back to pot and puree using an immersion blender. Use reserved liquid as needed for desired consistency. Taste and add more salt as needed.

Banana Muffins with Chocolate Chips

Bananas are a favorite to the boys in our house and we always seems to end up with some that become over-ripe. How convenient, since a delicious way to eat said bananas are in muffin form with chocolate chips! This fantastic version comes from the talented Isa Chandra and her "Isa Does It" cookbook.

Preheat the oven to 375 degrees. Line a muffin tin with your favorite liners (we prefer the natural parchment variety) or you can lightly oil them.

3 large very ripe bananas
1/4 cup almond or rice milk
1/4 cup unsweetened applesauce
2 tablespoons coconut or canola oil
1 tablespoon ground flax seed
1 teaspoon vanilla
1 1/2 cups all purpose flour (whole wheat pastry is good too)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (Penzey's signature blend is our favorite)
1/4 teaspoon ground allspice
1/2 cup granulated sugar
1/3 cup semi sweet chocolate chips

In a medium bowl, mash the bananas until they look pureed, with only a few small chunks left. Add the milk, applesauce, oil, ground flaxseed, and vanilla and stir vigorously with a fork.

Sift the flour, baking soda, baking powder, salt, cinnamon and allspice then add the sugar. Mix just until the wet and dry ingredients are incorporated, being careful not to over mix. Fold in the chocolate chips.

Fill each muffin well most of the way full with batter. Bake for 18-20 minutes. The tops should be lightly browned and a knife inserted through the center should come out clean. 

Remove from the oven and let cool. Enjoy!

Roasted Farmer's Market Veggies with Lemon Herb Sauce

Roasted vegetables are our favorite way to cook them. Grilling is good too but roasting brings out such rich flavors. It is also very easy as you only dirty the baking sheet. This recipe can compliment a variety of dishes such as flank steak, specialty burgers, chicken or seafood.

Preheat the oven to 425 degrees.

Select a variety of your favorite vegetables such as:
Red potatoes
Sweet Potatoes
Asparagus
Green Beans
Yellow squash
Leeks, onions, scallions or shallots
Cherry Tomatoes
Carrots
Parsnips
Mushrooms

Extra-virgin olive oil
Coarse Salt
Black (Or try specialty such as grey or white) Pepper
1 lemon, juiced
1/4 cup chopped Italian parsley
1 pressed garlic clove
Other favorite herbs, we use rosemary, thyme, sage, tarragon, etc. chopped

Wash, trim and prepare vegetables. place them in a bowl, drizzle with olive oil then generously apply salt and pepper. If roasting root vegetables/potatoes, start them first by about 10 minutes as the softer vegetables only take 8-10 minutes total.

While roasting, mix the lemon juice, parsley, garlic and herbs in a small bowl.

Once vegetables are roasted to your preference of done-ness, place on a serving platter and drizzle lemon herb sauce over them. Bon Appetit!

Roasted Red Pepper Sauce

James created this scrumptious roasted red pepper sauce recipe which can be used as a dip as well with naan bread, veggies or crackers. It is perfect for pouring over chicken or a white fish, such as halibut, tilapia or cod.

1/4 cup chopped parsley
1 medium clove garlic
1 cup roasted red peppers (freshly roasted or packed in oil)
1/4 cup extra-virgin olive oil
2 oil packed sun-dried tomatoes, drained
2 teaspoons fresh lemon juice
1/4 teaspoons coarse salt
Pinch of black pepper
Pinch of crushed red pepper flakes

Process the parsley & garlic in the food processor fitted with the metal blade. Add the peppers, oil, tomatoes, lemon juice, salt, pepper and red pepper flakes. Process until smooth. Enjoy!

French Green Lentil Soup

This recipe comes from the detox phase of the Ultrametabolism cookbook. It is stew-like from its thickness, very flavorful and surprisingly delicious. If it becomes too thick, add a little extra stock or water. (Fresh stock is always best if you have the time to make it.)

3 tablespoons extra-virgin olive oil
1/2 cup diced leek )(1 1/2 oz)
1/4 cup minced shallots
1/2 teaspoon minced garlic
1 cup diced carrots
1/2 cup diced celery
1/2 cup celery leaves
1 15oz can chopped tomatoes (Muir Glen organic preferred)
1/2 pound (2 cups) French green lentils, washed and picked over
5 cups organic low sodium chicken stock or vegetable broth
1 multibranch sprig of fresh thyme
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Heat the extra-virgin olive oil in a large saucepan over medium-high heat. Add the leek, shallots and garlic. Cook, stirring for about 3 minutes, until the shallots are translucent. Add the carrot, celery, and celery leaves. Cook for about 3 minutes until the celery is softened.

Add the tomatoes, lentils, stock or broth, thyme, salt and pepper. Bring to a simmer and cook, uncovered until the lentils are soft, about 1 hour and 15 minutes. The cooking time of the lentils may vary. Remove the thyme sprig before serving.

Farmers Market Summer Salad with Lime Vinaigrette

Here is an excellent way to enjoy your local farmer's market produce. You can throw in all of your favorite ingredients, depending upon what is available that day. The lime vinaigrette is an excellent light dressing for any occassion. We love to experiment with our proportions and tested this Cooking Light recipe to ensure we provided the right measurements. We often leave out the dijon if we want a sweeter flavor.

Vinaigrette
3 tablespoons fresh lime juice (usually one lime)
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extravirgin olive oil

Whisk together everything except the olive oil. Then slowly whisk in the oil until it is well incorporated. Pour over the finished salad just prior to serving. Will last 3 days in the refrigerator.

4 cups torn lettuce (romaine, boston bibb, red leaf or a mixture)
1 cup pear tomatoes, halved or cherry tomatoes
1 cup chopped peeled traditional or lemoncucumber
1/2 cup finely chopped orange bell pepper
1/2 cup thinly sliced radishes
2 tablespoons chopped fresh chives
1 small yellow squash, halved lengthwise and thinly sliced (about 1 cup)
1 chopped avocado
1/4 cup slivered almonds (optional)

Combine ingredients, add dressing and serve. Great alone or with grilled goodies.

Tuscan White Bean Soup

Here is a refreshing summer soup from the Ultrametabolism Cookbook. It is high in fiber and flavor.

1 can (15 ounces) organic great northern beans
1 garlic clove
¼ cup onion
½ cup carrots
⅓ cup celery
1 tbsp olive oil
4-6 cups low sodium organic vegetable broth
⅛ tsp fresh rosemary
¼ tsp fresh parsley
¼ tsp fresh thyme
½ tsp sea salt

Drain white beans, rinse, and dry.

Mince garlic. Dice onions, carrots, and celery.

In a stock pot, heat oil over low to medium heat. Sauté onions for 2–3 minutes. Add carrots, celery, and garlic. Sauté for an additional 4–5 minutes or until vegetables start to become soft.

Add vegetable broth, beans, and all herbs and spices. Simmer covered for 20–30 minutes stirring occasionally.

Remove from heat and serve or chill for later.

Makes: 4 servings

Nectarine-and-Chickpea Couscous Salad With Honey-Cumin Dressing

Here is a summer favorite for a picnic, lunch or a light dinner that comes from Cooking Light Magazine.

1-1/4 cups water
1 cup uncooked couscous
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1-1/2 cups coarsely chopped nectarines (about 3 medium)
1/2 cup coarsely chopped spinach
1/4 cup thinly sliced green onions
1 (15-1/2-ounce) can chickpeas (garbanzo beans), drained
Nectarine slices (optional)

1. Bring water to a boil in a medium saucepan; gradually stir in couscous.
Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.

2. Combine lime juice and next 5 ingredients (juice through coriander) in a
large bowl; stir well with a whisk. Add couscous, chopped nectarines, spinach,
onions, and chickpeas; toss well. Garnish with nectarine slices, if desired.
Yield: 6 servings (serving size: 1 cup).

Rosemary White Bean Dip

Adapted from the Ultrametabolism Cookbook, here is a delicious dip for hummus lovers who want a change. You can spice this dip up-or down via other herbs, spices, salt or pepper. We often eat this for lunch as it is both nourishing and filling.

1 15oz can organic Great Northern Beans
5 tablesppons extra-virgin olive oil
1-2 medium cloves of garlic. (Roast it for a more earthy flavor)
1 1/2 teaspoons chopped rosemary
1/4 teaspoon kosher salt
3/4 teaspoon coarsely ground black pepper

Combine all ingredients in a food processor fitted with the metal blade and process until smooth. Add more salt, rosemary or garlic for flavor. You can also add a splash of lemon juice or thyme for a brighter flavor.

Drizzle with olive oil prior to serving and pair with:

Medium red bell pepper, cored seeded and cut into strips
Carrot or celery sticks
Organic blue or yellow corn chips

Melon, Berry, and Pear Salad with Cayenne-Lemon-Mint Syrup

Here is our favorite fruit salad, stocked full of antioxidant goodness, compliments of Cooking Light Magazine. It is a perfect way to use all your Farmer's Market treasures. Be warned that it is a commitment, both in cost and preparation but well worth it!

SYRUP:
1/3 cup sugar (reduce to 1/4 if possible)
1/3 cup water
1/4 cup fresh lemon juice
3 tablespoons honey
1/2 teaspoon ground red pepper
1/4 cup chopped fresh mint
1 tablespoon grated lemon rind

SALAD:
6 cups (1-inch) cubed cantaloupe
6 cups (1-inch) cubed honeydew melon
2 cups fresh blueberries
2 cups quartered fresh strawberries
1 1/2 cups (1/2-inch) cubed ripe pear (about 2 medium)
1 cup fresh blackberries
1 tablespoon chopped fresh mint
1/8 teaspoon freshly ground black pepper

To prepare syrup, combine first 5 ingredients in a small saucepan. Bring to a boil; cook 3 minutes or until mixture is slightly syrupy. Remove from heat; stir in 1/4 cup mint and rind. Let stand 30 minutes. Strain syrup through a sieve over a bowl; discard solids.

To prepare salad, combine cantaloupe and remaining ingredients in a large bowl. Add syrup; toss gently to coat. Cover and refrigerate 2 hours, stirring occasionally.
Serves 10.

Seared Sea Scallops with White Beans and Bacon

Sea Scallops could possibly be my all time favorite shell fish. I didn't discover them until my late 20s, and after growing up in a coastal town along the Pacific, I can't believe that I survived that long without them.

Here is an excellent well rounded meal, that can be complimented with Chardonnay or Sparkling Water. Adapted from Women's Health Magazine and guess what? It is gluten free and dairy free if olive oil is used instead of butter.

4 strips bacon**, chopped into small pieces
1/2 red onion, minced
1 clove garlic, minced
1 1/2 cans great northern white beans (14 oz each), rinsed and drained
4 cups baby spinach
1 lb large sea scallops
Salt and pepper to taste
1 tbsp butter (dairy free option with olive oil)
juice of 1 lemon

Heat a medium saucepan on low, and cook the bacon until it begins to crisp. Pour off some of the bacon fat and add the onion and garlic. Saute them until the onion is soft and translucent, about 2 to 3 minutes. Add the white beans and spinach; cook until the beans are hot and the spinach is wilted. Keep warm.

Heat a large cast-iron skillet or saute pan on medium high. Blot the scallops dry with a paper towel and season them on both sides with salt and pepper. Add the butter to the pan. After it melts, add the scallops. Sear them 2 to 3 minutes on each side until they're deeply caramelized.

Before serving, add the lemon juice to the beans, along with some salt and pepper. Divide the beans among four warm bowls or plates and top with scallops.

Serves four.

** Please only use uncured, nitrate free bacon. Our favorite, Applegate Farms Natural Sunday bacon is the most flavorful, authentic country bacon we've found. You can purchase it at Whole Foods near the meat counter.