Puerto Rican Bean Salad

I love this recipe because it truly encompasses Stealth Cooking's philosophy. A friend brought a wonderful tasting bean salad to a potluck. When I asked her about it, she recalled its origins. Her daughter was celebrating her birthday in Puerto Rico, this salad was on the menu at the restaurant where she celebrated. This recipe celebrates family, a special occasion, and is healthy! Here is her recipe: "An assortment of beans and a lime dressing along with cilantro and avocado and that's it". Here's my interpretation based on the recipe she provided and what she served at the potluck that day. Enjoy!

Ingredients:

1 cup green beans, cut into 1 inch length

1 can cannellini beans, drained and rinsed

1 can chickpeas, drained and rinsed

1 can black eye peas, drained and rinsed

1 cup yellow corn

1/2 cup celery, sliced thinly

1 carrot, peeled and diced

1/2 cup red onion, diced

1/2 cup red pepper, diced

1/2 cup lime dressing

2 Tbs cilantro, minced

1/2 avocado, diced

For the dressing: 

2 Tbs fresh lime juice

2 Tbs honey

1 tsp Dijon mustard

1/4 cup extra virgin olive oil

Directions: 

Fill a small saucepan with about 2 cups of water and bring to a boil. Add the green beans and cook about 1 minute, until the beans turn a bright green. Drain and rinse with cold water. Place the green beans together with the remaining ingredients into a large bowl. Mix together. Pour the dressing over the top and mix. Chill, then serve.

Serve 8 or more

Stealthy Cooking Tip: There's something about recreating a family recipe from a special occasion. It just sits right, delicious and especially nice when it's healthy, too!

Rotisserie Chicken Chili

I've been wanting to make a white chili for a while, and some leftover rotisserie chicken provided the perfect "excuse" - and many of the additions are there because of what was in my frig at the time! I'm very happy with the result, tasty and just as full of chicken as I wanted. As always, at least with cooking as opposed to baking, feel free to change things up a bit to fit what's in your frig today. 

Ingredients: 

1 Tbs olive oil

1/2 onion, chopped

1 clove garlic, minced

1/2 cup yellow pepper, chopped

1 can Ortega type chopped mild chili peppers

1 can butter beans, drained and rinsed

1/2 tsp cumin

1 tsp chili powder, use more or less to taste

1/2 tsp paprika

3 cups water or chicken broth

1 Tbs chicken stock mix, if not using chicken broth

1 Tbs yellow miso

1 can cannellini beans, drained and rinsed

1 cup corn

1 rotisserie chicken breast, chopped

salt and pepper to taste

1 avocado, chopped

1/2 cup Mexican cheese shreds, or dairy free alternative

1/4 cup cilantro

Directions: 

Heat the olive oil in a heavy bottomed pot or cast-iron soup pot. Add the onion, garlic, and peppers and cook until the onions begin to turn translucent and the peppers soften. Add the chili peppers, butter beans, and spices. Taste your chili powder. Some have quite a bit of heat, while others are very mild. Use a potato masher to mash the butter beans. Add the liquids, chicken stock or water and miso. Add the cannellini beans, corn, and chicken. Heat until everything is hot. Taste, adding salt and pepper to taste, along with more chili powder if it isn't spicy enough for you. Serve in bowls, topping with avocado, cheese and cilantro. 

Serves 4 

Stealthy Cooking Tip: Mashing the butter beans midway through the cooking process will thicken the chili. White chili is usually thickened with a combination of salty chips and sour cream. The mashed beans healthy it up just a little bit!