Fire-Roasted Black Bean Tortilla Soup.

This cheesy, fire-roasted black bean tortilla soup is my favorite vegetarian version of the classic! This soup is thickened by corn tortillas, made rich by melty cheesy and filled with tender black beans. The toppings are the best part! My inner fall-freak is super excited that we officially hit the new season in just a […]

The post Fire-Roasted Black Bean Tortilla Soup. appeared first on How Sweet Eats.

This cheesy, fire-roasted black bean tortilla soup is my favorite vegetarian version of the classic! This soup is thickened by corn tortillas, made rich by melty cheesy and filled with tender black beans. The toppings are the best part!

My inner fall-freak is super excited that we officially hit the new season in just a few days. 

fire-roasted black bean tortilla soup

What better way to celebrate than with SOUP?

Extra cheesy, fire roasty black bean tortilla soup to be exact. A long title but you don’t NEED to say all those words. I just threw them there so you could fully anticipate the deliciousness of what is to come in this bowl. 

tortilla soup base with chopped tortillas

Because, here’s the thing. 

I LOVE this tortilla soup recipe. The soup is actually thickened by corn tortillas, which give it a creamy, silky, rich texture without any cream, roux or slurry. It’s awesome! Of course, I stir in cheese for that classic tortilla soup flavor, and that adds to the richness. But the creamy texture of this soup cannot be beat.

tortilla soup base with cheese

I’ve done many versions of this soup, especially using chicken. I often make it after Thanksgiving too with leftover turkey. I have been dying to try a vegetarian version, so today I’m showing you how I make it with black beans.

Yes, just black beans in our tortilla soup and I can’t even explain how wonderful and satisfying this is. It’s perfect for taco night or a great soup to make for work lunches. 

tortilla soup with black beans

The base of this soup is amazing. The way it glides off your spoon makes it feel like a cream-based, heavy soup. And while there is cheese stirred into it, it is not thick and heavy whatsoever. It’s smooth and rich but feels like at the same time. It’s perfect!

The beans given it even more satiety and make this the perfect bowl when you need comfort food or one of those “good” meals. 

fire-roasted black bean tortilla soup

It’s very filling and of course, my favorite part – it can handle allllll the toppings! You can add whatever you want on top, obviously.

We always crush tortilla chips on our tortilla soup and for this version, I like to use a thicker corn chip. We love the Trader Joe’s elote corn chips – they are similar to a slightly spicy frito. They are very thick and crunchy, which adds incredible texture to the soup. 

fire-roasted black bean tortilla soup

I also like a lot of fresh garnishes: think sliced green onion, chives, fresh cilantro and some spritzes of fresh lime juice. This adds SO much flavor to the bowl that I can’t go without it.

And finally, a little sprinkle of cheese on top! Yes, we have melty cheese IN the soup, but a sprinkle of crumbly cotija or queso fresco really takes this over the top. 

fire-roasted black bean tortilla soup

This is going to be in heavy rotation as it gets chillier here and I could not be more excited. Another great one to add to the lineup! (more…)

The post Fire-Roasted Black Bean Tortilla Soup. appeared first on How Sweet Eats.

Dilly Beans

This dilly beans recipe is full of tangy flavor and a pop of dill! It’s quick and easy to whip…

A Couple Cooks – Recipes worth repeating.

This dilly beans recipe is full of tangy flavor and a pop of dill! It’s quick and easy to whip up a jar of pickled green beans.

Dilly Beans

Are you a pickle lover? Here’s a jar you’ll fall hard for: Dilly Beans! These slender, crunchy pickled green beans pack a vinegary, herbaceous punch. They’re irresistible to snack on out of the jar, and make the ideal condiment to a picnic lunch, pitch in or cheese plate. Guess what: this old fashioned recipe doesn’t even require any fancy canning equipment! All you need is 20 minutes, a jar and some beans to whip up this quick pickles recipe: and you’ll be glad you did.

Ingredients for dilly beans

Dilly beans are pickled green beans that are preserved with garlic and dill seed (or fresh dill), which infuse the flavor of a classic dill pickle. You can make dilly beans as a classic canning recipe or as quick pickles or refrigerator pickles, where the jar is stored in the refrigerator immediately after making them. Quick pickles don’t require any special canning equipment, so it’s our preferred method for homemade pickles. They last for 1 month in the refrigerator (but are not shelf stable). Here’s what you’ll need to make dilly beans:

  • 1 wide-mouth pint canning jar
  • Green beans: the thinner the better! Look for very thin beans or even French green beans
  • Garlic
  • Bay leaf
  • White vinegar
  • Sugar
  • Salt
  • Peppercorns
  • Dill seed: not dried dill weed! (see below)
  • Fresh dill: you can omit if desired, but we like using both fresh dill and dill seeds
Dilly Beans

Dill seed versus dill weed: what’s the difference?

The key to this dilly beans recipe? Dill seed. But don’t confuse this with the similar but also important dried dill weed! Use dill weed here and you won’t be able to detect a dill flavor at all. Here’s why:

  • Dill seeds are small, brown flat seeds of the dill plant that are used in canning. The seeds infuse a very strong dill flavor into preserved foods, but they’re not often used in cooking.
  • Dried dill weed is the dried green leaves and stems of the plant. This spice is often used in cooking (it’s what gives Ranch Dip it’s signature flavor). But if used in canning, it has a very mild flavor that doesn’t penetrate the jar.
Dilly beans

How to make dilly beans: basic steps

This dilly bean recipe takes just 20 minutes to assemble the jar. Once it’s done, refrigerate for 24 hours for the best flavor and texture. The hardest part of this recipe is the waiting! Here are the basic steps (or jump right to the recipe):

  • Trim the green beans: Trim the beans so they fit into a wide-mouth pint jar. Add the garlic cloves, bay leaf, and fresh dill.
  • Bring the brine ingredients to a boil: Place white vinegar, water, sugar, salt, peppercorns, and dill seed in a pot and bring to a boil (see the recipe below for the exact quantities).
  • Pour in the jar and wait until it cools (about 1 hour). 
  • Refrigerate 24 hours. This helps to infuse the flavor into the beans and soften their texture. Very thin or French green beans pickle the best because their flavor is tender and crunchy right away! Some types of very thick green beans can still taste slightly tough after 1 day: so you may want to wait 48 hours if your beans are very thick.

Want to make more than 1 pint? It’s easy to double or triple this recipe. Head to the recipe below and press the 2x or 3x buttons next to the word Ingredients.

Storage info

How long can you store dilly beans? Store homemade dilly beans refrigerated for up to 1 month. This type of pickles are not shelf stable, so don’t attempt to store them in your pantry. Keep them in the refrigerator and you can eat off of them for days.

Dilly beans

Ways to serve dilly beans

We love dilly beans best right out of the jar! There are loads of ways

More green beans recipes

Love green beans? Here are more great green beans recipes for using this tasty veggie:

This dilly beans recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Dilly Beans

Dilly Beans


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 1 pint

Description

This dilly beans recipe is full of tangy flavor and a pop of dill! It’s quick and easy to whip up a jar of pickled green beans.


Ingredients

  • 8 ounces green beans (thin or French beans are best)
  • 2 garlic cloves, sliced
  • 4 sprigs fresh dill*
  • ½ cup white vinegar
  • ½ cup water
  • ½ tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon black peppercorns
  • ½ tablespoon dried dill seed* (not dried dill weed)

Instructions

  1. Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
  2. Trim the green beans so they fit in jar with about 1/2” of space remaining at the top.
  3. Add the green beans, garlic and dill sprigs into the jar, squeezing them in as tightly as possible.
  4. In a small saucepan, combine the white vinegar, water, sugar, kosher salt, peppercorns, and dried dill seed. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
  5. Once boiling, pour the brine into the jar. Tap the jar on the counter to release any air bubbles. 
  6. Discard any remaining brine, or top off the jar with extra water if any green beans are exposed at the top.
  7. Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Refrigerate 24 hours for best flavor. Keeps up to 1 month refrigerated (this recipe is not shelf stable).

Notes

*Dill seed are small, brown flat seeds of the dill plant that are used in canning. Don’t use dried dill weed, which is the dried green leaves of the plant. Here we used dill seed in combination with fresh dill; if you can’t find fresh dill you can omit it.

  • Category: Pickles
  • Method: Pickling
  • Cuisine: Pickles
  • Diet: Vegan

Keywords: Dilly beans, dilly beans recipe, dilly bean recipe

A Couple Cooks - Recipes worth repeating.

roasted tomatoes with white beans

Is July the most lethargic cooking month? I don’t mean this in a bad way. I know in our productivity-fixated culture (“so busy, crazy busy”) we balk at praising apathy but what if we leaned into it instead? It’s hot. Th…

Is July the most lethargic cooking month? I don’t mean this in a bad way. I know in our productivity-fixated culture (“so busy, crazy busy”) we balk at praising apathy but what if we leaned into it instead? It’s hot. The days are long. If midsummer demands some laziness, some loosened grip on to-do lists, if de-participation beckons and we can pull it off, I’d like to try it. I could even schedule it one day next week if I move some things around.

roasted tomatoes with white beans-03
roasted tomatoes with white beans-05

Read more »

Hill Country baked beans

—————————————————— Thank you for reading! This is a premium post available to subscribers only. While most of the site is open to all,…
Source

------------------------------------------------------ Thank you for reading! This is a premium post available to subscribers only. While most of the site is open to all,…

Source

Warm BBQ Ranch Chickpea Pitas with Sharp Cheddar.

BBQ Chickpea Pitas are served on warm pita bread, with saucy, tangy chickpeas, crisp romaine lettuce, freshly grated sharp cheddar, ranch dressing and pickled onions. So super delicious! Sign me up for a new favorite dinner! Fluffy, cloud-like pita bread served warm with lots of saucy chickpeas on top, drizzles of ranch dressing, melty cheddar […]

The post Warm BBQ Ranch Chickpea Pitas with Sharp Cheddar. appeared first on How Sweet Eats.

BBQ Chickpea Pitas are served on warm pita bread, with saucy, tangy chickpeas, crisp romaine lettuce, freshly grated sharp cheddar, ranch dressing and pickled onions. So super delicious!

Sign me up for a new favorite dinner!

BBQ ranch chickpea pitas

Fluffy, cloud-like pita bread served warm with lots of saucy chickpeas on top, drizzles of ranch dressing, melty cheddar cheese, crispy lettuce and chives.

OH MY GOSH.

Doesn’t that sound like heaven? Gosh I love it so much.

BBQ ranch chickpea pitas

This is one of those throw-together meals that tastes even better than it sounds. Especially if you make your own pita! I realize that kind of defeats the purpose of a throw-together meal, but either way works. Homemade or really good store bought pitas elevate this so much and make it taste amazing. 

homemade pita bread

And these are some of my favorite tastes of summer! BBQ sauce, crisp romaine, some fresh herbs – of course, cheddar! This is a comforting, satisfying dish that is super delicious and one that everyone loves. You can enjoy it in so many different ways. 

warm BBQ chickpeas

Let’s start with the warm BBQ chickpeas! 

In Everyday Dinners, I have a recipe for fried buffalo chickpeas. I like to serve them on caesar salads or in pitas, and they are just so super GOOD. Warm, tangy, spicy, a little sweet – so good. The texture of the chickpeas is what I love the most, and when you let them get warm and pop a bit in a hot skillet, there are even more crunchy crispy bits that stand out. 

BBQ ranch chickpea pitas

So yes, you can do the same thing here with buffalo! I have been on more of a BBQ sauce kick (hello sticky BBQ chicken meatballs!) and into it right now. And I love how customizable and different the chickpeas can taste simply based on which sauce you use. I like to switch between a carolina gold sauce and a traditional sticky sweet sauce, but you can’t go wrong!

Many of you have asked for my favorites. We still love bone suckin’ sauce – now isn’t THAT a throwback? If you’ve been here awhile, you probably remember me raving about it over a decade ago. I have a difficult time finding it though and I don’t mind testing new ones out.

I also love stubb’s sticky sweet and trader joe’s caroline gold sauce. It reminds me of my howsweeteats house sauce. 

BBQ ranch chickpea pitas

The pita bread and chickpeas are our main components. Once you have your BBQ sauce, you also need some ranch! My homemade ranch dressing is out.of.this.world. I have this in the fridge almost every single week. You can use dried or fresh herbs to make it, depending on the season and what you have on hand. And the base is greek yogurt, so that’s extra fantastic. 

BBQ ranch chickpea pitas

I also like to have some freshly grated sharp cheddar cheese – I actually place this either under or right on top of the warm chickpeas so it gets melty and soft. 

Next some fresh chives, and finally, pickled onions! Another fridge staple that I often have on hand.  (more…)

The post Warm BBQ Ranch Chickpea Pitas with Sharp Cheddar. appeared first on How Sweet Eats.

Falafel Burgers with Tzatziki Slaw.

We love these falafel burgers! Crispy, chewy falafel burgers on a toasted english muffin bun with a tzatziki slaw and pickled onions. This meal is absolute perfection! Now this is my kind of burger.  A loaded falafel burger on a toasted english muffin with crisp tzatziki slaw? Sign me up. I could eat this every […]

The post Falafel Burgers with Tzatziki Slaw. appeared first on How Sweet Eats.

We love these falafel burgers! Crispy, chewy falafel burgers on a toasted english muffin bun with a tzatziki slaw and pickled onions. This meal is absolute perfection!

Now this is my kind of burger. 

falafel burgers with tzatziki slaw

A loaded falafel burger on a toasted english muffin with crisp tzatziki slaw? Sign me up.

I could eat this every single day and be thrilled! 

falafel mixture

Truly, this burger is heavenly. 

falafel mixture in food processor

I’ve made chickpea burgers before, along with baked falafel and even green goddess falafel. It’s one of my favorite things! The serious texture of falafel is unmatched – so many delicious flavors and incredible tastes. I love how herby they are, how every bite has a bit of crunch in there. 

falafel burgers ready to cook

And let’s talk about the bun. I love a burger on an english muffin. I’ve done this before and it’s such a lovely twist – the english muffin is so toasty with all the nooks and crannies. I love how it complements any burger, but especially this crispy falafel. 

I love how versatile these are. You can make regular burgers or sliders. You can also just serve them alone with the slaw on top – even that is such a delicious way to enjoy them!

falafel burgers with tzatziki slaw

To make the falafel burgers, I soak the chickpeas overnight. This is key! It does require some prep ahead of time for that reason. But I promise it is worth it. I adapted the recipe from my crunchy chickpea burgers and these turned out perfect.

Then everything goes into the food processor. A bunch of parsley, onion, cilantro, basil and chives. Some garlic and cumin, lemon zest and smoked paprika.

See? I told you all of my favorite things! So many fresh herbs, all the best flavors.

tzatziki

I pulse that together until it can be formed into burger patties. Don’t blend it up completely – just pulse so everything is in small crumbs! You can bring the patties together with your hands.

Then I do a pan-fry until they are golden and crisp and crunchy on the outsides.

OH MY WORD.

These cannot be beat. Perfect falafel with a little zing and lemony brightness. 

falafel burgers with tzatziki slaw

Oh and let’s chat about the topping! Tzatziki slaw may be a new staple around here.

To make the tzatziki slaw, I thinly slice a bunch of cabbage. I make a quick tzatziki with yogurt and grated cucumber and combine it all. Nothing ground breaking, but I haven’t done this until recently and I’m wondering why.

This may be my new favorite way to eat tzatziki!?

It’s such a great way to make a quick slaw that has tons of flavor for the top of the burger! (more…)

The post Falafel Burgers with Tzatziki Slaw. appeared first on How Sweet Eats.

Breakfast Nachos

We love making nachos (chicken, veggie, black bean) for game day, snack time, dinner time, and sometimes even breakfast time. That’s right, Breakfast Nachos are SO good! Why not start your days with one of the best creations of all time? These ar…

We love making nachos (chicken, veggie, black bean) for game day, snack time, dinner time, and sometimes even breakfast time. That’s right, Breakfast Nachos are SO good! Why not start your days with one of the best creations of all time? These aren’t just any breakfast nachos, these are the ultimate breakfast nachos. I am…

Herby White Bean Tuna Salad.

This white bean tuna salad is loaded with fresh herbs, roasted red peppers and pickled onions. Dressed in a tangy olive oil dressing and served on sourdough toast, it’s the perfect make-ahead lunch! Hiiii I’m back with lunch again! In a perfect world, I would make this for lunch once a week! Or let’s be […]

The post Herby White Bean Tuna Salad. appeared first on How Sweet Eats.

This white bean tuna salad is loaded with fresh herbs, roasted red peppers and pickled onions. Dressed in a tangy olive oil dressing and served on sourdough toast, it’s the perfect make-ahead lunch!

Hiiii I’m back with lunch again!

herby white bean tuna salad on sourdough

In a perfect world, I would make this for lunch once a week! Or let’s be real: a few days a week. It’s basically a tuna and white bean salad loaded with roasted red peppers, pickled onions and tossed in a delicious dijon vinaigrette. With tons of fresh herbs.

It practically screams FLAVOR!

white beans, pickled onions, herbs, roasted red peppers, tuna

One of my goals for 2022 was to create more lunch recipes for you! And for myself. I’m always looking for variety, satiety and ease when it comes to lunch. Bonus points if it’s something I can make ahead of time. 

While a lot of my lunches tend to include the same flavors – things like mustardy, briney, tart salads and more, I still want to find that versatility and variety that I crave. 

Like my chickpea tortellini salad from a few weeks ago – it has a few similar ingredients, but it’s different enough that I can make this and that and feel like I’m not eating the same thing for lunch. You know?!

I’m a crazy person and that’s what is important to me. If I get bored, I’m over my meals! 

herby white bean tuna salad

So. My mom made tuna salad often when we were growing up. I loved it for lunch. The only thing I didn’t love was that she put diced celery in hers. I get it – I’m all about the texture and crunch. But I just can’t with celery. 

She would leave a bit for me without celery (win!) and I’d usually do sandwiches. She made a classic mayo-based tuna salad and it was delicious. Not too wet, which is perfect. I rarely (read: never) order a mayo-based tuna salad from a deli or restaurant because it’s often so creamy that I can’t handle it. 

herby white bean tuna salad

Somewhere along the way, I fell in love with tuna in olive oil. We never had that growing up. I started using it on salads, or even using plain tuna packed in water and making my own red wine vinaigrette with herbs.

It was SO GOOD! 

herby white bean tuna salad in a bowl

One thing I never tried was a full blown tuna salad in olive oil. While you definitely won’t find celery in mine, you will find incredible things like roasted red peppers and white beans. I like to use pickled onions for mine – thinly sliced red onion or shallot works too though. 

herby white bean tuna salad on toast

The white beans are so super creamy. They have great texture against the tuna, The red peppers and soft and briney. And the herbs! I like to use dill, parsley and chives. Basil is good too. I use equal parts to make up roughly ⅓ cup and toss them in. This makes the entire thing taste SO fresh and light. 

herby white bean tuna salad on sourdough

The vinaigrette for this is my favorite. I use the oil from the jar of roasted red peppers which is one of my most favorite hacks. I actually have a super easy pasta recipe coming for you in a few weeks that uses a jar of roasted red peppers, including the oil! And while you can use the whole jar like that to make a roasted red pepper sauce (the recipe is in Everyday Dinners!), I have another option for you coming soon.

In the meantime, use the oil in that jar to make a dressing! It will blow your mind.

Aside from that oil, I keep the vinaigrette rather simple. A bit of dijon, some salt and pepper, garlic and olive oil. Super delicious and really allows the ingredients with the tuna to shine. (more…)

The post Herby White Bean Tuna Salad. appeared first on How Sweet Eats.

simple chicken tortilla soup

Many Sundays, I share on my Instagram feed a little rundown of what we ate for dinner the week before. I call these Real Life Menus, as there’s nothing aspirational about them. There’s takeout; there’s burnout; there have bee…

Many Sundays, I share on my Instagram feed a little rundown of what we ate for dinner the week before. I call these Real Life Menus, as there’s nothing aspirational about them. There’s takeout; there’s burnout; there have been quick bean quesadillas almost once a week recently simply because they’re low-effort and they work. There’s there’s jetlag, flops and frozen pelmeni, and there are some ambitious meals I bring to the table while telling my family how grateful they should be for me (they laugh, which is deserved).

These round-ups have also led me realize that there are a lot of recipes I make fairly often for dinner and never mention here, such as this soup. My gut feeling was that there are many very authentic recipes out there for sopa azteca or sopa de tortilla and this is absolutely not even close, or trying to be. What’s a girl to do? Well, not clutter the internet with another pale imitation of a great dish, I suppose. But comments on these menus are causing me to rethink this a bit. Maybe this is the one that will work for you at the near-to-last minute on a Tuesday night, as it always does for us, providing a meal that feels balanced, delicious, but also highly doable. Maybe this, too, is a worthwhile space to take up.

Read more »