squashed beans

Let’s talk about beans!!!  I’m trying to avoid buying canned beans, for a few reasons. 

  • Buying bulk beans is SO MUCH cheaper.
  • There is typically quite a bit of sodium added in canned beans + sometimes other ingredients as well.
  • They taste better. 
  • You can cook + freeze in whatever portion size you want.
  • You control the processing from their raw to cooked state.

I do realize there are a lot of healthy brands of beans out there though!  And don’t get me wrong, it’s so nice + easy to just pop open a can!  However, cooking beans at home, is just something I’m trying to get into the habit of doing now. :)

This is the “quick” method to for cooking beans.  No overnight soaking required!  But it does require a few hours of you being at home to watch over them.  Here are a few step-by-step photos with an explanation at the end.

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This was a new-to-me ingredient, until reading the cookbook Clean Food, by Terry Walters.  I loved all of the ingredient information she provided in the beginning of the book.  I always boil beans with kombu, as it helps with [ahem] GAS!  Kombu [which I talk about more here] tenderizes the beans, aids in easier digestion, adds flavor + nutrients + minerals.  You can find this in the Asian section of most larger grocery stores, or an specialty Asian store. 

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Bean Tutorial – cooking time varies, depending on bean type

  1. Rinse dry beans + check for small debris [like pebbles].
  2. Add to a pot and cover with 2” of water.
  3. Bring to a boil for 10 min uncovered [removes toxins].
  4. Remove from heat, cover, and let sit for 1hr.
  5. Drain and rinse beans until water is running clear.
  6. Cover with a few inches of water and bring to a boil. 
    1. Add 2” strip of kombu, per 1c of beans before boiling, if desired.
    2. Add salt or other seasonings here, if desired, before boiling.
  7. Reduce to a simmer for 1-2hrs until tender, adding water when necessary to keep the beans covered.  [boiling dries out beans]
  8. Discard kombu, and drain beans.  Store in the fridge or freezer, to use at your convenience.

We’ve covered the beans, now onto the squash!

Spaghetti squash to be exact.

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I baked it whole, for about 1hr 20min.  I don’t advise this though, as it was really hard to cut through!  The skin was tough, while also wanting to cave in, because the inside was so tender.  Oooops.  At least it looked cool!  I’ll follow with directions below. :)

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That would be Kenna’s big schnoz in the photo.

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I decided to go Mexican style with this spaghetti squash.  I typically do Italian, but wanted to try something new.

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Stuffed + topped with pepperjack cheese + crumbled tortilla chips.

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Add jalapenos on top, if that’s your thaaang.  This would be Chris’s!

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Ohhhhh my this was delicious!!! 

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Even more delicious with the tomato adobo sauce I made from the poblano feast night!  I definitely recommend making a sauce to go with this.  Topping with salsa would be delicious too…or guac…mmmm

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Mexican Stuffed Spaghetti Squash

  • 1.5c cooked black beans
  • 1 spaghetti squash [cooked, cut and de-seeded]
  • 1-2 green peppers, diced [or any color]
  • 1 medium size onion, diced [yellow or red]
  • 1T olive oil
  • 2 cloves garlic, minced
  • 1c, frozen or fresh corn
  • 1/4t sea salt
  • 1.5t cumin
  • 1.5t chili powder
  • 1/8-1/2t cayenne [depending on how much spice you like]
  • 1/2t coriander
  • 1/4t oregano
  • cheese + tortilla chips [optional]

[add more seasonings to taste]

  1. Preheat oven to 350*
  2. In a large sauté pan, add olive oil and head over medium heat.
  3. Add onion + garlic + seasonings and sauté for about 5min, until the onion is tender.
  4. Add corn + peppers.  Cook about 2-3min [or longer if desired, I like the peppers to keep their crunch].
  5. Add beans [canned or boiled at home] and cook until heated through, 1-2min.
  6. Fill each half of the de-seeded squash, place in a deep baking dish, and bake for 10-15min.
  7. Add cheese + chips and broil for 2-3min, watching closely.

Top with salsa, tomato-adobo sauce, or something delicious like Averie’s vegan cheeze sauce [sooo amazing].

Spaghetti Squash

  • Set oven to 400*
  • Bake squash in a baking dish for 30min, until slightly tender.
  • Cut lengthwise, de-seed, coat lightly with oil, and bake for another 30-45min [until squash is very tender].  The squash strands will stay crunchy, but they will pull apart easily from the squash with a fork.  The squash will feel soft, throughout.

There are other methods, like boiling, so just google it, if you’re curious!

I think I covered everything!!  We both LOVED this meal!

Oh, by the way…I tried to bake bread to bring home for the family and had a total FAIL.  Just wanted to share. ;) 

Earth to Ashley.  Stop making a million substitutions when baking bread.  You are not a bread baker.  Follow the ingredient list!

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Oh well…live + learn!

I’m currently completely thrown off from being up at 5am and from the time change.  It’s 11:20pm Colorado time.  HOW am I still awake? 



<3 Ash

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