Blackbeans Jumble, our Monday night one-pot dinner creation influenced by Creole Jambalaya. The origin of Jambalaya apparently derives from the Provencal which is spoken in the South of France, the word “jambalaia” refers to a mishmash or mix-up. Talking about fusion, diversity and cooking, you definitely will find it in Creole cooking, this cuisine is a living proof of all the descendants of early settlers.
Louisiana Creole cuisine is recognized as a unique style of cooking, which makes use of the “Holy Trinity” (in this case, chopped celery, bell peppers, and onions), but has a great variety of European, French, Caribbean, African, and American influences.
Pulses and legumes
I love one-pot dishes, mixing ingredients and blending of spices they are ideal to finish up whatever vegetable is leftover on my kitchen counter. Adding pulses and legumes to your diet is very healthy since beans are considered protein-rich super food. Beans are low-glycemic, high-fiber, high-protein and packed with important vitamins, minerals and antioxidants. Not to mention very convenient to cook and to add to your weekly meal plan. Beans help you feel fuller for a longer period of time and as a bonus helps to lower your weight.
Double value for health and grocery shopping budget to buy dried beans instead of cans or jars, a bag of beans is very economic, because it triples in quantity. One dried cup yields 2½- 3½ cups soaked beans, enough to feed a family of 4-6 persons. Just soak a cup overnight (1-2 days max, refreshing water in between) to let them well double in size, transfer to a pressure cooker and depending the bean and quantity you only have to cook 7-10 min tops and the beans are ready to be used in dishes or as ingredient of a recipe. For an overview of beans with image and description click here.
Not everyone has the same experience but it is a well known side effect of eating beans resulting in flatulence, because beans contain raffinose which is a starch that is poorly digested due to a lack of the enzyme galactosidase. In aid to reduce increased intestinal gas production, there are several ways to avoid bean flatulence;
- Pre-soak overnight up to 24 hour, rinse in between (48 hours max otherwise it will ferment instead!) is a must and cook them well, the beans must be entirely soft without any hard bits.
- Add a knife tip – pinch of baking soda to the soak water of dried beans before cooking, this will significantly decreases the content of the raffinose family of sugars.
- From our time in India, were lentils are staple food we learned from Indian cooking to add asfoetida aka ‘hing’ as a digestive aid, this little tub is on our spice rack among Indian spices. In many Indian recipes it includes turmeric and ginger both are digestives spices as well.
- Other spices are cloves, cinnamon, and garlic are potent in reducing gas.
- According to a Huffington Post article, adding a piece of seaweed (Kombu or Wakame) will make the beans more digestible. Seaweed is another well known power food and it adds an extra depth as part of flavoring the beans as well aid for digestion
Chili con Carne is a well known recipe with kidney or brown beans, Blackbeans Jumble is made with blackeyed beans and this recipe has creole influences but was mainly inspired by leftover greens, the use of spices like smoked paprika powder and cumin makes it interesting. You can add peppers if you like the heat or leave them out, by omitting the meat it will become a full vegan dish.
Blackbeans jumble recipe
By May 16, 2014Published:
- Yield: 3 cups (4-6 Servings)
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 54 mins
Blackbeans jumble, a protein rich and low GI dish and complete vegan by omitting meat. Serve with rice as main or side dish.
- 3 cups soaked blackeye beans 1 cup dry yields 3 cup soaked blackeye beans or 2 cans of 400 grams
- pinch baking soda (during pre-soak of dried bean)
- 100 gram serrano ham 150 gram smoked bacon or chorizo sausage
- 3 tablespoons cooking oil substitute sunflower, soy or peanut oil
- 4 stalks celery large stalks cut ½cm width (small use 5-6 stalks)
- 2 pieces bell pepper medium size, diced
- 1 piece leek big leek, quartered lenthwise, sliced ½cm width
- 1 big onion chopped coarsely (2 medium)
- 4 big cloves garlic smashed, chopped roughly
- 1 tablespoon tomato puree/paste optional
- ½ liter chicken stock soup style 1 liter chicken stock
- ½ box mushrooms quartered
- 2 teaspoons smoked paprika powder substitute paprika powder
- 1½ teaspoons cumin
- salt & pepper to taste
- 1 tablespoon gumbo spice powder optional
- 1-2 pieces red pepper optional deseeded, sliced
- 1 tablespoon chilipaste, sambal optional, sambal badjak/sambal belacan
- Start heating the pan and add cooking oil, add the trinity of celery, onion, bell pepper stir together. Followed by the leeks, garlic, stir again.
- For non-vegetarian style; start if using smoked bacon add in the pan then heat up fire. While it heats up it slowly melts the fat without sticking to the pan. Then add trinity vegetables, followed by leeks & garlic.
If using serrano ham and chorizo sausage, first cook the trinity vegetables and then add them at this stage do not start frying first, it renders too much fat out of chorizo and a waste of using serrano cooking out the flavor.
- Adding tomato paste, intensifies flavor stir through the mix till everything is coated. Add 2 tbs chicken stock to liquefy, than add spices; smoked paprika, cumin or if you have 1 tbl gumbo spice powder.
- If you like to create a more spicier taste I would add now the fresh red peppers and/or chili paste to the mix, give it a good stir.
(My favorite chili paste to use in this dish is Sambal badjak or Sambal Belacan (Singapore/Malay style). Indonesian style is Sambal Trassi which is slightly different in taste.)
- Give it a good stir 2 min, add the stock let it come to a boil than add the mushrooms as last.
Using half a liter stock makes it thicker as in the photo, but using more stock will turn it into a more gumbo soup style. The choice is yours, either way you can't go wrong.
- Cook 5 min more, taste, add salt & pepper if needed or other spice adjustments. Serve with white rice.
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