This blogging thing means I get to meet new people, eat their delicious food, and talk to them about food without that blank gaze that sometimes develops in those not obsessed with food. Cool, huh? Last night I enjoyed an evening at Alanna's to meet Pille of Nami-Nami. We talked Estonian food, shared a delicious meal, and got to know the people behind the blogs a little better. My fellow bloggers were so considerate to make vegan items such as Joy's homemade bread, Nupur's summer rolls, Alanna's seven layer salad with vegan dressing, and Pille's gorgeous red onion and orange salad. Hmm...I guess my To Do List just grew by a few items with the addition of these recipes to try!
The recipe for the unphotogenic BBQ Black Beans is adapted from Cooking Light. With soyrizo, vegan worcestershire, jalapeno, fresh ginger, and rum, it has a little heat behind the smoky, sweet flavor. My version is below. Now I'm off to tackle Item #1 on my To Do List- sync a new playlist to my Nano for my 4 hours on the road for work tomorrow.
BBQ Black Beans with Dark Rum
5 ounces soyrizo
1 Tablespoon canola oil
1 medium onion, diced
4 cloves garlic, minced
1 jalapeno, seeded, deveined, and minced
1/2 cup ketchup
1/2 cup molasses
1/2 cup dark rum
1/4 cup wet mustard
2 Tablespoons brown sugar
2 Tablespoons vegan worcestershire sauce
1 Tablespoon Happy Dogs Hot Sauce
1/2 Tablespoon minced fresh ginger
3 cans black beans, rinsed and drained
Cook soyrizo in a skillet over medium heat until slightly browned, stirring occasionally. Put aside in a bowl. Heat oil in the skillet over medium heat and saute onions, jalapeno, and garlic. Cook a few minutes until onion is translucent. Add remaining ingredients except for the beans. Bring to a boil, then turn down heat and simmer for about 5 minutes. Add soyrizo and beans, and simmer for about 45 minutes over very low heat. Stir occasionally, and check for seasonings at the end.