Black Beans with Chipotle Adobo Sauce, Potato Salad and Kale Salad

Sunday, April 6

Black Beans with Chipotle Adobo Sauce, Potato Salad & Kale Salad

Rating: 4.5

I think Seth liked this one more than I did, but it was still pretty good. We’d been out of town during the day, so I wanted something that wouldn’t take forever to cook when we got home. This took longer than I’d thought it would, but still came together pretty quickly. I had boiled the potatoes for the potato salad in the morning before we left and stuck them in the fridge so they’d be nice and cold and ready to go when we got home. The first thing I did was to start the beans, since they needed about 40 minutes to cook. While they were happily simmering, I started on the potatoes. Stuff like this, I just eyeball instead of going from a recipe. I chopped up some green onion, and mixed it in with the potatoes along with some Vegenaise, a squirt of Dijon mustard, and some salt & pepper. I taste it as I go and adjust accordingly, more mayo, more pepper, whatever. For the kale, I found this recipe for a Creamy Avocado Dressing. I’m learning to like avocados, so it was perfect. I made a half batch of it and then massaged it into the kale for a few minutes. I also sautéed a little bit of frozen corn and some minced Poblano pepper and added that to the kale along with some julienned carrot. I thought the dressing was a little too sweet and will cut back on the agave next time. Still, it was good on the kale since that can be a little bitter. Seth thought it was perfect. Next up, I made the sauce for the beans. I was using the Black Beans with Chipotle Adobo sauce from Veganomicon, which I’d somehow never made before. It’s pretty easy to make, and we love chipotle, so it was a win. I don’t know quite what I did wrong, but it didn’t come out the consistency I’d expected from the recipe. The flavor was really good, but there was no drizzling of sauce happening as described in the book. It was more of a plop. I added a little bit of Tofutti sour cream to mine. Seth really liked it a lot more than I did, but it was good and it hit the spot alongside the kale and potato salad.