Chilean Bean Stew + Brown Butter & Sea Salt Rice Krispie Treats


Chilean Bean Stew

I have been making this recipe since Chris and I got married eight years ago. It's vegan, nourishing, and great for brightening grey days. The original recipe is from Moosewood New Classics Cookbook. I remember cooking from Mollie's first Moosewood Cookbook when I was 16. This New Classics edition is my favorite go-to book. I have cooked about 75% of the recipes and they are all wonderful. This book makes a great gift for a vegetarian friend. I also like to pair this stew with Brown Butter Rice Krispie Treats for dessert. I've included that recipe below as well. 

2 Tbsp coconut oil
2 cups chopped onions
5 garlic cloves, minced
1 tsp salt
ground black pepper, to taste
1/4 tsp cayenne pepper
1 tsp cumin
2 cups vegetable stock
1 cup water
4 cups seeded, peeled and cubed butternut squash
3 cups corn
1 can of pinto beans
1 can of light red kidney beans
1/2 cup basil
1/2 juice of a small lemon

Heat oil in a heavy bottom pot. Add onion, garlic, salt, cumin and peppers. Cook for 5 minutes of medium heat. Add stock, water and squash and cover for 10 min. Add 1 cup of corn, beans and basil. Cover and cook for 10 minutes. Ladle 2 cups of broth from stew and blend with remaining 2 cups of corn in Nutri Bullet or blender. Puree until smooth. Add back into the stew. Add lemon juice and taste for any additional seasoning with salt. Note—I serve this with sharp shredded cheddar cheese for a vegetarian version, or sliced avocado for a vegan version. 

Adapted from Moosewood Cookbook. 

Brown Butter and Sea Salt Rice Krispie Treats

Rice Krispie Treats always seem to bring people joy and comfort. I think Rice Krispie Treats are the best when they are as close to the classic as possible. The brown butter and sea salt in this recipe slightly elevate the flavor profile. 

6 cups of Rice Krispie cereal
1 bag of mini marshmallows
1 stick of butter
1/2 tsp course sea salt
coconut spray (or cooking or baking spray) 

Melt butter over medium high heat in a large pot. Continue to cook until butter starts to turn brown and smells nutty. Remove from burner and add marshmallows. Stir and return to burner for a couple seconds while stirring to melt all marshmallows. Add cereal and 1/4 tsp (half of the required amount) of the sea salt and mix. Transfer into a glass pan lightly sprayed with oil. Sprinkle with remaining salt. Note—I double this recipe to make the height of the treats super tall. 

Adapted from the original Rice Krispie Treat Recipe on the side of the box.