Steamed Dinner and Sauerkraut Refried Beans

Thank you for all the love whether on Facebook, instagram or pinterest regarding the Super Quinoa Burrito Bowl from Thursday! I drool a little bit just thinking of those thinly sliced avocado garnishes. 😉

Today I wanted to share another experimentation with our Hamilton Beach Steamer. If you don’t have a steamer, no fear as this could easily be oven roasted too! I used vegetables I had on hand (of course) like carrots, sweet potatoes, mini peppers, broccoli, cabbage, and an apple. I also made a little sauerkraut refried beans to serve on the side or in the mini peppers.

Start by loading the bottom tray with carrot sticks, sweet potatoes, and a cored apple. That’s right an apple! I threw it in there, just because and it turned out like an apple pie.

Add the top tray and fill with sections of sliced cabbage, broccoli florets, and a few mini peppers. Sprinkle some favorite seasonings (garlic powder, onion powder, and dried dill on the vegetables. Cover with the lid and set the timer for 30 minutes. I went for 40 on mine but I think things were done cooking at 30 minutes. The apple exploded at 40 minutes but tasted amazing! No loss either way.

While the steamer is going, add a 15 oz can of beans to a small saucepan and bring to a simmer. I used kidney beans but any bean should be tasty.

Add a few of your favorite seasonings to taste. Today I used cumin, chili powder, onion powder, and garlic powder. Continue simmering and cook long enough so that they’re warm.

Remove from heat and add the beans and about 1/2 cup or more of raw fermented sauerkraut to a small food processor. Pulse this until everything is pureed and resembles refried beans. Add any additional seasonings to taste. This had a delicious pickle-y twang of the sauerkraut along with the traditional flavors of cumin, onion, and garlic. I was very happy with the flavor and inspiration to use sauerkraut in yet another way.