Orca Beans Tostada Recipe with Roasted Red Pepper Yogurt
My oh my, do I have a treat for you today! It’s an Orca beans tostada recipe with some pretty rad accoutrement. This is one recipe you’ll totally want to add in to your Meatless Monday rotation or even your Taco Tuesday rotation! Or maybe you do tacos on Friday nights at your house! Really, the sky is the limit here.
Before I get into today’s recipe, let’s talk a little bit about its sponsors. This recipe was inspired by the new book “Yogurt Culture” by Cheryl Sternman Rule. I have the fine people at Stonyfield and OXO to thank for sending me a copy along with a lovely 9-inch OXO whisk. The challenge I took on, in relation to this sponsorship, was to create a recipe inspired by something I learned in the book. I also had to incorporate the use of my whisk in the project. Challenge accepted!
One evening in the last few weeks, Jeremy and I sat down with the “Yogurt Culture” book and started flipping through it. Lately, we’ve been collaborating on quite a few projects, and since he was interested in this book and its recipes, I decided to brainstorm with him. He suggested we start in the “Dine” section (the book is broken up into several major preparation categories), and we quickly spotted the Mushroom Crostini with Yogurt, Lemon, and Thyme on page 178. This recipe contained roasted mushrooms, something that neither of us had ever attempted.
We took the roasted mushroom idea and brainstormed with it until we ended up with this Orca Bean tostada recipe. It was really fun to work through different ideas with him. We had originally thought of a sandwich or possibly a steak salad. There were so many options but in the end, we decided that a taco-type dish would work best. We actually HAD settled on tacos, but right at the end I decided to do tostadas since those photograph so much better than tacos do. Plus I like the crunchiness of a freshly fried tortilla. Can’t beat it!
Let’s get back to the book for a moment, since it’s the main inspiration for this recipe. This book is pretty freaking cool. Not only does this book contain 115 recipes, but it also explores yogurt from every possible angle. It’s clear that this book was carefully and lovingly researched. Best of all, I really appreciate that it’s more than just a cookbook. The book explains how to read yogurt package labels, details visits to both large and small producers, and showcases experiences in various kitchens from around the world. It’s also peppered with stories, interviews, and lots of stunning color photographs. Truly, “Yogurt Culture” offers a fresh, comprehensive view of a long-beloved food.
I must also talk a bit about my whisk. Not only because I was asked to but because I’d like to share some thoughts on it with you. The 9-inch whisk that I received is awesome. It’s quite sturdy and the perfect size for whipping up a simple dressing like I’ve done here. I appreciate the size more than anything. In the last few weeks, I’ve finally figured out that my kitchen requires two whisk sizes: a large 14-inch version for making roux and then a smaller 9-inch version like this one for smaller tasks like sauces, dressings, and scrambled eggs for two. Having the right size tool for the job makes all the difference. This whisk is the perfect size for combining a cup of yogurt with a half cup of pureed peppers, as I did in this recipe. No big messes or splashes. Just good, clean, TASTY cooking fun!
Finally, let me close by saying that I can’t recommend this book highly enough. If you’re a fan of yogurt and are looking for more, creative ways to incorporate it into your diet, it’s a fantastic resource. I must also suggest that you use Stonyfield yogurt whenever you can. It’s organic so you know it’s high quality and carefully sourced. For me, that’s critically important. Finally if you’re in the market for a whisk or any other kitchen gadget, check out OXO . They’ve a wide selection of kitchen implements and you can find them at pretty much any retailer. Can’t beat that!
Now that we’ve gotten the business out of the way, let’s get on to the recipe! I’m hungry!
Orca Beans Tostadas with Roasted Red Pepper Yogurt
This orca beans tostada recipe features a tasty roasted red pepper yogurt dressing, roasted mushrooms, cilantro, green onion & roasted red pepper strips.
- 1 cup orca beans
- 4 cups water
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 4 cups shiitake mushrooms
- 2 teaspoons neutral oil (ie olive, safflower, or grape seed oil)
- 1 teaspoon kosher salt
- Sprinkle of cayenne pepper
Roasted Red Pepper Sauce:
- 1 cup Stonyfield Greek Yogurt
- 1/2 cup pureed roasted red peppers
- 1/2 teaspoon kosher salt
- 8 corn tortillas
- 1 cup canola oil
- Kosher salt for sprinkling
- 1/2 cup roasted red pepper, cut into thin strips
- 1/4 cup thinly sliced green onions
- 1/4 cup cilantro leaves, picked from the stems
Pre-heat the oven to 425 ºF (for the roasted mushrooms).
- Add all of the ingredients in the "Orca Beans" section to a pot and stir well.
- Cover the pot and bring to a boil. Reduce to a simmer then cook, covered, for one hour, stirring often to make sure they cook evenly.
- When the beans are tender, drain the liquid, and re-cover pot to keep the beans warm until ready for plate-up.
- Rinse the mushrooms to ensure that they're clean, and pat them dry.
- Add the mushrooms to a mixing bowl and toss with the oil, kosher salt, and cayenne pepper.
- Spread on a baking sheet lined with a non-stick mat or parchment. Try to have as little overlap as possible on the mushrooms.
- Roast in the oven for 20 to 25 minutes, until they've lost their liquid and look dry.
Roasted Red Pepper Sauce:
- While the mushrooms are roasting, prepare the roasted red pepper sauce.
- Combine the yogurt, pureed roasted red pepper, and salt in a small bowl and use a whisk to combine.
- Cover and store in the fridge until ready to use.
- Don't start on the tostadas until the you've completed the previous steps/preparation. You want the tostadas fresh so wait until you have everything else ready to go.
- Heat the oil to about 350 ºF (proper frying temperature).
- Cook the tortillas one at a time flipping them often. It should take about two minutes to cook each tortilla.
- Use tongs to remove the tostadas from oil. Set on a plate lined with paper towels.
- Salt lightly and allow to cool slightly.
Assembling the Tostadas:
- Start with a tostada shell on the bottom and top with Orca beans (1/2 cup to 1 cup, per your taste).
- Next add a few roasted mushrooms and roasted red pepper strips.
- Garnish with roasted red pepper sauce, green onions, and cilantro leaves.
- Note: Two tostadas per person should suffice as a meal. There'll likely be extra beans and sauce leftover.
Total:1 hour 15 min