Tag Archives: seasonal cooking

winter BBQ ribs

28 Jan

4663625452_f53d16c10cWinter weather elicits the desire for warm foods, as we hibernate indoors and transition to looking inwards.

Slow cookers or crock pots, are a fantastic way to cook up a gourmet tasting meal with very little effort, perfect for the winter season!

Slow cookers use less energy than leaving your oven on for long durations of time, and are super easy to use and clean. We highly suggest adding one to your cooking repertoire.

Here is our recipe for winter BBQ ribs that will leave you and your family satisfied, and your bodies feeling warm and winterized.

Serves 4 half rack portions.

  • St. Luis style pork ribs, 2 slabs

Dry rub:

  • Brown sugar, 1 cup
  • Paprika, 1/2 cup
  • Black pepper, 2 tbsp
  • Kosher salt, 2 tbsp
  • Chili powder, 2 tbsp
  • Garlic powder, 2 tbsp
  • Onion powder, 2 tbsp
  • Cayenne, 2 tsp

BBQ sauce: 

  • Ketchup, 2 cups
  • Water, 1/2 cup
  • Apple cider vinegar, 1/2 cup
  • Brown sugar, 1/2 cup
  • Olive oil, .25 cup
  • Paprika, .25 cup
  • Chili powder, 2 tbsp
  • Garlic, minced, 4 cloves
  • Cayenne, 2 tsp
  • Yellow onion, diced, 1 large

Combine dry rub ingredients.

For the BBQ sauce, heat olive oil over medium heat, add yellow onion and sauté until translucent. Add garlic, sautee for 1 minute. Add remaining ingredients, and bring to a simmer. Reduce heat to low and let thicken for 15 minutes. Cool and reserve.

Two nights before eating the ribs, remove the silver skin on the backside, then rub them with dry rub, let them sit overnight in your fridge.

The night before eating, cook the ribs in slow cooker on low/medium for 6-8 hours, until tender, or in your oven at 225F for 6-8 hours. Cool the ribs overnight (so tempting!).

To finish the ribs, cut them into individual ribs, place them back in a pan and add half the BBQ sauce, bake uncovered at 325F for 45 minutes – 1 hour, until the sauce has caramelized.

Serve ribs with extra BBQ sauce, heated, then enjoy all of your hard work!

Photo courtesy of snowpea&bokchoi

Want to learn how to make paella and horchata from scratch?

20 Apr

5398710559_181478068aJoin us Sautrday, May 19th from 9:30-11:00am for a special cooking event! Butter Beans will be hosting a parent + child (4-12 yrs old) cooking class at Ger-Nis Culinary + Herb Center. We’ll make a Spanish feast of spring vegetable paella with horchata from scratch. Our class costs $45 for a parent + child pair and includes a hands-on cooking experience. Join us for a morning of food, fun, and friends as we cook a delicious and nutritious meal together. From seed to table, parents and children will gain an appreciation for food, learn great cooking techniques and have fun!

To reserve your spot please email elana@butterbeanskitchen.com before Tuesday, May 15th!

Photo courtesy of Louis Bennett

Flora’s seasonal food recipe: cinnamon sweet potato fries

9 Mar

3861058756_7176eaa187March, a time of year where we continue to be blessed with abundant root vegetables, leading to many exercises in creativity!  Currently in my fridge sits a bunch of sweet potatoes waiting to be cooked up into something satisfying and delicious.  So last night I decided to transform them into something sweet and savory to compliment the rest of my meal.  I made baked sweet potato fries, but not just any baked sweet potato fries, I spiced them up with some grounding and warming cinnamon.

Here is how my ordinary sweet spuds transformed into something to write about:

Serves 4-6


  • 2 large sweet potatoes or 4 small/medium sweet potatoes
  • 1/3 cup of olive oil
  • 3 teaspoons of ground cinnamon
  • salt to taste


  • Preheat oven to 350 degrees. Scrub the sweet potatoes, and cut them into matchsticks (for extra fiber and nutrients, leave the skin on)
  • Place them into a large bowl and drizzle them with olive oil until evenly coated.
  • Line a baking sheet with parchment paper, and place sweet potatoes in one layer onto the baking sheet. Sprinkle with salt, then with 1.5 teaspoons of ground cinnamon.
  • Bake for 20 minutes, then turn them over with a spatula.  Sprinkle some salt and the rest of your cinnamon onto this side, and bake again for 30 minutes.
Serve as a side dish to your main meal, or as an appetizer for hungry family or friends.  Dip with some ketchup, mayonnaise, or even better, honey mustard (make your own by mixing honey + mustard together)!
Happy seasonal eating to all.
Photo courtesy of Renée S.
Post contributed by Flora, School Community Liason at Butter Beans, Inc.

Flora’s seasonal food recipe: roasted veggies

7 Nov

If you are looking for an easy and delicious way to cook up some vegetables that are sitting in your fridge, look no further!  Roast them up with some olive oil, salt and pepper and enjoy for a nutritious side for lunch or dinner.  Roasting is my favorite way to bring out the sweetness in root veggies.

To roast vegetables, simply cut up some veggies you have in your fridge like beets, sweet potatoes, carrots, potatoes, fennel, onions, brussels sprouts, squash, whole cloves of garlic (so good on toasted bread) and mix it up with olive oil, salt, pepper.  Place into the oven at 400 degrees for 45 minutes to an hour, mixing it from time to time and voila!  You can make a big batch of root veggies that can be eaten over several days and meals, or you can even roast up a smaller batch in your toaster oven! Serve with brown rice and a protein like chickpeas, lentils, tofu, chicken, beef, lamb, fish and enjoy.  Your friends, family or guests will all think you are a serious chef!

What are some of your favorite vegetables to roast?
Post contributed by Flora, School Community Liason at Butter Beans, Inc.