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  • Sister Clare Josef-Maier

Hearth & Table - January 19, 2023

Among the most consistently popular New Years Resolutions in the U.S., one will always find the desire to eat in a way that promotes health. We are also aware, however, that sometimes the goal becomes just... "eat."

At Hearth & Table, we hope we can support both goals: to eat and eat well, so that you are warn and nourished. This past week, we enjoyed a humble but flavorful meal of herbed beans and potatoes over steamed rice, and a balsamic berry crisp for dessert.

The star ingredients of these meals are ones you can obtain inexpensively at the grocery story or the Student Food Pantry. If ever you've been underwhelmed by beans and rice, we hope you'll give it another try!

Kidney beans w/ roasted potatoes & fresh parsley

Serves 6


1 lb dried kidney beans

1⁄2 cup oil

2 onions, diced

1 green bell pepper, diced

1⁄2 bunch celery, sliced

1 head garlic, cloves peeled and sliced

2 tablespoons tomato paste

2 teaspoons cumin

2 teaspoons smoked paprika

2 teaspoons dried thyme

6 cups water or vegetable stock

2 bay leaves

1⁄4 cup fresh parsley, chopped

Salt & pepper to taste

3 yellow potatoes, diced

Oil, salt & pepper for roasting

1 bu parsley, minced, for garnish


1. Rinse the beans and then soak them overnight, covering them in 4-5 inches of water.

2. Drain the beans. Heat the oil in a large pot over medium-high heat and add the onions. Cook for 10 minutes. Add the bell pepper, celery and garlic, and cook for 10 minutes more. Reduce heat to medium.

3. Stir in the tomato paste, spices and thyme. Cook for another 2 minutes.

4. Stir in the water or stock, then add the bay leaves and beans. Bring to a boil, then reduce heat to low and cover. Simmer, stirring occasionally, for 1 1⁄2- 2 hours, or until the beans are tender.

5. Meanwhile, heat the oven to 400 degrees.

6. Toss the potatoes with oil, salt & pepper to lightly coat, and roast in the oven for 30 minutes or until slightly crispy and browned.

7. Serve the beans over the potatoes, and garnish with the parsley.

Balsamic fruit & berry crisp

Serves 6


1 lb frozen berries

1-11⁄2 lbs fruit, any (experiment & see what you like... almost everything works)

2 T sugar

2 T balsamic vinegar

1 stick butter, melted

1⁄2 C brown sugar

1⁄2 C flour

2 1⁄2 C old-fashioned oats

1/2 t salt


1. In a large bowl, combine the berries & other fruit with 2 T sugar and 2 T balsamic vinegar. Allow to macerate (to soften/become softened by soaking in a liquid) and thaw at room temperature for 30-60 minutes.

2. Preheat the oven to 375 degrees.

3. Combine the butter, oats, flour, brown sugar and salt into a chunky crisp topping.

4. In a baking dish, pour the berries and liquid in the bottom, and make a layer of crisp topping to cover. Bake for 30-45 minutes or until the crisp topping is golden. Serve as-is or with ice cream. Careful, it'll be hot for a while!

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