After a 30-year career as an educational psychologist, Ally Phillips cooked up a new career as a food blogger. With nearly one million followers on social media, appearances on the Food Network, Good Morning America, and Food Network Magazine, and claiming the title on FOX Network’s “Master Chef,” we’d say she’s found her true calling!
The prolific home cook’s website, Ally’s Kitchen, showcases her unique and creative flair when it comes to food, tablescapes, and even world travel. “Much of my cooking inspiration comes from this global adventure as well as my hillbilly West Virginia roots,” she says. “And, these treasures are what define my ‘Bohemian Bold’ trademark cuisine.”
Some of Ally’s favorite Bohemian Bold ingredients are dried beans. “Growing up in the coal fields of southern West Virginia, pinto beans were a staple in virtually every household,” she says. “These were seasoned with fat back or ham hocks. Rarely was there not a pot of pintos in every coal miner wife’s kitchen. In fact, coal miners ate pinto bean sandwiches.”
Ally encourages her fans to embrace the versatility and nutritional value of dried beans. “These delicious little critters can be an amazing mainstay in your diet,” she says. “You can regulate everything from seasoning and salt to flavors. They’re also more economical than canned beans. And from great fiber to antioxidants, heart-healthy, protein, vitamins and more, beans are underrated as a superfood.”
True to her eclectic style, Ally has a diverse repertoire of bean recipes. “When you create recipes like I do with beans, like celery garbanzo bean dates or harissa seasoned garbanzo beans with wilted arugula, you’ll become a believer and a convert, maybe even a bean queen like me!”
Be sure to check out her website, and follow her for some delicious recipes on Facebook, Instagram, Pinterest, and Twitter.
Check out some of her favorite bean recipes like Andouille Sausage, Bean, and Kale Stew or her Buttery Lima Beans And Spinach.
Andouille Sausage, Bean, and Kale Stew
Note: You can use any bean in this versatile recipe. Just pick your favorite!
3 tablespoons oil
4 andouille chicken sausage links, cut into 1 ½-inch pieces at an angle
½ package (1.25 oz.) chili seasoning mixture
2 cups chicken stock
1 can (14.5 oz.) beans, your choice of type of bean
1 can (14.5 oz.) diced Italian tomatoes
1 can (10 oz.) Rotel Tomatoes & Green Chiles
4-5 cups kale, chopped (you can substitute chard)
Salt and pepper to taste
Put a large cast iron skillet on medium-high heat. When hot, add the oil and sausage pieces and brown. Add the chili seasoning, chicken stock and blend well.
Add the beans, tomatoes (both cans) and blend well. Turn heat to medium, cover and cook about 10 minutes. Shortly before serving, add the kale, blend in and let it wilt. Note: Adding rice to this dish will absorb some of the broth and provide more texture.
Buttery Lima Beans And Spinach
1-pound bag dried large lima beans, rinsed and drained
4 cups vegetable broth
4 cups water
1 package beef onion soup, dry mix
1 ½ teaspoons sea salt
1 teaspoon coarse ground pepper
½ teaspoon red chili flakes
1 (10 oz.) package frozen creamed spinach, defrosted (you can substitute chopped frozen spinach or fresh spinach)
1 cup diced ham (optional)
Put the rinsed beans in a large Dutch oven with the broth and water. Turn heat to medium high. Put lid on, slightly askew to let steam escape. Bring to a boil for 45 to 60 minutes.
Reduce heat to medium and a simmering boil for another about 30 minutes. Check to see if water needs to be added. Beans should remain covered in liquid during cooking. Stir occasionally.
Add the beef onion soup mix, salt, pepper, and chili flakes. Continue in a simmer boil another about 30 minutes. You know they’re done when they’re tender when pierced with a fork.
Add the spinach and blend in. Add the ham (optional). Turn heat to low. Cover and let the beans simmer cook about 30 minutes.
