These Charred Broccoli Black Bean Potato Skins with Horseradish Sour Cream are incredibly tasty and satisfying. The charred broccoli pairs perfectly with the black beans and the horseradish sour cream brings it to a whole other level!
This year has started out to be the hardest year of my life. My dad unexpectedly passed away. I have never experienced such pain in my life. Luckily, my friend Alison posted that she was going to do a knitting class in her backyard. I attended two classes and learned the knit and purl stitches. I made a skinny scarf using the knit stitch and another using the purl stitch. I am now in the process of making one with a knit, knit, purl, purl stitch pattern. It seemed like it would be easy enough but trust me it is not. The fact that it is so difficult makes me want to figure it out even more. My next project will be making a cowl on circular needles using the seed stitch.
Alison also taught a six hour class on natural dyeing wool yarn. We used Camilla flowers, avocado pits, loquat leaves, mushrooms and oxalis flowers. After a long day of yarn dying, we had some homemade wine that one of the participants made. We also had some of Alison’s most amazing nettle soup and a salad from her garden with fresh goat cheese. It was a beautiful sunny day and happened to be one of the best days I have had in a long time!
These potato skins pair nicely with a crisp white wine like Sauvignon Blanc from New Zealand or a dry riesling.
Charred Broccoli Black Bean Potato Skins with Horseradish Sour Cream - CaliZona
Ingredients
- 1 Cup Dried Black Beans - cooked - recipe below
- 3 Cups Broccoli - cut into small florets - charred - recipe below
- 6 Small Russet Potatoes
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Butter - melted
- 2 1/2 Cups Cheddar Cheese - shredded
- 1 Cup Sour Cream
- 1/4 Cup Fresh Horseradish - finely shredded
- 1/4 Teaspoon Sea Salt
- Chives - to taste
Black Beans
- 1 Cup Dried Black Beans - cooked
- 4 Cups Filtered Water
- 1/2 White Onion - diced
- 1 Garlic Clove
- 1 Tablespoon Paprika
- 1/4 Teaspoon Cumin
- 2 Teaspoons Sea Salt - or to taste
Charred Broccoli
- 1 Large Head Broccoli - 3 Cups - chopped into small pieces - charring the broccoli will halve in size
- 3 Tablespoons Extra Virgin Olive Oil
- 1/2 Teaspoon Sea Salt - or to taste
- 1/4 Teaspoon Black Pepper
Instructions
Black Beans
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In a 5 1/2 quart pot, put a small hand full of beans in the pot one handful at a time to make sure there are no rocks.
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Rinse the beans and add the water, onion and garlic.
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Bring to a boil then turn down to medium-low or lower.
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Cover and cook for about 45 minutes.
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Check to see if you need to add more water, then cook for another 45 minutes or longer, checking on water levels. You want the beans to be free-flowing.
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Taste to see if they are soft and strain the water from the beans.
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Dump the beans back into the pot and add the spices and salt.
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Let cook for 5 - 10 more minutes to infuse the salt into the beans.
Charred Broccoli
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Preheat oven to 425 degrees
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Line a baking sheet with parchment paper. Toss together the broccoli, oil, salt, and pepper.
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Spread out on the baking sheet and place on the middle rack.
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Roast for 20 - 25 minutes or until broccoli is as charred as you like it.
Horseradish Sour Cream
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Peel the horseradish with a peeler and grate on the fine side of a cheese grater.
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Stir the horseradish and salt into the sour cream.
Potatoes
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Preheat the oven to 400°F
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Scrub the potatoes to remove any dirt.
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Bake the potatoes for 40 to 50 minutes or until a fork comes out clean.
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Melt the butter and mix with olive oil in a small bowl. Set aside.
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Cut potatoes in half lengthwise when the baked potatoes are cooled.
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Using a small spoon, scoop out most of the potato making sure to leave about a 1/4".
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Brush the inside and outside of each potato with the butter-oil mixture.
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Place potatoes cut side down on the parchment-lined baking sheet.
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Bake 10 minutes.
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Flip the potatoes over and bake for about 6- 8 minutes or until they start to brown and crisp up.
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Sprinkle a little cheese on the insides.
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Fill each potato with beans, broccoli and top with cheese.
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Bake for another 5-7 minutes or until cheese is melted and bubbly.
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Remove from the oven and serve.
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Serve immediately with horseradish sour cream and chives. Yum!
Recipe Notes
You can double the sour cream recipe if you like a lot.
