MARY ELIZABETH HAMILTON
Ojai, California
Another Around the World Recipe. This one from Mexico and inspired by a new friend I met this weekend down in San Diego, Lori Brown. She told me she makes these beans frequently for her family as they can be used for burritos, bean dip, side dish, etc. Great to have on hand during the week. Tonight we used the beans in Huevos Rancheros for a dinner meal. It might seem like a heavy meal but actually it had a light taste. The secret is in the "stew all day" crock pot pinto beans. I've included the slow-cooking method and also a quick method. Don't be tempted to use refried beans or black beans straight out of the can - take this easy, extra step to slow cook them. It makes all the difference.
Homemade Refried Beans
Ingredients:
• 1 package (2 lb) dry pinto beans (Quick version: use 6 cans of Pinto Beans)
• 8 cups Chicken Stock (or Vegetable stock if vegetarian)
• 4 cloves garlic, minced
• 1/2 tsp cumin
• 1 tsp salt
• 1 tsp black pepper
• 1 package (12 oz) chorizo (use soy chorizo if making vegetarian version)
• 3 strips of bacon (delete if making vegetarian recipe)
In a pan, thoroughly cook the chorizo until done. Now, combine all ingredients in a crock pot. Cover and cook on medium-high for 8 hours, stir occasionally and adding water if needed. (Cook for 1 hour in pot on stove for Quick Version using canned beans.)
Preparation (and more ingredients)
• 2 T Olive oil
• 1/2 small Onion
• 1/4 cup sour cream
• 1/4 cup shredded Jack Cheese
• 1-2 eggs per person
• White Vinegar
• 1-2 Corn Tortillas per person
In 2 tsp of oil, saute onions until translucent. Add 4 cups of pinto beans to pan. Mash the beans as much as possible. Add sour cream and jack cheese. Stir until smooth. Mixture is now ready to use. There will plenty of be leftovers for burritos, more huevos rancheros, a layered bean dip, or as a side dish accompanied by Mexican Rice.
Salsa Ingredients• 1 Ear of Corn
• 1/4 cup Cilantro
• 2 Limes
• Roma Tomatoes or Cherry Tomatoes, cut up
• Avocado slices, for garnish
• Mexican Cheese or Feta Cheese, optional
Make Salsa, set aside. Poach Eggs in sauce pan with boiling water and a splash of vinegar. Warm up tortillas in the oven or on the stove. On bottom place warm tortilla, top with bean mixture, using a slotted spoon add 1-2 eggs on top, followed by the salsa.
Nice combination of sweet and spicy, crunchy and smooth. Great flavors!