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Tag: pinto beans

Refried Beans with Pancetta

February 23, 2015

I love making refried beans at home- both vegetarian and with the porky goodness. These are with pancetta and are absolutely delicious. Please don’t buy the canned refried beans, especially since you can make them at home quicker and they come out a lot more healthy and delicious!

  • 3 cans pinto beans, rinsed
  • 1 cup chicken broth
  • 3 garlic cloves
  • 2 teaspoon smoked paprika
  • 1 teaspoon salt

Transfer the beans, broth, garlic, paprika and salt to a small saucepan. Bring to a boil and simmer, covered for 15 minutes. Turn heat off and either with an electric beater or an emersion blender, blend the beans making sure they are not completely smooth and have a bit of texture. Keep aside.

  • 1/3 cup pancetta, chopped
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 1 teaspoon roasted cumin seeds, crushed
  • ½ cup Cotija cheese, crumbled
  • ½ cup green onions, chopped
  • ½ cup cilantro, chopped

Refried Beans with PancettaHeat a large frying with the olive oil and add the pancetta. Cook over medium heat, stirring for 10 to 15 minutes till all the fat is rendered. Take the pancetta bits out with a slotted spoon. Add the onion and cook on medium heat for 5 to 6 minutes. Add the cumin seeds and sauté for a minute. Add the cooked beans and mix well. Check for seasonings. Transfer to a serving bowl. Top with cheese, green onions and cilantro.

 

 

Short Rib Chili with Tomatillo Sauce

March 3, 2014

I made this for the Super Bowl but thought I can still post this recipe as winter refuses to leave- and that means, stews and chili are still welcome… this is a rich, indulgent chili- definitely worth making.. especially if you are entertaining…

  • 5 to 6 short ribs, bone in

Spice Rub

  • 2 teaspoons ground coriander
  • 2 teaspoons ground roasted cumin
  • 2 teaspoons salt

Mix all the ingredients. Transfer the ribs to a flat platter. Sprinkle the spice rub onto the ribs and marinate for over night or at least 4 hours. Take out of fridge at least an hour before cooking.

Tomatillo Sauce

  • 6 tomatillos, peeled and cut in half
  • 2 poblano peppers, cut in half and deseeded
  • 1 medium yellow onion, unpeeled, cut in half
  • 4 garlic cloves, unpeeled
  • Drizzle of olive oil
  • Sprinkle of salt
  • 1 cup cilantro, chopped

Preheat oven to 400 degrees.

Line a cookie sheet with aluminum foil. Place the tomatillos, poblanos, onion and garlic onto the cookie sheet. Drizzle the oil and sprinkle the salt. Roast for 30 minutes till vegetables are soft. Blend the vegetables with the cilantro till smooth. Keep aside.

  • 3 tablespoons olive oil
  • 1 cup chicken broth
  • 1 can pinto beans
  • Salt
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Brown the short ribs on both sides (about 5 minutes each) in two to three batches. Take out and add the tomatillo sauce and chicken broth. Bring to a boil and add the short ribs back into the saucepan. Bring to a boil and lower the heat to a simmer. Place lid and cook on stove or in a 350 degrees oven for 3 hours. Take the ribs out of the gravy and let cool. Take the bones and fat off and shred the meat back into the gravy. Add the beans and cook on medium heat for 10 minutes. Check for seasonings. Garnish with cilantro. Serve warm.

 

 

Pinto Beans

May 24, 2013

These are delicious, vegetarian refried beans. Usually they are available in restaurants filled with fat- don’t get me wrong.. they are delicious but not the healthiest. You can also get them pre-made in a can. Honestly, I have never tasted the ones in the can, so I can’t comment- but you can’t beat the homemade variety.

I don’t make it exactly from scratch as I use the cooked pinto beans out of a can. This allows me to cook the dish in no time at all without compromising on flavor. This particular one I spiced with roasted cumin seeds and smoked paprika. I also added garlic and cherry tomatoes.

It is a delicious, healthy side dish you can make in a matter of minutes. It was a great complement to the steak tacos. Try it with tacos or any thing grilled for the summer…

  • 1 can of (15 ounces) pinto beans
  • ¼ cup vegetable or chicken broth

Place the beans in a saucepan and add the broth. Bring to a boil and simmer for 20 minutes. Mash the beans in the pan with a potato masher. Leave it a bit chunky if you like. Keep aside.

  • 1 small onion, finely chopped
  • 1 teaspoon roasted cumin seeds, crushed
  • 2 garlic cloves, minced
  • ½ cup halved cherry tomatoes
  • 1 tablespoon extra light olive oil
  • 1 teaspoon smoked paprika
  • ¼ cup cilantro, chopped

Heat the oil in a medium sized frying pan. Add the cumin seeds, tomatoes, onion and garlic and sauté for 4 to 5 minutes- till onions are soft. Add the mashed beans. Mix well and sprinkle salt and paprika. Mix well and top with cilantro and serve.

Pulled Chicken Chili with Three Chillies

April 9, 2012

Pulled Chicken Chili I am really proud of this dish- it tastes fabulous. It is bit involved but is so worth the work. I would make it on a weekend. I used a variety of chilies- not spicy, just flavorful ones. I cooked chicken thighs in a delicious sauce and shredded the meat for the chili.

I served it with a delicious apple bean relish which provides an amazing crunch and lightness to the dish. To make it even more yummy, I topped it all off with a dollop of guacamole.

Enjoy!
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Pulled Chicken Chili with Pinto Bean and Apple Relish

February 1, 2012

Pulled Chicken Chili If you are cooking for the big game, I humbly suggest this fabulous recipe. This week has been very hard for me to come up with recipes- so the night before, I have been asking my husband and daughter for ideas. They have come up with some great ones. The night before last my husband suggested a dish with polenta. It got me thinking of the big game and maybe I should post another chili recipe for this weekend.

I went to the market and bought some fresh chicken thighs and drumsticks. I also bought a can of beans because that is what one adds to chili- right? I love beans in chili but it kind of bothers me that both the meat and the beans have the same mushy texture. So, I decided to keep them separate. That is how I came up with this very delicious dish.

I made a sauce with three different dried chillies and cooked the chicken till the meat was falling off the bones. In the meantime, I put the relish together. I am not sure how I came up with the apple idea. I was looking for the crunch factor and since apples are in season- it was an easy choice. I also made some yummy guacamole which I served on top.

Did I mention I served the chili on polenta? Yup, and it was delicious. For the big game, I would suggest corn bread or tortilla chips. Lots of garnishes including shredded cheese, chopped onions and of course the fabulous relish and guacamole. Have fun eating, drinking and watching this Sunday!

  • 1 large yellow onion, quartered
  • 1 head of garlic, drizzles with olive oil and wrapped in aluminum foil
  • Salt

Preheat oven to 350 degrees F.

Place the onion and wrapped garlic on a small cookie sheet. Drizzle the onion with some olive oil and salt. Bake for about 30 minutes or till the onion is tender. Squeeze the garlic out and keep aside with onion.

  • 1 large dried New Mexico Chili, deseeded
  • 1 dried Ancho Chili, deseeded
  • 1 dried Chipotle Chili, deseeded
  • 2 cups chicken broth

Add the chilies and the broth in a saucepan. Bring to a boil and simmer, covered for 30 minutes.
Add the chilies and liquid into a blender. Add the roasted onion and garlic. Blend till smooth.

  • 4 chicken thighs on the bone
  • 4 chicken drumsticks
  • ½ cup all-purpose flour
  • Salt
  • 2 tablespoons extra light olive oil
  • ½ cup tomato sauce
  • Salt

Dredge the chicken pieces in the flour and sprinkle with salt. Heat a saucepan with olive oil. Brown the pieces on both sides on high heat. Keep aside and add the tomato sauce and blended sauce. Bring to a boil and add the chicken pieces back into the pan. Bring to a boil. Lower to simmer and cover with lid. Cook for 45 minutes or till the chicken is falls off the bone. Take the chicken out and take the meat off with a fork, shredding it at the same time. Discard the bones and add the meat to the sauce. Bring the sauce to a boil and test for seasonings. Add salt. Cook till the chili reaches desired consistency. Serve with Spanish rice or some creamy polenta.

Pinto Bean and Apple Relish

  • One can pinto beans, rinsed and drained
  • 2 small Pink Lady apples, chopped
  • Juice of one lemon
  • 2 teaspoons agave
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon roasted cumin seeds, crushed
  • 1 teaspoon salt
  • ½ cup cilantro, chopped

Add the pinto beans and apples into a small serving bowl. Add the lemon juice, agave, olive oil, cumin seeds, salt and cilantro. Mix well and taste for seasonings. Let sit for at least an hour before serving. Serve a few tablespoons on top of the chicken chili and maybe a ladle of guacamole.

Pulled Chicken Mexican Soup

April 12, 2011

Pulled Chicken Mexican Soup So, what do you do with leftover pulled chicken?? Well, you make pulled chicken Mexican soup, of course! I admit this idea did not come to me right away. All I wanted was to come up with a completely new dish to make with my leftover chicken. I thought about it quite a bit and finally decided on a soup. I am not a big soup person- not sure why. It is an ideal one pot meal that can be very healthy and easy to make.

This one in particular was extremely good- I think because I had a great starting point- the pulled chicken. If you want to make this recipe and don’t want to go through the hassle of making the chicken- I have a suggestion for you. I would buy a rotisserie chicken, pull the meat off the legs and the thighs and sprinkle with smoked paprika and some lemon juice. Let the chicken marinate for an hour and then follow the recipe. The result won’t be the same as what I made but it will be very close and definitely very tasty.

It was very quick, I started with some olive oil and added some corn flour (maize flour)- to thicken the soup. I was going to use regular flour but then I though corn flour will give the soup a more authentic taste. I added a can of pinto beans, salsa and some roasted corn. The soup came out delicious. All the ingredients complemented each other really well. I made a little more guacamole and served a big dollop right on top. Everyone was very happy and satisfied…

  • 1 to 2 cups leftover pulled chicken
  • 1 can pinto beans, drained, rinsed and mashed
  • 2 tablespoons corn flour (corn meal)
  • 2 tablespoons extra virgin olive oil
  • ½ cup leftover or bottled salsa
  • 2 cups frozen, roasted corn
  • 3 cups chicken broth
  • Salt

Heat a heavy saucepan and add the olive oil. Add the mashed beans and corn flour. Saute on medium heat for 2 to 3 minutes. Add the salsa and sauté for 2 to 3 minutes. Add the chicken, roasted corn and chicken broth. Bring to a boil and simmer half covered for at least an hour. Check for seasonings and serve with cheese quesadillas.

Quick Vegetarian Refried Beans

March 31, 2010

Vegetarian Refried Beans

This is a quick, healthy side dish I came up with while I was cooking the rest of the meal for my friends. I had the enchiladas and rice. I was serving homemade salsa and guacamole with chips before dinner but something was still bothering me. I felt I didn’t have a balanced meal as yet. That is when beans came to mind.

As I started looking for recipe ideas for the refried beans, I realized most recipes called for frying the beans in pork fat or bacon. Normally I would add pancetta or bacon to the mix because as far as I am concerned, everything is better with bacon- but in this case I needed to make the dish vegetarian.

I started by cooking canned pinto beans in water and mashing them but left still them a bit chunky. As I was sauteing them with the onions and garlic, I kept thinking of a flavoring that would mimic the smokey flavor of bacon. Smoked paprika came to mind. That’s it- I thought. It was delicious paired with the creamy pinto beans, the onions and the garlic. In fact I would make this dish the same way again- why add extra calories with the bacon when I can achieve a similar flavor with the paprika?

I topped the dish with cilantro and queso fresco and the meal was well balanced, healthy and delicious!

Try these refried beans and you will never use the canned ones again!
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