Showing posts with label beans. Show all posts
Garibaldi-Style Refried Beans is a delicious Mexican bean dish flavored with bacon, golden corn kernels, and spicy serrano chiles.

Garibaldi Refried Beans (with Corn & Bacon) - lacocinadeleslie.com

Garibaldi is the name of a popular restaurant in Guadalajara famous for its Carne en su Jugo (and its Guinness World Record for the fastest service ever). But that's not all Karne Garibaldi is famous for. They also serve this insanely delicious appetizer made with thick refried beans and golden corn kernels with a never-ending pile of homemade totopos (tortilla chips). And best of all, they offer unlimited refills on this irresistible bean dip.

Frijoles Refritos estilo Garibaldi (con maíz y tocino) - lacocinadeleslie.com

Just because I don't get to visit Guadalajara often doesn't mean that I can't enjoy this irresistible bean dish at home. And best of all, I get to put my own little spin on this famous appetizer. Traditionally, the refried beans are fried in a lot of manteca de cerdo (pork lard) which gives them a distinct flavor, but frying them up in a little bacon grease with pieces of crispy bacon adds even more flavor, if you ask me. And because I can't live without a little spice, I also fry up a finely chopped serrano chile with the bacon. If you're tired of making the same refried bean dish, you HAVE to try Garibaldi-Style Refried Beans. One bite and you'll be hooked!

Yield: 6 to 8 servings
Frijoles con Elote - lacocinadeleslie.com

Garibaldi Refried Beans

prep time: 10 MINScook time: 30 MINStotal time: 40 mins
Garibaldi-Style Refried Beans is a delicious refried bean dish flavored with bacon, golden corn kernels, and spicy serrano chiles.

INGREDIENTS:


  • 6 slices bacon, diced
  • 1/2 medium white onion, finely chopped
  • 2 serrano chiles, finely chopped
  • 1 (6 oz.) can golden corn kernels, drain
  • 4 cups cooked peruano or pinto beans
  • 1/2 cup bean broth
  • Salsa Macha (optional) 

INSTRUCTIONS:


  1. Fry the bacon in a large skillet over medium-high heat until fully cooked, but not crisp. Add the onion, serrano chiles, and corn kernels; sauté for 2 to 3 minutes until onion is translucent. Stir in the beans and bean broth. Let simmer until beans come to a boil; reduce heat to low. Mash the beans using a potato masher; season with salt to taste. Continue to simmer, stirring occasionally, until the beans have thickened slightly. Remove from heat. Serve wtih totopos (tortilla chips) or warm tortillas. For a spicy kick, top with a little Salsa Macha. Enjoy!
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Garibaldi Refried Beans (with Corn & Bacon)

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Morisqueta is a traditional Mexican dish--popular in the state of Michoacán--that consists of a mixture of beans and rice topped with tender pieces of meat in a spicy salsa.


Morisqueta de Costillitas en Salsa Ranchera - lacocinadeleslie.com

Morisqueta is one of those dishes that when I make it, I ask myself why I don't make it more often. My grandpa loved to serve his morisqueta with Pork Chile Colorado, while I prefer to serve it with Costillitas en Salsa Ranchera (pork spare ribs). But really any pork or beef dish can be used. Some of my favorites include Shredded Beef Picadillo, Bistec Ranchero, Pork Chile Verde, and Carne de Puerco con Chile. Morisqueta can also be enjoyed meatless. Just spoon your favorite salsa, mild or spicy, over the beans and rice.

Morisqueta de Costillitas en Salsa Ranchera

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Dip into the creamy goodness of a spicy homemade bean dip made with chorizo, pinto beans, green chiles, cumin, and cream cheese.


Homemade Chorizo Bean Dip - lacocinadeleslie.com

There's nothing my kids love more on a Friday night than eating dinner huddled together in the living room watching a movie on Netflix. Some nights we order pizza, and other nights we only want to snack on bowls of buttery popcorn topped with lime juice and bottled hot sauce. But every once in a while I like to surprise Alf (Hubby) and the kiddies with a big tray of tortillas chips and an array of our favorite dips like Chile de Molcajete (roasted tomatilla & arbol chile salsa), Guacamole, and this creamy Chorizo Bean Dip.

If you like the classic combination of beans and chorizo, then you'll love this homemade bean dip made with green chiles, Mexican chorizo, and cream cheese. You'll never buy canned bean dip again once you see how easy it to make your own.

Chorizo Bean Dip with Jalapeños - lacocinadeleslie.com

Chorizo Bean Dip 
lacocinadeleslie.com

Ingredients:

  • 2 tablespoons vegetable oil 
  • 1/2 medium onion, finely chopped
  • 2 fresh serrano chiles, finely chopped  
  • 6 to 8 oz. Mexican chorizo, casings removed
  • 1 clove garlic, minced
  • 3 roma tomatoes, finely chopped 
  • 3 cups cooked pinto beans, drained 
  • 1 cup bean broth
  • 1/2 teaspoon ground cumin
  • 3 oz. cream cheese, softened
  • 1/4 cup Mexican crema or sour cream  
  • 1 cup shredded mild cheddar cheese
  • 1 cup shredded queso Oaxaca or mozzarella cheese
  • Chopped pickled jalapeños (optional) 
  • Chopped cilantro
  • Tortilla chips  



Directions:
Heat the vegetable oil in a large skillet over medium-high heat. Saute onion and serrano chiles for 2 to 3 minutes, stirring occasionally, until the onion is soft and transparent. Add the chorizo, breaking it up with the back of a wooden spoon, and let brown until fully cooked. Stir in the garlic, tomatoes, cooked pinto beans, and bean broth. Once the mixture starts to boil, reduce heat to low. Using a potato masher, mash the pinto beans until desired consistency; season with the ground cumin and salt as needed. Stir in the cream cheese, Mexican crema, and mild cheddar cheese until completely melted. Remove from heat.

To serve, ladle dip into a large serving bowl; top beans with shredded Oaxaca or mozzarella cheese, chopped cilantro, and pickled jalapeño peppers. Serve with plenty of tortilla chips. Enjoy!

 Receta en español 

Pinto Bean Dip with Chorizo - lacocinadeleslie.com

















Chorizo Bean Dip

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Crispy corn tortilla flautas stuffed with refried black beans seasoned with caramelized onion and ground cumin.


Black Bean Flautas - lacocinadeleslie.com

Because sometimes you get a craving for something crispy and fried. Black bean flautas are a meat-free alternative perfect for any night of the week. The kiddies love them because they can eat them with their hands, and Hubby loves the rich flavor the caramelized onions add to the beans. Serve these flautas with Mexican Rice and a simple green salad for a complete meal. Cut the flautas in half to make mini-flautas to serve as appetizers at your next family get-together.

Black Bean Flautas

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Homemade Chili Beans made from scratch with cooked pinto beans and five varieties of chiles.


Homemade Chili Beans - lacocinadeleslie.com

This weekend the US will be celebrating Independence Day. Now that I live in Mexico the 4th of July always makes me a little homesick for fireworks, American flags flying high, and all the yummy food being served at the cookouts. When I was younger the 4th of July always meant that Gramm was going to open a can of chili beans and ladle them over hot dogs, because for Gramm nothing was more American than hot dogs and chili beans.

Homemade Chili Beans

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Leslie's Best Chili - lacocinadeleslie.com

Grab a spoon and bring your appetite, because this week we're having a Chili Cook-Off #SundaySupper style!

Growing up chili was something we always got from a can. As unappetizing and unappealing as that sounds to me now, back then I considered it a treat. I loved that canned chili. It wasn't until years later after Hubby and I got married that I tried my hand at making my own chili from scratch, in hopes of changing my Hubby's mind about chili. Thankfully it was just the canned stuff that Hubby had a problem with, and once I had my first taste of real homemade chili I never went back to the canned stuff.

Leslie's Best Chili w/ Beans #SundaySupper #ChiliCookOff

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National Taco Day (October 4th) is just around the corner, so this month for She Made/Ella Hace girlichef and I decided to give you something to taco 'bout.

Over the years I've shared many a taco recipe here in my Cocina, including my favorite tacos ever - Tacos de Chorizo.  But for some reason I've never blogged about the taco we eat most in our house...Tacos de Frijoles.  My kiddies love them for breakfast before they leave for school.  Hubby loves to eat them any time of day.  And I love them because they remind me of my childhood.  Gramm always packed a couple Tacos de Frijoles in my lunchbox when I was a kid, so I'd grow healthy and strong.  My friends loved to trade me their bologna sandwiches for my Mexican lunch.

There's really not much to making Tacos de Frijoles.  All you need is some tortillas and refried beans.  If you want to get really fancy, you can add some queso fresco and your favorite salsa.

lacocinadeleslie.com

Tacos de Frijoles con Queso

lacocinadeleslie.com


Ingredients:

  • Refried Beans
  • Flour or corn tortillas
  • Queso fresco
  • Chile de Molcajete (roasted tomatillo & chile de arbol salsa) or your favorite salsa


Directions:
Heat tortillas on a comal or griddle over low heat until soft and pliable.  Spoon 3 to 4 tablespoons of refried beans onto each tortilla.  Fold tortillas in half over the refried beans.  Heat the bean tacos on the comal, flipping over occasionally, until heated through.  To serve, top with crumbled queso fresco and Chile de Molcajete.  Enjoy!

lacocinadeleslie.com

Now be sure to head on over to girlichef's blog to check out her Spicy Mushroom-Pasilla Tacos



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Comfort Food Classics: Tacos de Frijoles con Queso {She Made/Ella Hace}

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When coming up with a list of all the soups I wanted to make for January's Food of the Month Club, on the top of my list was something thick, hearty and spicy...Chili!  The fact that it's a Chili Borracho (Drunken Chili) made with a bottle of beer in the mix makes it even better.  3-Bean Chili Borracho is a great meatless alternative to beef or pork chili.

I really love the rich and robust sauce for this chili.  With the combination of the dried chilies, cinnamon and unsweetened cocoa powder it reminds me a little of Mole Dulce.  And the beer just kicks it up a notch because it enhances all of the earthy flavors in this chili.

I'll be cooking up a big batch of this for our Super Bowl party to serve over hot dogs and french fries to make chili dogs and chili cheese fries.

I cooked my own beans, but for those of you looking for something quick and easy for a #weekdaysupper, you can use canned beans.  



3-Bean Chili Borracho 
(Recipe slightly adapted from Herbivoracious by Michael Natkin)

Ingredients:

  • 1 cup dried black beans, picked over and rinsed (or 2 cups canned black beans)
  • 1 cup dried pinto beans, picked over and rinsed (or 2 cups canned pinto beans)
  • 1 cup dried red beans, picked over and rinsed (or 2 cups canned red beans) 
  • 2 dried ancho chilies
  • 2 dried guajillo chilies
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 serrano chile, finely chopped (optional) 
  • 3 roma tomatoes, chopped (or 1-14oz. can diced tomatoes)
  • 1 (12 oz.) bottle beer (light or dark) 
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 Lime
  • 1/2 cup chopped cilantro
Garnishes:
  • Mexican crema or sour cream
  • Shredded Manchego or cheddar cheese
  • Chopped onion
  • Chopped cilantro 


Directions:
Bring 8 to 10 cups of water to a boil over high heat in a 4-quart (or larger) stockpot.  Add the dried black, pinto, and red beans.  Cover and let cook over high heat for about 15 minutes.  Reduce heat to medium-low and let simmer for about 2 hours, adding more water if necessary, until the beans are tender; season with salt.



Toast the dried ancho and guajillo chilies in a medium skillet over medium-high heat for about 30 seconds on each side.  Cover the chilies with 2 cups of water and let simmer until the chilies are soft.  Remove the stems and seeds from the chilies.  Puree the chilies and the cooking water in a blender until smooth; set aside.


In a large saucepan or dutch oven, heat 2 tablespoons of vegetable oil over medium high heat.  Add the onion and garlic and saute for about 2 minutes.


Add the serrano chile, chopped tomatoes, beer, cocoa powder, cumin, and cinnamon, along with the pureed chilies and the cooked beans and about 2 cups of the water they were cooked in.  Stir gently to combine; season with salt. (*If using canned beans, you will need 2 cups of each bean.) 


Cover and simmer over medium heat for about 30 to 45 minutes, stirring occasionally.  Using a potato masher, gently mash some of the beans to thicken the chili.  Finally, stir in the cilantro and the juice of 1 lime.  Remove from heat.


Ladle into bowls and garnish with Mexican crema, shredded cheese, chopped onion and cilantro.  Serve with corn bread or tortilla chips.  Enjoy!!!



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3-Bean Chili Borracho #WeekdaySupper

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This week's #SundaySupper theme is one I hold near and dear to my heart, because today we're celebrating Mexican Independence Day!

Most years, I like to go all out for el Día de la Independencia, with a big feast of traditional Mexican dishes like Tamales, Pozole, or Mole de Espinazo.  But this year, I was in the mood for something simpler.  Something homey and comforting.  Maybe something soupy like Pappy (my abuelito) used to make.  But I also wanted something that would use the gorgeous little red beans I found at my favorite produce store earlier in the week.  That's when I remembered Pappy's Frijoles Rancheros, which my grandmother always argued were actually called Frijoles Charros.  I really didn't care what they called them, I just wanted to dive into the hearty bean soup with pieces of pork meat.  Sometimes that pork meat was bacon, but most of the time, Pappy made his Frijoles Charros with smoked patitas de puerco (pigs feet).  Either way, it was always delicious.

For me, Frijoles Charros is the perfect dish to serve this year for Mexican Independence Day, because it's made with one of the most important staple ingredients of Mexican cuisine: beans.  And it gets much of it's flavor from a tricolor Salsa Mexicana, with the same colors of the Mexican flag.  And because it reminds me of the stories Pappy used to tell me about his childhood en el rancho (on the ranch) in the mountains of Chihuahua.  It's an awesome Mexican recipe any way you look at it.

Feliz Día de la Independencia!  Viva México!  Viva México!!! Viva México!!! 


Frijoles Charros o Frijoles Rancheros
(Cowboy Beans) (Recipe adapted from Mexican Everyday by Rick Bayless)

Ingredients:
  • 6 slices bacon, chopped
  • 3 large roma tomatoes, finely chopped
  • 1 medium onion, finely chopped
  • 2 fresh serrano chilies, finely chopped
  • 1 clove garlic, peeled and finely chopped
  • 4 cups Cooked Beans with bean broth
  • 3 to 4 tablespoons fresh cilantro, finely chopped
Directions:
In a large 2 to 3-quart saucepan or stockpot, saute the bacon over medium heat, stirring regularly, until  completely cooked and crispy.  Add the onion, garlic, and serrano chilies.  Saute for 1 to 2 minutes, stirring occasionally.  Stir in the tomatoes and let cook for another 3 to 4 minutes.  Add the beans with their broth and 2 tablespoons of the chopped cilantro.  Taste and season with salt, if necessary.  Cover and let simmer over medium-low heat for 15 to 20 minutes.  Serve in bowls and garnish with more chopped cilantro.  Enjoy!!!


For more Fiesta food & drinks, be sure to check out all of the #SundaySupper recipes!

Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)
La Comida (the food)
Postres (desserts)
Bebidas (beverages)

Please be sure you join us on Twitter throughout the day (this coming Sunday, September 16) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the#SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!


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Frijoles Charros / Rancheros {Cowboy Beans} #SundaySupper

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Creamy Bean Soup_Crema de Frijol

Very seldom do I make something so incredibly simple and delicious that I am at a loss for words.  But that's exactly what has happened to me with this creamy and silky Crema de Frijol (Creamy Bean Soup).

I will say one thing about this soup... I wish I had made more!  Actually, every time I make it, I wonder why I don't make it more often.

Crema de Frijol is a creamy bean soup made with beans, Mexican crema, chile de arbol and butter.

It's so easy that it doesn't matter what kind of bean you use.  Any bean will work in this soup.  (I used a combination of Peruano and Flor de junio.)  The only "must" in this soup is the chile de arbol.  I've tried making it with other chilies, like canned chipotles en adobo and dried ancho chilies, both of which I love, but their flavor outshines that of the beans.   But with chile de arbol, this soup becomes a whole different story.  A love story, of sorts, because the two flavors complement each other so well.  They bring out the best in each other and you can't imagine one living without the other.

Crema de Frijol_Creamy Bean Soup 1


Crema de Frijol
(Creamy Bean Soup)

Ingredients:
  • 2 to 3 Arbol Chilies
  • 3 cups Cooked Beans (with broth) (Canned beans will work too!) 
  • 2 tablespoons butter
  • 3/4 cup Mexican crema

Directions:
In a skillet or comal, toast the chiles de arbol over medium heat for 1 to 2 minutes, just until they release their aroma.  Remove the stems from the chilies.

Puree the beans with the toasted chiles de arbol in a blender or food processor until smooth.  If the mixture is too thick, add one cup of water.

Melt the butter in a 2-quart saucepan over medium heat.  Pour the bean puree into the saucepan.  Let cook, stirring occasionally, just until it begins to boil.  Reduce heat and stir in the Mexican crema.  Let simmer for about 2 minutes.  Season with salt, if necessary.

Garnish with chile de arbol flakes.  Enjoy!!!

Crema de Frijol_Creamy Bean Soup 2


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Crema de Frijol {Creamy Bean Soup}

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Black Beans


I'm still waiting for my advanced copy of The Homesick Texan Cookbook to arrive in the mail (Mexican mail takes a while.), but already Lisa Fain has managed to change my mind about a certain ingredient. 

Beans are probably the most important staple in the Mexican diet.  Depending on where you live in Mexico determines your bean of choice.  Here in Jalisco, the bean of choice is peruano (peruvian).  It's the bean my suegra (mother-in-law) and I always have on hand and it's my hubby's favorite.  But we also like Tejano and Flor de Junio.    

I was raised on pinto beans.  Both my Mexican grandparents and my Southern great-grandmother always had a pot of pinto beans brewing on the stove.  Pappy would serve his Frijoles de la Olla with chopped onion and dried oregano.  My great-grandma Pearl served her soupy pinto beans on top of a buttered slice of cornbread.  (Swoon!)

The one bean we weren't too crazy about was black beans.  My experience with black beans was limited to the 40-day period after my children were born.  My suegra would brew me a pot of black beans because it's believed that they're better for both the mom and the nursing baby during those crucial first weeks.  They were good, but nothing swoon worthy.  Hubby never even attempted to try them.

Occasionally a couple of stray black beans make their way into my Peruanos and I leave them in for good luck.  Whoever finds the "lucky" black bean gets to wash the dishes.  Oddly enough, none of my kiddies have ever found the "lucky" bean.

Enter The Homesick Texan Cookbook Spotlight & Cook-Off hosted by my friend, Girlichef.   When I saw that one of the recipe choices this week was for Austin Stlye Black Beans, I thought to myself that it was high time to give these little beans another chance.

The recipe sounded good enough.  Chipotle peppers, cilantro, onion and garlic.  You can't go wrong with ingredients like those.  The only thing I wasn't too sure about was adding lime juice to cooked beans, but I soon found out that there was nothing to worry about.  These Austin Style Black Beans were so amazing, I can't believe I ever underestimated their deliciousness.

Not only did I love them, but so did Hubby, the kiddies, my suegra AND my dentist!   (What?  You don't have breakfast with your dentist every morning?)  

I will definitely be making these again, soon!!!


Austin Style Black Beans



Austin Style Black Beans
(from The Homesick Texan Cookbook by Lisa Fain)

Ingredients:
  • 1 lb. dried black beans
  • 1 tablespoon manteca (lard) or vegetable oil
  • 1 medium onion, finely chopped
  • 2 medium carrots, peeled and finely chopped 
  • 4 cloves garlic, minced
  • 2 canned chipotles
  • 1/2 cup cilantro, finely chopped
  • 1/2 teaspoon ground cumin
  • 1 tablespoon chipotle adobo sauce
  • 1/4 cup lime juice
  • Salt (to taste)

Directions:
Clean the beans by discarding any rocks or shriveled beans.  Rinse the beans with cold water to remove any dirt.

Place the beans in a large pot.  Cover with about 6 cups of water.  (You want enough water to cover the beans by one inch.)  

Black Beans prep 1


Bring to a boil over high heat and let cook for 15 minutes.  Drain and rinse the beans.

black beans prep 2


In a large pot  (I used the same one I cooked the beans in.) heat the manteca or vegetable oil.  Add the onion and carrot and saute for about 8 minutes or until the onion is transluscent.  Stir in the garlic and let cook 30 seconds.

black beans prep 3


Return the beans to the pot along with the chopped chipotle peppers and cilantro.  Cover with 8 cups of water and bring to boil over high heat.  (You want the beans covered with about 2-inches of water.)  Reduce heat to medium-low and let simmer for about 90 minutes.  (The instructions say to simmer uncovered, but I'm a rebel and went ahead and covered them anyway!)

black bean prep 4


Add remaining cilantro, cumin, adobo sauce and lime juice; season with salt.  Mash some of the beans with the back of a large spoon to thicken the bean broth.  Cook uncovered 30 minutes.  Enjoy!!!

Austin Style Black Beans


*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef.




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Austin Style Black Beans

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