Tag Archives: Beans

Crockpot Black Beans

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Hola!

Who likes beans? Black beans? I love them! They healthy, inexpensive and delicious. I make all my beans in the crockpot overnight to make things easier on me. These beans can be eaten right over rice whether it be white rice or yellow rice.

Left overs can easily be refried to use in tacos or tostadas or whatever dish you like.  They can also be refried or pureed  and used as a dip.

Looking at this picture makes me hungry!

Crockpot Black Beans

Ingredients

  • 1 lb. black beans, picked over and washed
  • 8-10 cups water
  • 4 garlic cloves, minced
  • 1/2 lb. bacon, chopped
  • salt to taste

Directions

Place everything in the crockpot and cook for about 8 hours until beans are cooked. Add salt to taste last half hour of cooking.

Enjoy over your choice of rice.

Besos,

Flor

 

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Enfrijoladas on Cinco de Mayo

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Hola!

Happy Cinco de Mayo! I realize that many people go out and celebrate Cinco de Mayo. I have never gone out to celebrate because I feel like I celebrate every day when I cook delicious Mexican meals. I celebrate when I hear Mexican music-which is everyday! I celebrate when I speak Spanish which is everyday. I feel absolutely blessed to have such a rich and wonderful heritage and there is no better way to celebrate that heritage than by delicious food!

These Enfrijoladas are delicious and are actually super easy to make. It’s funny that when you use what might be considered the simplest of ingredients that you can make such a delicious meal

You can use all sorts of fillings for Enfrijoladas such as chicken, ham,beef, or pork  but I prefer just cheese. You can cave them for breakfast, lunch or dinner. You can have them as a main dish or a side dish.

 

Enfrjoladas

Ingredients

4 cups frijoles caldosos, or seasoned and pureed beans.

16 corn tortillas

1 cup queso fresco, or shredded Chihauahua cheese

Toppings such as sliced avocado, Mexican crema or sour cream, salsa, pico de gallo

Directions

Heat a comal or dry skillet over medium heat.

Taking one tortilla at a time, heat on the comal or skillet for about 30 seconds per side. Take the tortilla with a pair of tongs and immerse it in the bean puree. Place it on a plate and sprinkle some cheese on one side and fold it as if it were a quesadilla or a turnover.  Top with your favorite toppings and devour!

These are best eaten right after they are made. I love them with pico de gallo which has the colors of the Mexican flag.

I also wanted to share with you an article written by Anthony Bourdain — Thank you, Anthony!

http://anthonybourdain.tumblr.com/post/84641290831/under-the-volcano

I want to be his sidekick soooo bad. He is such a bad*** and he just seems so real. Enjoy the article and Happy Cinco!

Besos,

Flor

 

Refried Beans (Frijoles Guisados or Refritos)

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Hola!

It’s the end of the week and the weekend weather is supposed to be amazing! I can’t wait! I am definitely opening my windows this weekend to let some fresh air circulate through this house! I think the last time my windows were open was in October.

Today I am sharing my recipe for Refried Beans. Last Friday I posted the basic recipe for frijoles de la olla or beans from the pot. To make these refried beans you will be using that basic recipe. Refried beans are really easy to make so I hope that I explain it all properly! My only questions about these beans is why would they be called refried when they are only “fried” once? Weird!

After cooking your Frijoles de la Olla (if you are using them when they are cold I like to heat them up along with the broth in a big pot or in the microwave).

Heat up about 3-5 tablespoons of vegetable or olive oil in a large pot. You can also use lard which makes the beans taste even more amazing!

When the oil is hot add 4 cups of the strained beans-no broth. You can leave the garlic and onion from the basic recipe in them if you like.

Stir them up a bit so the oil or lard gets incorporated. Take a potato masher and work your arms out by mashing the beans to a rough consistency. My personal preference is a rough mash where you can tell that these are beans—I don’t like the totally pureed kind of beans. Add a bit of broth as you mash the beans so that it is easier to mash

After a good mash add 3-4 cups of the reserved bean broth and give them a good stir. Allow the beans to simmer for about 10-15 minutes. After the 10 or 15 minutes these are considered Frijoles Caldosos. I am not sure of the translation but maybe brothy beans? They will have the consistency of maybe a thicker soup. At this point you can eat them as they are in a bowl with tortillas or as a side dish with something like Chile Colorado and Rice.

If you let the beans simmer until the broth thickens more and allow them to just sit in the pot for a while they will thicken up and get I guess you could say dryer. These are Refried Beans.

I usually like to add shredded Chihuahua Cheese when I am simmering my beans but my husband prefers them without the cheese mixed in.   I  garnish the refried beans with the cheese or add salsa or pico de gallo. Again these beans can be used as a main dish on their own or in a recipe or  as side dish.The longer the beans sit whether on the stove or in the fridge they will get dryer which will also allow for use in different recipes.These beans can be eaten for breakfast, lunch and dinner. Make sure you store leftovers in the fridge.

It seems so hard for me to explain something so simple. I hope I was able to give you a good overview on making refried beans.

Happy Friday!

Besos,

Flor

 

Frijoles de la Olla in the Crockpot-No Meat Friday

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Hola!

Here we are at the end of another week and the end of spring break. It was great while it lasted!

If you go into any typical Mexican household chances are there will be a big pot of beans either on the stove or in the crock pot. Beans are a staple in our diets and they are such a comfort food. They can be served right out of the pot or refried. They could be a main dish or a side dish. They can be served for breakfast, lunch or dinner. There are so many different meals that you can make with pinto beans.

My mother has always used pinto beans until recently when she started using Frijoles Peruanos (Peruvian Beans). She bought me some so I could try them. They were good but certainly not pinto beans! Julissa didn’t even want to try them. She said she wants her same old pinto beans so that is what we will continue using.

Today I am sharing the basic recipe for making Frijoles de la Olla or Beans from the Pot made in a crock pot. Many years ago before crock pots became really popular I used to make my beans either in a big pot or a clay pot on the stove. I had to constantly watch them so that they wouldn’t burn or overflow. Now I used my crock pot and make them overnight so that they are ready in the morning.

It’s amazing how something so simple could be made into something so good.

Before cooking your beans it is so important to go through or pick through your beans and wash them well. You need to remove any rocks or rotten beans. After I pick through my beans I add water to them and basically massage them until the water runs pretty clear. It might take about 2 or three “wash and massages”. I cannot emphasize this enough!

These beans are so simple to make!

After they are cooked and served in a nice big bowl along with the bean broth you can garnish them with any topping you like such as tomatoes, onions, jalapeño peppers or Pico de Gallo (that’s how I like them). You could also garnish them with shredded cheese (chihuahua, queso fresco or any cheese you like), salsa, mexican crema or whatever you want. These are just and example of the most typical topping that I would use. One more thing…you must, must , must serve these beans in their broth with tortillas.

I think these beans are beautiful. Some people consider this meal  poor people or peasant food. And I don’t care…I love them and so does my family! This is what my parents pretty much grew up on and so did I and I am very proud of that!

Frijoles de la Olla-In the Crockpot (this makes a lot of beans!)

Ingredients 

  • 4 /12 cups dried pinto beans (2 lbs.)
  • 10 cups water
  • 1 onion, cut into quarters or eigth’s
  • 6 garlic cloves (end cut and skin removed)
  • salt to taste

Directions

Pick through the beans to remove any rocks or nasty looking beans. Rinse with water until water runs pretty clean. Place the beans in the crockpot. Add the water, onion and garlic. Cook overnight on low for about 8 hours. The cooking time will vary with crockpots. You want the beans to be cooked but soft, but not too soft that they start to break up. If  needed add  more water. You want these beans to have enough broth. Add about 1-2 tablespoons of salt (or to your liking) the last half hour of cooking.

Serve with garnishes and tortillas.

These homemade beans are so versatile. I will be sharing more recipes in the future using these Frijoles de la Olla. These totally beat the taste of canned pinto beans. But I will admit that I have used canned beans when I am in a hurry!

Happy Friday!

Besos,

Flor

 

Slow Cooker Chickpea Stew with Italian Sausage, Tomatoes, and Pesto

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Happy Valentine’s Day!

I love Valentine’s Day! I don’t just love it because of all the sweets and flowers but because I love love. I love romance…doesn’t just about every woman out there? It’s really meant for lovers but now it’s also about your children, friends, parents. Anyone can be your Valentine. Such a wonderful day! I also realize that not everyone likes Valentine’s Day so be careful who you talk to about Valentine’s day!

I have to say that I was going to post this delicious Cherry Nut Bread but…

It didn’t work out well at all! Disaster! It was burnt on the outside and raw on the inside….What the heck! Not every recipe turns out perfect!

So instead I have a delicious crock pot meal.

Now this turned out perfect!

Crockpot Chickpeas Stew with Italian Sausage, Tomatoes and Pesto

Ingredients

  • 2 tsp. olive oil (or slightly more, depending on your pan)
  • 1 pkg. (19.5 oz.) raw turkey Italian Sausage
  • 1 cup chopped onion
  • 1 T minced garlic
  • 1 tsp. ground fennel (probably optional, but this adds amazing flavor)
  • 2 tsp. Italian seasoning
  • 2 cans chickpeas (garbanzo beans), rinsed well and drained
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (15 oz.) crushed tomatoes (or use all diced or all crushed tomatoes if that’s what you have on hand.)
  • 3/4 cup water
  • 1/2 cup basil pesto (I used the basil I made and froze in the summer))
  • salt and fresh ground pepper to taste
  • freshly-grated Parmesan cheese for serving (optional, but good)

Directions

Heat the oil in a large non-stick frying pan, squeeze the sausage out of the casings (discard casings), and cook the sausage over medium-high heat until it’s nicely browned, breaking it apart with a turner as it cooks.    When the sausage is nicely browned, push it to one side of the pan, add onions, and cook until they’re starting to soften, about 3-4 minutes.  Add the minced garlic, ground fennel, and Italian seasoning and cook 1 minute more.  Transfer sausage onion mixture to the slow cooker.
Add Garbanzo beans, diced tomatoes, crushed tomatoes and water  to the slow cooker.    Cook for about 4 hours on high or 8-9 hours on low.
When the beans are quite soft and the flavors are well-combined, add the pesto and cook about 20 minutes more.  Season to taste with salt and fresh-ground black pepper and serve hot, with Parmesan cheese to add at the table if desired.
This was soooo good. I think the addition of pesto is what made this extra delicious. It’s also healthy so you can’t lose on this meal!
Have a wonderful day filled with love!
Besos,
Flor
Recipe source Kalyn’s Kitchen

 

 

Chickpea and Tomato Salad with Basil

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Hola!

I hope everyone enjoyed their weekend! I had a great birthday weekend. There was a lot of canning going on here! I will post those pics another day. My husband and I made it to the movies Saturday night. We were supposed to see The Butler but my husband really wanted to see Kick Ass II. My husband enjoyed it but I thought it was one of the worst movies ever! I felt like it was definitely the kind of movie made for 17-year-old boys…just my opinion!

Yesterday was my birthday so we went out for a birthday lunch and spent some time together as a family. That was the best part! With the kids growing up it seems that they are always busy doing their own thing so I really enjoyed that we all got to hang out together for a while. We decided to go to Flat Top Grill. It was very tasty.

Julissa is the only one who had been to this restaurant before so she was the teacher showing what we had to do. It was pretty neat!

You choose all your ingredients and put them in a bowl. Put all your meats or seafood in another bowl. Place them on the counter and they stir fry or make a soup with your ingredients and bring them to your table. I thoroughly enjoyed my two bowls!

After stopping at the mall briefly we came home and rested for a while before digging into this delicious gourmet cake that my best friend made me. This girl needs to open a bakery! Did you here me Dube?

This picture does not do this amazing cake justice. Thank you, Dube!

I do have a refreshing recipe for you. We have lots of tomatoes and basil right now. The first huge batch of tomatoes was used for canning and cooking this weekend. This salad is delicious and will be my lunch today!

Chickpea and Tomato Salad with Basil

Ingredients

  • 1 can chickpeas, drained and rinsed
  • About 1 pint grape tomatoes, halved (or chopped tomatoes to your liking)
  • 25 large basil leaves, chopped
  • 3 cloves of garlic, minced
  • 1 tbsp red wine vinegar
  • 1 tbsp apple cider vinegar
  • 2 tsp olive oil
  • 1/2 tbsp honey (10g)
  • pinch of salt

Directions

Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to come together.

Simple and refreshing!

Have a great day!

Recipe source greenlitebites

 

 

Simple Frijoles Borrachos/Drunken Beans

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Hola!

Not too much going on around here. It’s pretty quiet…so quiet you can hear the crickets! I am so glad it’s Friday! The weekend will be very busy and I love being busy!

When I arrived home from work the other day I found this on my counter…

Beautiful little lettuces! The first harvest from our 2013 garden! They are delicious! I chopped them up and made a salad with quinoa, tomato and a nice oil and vinegar dressing. We  will definitely be eating a lot of salads this summer.

I make  Frijoles Borrachos or Drunken Beans the way my mom made them…super simple! There are other ways of making them but this is what I am used to.

I don’t really have a recipe per say, but here it goes!

Cook one pound of pork chorizo in a dry (no oil) large pot. Add frijoles de la olla or boiled/canned pinto beans including the liquid. The amount of beans should be to your liking. I actually cooked my beans in the crock pot the day before. Add one 12 oz. bottle of beer…your choice! Have an extra beer for yourself. Add some chopped cilantro if you like. Simmer for about 20 minutes or until everything is nice and warm. Serve with some hot corn or flour tortillas and some more cilantro sprinkled on top if you like.

Can it get any easier than that?

Happy Day!

Besos,

Flor