I used the mashed beans described in a previous post to make this nacho-like dinner.
On a plate I placed some Rancho Gordo Tortilla Chips and on each chip I spooned on some refried beans, cheese and some poached chicken. This was microwaved for about 90 seconds and then topped with Rio Fuego Very Hot Sauce.
I don’t know that I’ve ever met a bean masher I didn’t like.
I pick them up whenever I see them. I like all the different sized but my favorite one is somewhat big and made from madrone wood. It’s from Native Seeds/SEARCH and is incredibly substantial.
I always oil them with food-grade mineral oil but even with care, the cheap ones can split. It’s not the end of the world although I wonder if food couldn’t get trapped and create some trouble.
I don’t know if a wooden bean masher works any better than a metal potato masher but it’s a nice tool to pick up when you’re traveling.
They work well on guacamole as well.
Before you ask, I don’t know where you can get these other types in the states and I don’t have them for sale.
Reader Jill Baxter shares this home made slow cooker treat. What is it? It’s sort of a chili but I think the most interesting twist is the pilaf mix.
1 pkg Pebbles beans (from Rancho Gordo)
1 pkg Kashi pilaf
1 onion, chopped
2 – 3 cloves garlic, minced (or to your taste)
2 T Mexican Oregano (from Rancho Gordo)
2 T (or more!) Mexican Red Chili Powder (from Rancho Gordo)
3 – 4 dried cascabel peppers (got these from Penzey’s)
5 – 6 C water
1 – 2 cans fire roasted tomatoes, drained
Salt to taste
1. soak beans for 2 – 3 hours
2. into crock pot, add:
Beans (I added the soaking water)
5 – 6 C water
Chopped onion
Minced garlic
3. cook on low for ~4 hours. Add oregano, chili powder, peppers, Kashi pilaf.
(note: you can partially cook the pilaf on the stove before adding;
If you add the pilaf dry, watch the pot because you may want to add more water
4. continue cooking 3 ½ hours; add tomatoes and salt to taste; continue cooking for another 1 to 1 ½ hours.
Serve with a sprinkle of cheese and a small dollop of low fat sour cream.
(total cooking time in my crock pot was 9 hours)
It’s a small but very nice entry about our beans in current issue of New York magazine. Link.
There are a lot of ways to see Mexico. I’d think one of the nicest would be on a tour with Nancy Zaslavasky, author of A Cook’s Tour of Mexico
Nancy just announced a tour to Oaxaca for late October (including the Days of the Dead) and the Yucatan for next January. These are small group (10 people or less) and you better have a drink or two for me if you’re lucky enough to go.
Visit Nancy’s website for more information.
I’ve mentioned refried beans here before and really, it’s great way to use up a fading pot. The proper method involves almost disintegrating onions in a bit of lard and then rubbing them against the bottom of a pan with a bean masher. I love these beans but maybe they’re best saved for a Sunday morning treat instead of a daily indulgence, especially when you are becoming more and more "robust" with the passing of time.
Really all you have to do is mash some leftover beans. You don’t need the lard, or any other fat, if you like the flavor of the beans. I of course am manic and collect bean mashers, but a potato masher will do. You can use an immersion blender if you like but I personally prefer a little texture and find the mashers perfect and easy.
If you beans are dry, just add a little water and mash away. If they are very wet, mash and keep heating them until the liquid starts to evaporate. Neither situation should be much of a problem.
Enjoy them as a side dish, over toast, in tacos or whatever enters your head.
….to miss New Orleans. Finally.
I’ve avoided New Orleans the way I avoid big parties on New Year’s Eve and dancing at day weddings. I’m a carefree and exciting kind of fellow but when the expectation and obligation of "good times" stares me in the face, I avoid it. This was my assumption about New Orleans, almost that is was required that you have the time of your life. And of course I was wrong. New Orleans is a beautiful, gracious city and you can get blotto every night or you can just slowly relish its unique charm or maybe even a combination of both.
Beignet and cafe au lait at the Cafe du Monde. Both were as good as they look.
I was in town to speak at the International Association of Culinary Professionals (IACP) convention. I was on a panel with seminal blogger (and longtime Ferry Plaza market fixture) Pim and Judith Klinger of Aroma Cucina. Judith did a great job as moderator, covering as many bases as possible and asking intelligent questions that were easy to answer. Pim has been blogging as long as anyone and it was interesting hearing her perspective on the nuts and bolts of blogging. I was there to offer a more commercial or agenda-driven outlook on blogging. All in all, it was a great afternoon and I’m thankful and flattered the IACP asked me to be involved. And really, meeting Judith after knowing her online for years was one of the highlights of the whole trip for me. You should bookmark her site.
I’ve always told my two boys (now ages 6 and 9) that they had a sister but she was a monkey and ran away because they were so mean to her. I know, therapy is guaranteed, but it’s now a standard family joke. I sent them this photo via my Blackberry and told them I had found her again but that she’d split for Atlanta when she heard I was in town.
You almost wouldn’t believe the stellar cast of food industry personalities that were there. I’m not going to name drop but I will say I was humbled and like a kid with an autograph book meeting some of my culinary heroes. The programs I attended were smart and informative and I hope I can attend wherever the convention is next year.
Powdered sugar dust on the floor of Cafe du Monde.
I was only in town for three days so I had the most superficial trip imaginable but there’s no way I won’t go back.
Did you make the DeArbol sauce? Have any left?
This may look sweet but it was deadly and delicious. The poached eggs were topped with some of the sauce and a little parma cheese.
Chef Shellie Kark has a really neat looking cooking program at her website, Kitchen Cue. It’s worth checking out.
Shellie was nice enough to share her Scarlet Runner recipe and it looks like the perfect dish as the bettter weather approaches.
SCARLETT RUNNER BEANS WITH FETA VINAIGRETTE, CILANTRO AND FRESH TOMATOES
Yield: 4 servings
2 c. scarlet runner beans, soaked 6-12 hours
Olive oil
1 small onion, roughly chopped
1 carrot, peeled, roughly chopped
1 celery stalk, roughly chopped
1 heaping t. dried oregano
Salt
Vinaigrette
½ t. oregano
1 clove garlic, finely minced
¼ t. salt
Freshly ground pepper, to taste
3 T. red wine vinegar
1 t. lime juice
¼ c. plus 1 T. olive oil
½ c. finely crumbled Feta cheese
Approx. 2 T. bean liquid, to thin dressing
2 T. chopped cilantro
2 small tomatoes, finely chopped, tossed with salt, pepper and lime juice
Prepare the beans in classic Rancho Gordo style. Place the beans and their soaking water in a pot and add enough water so they are covered by at least 1 inch. Begin to bring the beans to a boil over medium-high heat.
While beans are coming to a boil, place a thin film of olive oil in a medium sauté pan. Heat over medium heat and add onions, carrots and celery. Stir to coat vegetables in oil and sauté until just tender. Stir in oregano and cook until fragrant. Gently add vegetables to beans and stir.
Bring beans to a boil and skim off any foam that rises to the top. Reduce the heat so the beans are just at a simmer, cover and cook until tender. Add boiling water if the beans need more liquid to finish cooking, but be stingy; the more concentrated this liquid is, the better flavor it will add to the dish. Add salt to the beans once they have reached a tender stage.
For the vinaigrette: In a medium bowl combine oregano, garlic, salt, pepper, vinegar and lime juice. Add the olive oil in a slow steady stream, whisking continuously. Whisk in Feta cheese and thin vinaigrette with some water or bean cooking liquid.
Pour beans into a container or bowl and with a slotted spoon, remove and discard the vegetables. Beans can be cooled in their liquid or served warm.
To compile salad, drain beans from cooking liquid and toss them with the feta vinaigrette and cilantro. Season with salt and freshly ground pepper and serve topped with freshly dressed tomatoes.
Beans can be stored in the refrigerator in their liquid for 3 days.
Recipe provided by: Chef Shellie Kark
KitchenCUE
www.kitchencue.com
Chef Shellie Kark has a really neat looking cooking program at her website, Kitchen Cue. It’s worth checking out.
Shellie was nice enough to share her Scarlet Runner recipe and it looks like the perfect dish as the bettter weather approaches.
SCARLETT RUNNER BEANS WITH FETA VINAIGRETTE, CILANTRO AND FRESH TOMATOES
Yield: 4 servings
2 c. scarlet runner beans, soaked 6-12 hours
Olive oil
1 small onion, roughly chopped
1 carrot, peeled, roughly chopped
1 celery stalk, roughly chopped
1 heaping t. dried oregano
Salt
Vinaigrette
½ t. oregano
1 clove garlic, finely minced
¼ t. salt
Freshly ground pepper, to taste
3 T. red wine vinegar
1 t. lime juice
¼ c. plus 1 T. olive oil
½ c. finely crumbled Feta cheese
Approx. 2 T. bean liquid, to thin dressing
2 T. chopped cilantro
2 small tomatoes, finely chopped, tossed with salt, pepper and lime juice
Prepare the beans in classic Rancho Gordo style. Place the beans and their soaking water in a pot and add enough water so they are covered by at least 1 inch. Begin to bring the beans to a boil over medium-high heat.
While beans are coming to a boil, place a thin film of olive oil in a medium sauté pan. Heat over medium heat and add onions, carrots and celery. Stir to coat vegetables in oil and sauté until just tender. Stir in oregano and cook until fragrant. Gently add vegetables to beans and stir.
Bring beans to a boil and skim off any foam that rises to the top. Reduce the heat so the beans are just at a simmer, cover and cook until tender. Add boiling water if the beans need more liquid to finish cooking, but be stingy; the more concentrated this liquid is, the better flavor it will add to the dish. Add salt to the beans once they have reached a tender stage.
For the vinaigrette: In a medium bowl combine oregano, garlic, salt, pepper, vinegar and lime juice. Add the olive oil in a slow steady stream, whisking continuously. Whisk in Feta cheese and thin vinaigrette with some water or bean cooking liquid.
Pour beans into a container or bowl and with a slotted spoon, remove and discard the vegetables. Beans can be cooled in their liquid or served warm.
To compile salad, drain beans from cooking liquid and toss them with the feta vinaigrette and cilantro. Season with salt and freshly ground pepper and serve topped with freshly dressed tomatoes.
Beans can be stored in the refrigerator in their liquid for 3 days.
Recipe provided by: Chef Shellie Kark
KitchenCUE
www.kitchencue.com
Rancho Gordo: Experiments from my mostly New World kitchen and gardens 