Recipes, both original and favorite ones from other authors. Vegetarian with vegan-friendly (most of the time!) options.
Saturday, December 20, 2008
I really have been cooking in the last six months....just not a whole lot of time or inspiration to post here. But I've been thinking in the last week about several mainstays of our family meals that I could certainly post here--food that is delicious and time-tested as I've made them over and over again.
Here's one that I love to make as a very hearty breakfast or even dinner. I especially love it after coming home from church, when we've fasted for communion, and it's noon or 1 pm and we haven't eaten anything besides communion and high-sugar coffee hour treats. But I really only make it when I have good home-cooked black beans. I used to only make it from home-cooked refried beans, but last time I just made pot beans and this turned out very well, and not refrying deletes a whole extra recipe. I think I like it just fine this way! Anyway, either follow your own favorite pot beans recipe or refried beans recipe or follow my simple recipe. And I really don't make it anymore with canned refried beans, as I just don't think it's worth it. I like to wait until I have the real thing--it's worth the wait.
Rinse one pound of black beans (or substitute your favorite beans--we like black beans over pinto beans) and put in a large pot with about enough water to 2 1/2 times as much as the level of the beans. I suppose this is probably about 10 cups of water. Add one large onion, peeled and cut into quarters, 2 or more cloves of garlic, peeled, a cinnamon stick or two, a teaspoon of dried oregano, and a dried chili pepper. Bring to a boil and then simmer until the beans are very soft, 1 1/4 to 1 1/2 hours. Add at least one teaspoon salt and pepper to taste. Use as is, or make refried beans.
In a large saute pan, saute onion and garlic in oil. When the onion is softened, begin adding beans (and bean liquid) by the ladle-ful. Add two or three ladles-full and then mash with a wooden spoon while stirring, then keep adding beans and cooking and stirring. If you have an immersion blender this is a good time to use it! But it's fine to leave it somewhat chunky. Continue cooking until the liquid is cooked off to make a nice bean paste. Season with more salt and pepper, if desired.
Now, how I do this is to make refried beans with homemade flour tortillas, cheese, sour cream, guacamole, and radishes or other veggies for dinner one night. We call it Mexican night, and now that I'm thinking about it, I did blog about it a couple of years ago. And then I have nice pot or refried beans leftover for the Huevos Rancheros.
For each serving:
Heat up your beans, about two or three spoonsful for each serving.
Fry one corn tortilla in oil on a skillet over medium heat. Be patient while frying and let it get nice and crispy, as this will affect how easy it is to cut it with your fork later, making for easier eating. Fry on both sides until nice and browned all over, pressing down with a spatula for even frying. Place the tortillas on individual plates.
On the same skillet, fry an egg for each serving. I fry them over-easy style, but you can fry them however you like them best. Season with salt and pepper.
Spread the beans on the tortillas, then place an egg on each one. Add jack cheese, salsa, and sour cream or creme fraiche.