Bombed Beans (aka: Frijoles Borrachos) October 2, 2008

Beer + beans = happy times. Literally translated as drunkard, the word borracho was a 19th century term the spanish brought to the Americas. So this recipe’s name basically means “drunken beans.” Simmering the pintos in beer, with heaps of cilantro, results in a very tasty and “ole” kind of flavor. And seeing as the recipe only needs about 1/2 cup of beer, you get to have a tasty treat while you wait for the cooking to complete. Now that’s fine dining.

INGREDIENTS:
1 tbsp olive oil
1 cup chopped ripe tomatoes OR 1 cup canned diced tomatoes
2 large scallions, chopped
4 cups cooked pinto beans
1/2 cup beer (the rest for you!)
1/3 cup chopped fresh cilantro
1 jalapeño pepper, seeded and minced
Salt/pepper to taste

DIRECTIONS:
1) Heat oil in a large skillet, add tomatoes and scallions and sauté over medium-low heat for 2 minutes.

2) Add remaining ingredients, stir together, then cover and simmer over low heat for 30 minutes.

Note – If there’s too much liquid in skillet near the end, cook UNCOVERED until it thickens up a bit.

3) Serve hot as a side or with baked rice as a main! Also goes great with toast.

HARVEST STEW

It’s fall and like an old-school pilgrim, the squash bounty is a plenty. This hearty stew contains the ingredients typical of Native American cooking, and I’d like to add my own personal reverie here too. I can’t get enough of the look, taste and ease of fall time squash. I’ve tried them all, and haven’t found one I didn’t like. My own favourites aside, you can swap any orange coloured squash here.

INGREDIENTS:
1 tbsp olive oil
1 large onion, chopped
1 med red bell pepper, diced
4 cups ORANGE squash (pumpkin, butternut, buttercup, etc.)
3 cups fresh or canned corn kernels
28-ounce can diced tomatoes, with liquid
16-ounce can red OR black beans, drained and rinsed
1-2 fresh hot chiles, seeded and minced
1 cup vegetable stock
2 tsp ground cumin
Salt to taste
1/4 cup chopped fresh cilantro (or dried if need be)
Hot cooked brown rice

DIRECTIONS:
1) Cut squash in half, brush with oil, and bake at 375 for about 30 min until 1/2 cooked (lay cut side down).

2) Once cooled, peel and dice squash into 1/2 inch pieces and set aside.

3) Heat the oil in large pot, add onion and sauté over med heat until translucent, then add red bell pepper and continue to sauté until onion is golden.

4) Add all remaining ingredients EXCEPT last three, bring to a simmer, then cover and simmer gently for 15-20 minutes.

5) Season to taste with salt, then stir in the cilantro.

Serve at once in shallow bowls over hot cooked brown rice (or quinoa or any other hearty grain you prefer).