Austin Black Beans
Hey everyone! Only a week since my last SRC post thanks to May’s bonus week. This week is my “normal” group A post – but there is nothing normal about the blog I was partnered with. I’m very lucky in that I’ve had Leslie’s Cocina de Leslie blog twice so far, once as my regular assignment and once when I decided to adopt a blog while 38wks pregnant. Leslie’s blog has soooo many amazing recipes that when the powers that be offered to switch me for a “new” blog I told them there was NO NEED to be hasty – that I could happily and easily find something new to make. With that, this post was supposed to be all about her Mole Ranchero. While the ingredient list is a bit daunting, the dish came together in no time at all. However my camera man got a bit peckish and ate the sauce set aside for the photo as a post dinner snack. So…back to my very long list of recipes! I had marked her Austin Black Beans when I adopted Leslie’s blog so was thrilled that some nasty weather made it the perfect time to give them a whirl. I used the vegetable oil instead of lard and left out the lime juice due to my allergy. I also added the cilantro straight to my bowl as it tastes metallic to hubby and totally omitted below.
1 lb. dried black beans
1 vegetable oil
1 medium spansih onion, finely chopped
2 medium carrots, peeled and diced
4 cloves garlic, minced
2 canned chipotles
1/2 teaspoon ground cumin
1 tablespoon chipotle adobo sauce
Salt (to taste)
- Rinse and clean the beans, then place in a large pot with about 6 cups of water. Bring to a boil and cook for 15 minutes, then drain and rinse and set aside.
- Add the vegetable oil to the same large pot the beans were cooked in and turn heat to medium. Add the carrot and onion and cook 8-10 minutes. Stir in the garlic and cook for 30 seconds.
- Return the beans to the pot along with the chipotles and 8 cups of water and bring to a boil. Turn heat to medium and simmer for 90 minutes or until beans are soft. Add remaining ingredients then season to taste with some salt.
- Use an immersion blender to mash some of the beans then simmer for a final 30 minutes.
- Serve and Enjoy!
by AmandaE at dancingveggies.com
Another great recipe from Leslie! So glad there was an oops and that I got another excuse to explore her blog – think I have a good dozen recipes to try! This meal would also freeze well for the slow cooker, just add the 8 cups of water directly to the slow cooker along with all the ingredients. Instant dinner!!!
Black Bean and Corn Enchiladas
I am a bean girl, not gonna lie. I have tried them in so many dishes and so far they seem to go with everything. When I was in college beans were an easy cheap go-to for dinner and now that I’m out of college and can afford other options, beans are still one of my favorite dinner options. A few months ago Joe spent a weekend with his sister, and her husband whipped up an “amazing” bean dip that I “had to try”. The recipe was simple enough: black beans, brown sugar, and chipotles in adobo sauce and then blend. I decided to morph to take the basic ingredients from this dip and make some delicious enchiladas. Black bean enchiladas are nothing new, but I had never tried making them (or any enchiladas) with the chipotles before. Normally when I get the chipotles I’m making salad dressing or a spicy sour cream dip. I did leave out the brown sugar in this recipe, and used the corn to help cut the spice of the sauce. Needless to say, this recipe was a HUGE HIT in my house and we were fighting over the leftovers.
Ingredients: (serves 4)
- 8 corn tortillas, fajita/enchilada sauce
- 1/2 tbsp olive oil
- 1 vidalia onion, diced
- 2 cans no salt added black beans, rinsed and drained
- 1/2 cup corn off the cob
- 3 chipotles in adobo sauce, diced with at least 1/2 tbsp of the sauce
- 1 1/2 cup favorite enchilada sauce (I use veg. stock)
- 1/2 cup shredded Mexican Cheese
- sour cream to top
- Heat the olive oil in a sauce pan over medium heat. Add the onion and cook 5 minutes before adding the beans, corn, and chipotles. Cover and simmer for 5 minutes.
- Meanwhile preheat the oven to 350. Pour some of the enchilada sauce on the bottom of a large roasting pan/casserole dish. One at a time begin filling the tortillas with the filling, with about 2 tbsp of filling going in each enchilada. Roll tight! Cover with the remaining enchilada sauce before covering with tin foil. Bake for 30minutes.
- Remove from oven and top with the cheese before returning to the oven to bake for a final 15minutes, until the sauce is bubbly and the cheese is starting to brown. Serve, topped with sour cream if desired.
These enchiladas do pack a bit of a punch, but that can be controlled by the amount of adobo sauce used as well as the enchilada sauce. Feel free to serve them up with some Mexican or Spanish style rice, and/or some refried beans! These also go great with Strawberry Margaritas, but that’s just my opinion.