In Mexico City, we learned to prepare traditional stewed beans, as well as a version enriched with pork.Sofrito—a sauté of aromatics cooked separately from the dish’s central ingredient(s)—is a key flavoring for the beans.A couple tablespoons of salt in the soaking water produces a creamier, more velvety texture in the cooked beans. .
Best Refried Beans Recipe
Serve these as a side with shredded cheese, sliced scallions or chopped onion, or spread them on a torta, fold them into a quesadilla or spoon them over nachos. .
Milk Street's Best Beans in the World
I'm a big fan of PBS's Create TV and one of my favorite shows is Christopher Kimball's Milk Street.On this show, he and his team take what worked well in America's Test Kitchen but give in a more global perspective.The key is a lot fresh onions, tomatoes, jalapenos, garlic, and cilantro that make it so I don't need as many other spices and flavorings in my own Charro Beans Recipe.I just cooked the Mexican Stewed Beans recipe and used bacon in place of the lard and shredded pork.6 strips of bacon diced (the real recipe calls for 2 tbsp lard or oil). .
Best Green Beans with Browned Butter and Almonds Recipe
Red pepper adds a touch of piquancy and lemon zest and juice brightens up the flavors. .
Stewed Beans with Shredded Pork and Salsa Fresca
2 pounds ripe tomatoes, cored and roughly chopped.2 jalapeño chilies, stemmed, seeded and finely chopped.Add the onion and 1 teaspoon salt, then cook, stirring occasionally, until it begins to brown, about 5 minutes.Cover, reduce to low and cook, stirring occasionally, until the beans are tender, about 1 hour.In a 12-inch nonstick skillet over medium, heat the lard until shimmering.Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until well browned, 5 to 7 minutes.When the beans are done, remove the pot from the heat and let stand uncovered for 30 minutes to allow the liquid to thicken slightly.Taste and season with salt and pepper, then stir in the cilantro leaves. .
Milk Street's Sweet and Spicy Ginger Green Beans
Last winter, I attended a recipe development class at 177 Milk Street in Boston, the new venture that Chris Kimball started after he left America’s Test Kitchen.In addition to being curious about the new cooking school and studios, I was also eager to learn new tips and tricks from other culinary professionals who develop, write and publish recipes.During the class, each attendee was given a recipe to prepare which was to be published in an upcoming issue of Milk Street’s magazine.Fast forward to a few weeks ago, and the Milk Street cooking show on television featured this Sweet and Spicy Ginger Green Beans recipe.To make this dish, fresh green beans are cleaned and trimmed then allowed to brown and blister in a super-hot, oiled skillet.Finally, rice vinegar and ground white pepper is added in the end.On the Milk Street cooking show, Mr. Kimball pronounced these ‘the best green beans’ he’s ever had – and I have to admit, he’s 100% correct!Once the oil begins to smoke, add green beans and do not stir for three minutes or until they are starting to sear on the bottoms.Move the beans to the outside edge of the pan and add the remaining oil and stir in the ginger and pepper flakes and cook for 30 seconds. .
Mexican Stewed Beans (aka The Best Beans in the World)
FOR THE BEANS: 1 lb dried cranberry beans, picked over and rinsed (I use pinto beans) Kosher salt and freshly cracked black pepper 2 tablespoons lard or neutral flavored oil (I use olive or grapeseed oil) 1 medium white onion, chopped 2 medium cloves garlic, thinly sliced 1 bunch cilantro, stems finely chopped, leaves roughly chopped (keep separate) 6 cups low-sodium chicken broth, pork broth, or water (I use chicken broth).FOR THE SOFRITO: 2 tablespoons lard or neutral oil 1 large white onion, chopped Kosher salt and freshly cracked black pepper 4 medium cloves garlic, minced 2 pounds ripe tomatoes, cored and roughly chopped 2 jalapeno chilies, seeded, and finely chopped (or leave seeds in for extra spicy).Stir in: 2 medium garlic cloves, thinly sliced 1 bunch of the cilantro stems.Cover, reduce to low and cook, stirring occasionally, until the beans are tender, about 1 hour.When the beans are done, remove the pot from the heat and let stand, uncovered, for 30 minutes to allow the liquid to thicken slightly.In a large pot, combine the pork, jalapeños, 1 teaspoon salt, and 7 cups water.Bring to a boil over high, then reduce to low, cover and cook until a skewer inserted into the pork meets no resistance, 60 to 75 minutes.Using a slotted spoon, transfer the pork to a medium bowl; set aside to cool slightly.Meanwhile, pour the broth through a fine mesh sieve set over a large bowl and allow to cool.In a medium bowl, stir together the tomatoes, onion, cilantro, jalapeño, vinegar, oil, and 1 teaspoon kosher salt.2 JALAPEÑO CHILIES, STEMMED, SEEDED AND FINELY CHOPPED Instructions To prepare the beans, in a large bowl, combine the beans with 2 quarts water and 2 tablespoons salt; stir to dissolve salt.Add the onion and 1 teaspoon salt, then cook, stirring occasionally, until it begins to brown, about 5 minutes.Cover, reduce to low and cook, stirring occasionally, until the beans are tender, about 1 hour.Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until well browned, 5 to 7 minutes.When the beans are done, remove the pot from the heat and let stand uncovered for 30 minutes to allow the liquid to thicken slightly. .
Spice cabinet shortcut speeds up this Kurdish braise
The elaborate pilafs, roasts and other celebratory dishes of the Middle East often take time that home cooks don’t have.Besides saving time, canned beans also include starchy liquid that we treat like a separate ingredient; it adds both body and flavor to the dish. .
