Ranchero Style White Beans

These beans were the best and most full of flavor I have ever made at home. I have now eaten them for leftovers for way-too-many meals but they still taste great!

2 Cups dried white Navy beans (for GAPS diet. Otherwise, you can Pinto or other beans)
1 onion, divided
5 garlic cloves
1-2 strips of bacon*
1 tomato
1 jalapeño
1/2 cup cilantro
salt, to taste
cumin, to taste

Soak white beans overnight in a pot covered with water (beans expand so use enough water).

Dump bean soaking water and rinse beans. Add beans to crock pot or pan and cover with about double (or more) the amount of water. Rough chop 1/2 an onion and 5 garlic cloves. Cook beans in crock pot or on stove until cooked through. I cooked mine on high in the crock pot for about 6 hours and they were perfectly smushy.

Chop bacon and cook on Medium in a skillet until done. Remove strips but leave fat in the pan. Add 1/2 minced onion and minced jalapeño pepper (with or without seeds depending on desired heat level) cook 5-10 minutes until soft. Add diced tomato until cooked down a little.

Add bacon back in and then add beans to bacon-onion-jalapeno skillet and mix all ingredients together. Add 1/2 cup cilantro and refry over medium heat and smash with a potato masher until as smooth as you like them. Add reserved bean cooking water if needed and even more fat if needed so they aren’t dry.

Add salt to taste and a little cumin to taste.

 

*Bacon isn’t on the GAPS diet, so use another fat like butter or pork fat or whatever healthy fat you can use (i.e. not Canola or hydrogenated lard or margarine).

 

Enchiladas Suizas

Enchiladas Suizas, or “Swiss Enchiladas”.  The reason they are called this is that the Swiss immigrated to Mexico and there established dairies to make cream, and thereby made a delicious cream-based sauce variation to traditional enchiladas.

A lot of work, but amazing flavor. Another Mexican hit!

ENCHILADAS SUIZAS

Serves 6

  • 4 C. cooked green salsa (recipe below- or use store-bought)
  • 2 poblano chiles, roasted, peeled and coarsely chopped
  • 1 C. heavy cream
  • 12 6-inch corn tortillas
  • 1/4 C. olive oil
  • 4 C cooked shredded chicken
  • 1 1/2 c. shredded Queso Chihuahua or Muenster *or for any gringos, Monterey Jack works well!
  • chopped white onion and cilantro for garnish
Preheat oven to 375.
To make sauce: Pour half the salsa into blender, add poblanos and blend at low speed until smooth. Pour into medium saucepan and add remaining salsa and cream, bring to simmer over L heat. Remove from heat. (If prepared in advance, reheat, adding 1 T water at a time if necessary to return sauce to right consistency.)
Heat oil in large skillet. Dip tortillas into hot oil to warm; drain. Fill and roll tortillas, using 1/3 C. chicken for each (Can also fill with just cheese.. or cheese and beans for vegetarian option.) Place seam side down in a 9×13 inch baking dish. (Can be prepared 4 hours in advance up to this point. Cover with damp paper towels, then with plastic wrap and refrigerate. Remove 30 minutes before baking.)
Pour the hot sauce over and jiggle so sauce settles. Sprinkle cheese evenly. Bake until sauce is bubbling and cheese is golden brown, about 20 minutes.
Scatter onion and cilantro over top and serve.
Cooked Green Salsa (Salsa Verde Cocida)
Makes 4 cups
  • 2 pounds tomatillos, husks removed and washed
  • 2 jalapenos, stems removed
  • 3 small garlic cloves, peeled and sliced
  • 1 t. ground cumin
  • 1 bunch cilantro
  • 1 T oil (olive)
  • 1 T salt, or to tastePut tomatillos and jalapenos in a medium saucepan or dutch oven. Pour enough cold water to barely cover (3 1/2 cups) and bring to boil. Cook until jalapenos are soft and tomatillos are tender, about 20 minutes. Remove from heat and let stand 15 minutes to finish cooking inside of tomatillos.Drain GENTLY in colander. Wipe out pan and set aside. Pout tomatillos, jalapenos, garlic and cumin in a blender and blend for a few seconds, just until coarsely chopped. Add cilantro and blend until smooth. (Don’t over blend or it will make a thick paste- you want smooth and shiny.Heat oil in cleaned pan over medium heat. Pour salsa, bring to simmer until slightly thickened, about 10 minutes. Season with salt to taste. (Salt is absolutely necessary to bring out the flavors in the salsa.)

    Can be stored up to 3 days. Reheat over low heat before using.

     

    I am sharing this recipe over at Real Food Wednesday

Quinoa and Black Beans

Another bowl of slop… but so good! And again, so cheap.  This is like rice and beans, but with quinoa instead of rice.

QUINOA & BLACK BEANS

  • 1 tsp. butter or olive or coconut oil
  • 1 large onion, chopped
  • 3-5 cloves garlic, minced
  • 1 1/2 C uncooked quinoa, soaked for 24 hours. (See importance of soaking here and see how to soak quinoa here.)
  • 1 1/2 C chicken stock
  • 2 tsp. ground cumin (or more)
  • 1/4 tsp. cayenne pepper (optional… or to taste)
  • salt and pepper to taste
  • 2 C frozen corn
  • 2 15oz cans black beans (or 3-4 cups)
  • 1/2 C chopped fresh cilantro
  • sour cream and shredded cheese for garnish (optional)

1. Heat oil and saute onion until browned. Add garlic and cook until just fragrant.

2. Rinse and drain quinoa. Put into saucepan and cover with chicken stock and spices. Add cooked onion and garlic to saucepan. Bring the mixture to a boil. Cover and reduce heat, simmer 20 minutes or so.

3. Add frozen corn and continue to simmer about 5 minutes or until corn is heated through. Mix in the black beans and cilantro and serve.

[Note: I upped the amount of spices I put in mine but I didn’t make the exact amounts of anything either. Make sure you taste and add more if it is too bland.]

Variations:  Add steak, chicken, or shrimp. Add red, yellow or green peppers. Add jalapenos for heat.

[photo credit]