food
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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Refried pintos -
Pintos, garlic, onion, cumin, chili powder, ancho chili pepper, S&P, achiote paste (annatto seeds w spices, ground up) - not sure about achiote availability wherever you are, I can throw a rock and hit the Mexican border from my front door almost so it may not be readily available where you are.
Sweat diced garlic and onions. Set aside. Rehydrate ancho chili. De-stem and deseed chili. Purée chili, garlic and onion, otherwise chop as fine as possible. Anchos are low heat, 1000-1500 scoville units so it won't hurt coming out.
Mash beans. Pour a couple oz of oil into a pot. Heat oil. Add bean mash. Fry mashed beans until some color gets on the mash. Stir and repeat. Add puree. Season to taste, salt, pepper, and achiote paste. If you aren't making vegan, you can use Manteca for the oil here.
Achiote really makes a difference I think, just don't overdo it. You can add tomatoes, top w cheese, top w cilantro, whatever works.
That's the 'recipe' I got from my ex-wife's grandma from Mexico. No measurements at all, just add this and this and that until it tastes good.
reading that made me so hungry. it looks like I can get achiote paste here, so that's very exciting.
I'll have to do a little chili shopping to have a go at this one. I need to start growing peppers again.
thanks for sharing the recipe :D