Saturday, September 18, 2010
Weekly Recipes: September 18
1 pound bolitas (or pintos), washed and picked over
1/2 pound bacon, chopped
1/2 pound Spanish or smoked Mexican chorizo, diced
1 small onion, finely chopped
1 large poblano (also known as pasilla) pepper, seeded and finely chopped
Put bolitas in a crock pot and cover with half an inch to one inch of water. Cook on high for two hours. Add extra water, only if the beans become uncovered, these shouldn't be too brothy.
In last half hour of cooking, cook bacon in a large skillet over medium heat to render the fat and crisp up the bacon. When most of the fat is rendered and the bacon is crisp, add in chorizo, onion and poblano and cook until onion is soft and starting to brown.
Pour all of the meat, vegetables and fat into beans. Turn crock to low and cook for another hour, or until beans are soft. Stir in about a teaspoon of salt, more or less to taste.
Bonus recipe this week:
Instant Chocolate Cake
1/4 cup pastry flour (or all purpose)
1/4 cup sugar
1/4 cup cocoa
3 tablespoons milk
3 tablespoons oil
1 teaspoon vanilla extract
Add dry ingredients to a large coffee mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add vanilla and mix again.
Put your mug in the microwave and cook for 3 minutes on high. The cake may rise over the top of the mug, not to worry. Allow to cool a little, and eat out of the mug with ice cream or whipped cream