Eating clean. It's the latest buzz word and I'm sure there are many interpretations of this phrase. For me, it means smaller portions, the freshest local ingredients, reduced fat and sugar (while maintaining the integrity of the dish), and less meat. This meal, on its own, is hearty, healthy, and pure deliciousness--but you can always add grilled chicken or beef to make it more substantial.
Ingredients for the beans
The beans are best made in a crock pot and they can cook all day! The dried black beans need to be soaked to soften the outer skin. You can do it one of two ways: overnight in a large bowl of water or a quick soak which means you cover them with boiling water and let them soak for about an hour. I usually do a quick soak because I forget to do it overnight! In a heavy bottom frying pan saute the garlic, onion, and peppers in olive oil until they are soft. Push the vegetables off to the side of the pan and add all the spices. This really makes them fragrant and it releases their oils which is where the flavor comes from. Stir for a few minutes then add to the beans in the crock pot. Add a can of fire roasted diced tomatoes, salt, and pepper. Add enough water to cover the beans. Cook on low for 4-6 hours.
Black Beans
All the spices are approximate. Feel free to make them more or less spicy. I like them very spicy so I usually add more Ancho and Chipolte
1lb dried black beans (soaked--see note above)
1 can Fire Roasted Tomatoes (14 1/2 oz)
1 small onion chopped
2-3 garlic cloves finely chopped
2 Tbs Cumin
1 Tbs Chili Powder (Hot)
2 tsp Chipolte Chili Powder
1 tsp Ancho Chili Powder
1 Tbs Oregano
2 tsp sea salt
1/2 tsp black pepper
The corn bread recipe is adapted from Bandera Restaurant. I had it several years ago while visiting Long Beach, CA. I found a recipe for it on-line and began making it. Although my family loved it, I thought it was too sweet and heavy. I have made several modifications to the recipe and no one said a thing so I guess they still love it! It should be made in a cast iron skillet so the pan can get get really hot before you pour in the batter. For this recipe I used a very old cast iron mold for corn sticks and it came out great.
Corn Bread
Preheat oven and skillet to 400 degrees.
1 C flour
1 C cornmeal
1/2 tsp salt
4 tsp baking powder
1 (15 oz) can creamed corn
1 finely chopped poblano pepper
1/2 C butter, melted
1/2 C oil (I use Canola)
1 1/2 cups shredded cheddar cheese
4 eggs
1/2 C sugar
Mix flour, cornmeal, salt and baking powder and set aside. In a large bowl, combine melted butter, oil, sugar, creamed corn and peppers. Mix to combine. Add eggs on at a time until well blended. Add cheese. Fold in flour mixture.
Remove skillet from the oven. Carefully coat the pan with canola oil (I use a small brush).
Pour in batter.
Bake for 30-45 minutes--depending on the depth of your skillet. The top should be nicely browned and a toothpick should come out clean.
Comments