January 2021 - Big Guy Tiny Trailer

Pinto Beans, Baja’s Best with Modifications

Pinto Beans

Pinto beans are the focus of my dish for this week’s Good Friends Good Food offering. The category is fresh shelled beans. I needed a way to use ingredients on hand and this dish served that function.

My search for a new way to prepare shelled beans found this recipe, which hails from Epicurious, Baja’s Best Pinto Beans.

I made a few modifications, many based on recipe comments.

Recipe

The recipe that follows includes my modifications which were soaking the beans overnight, reducing the brown sugar, and adding a bay leaf.

Ingredients

2 Tbsp Olive Oil
Medium Onion, chopped
4 Garlic Cloves, chopped
Large Jalapeño Pepper with Seeds, cut in half lengthwise
1 Tbsp Dried Oregano
1 tsp Ground Cumin
5 c. Water (9 1/2 cups if not presoaked)
1 lb. Dried Pinto Beans, rinsed and soaked overnight
Large Bay Leaf
1 Tbsp Brown Sugar
1 tsp Salt

Directions

Firstly, heat oil in large pot over medium-high hear. Next sauté onion till translucent, 3-5 minutes. Add garlic, jalapeño pepper, oregano, and cumin. Cook for one more minute.

Add water, beans, and bay leaf. Stir, cover, and cook over medium-low heat for 1 hour. Remove jalapeño and bay leaf. Add the salt and sugar. Cook uncovered on medium-low heat for approximately 30 minutes or until beans are tender and most of the liquid has evaporated.

Remove from heat and coarsely mash most of the beans using a potato masher. Season with additional salt if desired.

Cool slightly and refrigerate until cold. Rewarm in nonstick saucepan over medium heat, stirring frequently.

Results

The beans were slightly spicy and flavorful. I served them on a tostada shell with cheese, avocado, and chunks of browned andouille sausage. It was quite tasty.

Pinto Beans and avocado on tostadas — Pinto Beans on a tostada

I plan to serve leftovers as a dip, topped by cheese, sour cream, green onions, tomatoes, and peppers.

Good Friends Good Food Posts

Be sure to check out other ways to prepare shelled beans prepared by members of the group. My page, Vegetables with Good Friends,Good Food, has links to other vegetables.

Ellen’s Shell Beans

Kayte’s Carrots and Fava Beans Salad

Margaret’s Red Beans and Rice

Nancy

Peggy’s Lima Bean Salad

Ulrike’s Lentil Edamame Ragout

Happy Cooking!

Turnip Greens, Not Just for Luck in The New Year

Turnip Greens

Greens are the vegetable for this week’s Good Friends Good Food and I prepared turnip greens. It was my choice and I actually cooked them on New Year’s Day.

I really enjoy greens, turnip and collard greens in particular. However, I really don’t prepare them very often. They are like the forgotten vegetable at our house. They always pop into my memory around New Year’s Day. According to tradition, they represent paper money. It is very important to eat all the right foods for luck in the new year, especially if you are from the South.

Because they are so easy and nutritious, I plan to serve them more this year. Who knows, maybe the luck can extend to other days.

This rendition is just a random concoction of mine. Every time I prepare greens, I just add ingredients intuitively and have never documented quantities. I liked this version, but my husband wanted more sugar added. Pepper sauce added to individual servings and cornbread to accompany are a must!

Recipe

Ingredients

4 Tbsp Butter
I Medium Onion, diced
2 c. Water
3 Medium Turnips, peeled and diced
Large Bag Turnip Greens, Washed
1 Tbsp Horseradish
1 Tbsp Sugar
Salt and Pepper to taste
1 tsp Crushed Red Pepper

Directions

Firstly, combine all ingredients in a large pan. Next, bring to a boil and simmer, covered, for 1 1/2 to 2 hours. Lastly, serve with pepper sauce and cornbread.

Good Friends Good Food Links

Ellen

Kayte’s Roasted Butternut Squash with Sautéed Chard

Margaret

Nancy

Peggy’s Collard Greens

Ulrike’s Mustard Green Omlet

Lastly, my page, Vegetables with Good Friends, Good Food, contains a listing of all the vegetables we have cooked.

The next vegetable to be cooked by the group is fresh shell beans. I’m sure there will be some creative dishes prepared.

Happy Cooking Everyone!

Carrots and Caramelized Onions

Carrots

Carrots are this week’s Good Friends Good Food vegetable. I love them because they are so versatile. This recipe is a favorite way to prepare them for me. Though this is certainly a carrot dish, the caramelized onions are what makes it special.

It does take some time to prepare this side dish because the onions have to cook slowly to caramelize. However, it is quick and easy to assemble. While it has to cook close to an hour, it just requires stirring occasionally.

Carrots with Caramelized Onions Recipe

Ingredients

1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Fennel Seeds
3 Tbsp Butter
2 Large Onions, peeled, cut into six pieces with stem end intact (approx 2 c.)
Carrots, peeled and cut into 2 inch pieces, 16 oz.
1 Tbsp Fresh Parsley, chopped

Directions

Firstly, combine salt, pepper, and seeds in a small bowl. In large, non-stick skillet, melt 2 Tbsp butter. Add onions and half of salt mixture. Reduce heat to medium-low and cook, stirring occasionally, until onions are golden, about 30-35 minutes. Add carrots and remaining butter and salt mixture. Cook, stirring occasionally, until carrots are softened and golden, about 20 minutes. Remove from heat. Lastly, stir in parsley and serve.

Good Friends Good Food

Be sure to also check out what other members of our cooking group have prepared this week. Below are links to their blogs.

Ellen

Kayte

Margaret’s Carrot Cake

Nancy

Peggy’s Candied Carrots and Yams

Ulrike’s Carrot Risotto

In Conclusion

If you are interested in other vegetables cooked by our group, see my page, Vegetables with Good Friends, Good Food.

It so happens that this recipe rolls out on the first day of 2021, a brand new year! Because 2020 was very challenging, I think just about everyone hopes that the new year brings a reset to better times. Wishing you and your family a happy, healthy, and prosperous New Year!