Pintos with Beer and Bacon

I keep thinking that I have already posted this, then I go fruitlessly searching for it, and have to practically begin from scratch.  So, for the sake of frustration-free pinto beaning, since I have once again found the original, I am now posting it before moving on.  And, as for the recipe, I love these beans!  Serve them with barbecue, tamales, baked chicken, rice,.... savory and yummy!

 

1 lb. dry Pinto Beans

4 slices thick-cut Hickory Smoked Bacon, chopped in 1” pieces

1 medium-sized Onion, chopped

2 cloves Garlic, minced

2 Tbsp. pickled Jalapeno, minced

14.5 oz. can diced Tomatoes

2 12 oz. bottles Golden Ale-type Beer

(*note: 2 full bottles is a bit much, I prefer them minus a single sip.)

1 Tbsp. Salt

2 tsp. freshly-ground Pepper

Water

Carefully rinse pick through beans.  Soak beans overnight or use quick-soak method.  Discard soaking water, set beans aside.  In a Dutch oven over medium-low heat, cook bacon until almost crisp.  Add onions and cook, stirring occasionally, until they begin to soften.  Add garlic and jalapeno and cook, stirring, until garlic and onions are beginning to brown.  Add tomatoes, beer, beans, salt and pepper, and enough water to cover by 4 inches.  Bring to boil, reduce heat to low.  Simmer over low heat, partially covered, for 3 hours, stirring occasionally and checking liquid level.  Add water as needed to keep liquid level 2 inches above beans.   Check for taste and softness of beans, adjust seasoning as needed and continue cooking until beans reach desired softness.

Serve over rice and/or with your favorite BBQ!

Crockpot Pumpkin Chili

When I first made this a couple of years ago it needed salt, and I was only somewhat impressed.  This time I bumped the salt up, changed the brand of broth I use- only because the store had ZERO cans or boxes of any beef broth except for what was in with the Campbell's soup display- substituted pinto for kidney beans (hey, I'm in Texas, for crying out loud, it's pintos all the way!), and chose a larger can of chopped green chilis.  Wowsers!  It was so flavorful I didn't even top my bowl with Fritos and cheese the way I always do (or the second bowl)!  Now, for full disclosure, I did use leftover black beans that I had cooked from scratch a few days ago and they were already seasoned.  Any changes I made are reflected here in the recipe as it is posted below.  I don't want to forget what I did today!

*Just in case you have never used Spike Seasoning, I have included a photo of what to look for.  I found it on the bottom shelf in my HEB, near the non-salt seasonings.  It is worth trying if you've never used it- even if you only use it for this recipe!

2-3 tsp. olive oil                                 
1 lb. ground beef

1 1/2 tsp. salt 

1/2 tsp. fresh ground black pepper
1 medium onion, diced
1 green bell pepper, diced
5 cloves minced garlic
1 Tbsp. ground cumin
1 Tbsp. chili powder
2 tsp. ground Ancho chili pepper 

(or use a little more chili powder if you don't have this)
1 tsp. dried oregano
2 tsp. Spike Seasoning 1-7 oz. can diced green chili peppers

2 cans Campbell's beef broth
1 can (15 oz. can) pinto beans, rinsed with cold water
2 cans (15 oz. cans) black beans, rinsed with cold water
1 can pumpkin puree (15 oz. can, not pumpkin pie filling!)
2 cans petite diced tomatoes with juice (14.5 oz. cans)
grated cheese for serving if desired

Fritos for serving if desired

Heat a small amount of oil in a large heavy frying pan, add ground beef, season with salt and fresh ground black pepper, and cook until the beef is well browned. Add browned meat to the crockpot.

Add a little more oil to the frying pan, add diced onion and green bell pepper and cook 2-3 minutes, until the onion and pepper is just starting to soften. Add minced garlic, ground cumin, chili powder, ground Ancho chili pepper, dried oregano, Spike Seasoning and diced green chiles and sauté a couple minutes more. Put the onion mixture into the crockpot, then deglaze the pan with the beef stock and add that to crockpot.

While onions and peppers are cooking, drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears. (This removes excess starchiness and makes the beans easier to digest.) Add beans to the crockpot. Add canned pumpkin and diced tomatoes with juice.

Stir the mixture to combine ingredients, then cook on high for 4-6 hours, (or 8-10 hours on low) stirring a few times if you're home.

Serve hot, topped with grated cheese and Fritos  if desired. This chili will be even better after it's been in the fridge overnight, and also freezes well.

Basic Pancakes

 (My Grand Sous Chef)

This is the basic pancake recipe that I have used for the past 26 years or so.  So very simple that buying a mix is almost pointless.  With variations on the recipe you can have any number of flavors, from fruit and nuts, to sweet potato or pumpkin.  Throw in the optional ingredients or keep it simple, these pancakes make a terrific breakfast— or whichever meal you choose!

Pecan Granola

My daughter Kate sent this recipe to me.  It was one of the first things that she made in the kitchen of the first real home that she has moved into since she started college years ago and rented mere rooms (for the most part) to live in.  She is now delighting in setting up a home, and the smell of this granola roasting in the oven made her new place feel all the more "homey."  This particular recipe for granola came from our dear friend, Wanita, for whose friendship I am so grateful to the Lord.

Serve this with yogurt and fresh fruit for a wonderful breakfast. 

Polpettine di Manzo in Umido con Piselli

My favorite recipe for meatballs.  I only recently carried through and made the sauce as well, and it is delicious!  This comes from my favorite Italian cookbook, Biba Caggiano's Trattoria Cooking, and I hope to cook my way through from cover to-cover someday!

Wonderful Hummus

This can be served as a dip with pita bread, pita crisps, Triscuit© crackers, or colorful veggie wedges such as tomato, bell pepper, and cucumber. Serving crumbled feta cheese and olives on the side is nice too. Great party dip!

Figgy Jams

Picking anything at Uncle Pat's place in the Texas Hill Country means I had better be prepared to deal with the abundant consequences.  When we went out to pick figs I already had my Ball Blue Book of Preserving out with the recipe for Fig Jam marked and the needed ingredients were in the house.  

Choose figs that are ripe, very ripe, and not quite ripe, but discard those that have gone beyond ripe and now smell punky or fermented.  Wash them and cut off any bad spots.  These recipes are for 5-pound batches of figs, so measure your fruit out into approximately 5-pound lots.  Since figs have their own natural pectin and there is no need to add powdered or liquid pectin you can vary the amount of fruit slightly, but keep in mind the size of your pot and the number of canning supplies and  jars you have prepared.

The “Mothership” Tomato Salad

I learned this from Jamie Oliver- one of my favorite chefs.  As with many of his dishes, this recipe is not precisely measured- go with the flow!

Baked Ratatouille Gratin

In Mastering the Art of French Cooking, Julia Child asserts that, "A really good ratatouille is not one of the quicker dishes to make..."  Whether Julia would consider this version to be a "really good ratatouille" concerns me not.  We love it and it is not only quick to make, but rather simple as well.  We serve it with pasta and a nice crusty loaf of bread.  I'll give Julia's version a try someday, when I have more time.

Cranberry Orange Muffins

I found these delightful muffins on Pinterest when I was looking for ways to use up the stockpile of cranberries left in the freezer after the holidays.  The original recipe was great, but a bit thin on cranberries.  I want a berry in every bite!  So I adjusted here and there and ended up with just what I was dreaming of in a cranberry orange muffin.  You could use fresh cranberries- before stockpiling them in the freezer, or, if using frozen, take them out to thaw slightly before adding them to the batter.  That way the batter won’t become a frozen lump as you try to spoon it into the muffin tins.