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Black Bean Tamales with Spicy Mango Sauce

Vegan Black Bean Tamales with a chipotle masa and spicy mango sauce. #tamales #vegan| mjskitchen.com

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It’s time for another tamale recipe!  I don’t know about you, but I love making tamales. Some people enjoy spending a couple of hours making a cake, but me, I’d rather spend it making tamales.  These Black Bean Tamales are made with black beans, a little onion, sweet pepper, and a chipotle seasoned masa.  For this batch, I used canola oil, but I’ve also used melted butter. I quit using lard in my tamales years ago.

If you’ve seen my other tamales recipes you know that I prefer to mix the filling in with the masa rather than apply them separately.  It makes the assembly process much easier and faster. It only takes about an hour to make the filling and the masa, and to assemble the tamales.  Once that’s done, you just place the tamales in a steamer for 1 to 1 ½ hours, and go relax, read a book, have a beer.

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Fajita Style Bean Burritos with Red Chile

Bean burritos with red chile are vegetarian burritos that consist of a flour tortilla wrapped around pinto beans and seared peppers and onions, smothered in New Mexico red chile sauce.#meatless #burritos #red #chile @mjskitchen mjskitchen.com

 

Back in a 2013 post I mentioned there were two dishes that Bobby brought into our kitchen from his college days that have remained dinner staples for over 40 years.  One was a green bean and potato dish and the other was the pinto bean burrito.  Of course both have been enhanced over the years, but they still remain two of our favorite comfort foods.  Bean burritos during our college days were canned pinto beans rolled in a flour tortilla with cheese, sour cream and Rotel green chile tomatoes. Once we moved to New Mexico, the salsa was replaced with a smothering of red chile, the canned beans with pressure cooked dried beans, and the toppings…well that changes on and off because of all of the possibilities.  However, one topping that we repeatedly choose is quick seared onion and sweet peppers.  We call these burritos our meatless Fajita Style Bean Burritos with Red Chile.

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Red Beans and Rice with Tasso

A hearty bowl of Red Beans and Rice with Tasso, a spicy Cajun pork | mjskitchen.com

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A few weeks ago when we were in Louisiana, we dropped by Bergeron Boudin & Cajun Meats on our way out of Shreveport and picked up some cajun meats to bring back home.  We filled our ice chest with boudin, andouille and tasso, some of which we shared with our New Mexico family and friends. We’ve been using the rest to make some of our favorite Louisiana dishes.  Last weekend Bobby planned to make a pot of red beans and rice with some of the tasso and andouille; however, once he cooked down the beans with the tasso he found that no andouille was needed.  The tasso added both the spicy and the meaty components to the beans while delivering a different, but just as delicious flavor as we get when he uses andouille.  The recipe below is Bobby’s Red Beans and Rice with Tasso.  It is pretty much the same recipe he uses for his regular red beans and rice, so I’ve indicated the differences in my Kitchen Notes. And yes, red beans and rice is Bobby’s dish because he makes it SO GOOD!

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Black Bean Mole

Black Bean Mole are black beans cooked with a deconstructed red mole | mjskitchen.com

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The first time I tasted Oaxacan Black Mole (Mole Negro) was about 30 years ago when I had the privilege of eating Mole Negro Chicken made by a Oaxacan immigrant. Each bite produced a flavor sensation that I still relish to this day.  Years later I found a recipe for Oaxacan Black Mole in Diana Kennedy’s Book, The Art of Mexican Cooking and decided to give it a try. The result was heavenly but it took many hours of work and 2 days.  So when I decided that I wanted to make this Black Bean Mole dish I chose to make a deconstructed mole instead of making the sauce separately.  It saved quite a bit of time and simplified the process tremendously.

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Beans, Bacon, Chipotle – What’s not to love?

A sweet and spicy side dish with white beans, bacon, chipotle, and a few more secret ingredients. mjskitchen.com @MJsKitchen

 

If you like baked beans, then you’re going to love these Beans, Bacon, and Chipotle!  They are somewhat similar in flavor to baked bean, but not near as sweet and with a smoky, spicy kick in every bite.  And if you already have some cooked navy beans or any white beans, this recipe takes less than 30 minutes to make.

Earlier this year I shared these beans with my friend, Judy, over at Savoring Today, a tasty blog filled with healthy and delicious food.  I love browsing through Judy’s recipes and drooling over her pictures and ingredients. Like Judy, I love making healthy food that tastes good and, even though this recipe has a little bit of bacon which is good for the soul, and a secret ingredient that feeds the spirit, it’s packed with all of the healthy nutrients found in a great pot of beans.  So please head on over the Savoring Today and check out some of her recipes.

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Beans and Rice with Sausage – An Easy One Pot Meal

A quick and easy beans and rice dish. Prep to service - less than 45 minutes! mjskitchen.com

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Beans and Rice is one of those meals that can be time-consuming and dirty up a lot of dishes, or it can be quick and easy.  This Beans and Rice recipe made with pinto beans and sausage is quick and easy to make, delicious and a quick cleanup.  You can change it up every time you make it, switching out the type of beans or sausage, or even making it meatless.  Or you can hit on that one combination that you love and make it over and over again.  Either way – it makes a very easy and delicious meal when it’s one of those nights that you don’t want to spend a lot of time in the kitchen but you want something hearty to eat.  Start to service, this dish is less than 45 minutes!

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Time to Cook up a Pot of Pinto Beans

Pinto Beans grown by Diaz Farms, Deming, NM

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Those of you who have been visiting MJ’s Kitchen for a while know that I love cooking up dried beans and putting them in all sorts of dishes.  You’ve had my black beans and bolita beans, and now it’s time to dish up my pinto beans.

For the past couple of years I’ve been getting my dried pintos from Diaz Farms, a family-owned farm in southern New Mexico. There beans are excellent and always cook up really nice.   One batch of beans, using 2 cups of dry, gives Bobby and me at least three meals.  The first night we’ll just eat a bowl of beans with several toppings, then later in the week make burritos or tostadas or use some of the beans as a side.

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Andouille and Black Bean Soup

A spicy andouille and black bean soup with poblano and potatoes. mjskitchen.com

 

This andouille and black bean soup started with two ingredients – black beans and roasted poblanos.  I had a huge container of black beans in the refrigerator from the pot of beans I had made for the black bean and shiitake enchiladas.  The poblanos were from a market bargain – a 99 cent bag of 10 large peppers.  As soon as I got home from the market I roasted, peeled and chopped the poblanos and started using them in a variety of dishes throughout the week, including this soup. A couple of 1/2 cup bags did end up in the freezer for the winter. The rest of the soup’s ingredients (andouille, potatoes and tomatoes) evolved from what was in the refrigerator and freezer. The result was fantastic!

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Spicy Bean Salad

Spicy Bean Salad with Honey Lime Dressing #vegetarian @mjskitchen

Now this is what I call a salad! We love salads and some of our favorite salads have beans as a primary ingredient.  This Spicy Bean Salad was made with chipotle seasoned bolita beans; however, pinto beans or black beans could also be used.   Click this link for the Spicy Bolita Beans recipe.

(If you aren’t familiar with bolita beans, visit my post on The Bolita Bean – A Locally Grown Favorite.)

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