Saturday, May 4, 2013

Cinco de Mayo is coming

Tonight while pre-cooking something for Cinco de Mayo, I splashed some bean cooking liquid in my eye.  I put it on FB and a friend asked for the recipe.  So much for sympathy, right ??? ;)

But it got me to thinking.  The particular meal that I am making is one of my and my sweet husband's favorites.

A couple years ago, I combined a few things I'd come across and made one of the best meals I have ever eaten.....let alone cooked.  It was SO GOOD that I went into a food depression for a while.  I felt like I had created the best thing I was ever going to cook, so why bother with anything else.  It really had me bummed.

Luckily I have come across some other things that have also become my "best thing ever."  So, the food depression is over.

But, here is my Cinco de Mayo meal....started in advance.

Originally, I found a recipe for Black Beans on Homesick Texan.  But, at this point, I have made enough changes that I almost consider it my own.

Here is how I make the black beans.

You will need:

  • 1 lb dried black beans
  • water
  • 1 large onion, chopped
  • 1 carrot, grated
  • 6 garlic cloves
  • 1 tbsp chipotle powder
  • 1 tbsp cumin.
  • 3 cups of low sodium chicken broth
  • 3 tbsp bbq sauce
  • 4 tbsp lime juice
  • 1 tsp salt

Take 1 lb of dried black beans.  Put them in a 2 qt or larger pot.  Cover them with water and cover the pot.  Bring to a boil and turn off, leaving them covered and on the burner.

After an hour, drain and rinse and they are ready to use.

In a pressure cooker, saute up 1 chopped onion in 1 tbsp of olive oil.  While that's cooking, grate 1 carrot.  Also, clean 6 cloves of garlic and run them through a garlic press.  After the onions start to caramelize a bit, add in the grated carrot and pressed garlic.  Cook for 2 minutes more.

Add in 1 tablespoon chipotle (1/2 tablespoon if you don't like spicy beans) and 1 tablespoon of cumin.  Saute for 1 more minute.

Add in 3 cups of low sodium chicken broth and the drained and rinsed beans.

Put lid on pressure cooker.  Lock in place.  Bring to pressure and cook for 10 minutes (maintaining pressure).

After 10 minutes, turn off. and let cook until pressure drops.  Add in bbq sauce, lime juice, and salt.  Cook uncovered for 30 minutes.  Mash about half of the beans and it's ready to serve.


Really simple.

  • pork roast
  • salt and pepper
  • splash of hot sauce
  • can of diced  green chiles
  • 12 oz bottle of beer
Put pork roast into slow cooker. 
Add salt and pepper to taste.  
Add splash of hot sauce.
Top with entire can of green chiles.
Pour beer over whole thing.
Cover and cook on low for at least 6 hours or high for 3.
Shred meat and serve.


Preheat oven to 425.
Use pizza cutter or kitchen scissors to quarter tortillas.
Brush with olive oil.
Sprinkle with salt.
Bake at 425 for 9 minutes.

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