Rec: Pyles-Canyon Cowboy Beans w/Mexican Corn Bread

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<mx2 source= " MasterCook 6.0 " date= " December 10, 2000 " >

<Summ>

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Canyon Cowboy Beans w/Mexican Corn Bread

</Nam></Summ>

<RcpE name= " Canyon Cowboy Beans w/Mexican Corn Bread " author= " Southwestern

Vegetarian, Stephan Pyles, p. 84 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Canyon Cowboy Beans w/Mexican Corn Bread

 

Recipe By :Southwestern Vegetarian, Stephan Pyles, p. 84

Serving Size : 4 Preparation Time :0:00

Categories : Beans Corn Bread

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

BEANS:

2 tablespoons olive oil

1 onion -- sliced & smoked (opt

(smoking onions, see Notes)

2 cloves garlic -- minced

2 cups pinto beans -- soaked overnight and

4 cups vegetable stock -- or store-bought

2 cups beer -- dark, see *

2 tablespoons worcestershire sauce

4 jalapeno chile peppers -- thinly sliced, with

salt and pepper -- to taste

2 tablespoons chopped fresh cilantro

CORN BREAD:

1 cup yellow cornmeal

1 teaspoon salt

1/2 teaspoon baking soda

2 large eggs

2/3 cup buttermilk

1/3 cup vegetable shortening -- melted and cooled

3/4 cup fresh corn kernels

1/2 cup heavy cream

2 jalapeno chile peppers -- seeded and minced

1 small poblano pepper -- or anaheim chile

roasted, peeled, seeded, & diced

1 cup sharp cheddar cheese -- grated

 

* Dark beer such as Shiner Bock or Negra Modelo

 

To prepare the beans, heat the olive oil until lightly smoking, add the

onion, and saute over high heat for 3 minutes, or until just translucent.

Add the garlic and cook for 1 minute longer. Add the beans, stock, beer,

and Worcestershire sauce and bring to a boil. Reduce the heat to a simmer

and cook for about 1 hour, checking after 30 minutes every 10 minutes or so

for doneness, adding more stock as needed to keep the beans covered. Add

the jalapenos after the first 30 minutes of cooking. When the beans are

tender, season with salt and pepper and stir in the cilantro.

 

While the beans are cooking, preheat the oven to 375F.

 

To prepare the corn bread, combine the cornmeal, salt, and baking soda in a

mixing bowl and set aside. In another bowl, lightly whisk the eggs, add the

buttermilk and melted shortening, and combine thoroughly. Add the liquid

ingredients to the dry ingredients and fold in the corn, cream, and chiles.

 

Place a large cast-iron skillet in the oven for 5 minutes to heat through.

Remove the skillet and pour in half of the mixture. Sprinkle in the cheese

and then pour in the remaining mixture. Return the skillet to the oven and

bake for 30 to 35 minutes, until golden brown. Serve the corn bread with

the beans.

 

Scanned and MC'd by Brenda Adams (badams007)

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1203 Calories; 53g Fat (39.9%

calories from fat); 43g Protein; 135g Carbohydrate; 32g Dietary Fiber;

168mg Cholesterol; 2668mg Sodium. Exchanges: 8 Grain(Starch); 2 1/2 Lean

Meat; 1 Vegetable; 1/2 Non-Fat Milk; 9 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : " This is my version of the classic Mexican barracha ( " drunken " )

beans. It's a dish I was served with great regularity at my grandmother's

house when I was growing up. "

About optional smoked onions: use smoker or bbq grill. To adapt a standard

bbq grill by placing a pan of water in the bottom beneath the coals,

sealing all but one of the vents in the lid. Let the charcoal burn down

until it's covered by a uniform, whitish-gray ask, 20 to 30

minutes. Spread out coals. Add previously soaked (for 20 minutes in water)

aromatic hardwoods such as hickory, mesquite, or apple and let them smoke

for 5 minutes. Next add the ingredients that are to be smoked. As a

general guide, smoking at 250 degrees F, tomatoes take about 20 minutes,

chiles, bell peppers, onions take 20 to 25 minutes.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

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<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Beans

</CatT>

<CatT>

Corn Bread

</CatT>

</CatS>

<IngR name= " BEANS: " code= " S " ></IngR>

<IngR name= " olive oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " onion " qty= " 1 " >

<IPrp>

sliced & amp; smoked (opt)

</IPrp>

</IngR>

<IngR name= " (smoking onions, see Notes) " code= " T " ></IngR>

<IngR name= " garlic " unit= " cloves " qty= " 2 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " pinto beans " unit= " cups " qty= " 2 " >

<IPrp>

soaked overnight and drained

</IPrp>

</IngR>

<IngR name= " vegetable stock " unit= " cups " qty= " 4 " >

<IPrp>

or store-bought

</IPrp>

</IngR>

<IngR name= " beer " unit= " cups " qty= " 2 " >

<IPrp>

dark, see *

</IPrp>

</IngR>

<IngR name= " worcestershire sauce " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " jalapeno chile peppers " qty= " 4 " >

<IPrp>

thinly sliced, with seeds

</IPrp>

</IngR>

<IngR name= " salt and pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<IngR name= " chopped fresh cilantro " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " CORN BREAD: " code= " S " ></IngR>

<IngR name= " yellow cornmeal " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " baking soda " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " eggs " unit= " large " qty= " 2 " ></IngR>

<IngR name= " buttermilk " unit= " cup " qty= " 2/3 " ></IngR>

<IngR name= " vegetable shortening " unit= " cup " qty= " 1/3 " >

<IPrp>

melted and cooled

</IPrp>

</IngR>

<IngR name= " fresh corn kernels " unit= " cup " qty= " 3/4 " ></IngR>

<IngR name= " heavy cream " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " jalapeno chile peppers " qty= " 2 " >

<IPrp>

seeded and minced

</IPrp>

</IngR>

<IngR name= " poblano pepper " unit= " small " qty= " 1 " >

<IPrp>

or anaheim chile

</IPrp>

</IngR>

<IngR name= " roasted, peeled, seeded, & amp; diced " code= " T " ></IngR>

<IngR name= " sharp cheddar cheese " unit= " cup " qty= " 1 " >

<IPrp>

grated

</IPrp>

</IngR>

<DirS>

<DirT>

* Dark beer such as Shiner Bock or Negra Modelo & #013; & #010; & #013; & #010;To

prepare the beans, heat the olive oil until lightly smoking, add the onion,

and saute over high heat for 3 minutes, or until just translucent. Add the

garlic and cook for 1 minute longer. Add the beans, stock, beer, and

Worcestershire sauce and bring to a boil. Reduce the heat to a simmer and

cook for about 1 hour, checking after 30 minutes every 10 minutes or so for

doneness, adding more stock as needed to keep the beans covered. Add the

jalapenos after the first 30 minutes of cooking. When the beans are tender,

season with salt and pepper and stir in the cilantro.

</DirT>

<DirT>

While the beans are cooking, preheat the oven to 375F.

</DirT>

<DirT>

To prepare the corn bread, combine the cornmeal, salt, and baking soda in a

mixing bowl and set aside. In another bowl, lightly whisk the eggs, add the

buttermilk and melted shortening, and combine thoroughly. Add the liquid

ingredients to the dry ingredients and fold in the corn, cream, and chiles.

</DirT>

<DirT>

Place a large cast-iron skillet in the oven for 5 minutes to heat through.

Remove the skillet and pour in half of the mixture. Sprinkle in the cheese

and then pour in the remaining mixture. Return the skillet to the oven and

bake for 30 to 35 minutes, until golden brown. Serve the corn bread with

the beans.

</DirT>

<DirT>

Scanned and MC & apos;d by Brenda Adams (badams007)

</DirT>

</DirS>

<Note>

& quot;This is my version of the classic Mexican barracha

( & quot;drunken & quot;) beans. It & apos;s a dish I was served with great

regularity at my grandmother & apos;s house when I was growing

up. & quot; & #013; & #010;About optional smoked onions: use smoker or bbq

grill. To adapt a standard bbq grill by placing a pan of water in the

bottom beneath the coals, sealing all but one of the vents in the lid. Let

the charcoal burn down until it & apos;s covered by a uniform, whitish-gray

ask, 20 to 30 minutes. Spread out coals. Add previously soaked (for 20

minutes in water) aromatic hardwoods such as hickory, mesquite, or apple

and let them smoke for 5 minutes. Next add the ingredients that are to be

smoked. As a general guide, smoking at 250 degrees F, tomatoes take about

20 minutes, chiles, bell peppers, onions take 20 to 25 minutes.

</Note>

</RcpE></mx2>