Beans and Legumes

Hatch Chile Borracho Beans

by Shawnda on August 22, 2014

in Beans and Legumes,Hatch chiles,Mexican & TexMex,Sides,Vegetarian,Veggies & Starches

Hatch Chile Borracho Beans

The onset of hatch chile season means that the pot of beans I make for the 2-3 TexMex nights that are always on the menu get a green chile makeover.

Hatch Chile Borracho Beans

Where I come from, you usually have three options for beans on taco night: refried beans, charro beans, and borracho beans.

Refried beans are easy, especially when your two-ingredient recipe calls for a can opener and a can. Charro beans take a little bit of planning and a whole lot of bacon.

Borracho beans? They also need a little bit of planning. But most of all? They need beer.

Hatch Chile Borracho Beans

In addition to being spiked with beer, these beans are also spiked with green chile salsa verde and a hatch chile pico de gallo.

Hatch Chile Borracho Beans

Here in Texas, Shiner has always been the popular choice for borracho beans. There are very few rules, but there is one thing to remember: Pick out an amber-or-darker brew from your fridge because, just like in all other aspects of real life, light beer won’t do much for you.

Hatch Chile Borracho Beans

Your favorite taco night side infused with green chiles and beer.

Ingredients

  • For the beans:
  • 1 lb dry pinto beans, rinsed and soaked*
  • 12 oz beer (medium/amber is best; I used a locally brewed jalapeno ale this time)
  • 2 Tbsp brown sugar
  • 1/2 small red onion
  • 3 cloves garlic, minced
  • 2 tsp salt
  • Black pepper
  • 1 tsp chile powder (I used a New Mexican blend)
  • 1/2 tsp ground cumin
  • 1/2 cup green chile salsa verde
  • For the hatch chile pico de gallo:
  • 3 large roma tomatoes, seeded and diced
  • 1/2 small red onion, diced
  • 2 hatch chiles roasted, seeded, and chopped*
  • Juice of 1/2 lime
  • Small handful of cilantro, chopped
  • *Either soak overnight or do the quick-soak method: bring beans to a boil, turn off heat, and let stand 1 hour; drain and proceed with recipe.

Instructions

  1. Place the pre-soaked beans, beer, brown sugar, onion, garlic, salt, pepper, chile powder, cumin, and salsa verde in a large pot.
  2. Cover with 3-4 inches of water and bring to a boil.
  3. Reduce heat to a simmer and cook with the lid ajar for ~90 minutes, until the beans are tender.
  4. Mix the ingredients for the pico de gallo and add half of the mixture to the beans.
  5. Cover and let stand for 15 minutes; stir and adjust seasoning as desired.
  6. Serve beans garnished with the remaining pico de gallo.

Notes

Yields: 8-10 servings

Source: Confections of a Foodie Bride

Estimated time: 3 hours

{ 5 comments }

Black & White Tacos

There’s bar food. And then there’s post-bar food. Those tacos, those fell into the latter category.

After college, I predictably kept the safety-net low-paying, entry-level job as a drone at SkyNet that I used to pay my some of my way through school to work for a bunch of people who undervalued me only slightly more than I undervalued myself. I was quiet, reserved. I did what I was told, showed up when I was supposed to, and somehow managed to fill out a weekly to-do list with the fluffiest of fluff – always leaving off the biggest accomplishment of the week. Smothering another section of my soul.

Black & White Tacos

I missed the smell of old books and desperation while cramming in the library before a Histology or Virology exam. I missed the crazy, passionate look in Professor Ds eyes as she lectured on the physiology of the nasal passages of dessert mice and urinary tracts of frogs. (And really, how awesome is a person who can get excited over frog kidneys?)

I missed the quiet. I missed dreaming about the future, what I was going to be when I “grew up.” Being an adult sucked. And the second the clock on my very-closely-monitored-as-if-I-were-a-criminal PC clicked over to 5:00pm, I was running out the door to the half of an apartment I shared with the anti-Shawnda in a transitional area of town that was half pouring-distance-to-great-night-life and half lock-yourself-in-after-dark.

You had to prioritize.

Black & White Tacos

Anti-Shawnda & I had tons in common: we both could afford only half of the rent and we both drove Dodge Rams. (And sweet Jesus, are Texas boys seriously weak when it comes to the whole girls-who-drive-trucks thing.) (And we totally knew it.)

Most weekends, she felt it was her mission in life to liberate me from the spinster-in-training delivery Star pizza and a game of Madden to bounce between douchey clubs full of douchey poeple, all vying for the chance to pour another round at the drop-dead-gorgeous brunette, and by association, the blonde bored-as-hell-and-kinda-bitchy-and-angry-at-the-world friend (as many a wingman would describe) next to her. Rule #1: Guys who didn’t want to – or worse, couldn’t - talk football with a girl didn’t get to talk about anything else with the girl.

More than once I went to the bathroom with the intention of hopping into a cab cab to drive me back home after making a pitstop at Chacho’s.

Black & White Tacos

Now that was truly worthy of putting on pants and eyeliner after 8pm. Chacho’s was where the real party was. A few texts and a cab ride later, a few fellow spinsters-in-training and I would converge to celebrate escaping another wingman who had no respect for personal space with tortillas so fluffy and thick, you’d be hard-pressed to pass them off as tortillas.

Call ‘em what you want, but they served as the perfect vehicle to The Black & White: a burrito loaded with black beans, white cheese, sour cream, and then the predictable burrito white noise of shredded lettuce and tomatoes.

You ordered it as a half or you had them cut a whole one to split with a spinster-in-training. Like the Texas Teas at the Marquis II, you didn’t tackle a whole one by yourself and remember enough about it to be able to brag the next day. But those Tuesday half-price teas are a story for another day.

Today the story is a decently fulfilled, happy-with-life, still-LOVES-to-talk-football, non-spinster blonde whipping up a more manageable version of the black & white for her husband and daughter.

Black & White Tacos

Black beans, Monterrey jack cheese, and sour cream (or Greek yogurt) make for a fantastic meatless taco worthy of reminiscing about the old days.

Ingredients

  • Black beans (you can used rinsed canned beans or use these leftovers)
  • Flour tortillas
  • Grated Monterrey Jack cheese
  • Sour Cream (I use 2% Total Fage Yogurt)
  • Pico de gallo
  • Lime wedges
  • Sliced jalapenos

Instructions

  1. Top warmed tortillas with 1/4 cup of black beans, a generous pinch of cheese, pico, sliced jalapenos.
  2. Squeeze a lime wedge over top before dolloping yogurt/sour cream and rolling.
  3. Happily reminisce about the old days.*
  4. *Your experience may vary.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride, Inspired by Chacho's

Estimated time: 20 minutes

{ 7 comments }

Black Beans with Hatch Chiles, Chicken Sausage, and Quinoa

I was just not cut out to be a hoarder. I try – like really try – but in the end, neurosis kicks in and my priorities immediately shift to depleting the mountain of whatever I just bought “because it was such a great deal!” as quickly as humanly possible.

Obtaining things – not hard. But REtaining them? Completely impossible. Except toothpaste. Good Lord, do you know how long 12 tubes last?!

I had nearly 20lbs of hatch chiles in the freezer at one point. Now? Not even close. Why buy 20 lbs in August when I know I can get them canned year-round? Maybe because for a few short weeks, I happily submit to the hype and convince myself that it’s not quite the same making Pepperoni & Hatch Pizza in September with fresh chiles as it is in April with canned chiles… but we’re all adults here and we know it’s close enough that it won’t matter.

{Also, the little Fage Total yogurts were BOGO this week! Guess who has 18 now 15 containers of Greek yogurt in her fridge? And guess who eats like 2 a day?}

{Also, Target has Clif bars 6/$5 this week! Guess who will never have to buy another Clif bar again?}

So Mission:Empty The Freezer of All Signs of Hatch Chiles continues with this week’s favorite dinner to loudly protest and pout about before even taking a single bite: beans, sausage, and rice.

Black Beans with Hatch Chiles, Chicken Sausage, and Quinoa

Why’d you type it like that – “beans, sausage, and rice.” You always say “red beans & rice.” Sausage is a given. And you didn’t say “red.” Why are you being so vague? WHAT ARE YOU EVEN DOING OVER THERE?!

Simmah down, na’! Your red beans are actually black and loaded with hatch chiles. The sausage is made out of chicken and stuffed with cheese and hatch chiles. And no, the rice isn’t really rice. It’s quinoa.

Man, you just can’t slip anything by anybody over GChat in this house :)

Black Beans with Hatch Chiles, Chicken Sausage, and Quinoa

I took a page out of my mom’s playbook (probably called Live Free and Crock Hard) (God, I hope that doesn’t means something gross in Urban Dictionary) (I’m totally not looking – and don’t you dare tell me if you do!) and made a giant vat of beans in the crockpot so I’d have lunchable leftovers for the week in the form of Black & White tacos.

If you’re going stove top method for the beans, you’ll need to decide if you’re going to overnight soak or quick soak (check your pack of dried beans for instructions). If you’re going canned, your house won’t smell awesome all day long… but you also won’t have to run the dishwasher a second time to avoid handwashing the crock.

But seriously, go make this and put a dent in your hatch chile stash. You can’t mess it up, whatever route you take.

Black Beans with Hatch Chiles, Chicken Sausage, and Quinoa

Chicken sausage, quinoa, black beans, and hatch chiles make for a healthier - and spicier - twist on beans & rice.

Ingredients

  • For the beans
  • 1 lb dried black beans
  • 2 bay leaves
  • 1/2 medium white onion, diced
  • 3 cloves garlic, minced
  • 2 slices of thick bacon, diced
  • Salt
  • 6 hatch chiles, roasted, seeded, and chopped (directions here)
  • 1 lb sausage, cut into ~1/3-inch rounds*
  • 3 cups cooked rice or quinoa (1/2 cup per person)
  • *I used HEB Hatch Chile & Cheese Chicken Sausage; it wasn't precooked so I just cooked it separately.

Instructions

  1. Put rinsed and picked-over dried beans in the crockpot with 8 cups of water, bay leaves, onion, garlic, bacon, and a couple of generous pinches of salt.
  2. Cook on low for 8 hours.
  3. Add the chiles and sausage to the crockpot and let stand on low to heat the meat through, ~20 minutes.
  4. Serve a generous scoop of beans & sausage over 1/2 cup of cooked rice or quinoa.

Notes

Yields: 6 servings, with leftover beans

Source: Confections of a Foodie Bride

Estimated time: 8 hours

{ 2 comments }

Roasted Hatch Chile Hummus

My grocery store goes all out for hatch chile season, throwing their very own Hatch Chile Fest – complete with huge roasters parked outside the front entrance. And it’s kind of a PR gal’s (or guy’s!) dream come true. You’ve got a specialty item from a specific region with limited production. Limited availability = hype.

And that, friends, is why I have 15 lbs of roasted hatch peppers in my freezer right now.

But besides being able to grab still-warm roasted hatch chiles, there is an abundance of hatch chile everything. My favorite? That hummus.

Central Market Hatch Chile Hummus

It’s my current snack obsession. And it’s far healthier than my last one, which might have been an 8-month-old box of Girl Scout Cookies. (Yeah, “might have been.”)

It comes with a bit of a price tag at $2.50 for a 10 oz container. And considering how much hummus we normally eat around here, putting $10 in hummus in a shopping cart can make a girl do a little soul-searching.

It takes minutes to whip up a large batch of hatch chile hummus for far less than open-and-inhale container from the store. But the smokey and slightly spicy dip still disappears just as fast.

Roasted Hatch Chile Hummus

Smooth, homemade hummus flavored with smokey hatch chiles.

Ingredients

  • 3 15oz cans chickpeas (garbanzo beans), drained and rinsed
  • 4 cloves garlic
  • 6 hatch chiles, roasted, seeded, and chopped (directions here) (plus more for serving, if desired)
  • Juice of 3 lemons
  • 1 tsp salt
  • 1/4 tsp cumin
  • 6 Tbsp tahini
  • 4 Tbsp olive oil (plus more for serving, if desired)

Instructions

  1. Place the chickpeas and garlic in the food processor and process for ~1 minutes, stopping once or twice to scrape down the sides of the bowl.
  2. Add the hatch chiles one at a time through the chute with the processor running.
  3. Scrape down the sides of the bowl and add the lemon juice, salt, and cumin.
  4. With the processor running, stream in the tahini and olive oil.
  5. Process another minute, scraping down the sides of the bowl once, until completely smooth.
  6. Transfer to a large bowl, cover, and refrigerate for at least an hour until cold (the hummus will be loose but will firm in the fridge).
  7. Serve cold, topped with additional chopped hatch chiles and a drizzle of olive oil.

Notes

Yields: ~4 cups of hummus

Source: Confections of a Foodie Bride

Estimated time: 1 hour 15 minutes

{ 9 comments }