1,001 Best Hot and Spicy Recipes (112 page)

2.
In a large skillet over medium heat, sauté all the meats together for 3 minutes. Drain off all of the fat and blot the meat with paper towels. Add the meats to the simmering beans, cover, and simmer for 3½ hours. Stir the beans several times during the cooking. If more water is needed, add hot water only. The bean mixture should have a slightly soupy consistency.

3.
Serve hot with any entrée or with warmed tortillas.

Yield: 6 servings

Heat Scale: Medium

 

1 pound (454 g) cleaned pinto beans
2 cups (473 mL) beer (not dark)
3 tablespoons (45 mL) vegetable oil
1 pound (454 g) cooked pork, shredded
¼ cup (59 mL) ground ancho chiles
2 cups (473 mL) Salsa Chile de Arbol (page 59)
¾ cup (177 mL) chicharrón

 

1.
Place the beans in a large, heavy casserole pot. Cover them with cold water and bring to a boil. Boil for 2 minutes, then turn off the heat and allow the beans to sit for 1 hour. Drain the beans and return them to the cleaned casserole. Add the beer and enough hot water to cover the beans by about 2 inches (5 cm). Bring the mixture to a boil, reduce the heat to a simmer, and partially cover.

2.
Heat the oil in a skillet over medium heat. Add the shredded pork, ancho chiles, and salsa and simmer for 1 minute. Stir this mixture into the cooking beans, cover, and simmer for 3 to 3½ hours, stirring occasionally and adding more water if the beans get too dry. You want a semi-soupy consistency.

3.
Just before serving, stir the chicharron into the beans.

Yield: 5 servings

Heat Scale: Mild

 

½ pound (224 g) canary beans, washed and picked over (or substitute pinto beans)
½ pound (224 g) black beans, washed and picked over
½ pound (224 g) pork ribs, excess fat removed
6 tablespoons (90 mL) oil, divided
1½ cups (354 mL) chopped onion
4 poblano chiles, roasted, peeled, stems and seeds removed, cut into strips
2 cups (473 mL) roasted, peeled, chopped tomatoes
¾ cup (177 mL) heavy cream
½ cup (118 mL) grated aged cotija cheese (or substitute mild cheddar)
4 corn tortillas, quartered and fried (or substitute purchased tortillas chips)

 

1.
Place the 2 different types of beans into separate large sauce pans, cover each with cold water, and bring them to a boil. Cover each pot and boil for 1 minute. Turn off the heat and allow the beans to soak for 1 hour. Drain the beans and return them to the separate pans. Cover each with hot water and bring them to a boil. Cover each pot and simmer for 1 to 1½ hours or until tender.

2.
While the beans are cooking, wash the pork ribs and place them in a small saucepan. Add cold water to cover and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes. Remove the ribs from the water and drain. Reserve the cooking broth. Remove the bones and coarsely shred the pork, discarding any fat that remains. Set the pork aside.

3.
When the beans are done, drain them and set them aside, keeping the 2 types separated. In 2 separate small skillets, heat 2 tablespoons (30 mL) of the oil over medium heat. Add one type of beans to each skillet and mash them with a potato masher. Add ½ cup (118 mL) of the onion to each skillet and simmer for a minute or two. If the beans start to get too thick, add a few tablespoons (30-45 mL) of the reserved pork cooking broth to thin slightly.

4.
In a third skillet, heat the remaining 2 tablespoons (30 mL) oil over medium heat. Add the remaining ½ cup (118 mL) onion and the shredded pork and sauté for 3 minutes. Add the chiles and tomatoes and simmer for 1 minute. Stir in the cream, remove the skillet from the heat, and let it sit for 3 minutes.

5.
On a small, decorative, heated platter, spread a thin layer of the canary beans. Top them with some of the pork mixture, then spread a thin layer of black beans, and repeat the layers until all the beans and pork are used up. Sprinkle the top with the grated cheese and arrange the corn chips around the platter.

Yield: 4 servings

Heat Scale: Mild

 

Juice of 1 lemon
Juice of 2 limes
¼ cup (59 mL) minced cilantro
¼ cup (59 mL) olive oil
¾ cup (177 mL) minced onion
2½ cups (591 mL) cooked chickpeas
6 ounces (168 g) cream cheese, softened
2 poblano chiles, roasted and peeled, stems and seeds removed, chopped fine
Mixed greens for serving

 

1.
In a medium glass bowl, mix together the citrus juices, cilantro, olive oil, and onion. Let stand at room temperature for 3 hours.

2.
In a small bowl, combine the cooked chickpeas, softened cream cheese, and chiles and mix thoroughly. Add this mixture to the marinated citrus mixture and mix thoroughly.

3.
Serve over shredded, mixed greens.

Yield: 8 servings

Heat Scale: Medium-Hot

 

1 pound (454 g) dried black beans
2 bay leaves
1 teaspoon (5 mL) ground cumin
¼ teaspoon (1.25 mL) dried oregano
¼ teaspoon (1.25 mL) dried thyme
2 teaspoons (10 mL) salt
½ teaspoon (2.5 mL) freshly ground black pepper
1 teaspoon (5 mL) sugar
1 cup (236 mL) chopped onion
2 tablespoons (30 mL) chopped garlic
1 cup (236 mL) chopped seeded cubanelle (or green bell) pepper
1 cup (236 mL) chopped seeded red bell pepper
10 rocotillo chiles, stems removed, seeded, and chopped (or substitute
1 habanero chile and 3 yellow wax hot chiles)
¼ cup (59 mL) dry sherry
¼ cup (59 mL) olive oil
¼ cup (59 mL) distilled white vinegar
Freshly chopped parsley for garnish

 

1.
Inspect the beans, removing all stones and other foreign particles and broken or discolored beans. Wash them thoroughly in cold water.

2.
In a large pot, bring 3 cups (708 mL) water to a boil. Add the beans, return the water to a boil, and boil, uncovered, for 3 minutes. Turn the heat off and let sit, partially covered, for 1 hour.

3.
To the beans, add 6 cups (1.4 L) water, the bay leaves, cumin, oregano, thyme, salt, pepper, sugar, onion, garlic, and the chopped green and red peppers. Bring to a boil again, lower the heat, and simmer for about 2 hours. Add the rocotillos and simmer for another 30 minutes or until done.

4.
Add the sherry, olive oil, and vinegar. Sprinkle parsley over each serving. Finely chopped raw onion may also be sprinkled over each serving. When serving with rice, use only white rice, never yellow.

Yield: 6 servings

Heat Scale: Medium

 

1 cup (236 mL) dried black beans
3 cups (708 mL) water
2 tablespoons (30 mL) olive oil
1 habanero chile, stem and seeds removed, minced
3 cloves garlic, peeled and minced
1 large onion, peeled and chopped
2 cups (473 mL) partially cooked white rice
1 teaspoon (5 mL) salt
Freshly ground black pepper, to taste

 

1.
Wash the beans and pick out any extraneous material. Put the beans in a large bowl, add cold water to cover, and refrigerate overnight. Alternatively, clean the beans, put them in a large, heavy pot, and cover them with cold water. Bring the beans to a boil, cover, and boil for 2 minutes. Remove the pot from the heat and let it stand for 1 hour.

2.
Drain the beans, rinse them, and place them in a large, heavy saucepan. Add the water and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook over a low heat for 40 to 50 minutes. The beans should be tender but not mushy.

3.
In a large, heavy skillet, heat the oil over medium heat. Add the chile, garlic, and onion and sauté until the onion is tender. Add this mixture to the beans, along with the rice, salt, and pepper. Stir to mix all the ingredients.

4.
Increase the heat to medium and cook until most of the water is absorbed. Reduce the heat to low and cook until most of the liquid has been absorbed, stirring frequently to avoid burning.

Yield: 6-8 servings

Heat Scale: Mild

 

1 pound (454 g) dried black beans
10 cups (2.36 L) hot water
2 green bell peppers, stems and seeds removed, diced
5 tablespoons (75 mL) olive oil, divided
1 cup (236 mL) diced onion
4 cloves garlic, peeled and minced
½ teaspoon (2.5 mL) freshly ground black pepper
1½ teaspoons (7.5 mL) oregano
1 bay leaf
1 habanero chile, stem and seeds removed, minced
1 tablespoon (15 mL) sugar
2 tablespoons (30 mL) distilled white vinegar
2 tablespoons (30 mL) white wine
1 teaspoon (5 mL) salt

 

1.
Wash the beans and put them in a large pot. Add cold water to cover and bring the beans to a boil. Boil them for 2 minutes, uncovered. Remove the pan from the heat, cover, and allow the beans to sit for 1 hour. Drain and rinse the beans and return them to the pot. Add the hot water and half the diced bell peppers, and bring the beans to a full boil. Turn the heat down to a simmer.

2.
In a skillet, heat 3 tablespoons (45 mL) of the olive oil over medium heat. Add the onion, garlic, and remaining bell pepper and sauté until soft. Add this mixture to the simmering beans, along with the black pepper, oregano, bay leaf, habanero, and sugar. Cover the pot and simmer for 45 minutes.

3.
Stir the simmering beans and add the vinegar and wine. Simmer, covered, for an additional 45 minutes. At the end of the cooking time, stir in the remaining olive oil and the salt.

Yield: 4 servings

Heat Scale: Mild

 

1 pound (454 g) dried pigeon peas or light red kidney beans
1 cup (236 mL) light coconut milk
1 onion, peeled and sliced
1-2 teaspoons (5-10 mL) curry powder
2 green chiles, such as jalapeños, stems and seeds removed, chopped
1 teaspoon (5 mL) salt
1 cup (236 mL) thick coconut milk

 

1.
Clean and wash the beans. Put them in a large pot with water to cover and soak them for at least 6 hours. Drain the beans and return them to the pot. Cover them with cold water and boil them until they are soft and the water has been absorbed, 30 to 40 minutes. Add more water if necessary during cooking.

2.
Add the light coconut milk, onion, curry powder, chiles, and salt. Cook over medium heat until the mixture is almost dry. Add the thick coconut milk, reduce the heat to low, and cook for 5 minutes.

Yield: 6 servings

Heat Scale: Medium