sel et sucre

Tag: adobo

  • Basic Pinto Beans

    basic pinto beans

    I’ve most likely waxed lyrical on here about chipotle peppers before, but I don’t think I’ve ever truly appreciated them quite so much as when I saw them on a grocery store shelf for the first time in months. It’s been much easier to find some ingredients here in Montevideo than in Buenos Aires, despite it being a smaller city – I’m not positive on why, but I suspect it’s most likely because of the strict regulations and high taxes on imports into Argentina. Whatever the reason, I finally had my hands on a can of smoky chipotle peppers in spicy adobo sauce, and I knew I had to make good use of them. With my recent love of cooking up dried beans, it made sense to use these wonderful peppers as the flavor backbone for a pot of pinto beans. And they did not disappoint, imbuing each creamy bean with smoke and spice.

    (more…)

    Related Posts:

  • Vegetarian Feijoada (Brazilian Black Bean Stew)

    vegetarian feijoada

    If you are Brazilian or have been to Brazil and eaten authentic feijoada, let me apologize right now. Traditionally, feijoada is a stew of black beans with a variety of cuts of meat, so I’m sure I am being completely blasphemous by creating this vegetarian version. In place of the meat, I’ve used mushrooms and quinoa (a new favorite of mine) to add a variety of textures and flavors. If you’re like me and not totally vegetarian (I eat mostly vegetarian for health and cost reasons), feel free to use beef broth in place of vegetable broth and bacon fat in place of olive oil to add a little extra heartiness and smokiness, but you should also fare just fine without it. I’m always looking for tasty and filling dishes to have on hand for weekday lunches, so this was a nice change of my pace from my usual while still using ingredients I had on hand.

    (more…)

    Related Posts:

  • Chipotle Black Bean Soup

    chipotle black bean soup

    On Sundays, I love making huge pots of hearty soups to have for lunch throughout the week. Having this food stockpiled feels like a secret arsenal, a little extra something for a healthy midday energy burst. And many soups actually improve after sitting in the refrigerator for a couple days as the different flavors have a chance to meld together. This black bean soup is simple but delicious, meaning that even on my lazier Sundays, it’s an easy option to give me a head start for the week. I nearly always have all these ingredients on hand in my kitchen, too, so this is a good recipe for when I’ve gone a little too long without grabbing fresh groceries. Chipotle peppers in adobo sauce are a staple in my kitchen; their smoky spiciness adds a welcome depth to many dishes, and this soup is no exception. I usually like to top off my bowl with cilantro and sour cream, but there’s a lot of room for topping variety (which can also help prevent this soup from feeling boring by the time Friday rolls around). Green onions, grated cheese, diced avocado, or even a fried egg can perch atop this tasty soup.

    (more…)

    Related Posts:

  • Pomegranate Bourbon Barbecue Sauce

    pomegranate bourbon barbecue sauce

    This barbecue sauce is not traditional or regional (no North Carolina, Kansas City, Memphis, or Texas sauce here); it’s my personal interpretation on what a really tasty barbecue sauce should be. Smoky, spicy, a little vinegary, and a little fruity. Bourbon adds extra smokiness and bite, while playing alongside the tart and sweet flavors of pomegranate molasses. This barbecue sauce is simple to make, and I love having it around to mix into beans, top scrambled eggs, and coat chicken or pork (especially the amazing (and easy) slow cooker pulled pork I’ll be posting the recipe for on Wednesday). This recipe can also be easily adjusted to your taste; feel free to play around with ingredient quantities to arrive on your personal favorite barbecue sauce.

    (more…)

    Related Posts: