Monday, August 29, 2016

Kidney Beans with Cheese

Last night, I made a delicious, practically vegetarian dinner. Had I subbed veggie broth for the chicken broth in the beans I made, it would have been totally vegetarian. I served the beans with Mexican corn cakes, and a green salad. The two recipes originated with Martha Stewart, but have been altered by me.

Kidney Beans with Requeson
1 can kidney beans
1 can chicken or veggie stock
2 bay leaves
1 onion, quartered
1/2 jalapeƱo, seeded 
1/2 tsp. cumin
A pinch of salt
1/4 c. Requeson cheese (can sub grated cotija or asadero)

Bring everything but cheese to a boil. Reduce to a brisk simmer and cook another 15 minutes. Set aside 1/4 c. cooking liquid. Strain beans, discarding everything but the beans. Mash with reserved liquid & the cheese. Adjust seasonings. Serves 2-4.

Mexican Corn Cakes
3/4 c. masa harina or cornmeal
1/4 c. flour
1/2 tsp. baking powder
Pinch salt
1/4 c. Requeson cheese (can sub grated Cotija or Asadero)
1 c. corn
Oil for frying
Avocado slices, tomato chunks, sour cream/crema for serving

Whisk the dry ingredients together. Add cheese and corn. Stir in water, 1/4 c. at a time, just until it holds together---kind of like scone dough. Heat oil in large skillet. Shape dough into small parties and fry until golden on both sides. Keep warm in 200 degree oven on paper towel lined plate. Serve topped with crema, avocado, & tomato. Serves 4.

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