Black Beans – could be dip

This came from John Dent’s Feast of Sante Fe – one of the greatest cook books ever written. Dent does not write recipes so much as he writes concepts. I really like that approach….”here’s an idea and some variations – go with it”.

The big problem here is finding the jalapeno peppers in salt water (en beche?). Do not use the ones in vinegar – I’m tempted to try doing something to fresh peppers since I’ve run out of the salt water ones – or go to the bodega.

2 cans drained black beans – drained, liquid reserved

1 yellow onion

1/2 tsp red pepper

1/2 tsp white pepper

1/2 tsp cumin

1/2 stick butter

Monterey jack cheese (optional)

green chilies (if a dip)

chopped jalepenos in saltwater (if a dip)

chop onion

grate monteray cheese

melt butter on med heat. reduce heat to low and add red and white pepper, cumin and onion. cover the skillet and allow the onion to “sweat” until soft – about 5 minutes. Increase heat to med and add drained beans. Mash the beans with a large slotted spoon but do not over mash – there should be some mashed to some almost whole beans.

At this point the beans can be used as a side dish or, say, a burrito stuffing. You can mix in about 4 oz of grated monteray jack and allow that to melt. If you are making a dip, add that cheese then put the mixture in a casserole type dish. Sprinkle on the jalapenos, lay on some strips of chile pepper (canned or, better, fresh roasted) then cover with about 4 more oz of monteray jack cheese. Put in 350 degree oven until the cheese melts and the peppers are heated. Scoop up with tortilla chips. This is really good dip.

Hot Cocoa Mix

This recipe comes from Laura Young (our controller at AirNet Group):

• 20 lb. dry powdered milk
• 3+ lb. Nestle’s Quick
• 2 lb. powdered sugar
• 3+ lb. powdered cream

Mix all above ingredients together thoroughly.

To drink:

1. Fill cup 1/3 to 1/2 full of mix and add boiling water.
2. Top with marshmallows.

Black Bean Dip

My dad makes this a lot.  Yum, yum, yum, yum, yum.  I also like to use it if we make tacos or burritos.

• 3 cups cooked black beans, plus liquid (approx. 28 oz. can)
• 1 onion, chopped
• 2 cloves garlic, chopped
• 4 Tbs. butter
• 1/2 tsp. cayenne
• 1/2 tsp. coarsely ground black pepper
• 1/2 tsp. ground cumin
• Wedges of lime for garnish

Drain the cooked beans, and reserve the liquid.  Combine the onion, garlic, butter, and seasonings, in a 10″ skillet, stir over medium heat, and cover to allow the onion to wilt, about 5 minutes over low heat.  Uncover, turn heat up to medium, and add the beans.  Using a large slotted spoon, roughly mash the beans as you are heating them, but not to the point the the beans lose all their shape.  Thin out if necessary with some of the reserved liquid.

Mashed Beans with Cheese:
One of the customary ways to prepare refried beans is to stir in 1/2 cup or so shredded Monterey Jack cheese a moment before serving.  A further elaboration is to spread this mixture on an oven-proof plate, scatter more cheese over the top, dot with pieces of mild or hot green chilies (canned are all right) and heat in a 350 oven for about 5 minutes.

(Dad stirs some cheese into the beans – then puts in pan, top with green chilies, jalapenos, and more cheese and heats in oven)

My take on the Starbucks Frappuccino

I started with the recipe from this recipe which makes a pretty good frappuccino. In fact, that recipe has more of a true coffee taste than Starbucks. However, according to Amy, it didn’t have enough chocolate (or enough ice, I thought). So, here’s what I did:

• 3/4 cup double-strength coffee, cold
• 3 tablespoons granulated sugar
• 1 cup low-fat milk (or vanilla Silk works pretty well)
• 3 cups ice
• ~5 tablespoons chocolate syrup

For people with an AeroPress, you’ll want to do two presses to get the desired amount of coffee. I usually do my presses with two scoops of beans on a medium-fine grind and fill the water to right at the bottom of the funnel.

I think I’ll try doing the original recipe for the guys at work on Tuesday.

This is cross-posted from my post on PhragMunkee.com.