Tuesday 23 February
Barbara's got a cold, so she
wanted something warming and spicy. She
started the pinto beans soaking last night, then simmered them in the crockpot
all day.
Around 3 PM, she browned a pound
of ground beef, then a couple of chopped onions, then sweated the spices in the
fat: ca. 2 Tbsp. each of flaked and ground medium Chimayo chile, and 2 Tbsp. each
ground coriander and cumin. Finally she
threw in a pound can of crushed tomatoes, and let it simmer for a couple of
hours, pouring in a ladleful of bean liquid every now and then.
Around 5:30, she poured the meat
into the crockpot of beans, and just before serving, we salted it and added the secret
ingredient: wine vinegar.
It clears the head, but not quickly enough so that you remember to take a picture.
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