Bean Relish

Returning from surgery is taking a bit longer than expected.  I am still not cooking, but I do have a few recipes in back-log to write about.

If you read this blog you know I love beans and am always looking for a new way to cook them

Well this was new because unlike the others I usually make there is no beer to simmer these beans to a saucy oblivion.  The recipe called for canned pintos or pinquintos but I always have dried pinquintos on hand (haven't ever seen them canned here) so I cooked them the day before.  I also cut back on the bacon and onion (still there was more than enough onion) and upped the garlic.  What you have is a perfectly lovely bean dish.  Not as "exciting" as those with the beer and hot chiles, but a nice dish just the same.  We had them with grilled chicken and a cucumebr salad and they made for a nice late summer emal.

Santa Maria Pinquito Bean Relish  (Adapted from Bobby Flay's Grill It)

4 oz slab bacon, finely diced

1/2 medium Spanish onion, finely diced

1 poblano chile, finely diced

4 cloves garlic, finely chopped

2 cans pinquito or pinto beans, drained, rinsed and drained again or 1/4 lb dried beans, cooked. 

2 tablespoons chopped cilantro or flat leaf parsley

Salt and pepper

1.Heat a large sauté pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels.

2. Use a paper towel to soak up excess fat if you want then add the onion and poblano to the bacon fat in the pan and cook until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add the beans and cook until warmed through, mashing a bit.  If you made homemade beans, save some of the bean liquor to add if you enjoy the slightly soupy texture.  Fold in the cooked bacon and cilantro and transfer to a medium bowl.