Skip to main content

Chipotle Beans

I have a confession to make. Shhh.....do you promise not to tell anyone? Ok then. (Sigh) Here it goes. I developed this recipe as a trick to get my husband to eat chili beans. Oh....good....finally I said it. Whew!! Well, wait, maybe I should explain.
Last week I was driving home after a really long day in the school counseling office and all I could think about was a big bowl of warm, spicy chili beans and cornbread for supper. There was one problem, though, my husband says he doesn't like chili beans. Now, I also feel I should quantify this statement. He eats chili beans for football games, on nachos, and, occasionally, as a meal. However, if you ask him if he wants some made for dinner, he will give a confused glance your way and say no. Ok. So how was this recipe a trick?
Well, although he contests that he does not like chili beans, he does love baked beans. This recipe morphed into a combination of the two. They are spicy from the chipotles, which he also likes, yet sweet from the brown sugar. Instead of using kidney beans, because there were none to be found in the pantry, all of the beans are from plain old cans of pork and beans. In reality, this recipe was originally developed as a way to continue to enjoy my Mexican Campfire Beans while on a camping trip in Cherokee, North Carolina. You will notice the fried hotdog slices on top of the beans in the picture. Why, you ask? Well, why not? These beans are great in a bowl with cornbread, as a side with barbecue, or on top of nachos for tailgating. Be warned, if you don't like spicy, I would definitely cut down on the amount of chipotles used. For me, it is some real sweet heat!


1 Pound Ground Beef
1 Large Onion, Chopped
1 Clove Garlic, Minced
1 teaspoon Salt
1 teaspoon Dried Oregano
1 teaspoon Paprika
1 teaspoon Chili Powder
1/2 teaspoon Cumin
3.5 ounces (weight) Chipotles in Adobo, Minced
45 ounces (weight) Pork and Beans
1/2 Cup Light Brown Sugar
1/2 Cup Ketchup
2 Tablespoons Mustard

1. In a large dutch oven over medium high heat, brown the ground beef. Use the back of your spoon to break the meat into small pieces while cooking. Add the onion and garlic to the meat and cook for 2 minutes.
2. Sprinkle with salt, oregano, paprika, chili powder and cumin. Stir to combine. Cook for another 2 minutes to allow the spices to infuse the meat.
3. Add the remaining ingredients. Stir to combine.
4. Bring to a simmer. Reduce heat and cover.
5. Cook for 1 hour, stirring frequently.




Comments

Popular posts from this blog

Lentil Burgers

Last night I cooked a large pot of lentils as part of our family dinner, which means that today, I was left wondering what I could do with all these lentils for the coming week. My typical use for lentils is in chili or soups, however, that is not something that I really wanted on this bright, spring day. Instead, I thought about how I could morph the leftovers into something new that I could use throughout the week, and that is when I thought of revamping my normal veggie burger recipe. Now, as promised, since this is the Quarantine Cooking Series, please feel free to use whatever beans or greens you have in your house. While I love the way this recipe turned out, it is more important that you use what you have and the technique to create a delicious meal for you and your family. Additionally, I like my veggie burgers on the spicy side. However, this is another place when personal modifications should be made to your palate preferences. 3 Tablespoons canola oil, divided

Black-eyed Pea Croquettes

So it is well known that I make  Black Bean Burgers  all the time. I love the versatility of the recipe and the ability to make a week of lunches in about 15 minutes. Today, I found myself with a bowl of leftover black-eyed peas in the fridge and the desire for something new. This recipe is also great because I always have canned black-eyed peas in the pantry since they are one of my husband's favorite vegetables, which means I can make this recipe anytime. So whether you use leftover homemade, like I did, or canned, this recipe is great. Additionally, these are not coated and fried like traditional croquettes, which makes them an even better option. Enjoy these as a side dish, on a sandwich, or with a side salad for a delicious, healthy, and easy meal. These do not hold or reheat well, so enjoy them while they're hot. 2 Cups Black-eyed Peas, drained and rinsed 3 Scallions, whites and greens thinly sliced 1 Clove Garlic 1 Egg, lightly beaten 3/4 Cup Bread Crumbs,

Banana Zucchini Bread with Raisins and Cinnamon Sugar Swirl

It is that time of year again when I am working to develop new and interesting ways to use up all of the vegetables coming from the garden. Last year, I posted "The Best Zucchini Bread"  recipe; this is still a great recipe but this one is even better! Since entering my last trimester of pregnancy, I am craving cinnamon raisin bread. This recipe was created to help merge the two flavors while also adding in some nutrients from bananas, as I always seems to have 2 or 3 that get left over and become a little too ripe. This bread is so fragrant, moist, and delicious! If I had some walnuts in the freezer, I might even finely chop some and incorporate them into the swirl for even more texture. This bread is perfect for breakfast, afternoon snack, or even dessert. I hope you will give this recipe a try. 2 very ripe Bananas, mashed 1 cup Zucchini, grated 1/2 cup Vegetable Oil 1 Egg, beaten 1 teaspoon Vanilla 3/4 cup Sugar 1 teaspoon Baking Soda 1/2 teaspoon Bakin