BEST BEANS! MEXICAN STEWED BEANS WITH SALSA FRESCA (Adapted from Milk Street TV)

 

MEXICAN STEWED BEANS WITH SALSA FRESCA

Milk Street recommends overnight soak. I did not because I did this in the InstantPot, but even after 30 minutes, the beans were still firm-ish. So next time, either soak the beans or 60 minutes! 

I also had some greens around (kale) and chopped these up and threw them into the cooker with the beans and they were a great addition!

FOR THE BEANS:

1		POUND DRIED CRANBERRY BEANS (Also called Roman Beans), PICKED OVER AND RINSED
		KOSHER SALT AND GROUND BLACK PEPPER
2		TABLESPOONS LARD OR NEUTRAL OIL
1		MEDIUM WHITE ONION, CHOPPED
2		MEDIUM GARLIC CLOVES, THINLY SLICED
1		BUNCH CILANTRO, STEMS FINELY CHOPPED, LEAVES ROUGHLY CHOPPED, RESERVED SEPARATELY
1½*		QUARTS LOW-SODIUM CHICKEN BROTH, PORK BROTH (RECIPE FOLLOWS; OPTIONAL) OR WATER (We use Better than Bouillon No Chicken broth)

 * Use just enough stock to cover if  using instant pot.

You can also add greens of your choice.

FOR THE SOFRITO:

2		TABLESPOONS LARD OR NEUTRAL OIL
1		LARGE WHITE ONION, CHOPPED
		KOSHER SALT AND GROUND BLACK PEPPER
4		MEDIUM GARLIC CLOVES, MINCED (Or some combination of garlic powder and fresh garlic)
2		POUNDS RIPE TOMATOES, CORED AND ROUGHLY CHOPPED (We used canned diced tomatoes, 2 small or 1 large can.)
2		JALAPEÑO CHILIES, STEMMED, SEEDED AND FINELY CHOPPED (We also had a poblano hanging around and threw that in as well.)

 

TO SERVE:

2		CUPS SHREDDED PORK (OPTIONAL)
		SALSA FRESCA

 

DIRECTIONS

To prepare the beans, in a large bowl, combine the beans with 2 quarts water and 2 tablespoons salt; stir to dissolve salt. Cover and soak the beans overnight at room temperature. (See my note at the top.)

Drain the beans. In a large Dutch oven (or Instant Pot), heat the oil over medium heat until shimmering. Add the onion and 1 teaspoon salt, then cook, stirring occasionally, until it begins to brown, about 5 minutes. Stir in the garlic and cilantro stems. Cook, stirring, until fragrant, about 30 seconds. Stir in the beans and broth, greens, if adding, then bring to a boil over medium-high. Cover, reduce to low and cook, stirring occasionally, until the beans are tender, about 1 hour. (or pressure cook at least 45 minutes.)

While the beans cook, make the sofrito. In a 12-inch nonstick skillet over medium, heat the lard until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until well browned, 5 to 7 10 to 20 minutes. Stir the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and jalapeños (Poblanos if adding) and cook, stirring oen, until the tomatoes have broken down, the liquid they released has cooked off and the mixture begins to sizzle, 10 to 15  30 to 45 minutes. Remove from the heat and set aside.

When the beans are done, remove the pot from the heat and let stand uncovered for 30 minutes to allow the liquid to thicken slightly. Return the beans to a simmer over medium, stirring occasionally. Add the sofrito and shredded pork (if using). Cook, stirring occasionally, until heated through, about 5 minutes.

Taste and season with salt and pepper, then stir in the cilantro leaves. Serve with salsa fresca on the side.

These really are wonderful. We had some tortillas around and made enchiladas of a sort with them. Baked in the oven with cheese, green chilis. (If I'd had enchilada sauce, I would have used it!)

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Meatballs and Marinara (Adapted from Milk Street TV)

Ingredients:

 4 tablespoons extra-virgin olive oil, divided, plus more to serve

1 large yellow onion, finely chopped

Kosher salt and ground black pepper

6 medium garlic cloves, finely grated

1½ teaspoons red pepper flakes, divided

6½ ounces (2½ cups) panko breadcrumbs

1 1/4 cups water (or milk?)

3 ounces pecorino Romano cheese, 2 ounces finely grated (1 cup) [Optional: 1 ounce as a chunk] plus more grated, to serve

1 large egg, plus 1 large egg yolk, beaten together

1½ pounds 90 percent lean ground beef (I think this is too low a ratio of meat to bread, so I will likely do 2 and maybe even 3 pounds next time.)

2 28-ounce cans whole peeled tomatoes plus one can crushed tomatoes

6-8 large basil leaves

DIRECTIONS

1. 01
   Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment and mist with cooking spray. In a large Dutch oven over medium-high, heat 2 tablespoons oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until softened, about 5 minutes (LOL! Get them nice and moderately browned, 20 minutes or so). Add the garlic and 1 teaspoon pepper flakes; cook, stirring, until fragrant, about 30 seconds. Remove the pot from the heat, then transfer half of the onion mixture to a large bowl.
2. 02
   In a medium bowl, combine the panko and 1¼ cups water (Grandma Lucille used to use milk as I recall); press the panko into the water and let stand until fully softened, about 5 minutes. Mash with your hands to a smooth paste, then add to the bowl with the onion mixture. Using a fork, mix until well combined and smooth. Stir in the grated cheese, beaten eggs, the remaining 2 tablespoons oil, 1½ teaspoons salt and 2 teaspoons black pepper. Add the meat and mix with your hands until completely homogenous.
3. 03
   Using a ½-cup dry measuring cup (I used the 3 oz scooper), divide the mixture into 8 portions - if using more meat, might need two baking sheets). 
4. Using your hands, shape each into a compact ball and place on the prepared baking sheet, spacing them evenly apart. (If you have the time, it would make sense to chill the meat for an hour and then shape the meatballs.
5. Refrigerate uncovered for 15 to 20 minutes. Re-shape the meatballs if they have flattened slightly, then bake until lightly browned, about 20 minutes. Let cool on the baking sheet set on a wire rack for about 10 minutes.
6. 04
   While the meatballs cook, in a food processor or blender, puree the tomatoes one can at a time with their juices until smooth, about 30 seconds, 
7. Drain the canned whole tomatoes into a large bowl. Dice the whole tomatoes and add them to the bowl. Add the can of crushed tomatoes to the bowl. 
8.  Return the Dutch oven to medium and heat the remaining onion mixture, stirring, until warmed through, about 2 minutes. Stir in the tomatoes, remaining ½ teaspoon pepper flakes, the basil and the chunk of cheese. Bring to a simmer over medium-high and cook, stirring occasionally, until slightly thickened, about 15 minutes. (I like mine cooked longer, closer to an hour, especially to cook the diced tomatoes.)
9. Taste and season with salt and pepper.
10. 05
    Using a large spoon, carefully transfer the meatballs to the sauce, then, using 2 spoons, turn each to coat. Bring to a gentle simmer, then reduce to medium-low, cover and cook for 5 minutes. Remove the pot from the heat and let stand, covered, for about 5 minutes to allow the meatballs to firm up slightly. Remove and discard the pecorino chunk. Serve with additional grated cheese.