Frejolies del Fuego

• Posted by Z.Monkey on May 1, 2009 at 4:21am in Favorite Recipes for the Rainbow Clan
• Back to Favorite Recipes for the Rainbow Clan Discussions

Beans beans the magickal fruit...
OK, won't go there...
Not to toot (he he) my own horn, but I make the best beans in the southwest. Frejoles Del Fuego literally means beans of fire. There are a few tricks to making great beans. One is using sea salt to improve the flavor and the nutrition. Second, using Epizote (a Mexican herb) will quiet the bean "music" later. Epizote has an enzyme in it that will digest a protein in the beans which is responsible for the gas aka bean "music". The the third, add a whole bunch of chiles, hence the fuego. Then the best trick of all is adding smoked pork. Now you can make these beans totally fat free if you want to. But, you know, like Emeril said "Pork fat makes EVERYTHING better". I am also throwing in a recipe for Black Bean Chili, which is a vegetarian chili with the flavor of the real thing.

Bon Appe'tit...

Frijoles Del Fuego 09/23/2006
Michael Wriston CID+
Black Dog Engineering
The New Barbarian Cookbook
Ingredients:
1 pound dry pinto beans
6 cups of distilled water
6 cups chicken stock
Sea salt
1 14oz. can Whole Tomatoes mashed
1 8oz. can Tomato Sauce
1 large white onion diced fine
5 cloves of garlic smashed then diced fine
2 large poblano chiles diced
3 to 5 jalapeno chiles diced
1 tablespoon of ground cumin
1 tablespoon of Mexican oregano
1 tablespoon of epizote

Sort and clean the dry pinto beans to remove any foreign objects. Wash the black beans thoroughly in a colander under cold running water. Mix the pinto beans, 1 tablespoon sea salt and the 6 cups of distilled water in a large soup pot and bring to a boil. Once theblack beans have come to a boil shut of the burner and let the black beans sit, covered, for 1 hour. After the hour is up, pour the beans back into the colander and drain. Rinse the beans thoroughly a second time. Place the beans back into the soup pot. Add the chicken stock and 1 tablespoon of sea salt to the soup pot and bring the mixture to a boil. When the bean mixture starts boiling, reduce the heat to low (15% to 20%) and let it simmer for another hour. After the hour is up, add the tomatoes, tomato sauce, onion, garlic, poblanos, jalapenos, cumin oregano and epizote. Stir the mixture thoroughly and recover the soup pot maintaining the low power level. The mixture will slowly come up to temperature and gently cook the vegetables. Let the mixture continue to simmer for at least an hour to cook the vegetables, however, at the low heat level this can simmer a long time. You can use a ceramic slow cooker or a clay bean pot to do the final stage of this recipe if you want to keep the Frijoles Del Fuego warm for a long period of time. Serve with fluffy white rice or jalapeno cornbread.

Black Bean Chili 06/04/2006
Michael Wriston CID+
Black Dog Engineering
The New Barbarian Cookbook
Ingredients:
1 pound dry black beans
6 cups of distilled water
6 cups chicken stock
Sea salt
3 or 4 ears of sweet corn cut off cobs
1 14oz. can Whole Tomatoes mashed
1 8oz. can Tomato Sauce
1 large white onion diced fine
5 cloves of garlic smashed then diced fine
1 large poblano chile diced
3 to 5 jalapeno chiles diced
1 package Carroll Shelby’s Chili Kit
Sort and clean the dry black beans to remove any foreign objects. Wash the black beans
thoroughly in a colander under cold running water. Mix the black beans, 1 tablespoon sea salt and the 6 cups of distilled water in a large soup pot and bring to a boil. Once the black beans have come to a boil shut of the burner and let the black beans sit, covered, for 1 hour. In the meantime cut the corn off its cobs and dice the remaining vegetables. Take the soaked beans and pour them into the colander and thoroughly rinse them again, rinse the soup pot as well. Add the 6 cups of chicken stock, 1 tablespoon of sea salt, and the black beans back to the soup pot. Bring the mixture to a slow simmer over medium low heat. The beans will need to simmer for about 2 hours. Wait 1 hour into the black bean’s cooking process to add the fresh vegetables and chili kit. Finally let the finished mixture simmer over low heat for the final hour. I use Carroll Shelby’s Chili Kit because it is an award winning chili recipe, and it is convenient. A New Barbarian
generally does not have lots of time to be hanging around the kitchen.

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