habanero and spinach beans

the story: This dish is not really a new one to me or those who have tasted my cooking. There are some differences in this one, namely the habanero pepper. There are some other alterations to the dish but the essence of it is the same. One of the big differences is that this one would make a spectacular dip if you puree it. I haven't tried it yet, but i tried it with some tortilla chips and it was very tasty. With a little monkeying with the recipe, I was able to develop a smooth and steady heat with a little bit of lime citrus to create a depth to the flavor. The green earthiness of the spinach and the sweetness of the caramelized onions was nicely counterpointed by the pungent sauteed garlic.

The dish: habanero and spinach beans with basmati rice

1 can of pinto beans (baked beans are a good substitute for this)
1/4 of a Spanish onion
1/2 cup of spinach (frozen worked best for me)
1/3 cup of sliced white mushrooms
1 small habanero pepper
3 cloves of fresh garlic
6 dashes of red white vinegar
2 tablespoons of kc masterpiece BBQ sauce
1/4 cup of water
1/2 of a fresh lime
1 teaspoon of dried cilantro
1 cup of Basmati rice

Boil up two cups of water with a little bit of oil and salt. When its boils lower the flame as much possible, toss in the rice stir and don't touch it for a good 15 minutes at least. In the meantime heat up a little oil in the pan and when its hot toss in the onions. Let those cook till they start to become translucent and caramelize. Now its time to toss in the garlic, spinach, red wine vinegar, and the habanero, and the beans. Let that cook for 5 or so minutes, and then add the water and the barbecue sauce. Toss in the cilantro and the mushrooms, lower the heat and let it simmer for 5-10 minutes. Stir occasionally. Add the lime juice last, otherwise the heat will break down the citrus flavor. Plate with the rice underneath and serve with fresh stone ground tortillas.

Eat and enjoy!!

Mexican pizza, or the case of the spicy pancakes

The story: This recipe is a variation of an old stand by of mine, beans and rice. Unlike some versions of the dish, which tend to be just what it sounds like, my beans and rice tend to be a bit more complicated. I spend a couple of years cooking this every so often and by this point I think I've worked it out pretty well. This particular variation was more of a spur of the moment, saw an ingredient I liked at the store, kind of thing. The Mexican pizza variation was my first attempt at this and it's likely that I'll come back later and alter this blog with the little things that will make it a better dish.


The dish: Mexican pizza

1 can of black beans
1 medium Spanish onion
1-2 plum tomatoes
1 medium carrot
1/2 pound package of frozen spinach
3-4 dashes of red wine vinegar
1/4 tsp of fresh or powdered garlic
3-5 slices of Cheddar cheese or equal amount of shredded cheese
bottled jalapeño slices optional but good

1 package of corn tortillas
1 cup of white or yellow rice


As always the first thing to start with is the water boiling. In case you don't make rice very often its 2 cups of water to the one cup of rice. While you're waiting for the rice, heat up a good sized pan sprayed with oil. When the oil had reached a high temperature toss in the chopped up onion and let it soften and brown up. After the onion has cooked for 3-4 minutes, mix in the defrosted spinach and stir. While that is cooking, peel the carrot. Once the outer skin is peeled, continue peeling it into the pan. This will make the carrots cook quicker and be more tender. Next comes the beans. Drain most of the liquid in the can, and pour the beans into the pan. Stir the beans, and let them cook. Pour about 1/2 cup or so of water or vegetable broth as well as the vinegar. It helps to smush up some of the beans, the starch from the beans with help thicken the mixture. Lower the heat to a simmer, and let the pan sit for 5-7 minutes.

While the beans are simmering, take the corn tortillas and lightly spray them with oil. Lightly toast them in the oven or in a toaster oven. Layer the tortillas, beans, and rice. Then place the cheese on top and let it melt. A little hot sauce and a dollop of sour cream and Viola!

Eat and enjoy!