While on our three-week tour of the good ol' U.S. of A., I managed to sneak in a breakfast at Rick Bayless's Tortas Frontera. In the airport! I ate an egg and rajas torta with sides of smoky salsa verde and guacamole and a glass of lime juice. Crikey, it all tasted amazing!
So when I returned home, I felt very "F@*k yeah, Mexican food!" Ahem. So to speak. Then I invented this super super spicy dish, which I am sure Rick Bayless wouldn't even look at, he's so much cooler than I
May I take the liberty of suggesting three different approaches to my beans? First, you can use it as an extremely spicy, less fatty alternative to refried beans. Spread it on tortilla chips, top with sour cream. Or you can enjoy a simple bowl o' beans by heating it up with a cube or two cheese in the microwave. Finally, you may enjoy it as a spoonable snack. I find that two plain spoonfuls will kick my brain into gear, water all my ducts, and keep me going for at least an hour if not two.
Hot Beans by a Hot Mama (literally, I have all the fans and two air conditioners on)
2 cans pinto beans, drained and rinsed
1 3 ounce can chilies in adobo sauce (find at your local Mexican grocer)
1 bell pepper, sliced up and sautéed in oil until tender.
Set aside 1 cup of the pinto beans. Put the rest of the beans, the can of chilies, and the cooked pepper together in a blender or food processor. Blend until smooth. You may have to add a little water. Mix the reserved beans in by hand.
Makes a lot of servings, depending on your heat tolerance
Butternut Squash muffins will save your soul - The MOST forgiving muffin recipe ever (as in, you can make a zillion substitutions and they will still taste really, really good) is from Vegan With a Veng...