I had a meal at what is considered the 'best Mexican restaurant' in my town.. and I live in a town known for its' restaurants, so imagine my dismay when their "drunken beans" lacked any flavor at all, except for, well alcohol. Yuk.
It makes me really sad (and MAD) that so many chef's don't seem to care about their vegetarian options. Maybe it's a good thing since I rarely go out to eat. I usually end up feeling pissed off and like I've wasted a lot of money.
Since I have worked in restaurants catering to many different types of people, I AM hard to please.. but I also know that with just a LITTLE thought and effort you can make vegetarian food that is delicious!
OK.. rant over.. I made these Southwestern Spiced Kidney beans yesterday to have on hand and while I may not serve these in a restaurant, they are still MUCH better than a lot of the crap out there. Here's the recipe and I am including a variation for those who don't like heat as well!
Spicy Southwestern Kidney Beans
- 1 teaspoon coconut oil
- 1/2 teaspoon cumin seeds
- 1 tablespoon chili powder
- 1 large onion, diced
- 1 large jalapeno, diced (take the seeds out and use less if you don't like spice or leave it out all together)
- 1 1/2 cups cooked kidney beans
- 1/2-1 cup bean cooking liquid
- 1 chipotle in adobo (or if you don't like heat, 1 teaspoon smoked paprika)
- 1/2 cup chopped cilantro
- 1 tablespoon apple cider vinegar
- Salt to taste (around 1/2 teaspoon)
- In a cast iron skillet over medium high heat add the oil, cumin and chili powder. Toast for 10 seconds
- Turn heat down to medium, add the onion and jalapeno and a pinch of salt, cook for 5 minutes
- Add the beans and cooking liquid as needed, along with the chipotle. cover and cook for 5 more minutes
- Stir in cilantro and vinegar and salt to taste. Let stand for 5 minutes, then re-season. If the beans are bland, add for salt and vinegar as needed depending on your taste.
You can mash these with a potato masher in the pan, puree them in a food processor for or eat them as is.
See how easy that is?