Receta Eat Like a Real Local, Anywhere.
In my short lifetime (only
58, have plans to age 200), whenever I have traveled, it was always important
to find local eateries to experience the food.
Why? Basically, how would I learn
about different cuisines, if all I ever ate was what I already knew about? If I didn’t like it, seaweed salad for
instance, then no loss to me if I never ate it again. What if it was something absolutely amazing,
soft shelled crab sandwich (yep, you eat the shell and all with this crab), and
I missed out? Alright, I hear, “Well if
you never tried it, how could you ever miss it?” While that might be a good point for those
who are complacent, have no curiosity or spirit of adventure; it’s definitely
not good enough for me. Think of it this way, you
heard about Aunt So and So, never met her; saw photos, heard about how great
she was. Suddenly, you hear that she
passed away and feel an emptiness inside; a sadness, not just for her passing,
but that you missed out on meeting this wonderful person. That’s what people should feel about life in
general; don’t let it pass you by while you make excuses; or are afraid you
won’t like an experience. You never know
definitely, if you hide in a cocoon indefinitely.
My initial experience with
Southwestern and Mexican cuisines were, sadly, chain restaurants who supposedly
offered up authentic recipes. Imagine my
surprise, moving to the Southwest, finally dining on the “real stuff”, and
pondering what the chains were serving.
Even ingredients, such as chile peppers, refried beans, black beans and
hominy were novelty items in the supermarkets’ “international aisle”. That’s why, with the recipe I am giving, it
contains Lima beans, not white pinto beans aka Great Northern beans; didn’t
find those till I came out to Utah. I
also wanted a brighter color to break up the monotony of red and black beans
mixed together in a red sauce. Since an
Amish favorite is “Barbecued Lima Beans”, I certainly thought they would be a
delicious addition to my version of Southwestern Beans. Served with roast beef, barbecued ribs or
chicken; along with fluffy buttermilk biscuits or cornbread, this recipe is a perfect side dish.
Why wonder what you’re
missing out on, go find out!
Southwestern Beans
Ingredients:
2 medium onions, chopped
2 large Jalapeno peppers,
seeded and diced
1 (12 -16 oz.) package
thick cut bacon, cut into 1 inch pieces
1 tsp. ground black pepper
2 Tbsp. minced garlic
3 (15 oz.) cans red kidney
beans
3 (16 oz.) cans butter
beans aka Lima beans
2 (15 oz.) cans pinto
beans
2 (15 oz.) cans black
beans
(Beans – drain, do not
rinse)
2 (18 oz.) bottles
barbecue sauce (smoked hickory flavored)
Preparation:
Spray 6 quart crock pot
with nonstick cooking spray. Layer
onions, Jalapenos, bacon, black pepper and garlic in bottom.
Add layers of beans
separately; or mix beans together and then place inside crock pot. Pour barbecue sauce overall; cover; set on
low for 5 hours.
Makes 20 – one cup
servings.
Bonus Recipe
– Baked Barbecue Chicken Leg Quarters
Ingredients:
4 chicken leg quarters
(leave skin on)
½ cup olive oil
1 Tbsp. salt
2 tsp. ground black pepper
1 (12 oz.) bottle brown
sugar barbecue sauce
Preparation:
Preheat oven to 450F; line
jelly roll pan with aluminum foil; spray foil with nonstick cooking spray.
Place chicken on pan,
drizzle olive oil over all; sprinkle salt and pepper over all. Roast for one hour; remove pan, brush on half
bottle of barbecue sauce over chicken.
Place back in oven for 10 minutes; repeat.
Makes 4 servings.
Note: the high temperature
will melt the fat on the chicken, leaving the skin crispy, yet sealing juices
into the chicken.
Mary Cokenour