Beans, Beans, They're Good For Your Heart

I love beans. Love 'em. Baked beans, fava beans, black-eyed peas (I had to check, but they're totally beans), chickpeas (which are also beans, damnit, why are all these peas beans), you see where I'm going with this.

And I already talked about how much I love Mexican food in my last post. I have spent a considerable amount of time researching the place(s) to go for wonderful (cheap) tacos. One of my favorites in NYC is Tacos y Quesadillas. It's a cart, but it has consistently been awesome every time I've gone. The hot sauce is *~hot~* so watch out, but it's perfect with the less spicy huaraches or carnitas taco. Also, on the last two trips I made to DC I had tacos. One time was Korean tacos but whatever they're still delicious.

ANYWAY, I digress, we were talking about beans. So the other day the weather was really gross and rainy so I wanted to make something warm and hearty. Like a chowder (pronounced "chowdah").  But since my mom had marinated an ancho chile-rubbed pork tenderloin, I decided on this super easy Rick Bayless recipe for Mexican Beans with Chorizo and Greens.  I've made it before and it was really great. The last time I used extra chipotle chiles because there were only a couple left and what was I gonna do with 2 tiny chipotles, but it was super spicy so I decided to (mostly) stick to the recipe this time. Both times I've made it I didn't use chorizo and just made a vegetarian version instead. I'm sure the chorizo adds a whole new level to this dish, but it's still really good without it.

I love garlic so much so I usually add more than the recipe calls for. It's never a bad decision.

The recipe actually calls for the chiles to be seeded. I've tried that before and it was a HUGE pain. Look at these things. And there are SO MANY seeds. They definitely contribute to the spice of the chiles, so if you're worried about spiciness try adding one chile at first, then tasting and adjusting the level after the beans have simmered. 

BEANS. Definitely be sure to drain AND rinse them!

Funny how these black beans are actually all different colors.. 

This is NEW from Trader Joe's. Instead of buying a huge bunch of Swiss chard this packet is a big time saver and is ideal when you can't get really great Swiss chard. TJ's also has a kale version of this. I recommend both. 

Microwave-ready Swiss chard

It shrinks to about a third of the size. If you love greens you can always add more. You can also use spinach if Swiss chard isn't your thing. But who doesn't love Swiss chard? If you don't, get out. 

 You can serve this as a side dish or over rice. I would add some tostones for good measure.

Mexican Beans with Greens (haha rhyming)
Serves 4-5 people

Ingredients:
1 medium onion, diced
4-5 garlic cloves, sliced
2 15-oz cans black beans (or kidney beans), drained and rinsed
1 or 2 canned chipotle chiles en adobo, stemmed and finely chopped
3-4 cups Swiss chard, sliced
Crumbled feta (or queso fresco if you're lucky), for garnish
Canola oil
Salt to taste

Steps:
1. Heat a little oil in a medium-sized pot over medium heat.
2. Saute the onion until browned and add the garlic.
3. Stir for about a minute and then add the beans, chiles, and 1 1/2 cups water.
4. Let the beans simmer for about 10 minutes. Meanwhile, put the Swiss chard in a microwave safe bowl, cover with plastic wrap, and poke a few holes in the top. Microwave for 3 minutes, until it wilts.
5. Add the microwaved greens to the beans and stir. Season with salt to taste.
6. Serve and garnish with feta.