The recipe I picked for this week’s Gourmet Live 50 Women Game-Changers selection that I and my fellow food bloggers post about each Friday is probably the most versatile one I’ve come across. Especially if you like Mexican food.
Zarela Martinez is the featured chef. She was the owner of a popular
after her from 1987 to 2011. She specialized in regional Mexican cooking, and
she still caters special events, gives cooking lessons, and lectures on Mexican
cuisine and culture. She is the author of Zarela’s
Veracruz, The Food and Life of Oaxaca,
and Food from My Heart. You can learn
more about Zarela at her Web site. Manhattan
I made her beans fried in butter, or in other words, refried beans. Traditionally, this dish is made with lard, bacon fat, or olive oil. The butter gives it a lovely rich flavor. Also, while it takes time, it is an easy dish to prepare. And it has so many different uses.
I made burritos...
Add some sauteed green peppers and Mexican spices (chili powder, cumin, etc) and it makes a delicious bean dip. Sprinkle it with cheese and it’s a side dish for your next Mexican meal.
Any other ideas?
Beans Fried in ButterAdapted from two Zarela Martinez recipes
1 pound dried pinto beans3 teaspoon salt, or to taste
1 large white onion
6 tablespoons butter
To cook the beans:Place the beans in a large saucepan or Dutch oven. (For best results choose a deep rather than wide shape; in
Have a kettle of boiling water in reserve. Continue to cook the beans, checking on them from time to time and adding enough hot water to keep them covered by at least 1 inch. After another 20 minutes (about 45 minutes’ total cooking time), test for doneness by eating a bean or two. If they are already softened, remove from the heat; otherwise keep cooking and testing until they are tender, adding more hot water as necessary. Usually it takes about 50 to 60 minutes total cooking time until the beans are done and the cooking liquid is somewhat concentrated. The oldest specimens may require more than 1 1/2 hours. [Mine took 65 minutes.]
Drain the beans in a colander and reserve about 1 1/2 cups of the cooking liquid.
Grate the onion on the fine side of a box grater, or chop coarsely and grind to a puree in a food processor. Set aside.
Working in batches as necessary, process the beans to a smooth paste in a blender or food processor, using up to 1 1/2 cups of the reserved cooking liquid to help the action of the blades. [I used all of the reserved cooking liquid.]
Taste for salt and add up to 1 teaspoon if desired.
Makes 6 servings
Be sure to check out my fellow food bloggers to see what they prepared to honor Zarela Martinez:
Val - More Than Burnt Toast
Taryn - Have Kitchen Will Feed,
Heather - girlichef,
Miranda - Mangoes and Chutney,
Amrita - Beetles Kitchen Escapades
Mary - One Perfect Bite,
Sue - The View from Great Island,
Nancy - Picadillo,
Mireya - My Healthy Eating Habits
Veronica - My Catholic Kitchen,
Annie - Most Lovely Things,
Jeanette - Healthy Living
Claudia - Journey of an Italian Cook,
Alyce - More Time at the Table
Martha - Simple Nourished Living,
Sara - Everything in the Kitchen Sink
Joanne - Eats Well With Others
Claudia -A Seasonal Cook in Turkey
Viola - The Life is Good Kitchen
Kathleen - Gonna Want Seconds