For this month’s Kitchen Bootcamp, Jen challenged us to work with legumes or grains. I was pleased this challenge did not come earlier in the year because after our trip to Mexico at Christmas, we were a little “beaned out” – having eaten some form of beans with pretty much every meal. They really are very versatile and I don’t cook enough with them so was happy to experiment with a dish inspired by our trip.
Take a look at these pictures from our trip (sorry – a few poor quality iPhone pics there…) and see if you can find something they all have in common…
Yup, there’s always a little side of some form of mashed beans, usually topped with queso fresco and sometimes with an accompanying tortilla chip. I was a big fan of this – it’s a nice, tasty way to build some extra protein into a meal (though you will also notice the abundance of eggs – another food we didn’t eat for a month after the trip!! Protein overload!).
I was excited to try to recreate this little side dish for this month’s Kitchen Bootcamp and was even more excited to find a recipe for a black bean mash on page 819 of The Professional Chef. As you can see from the pictures above, black beans were served much less often than say, fava beans, so I wanted to recreate something with a lighter bean. I found myself with a large amount of white navy beans, leftover from my New Mexican green chile stew so I soaked some of these overnight and got to work, tasting along the way to make sure it was on track..
I served this to Neil for his breakfast yesterday with huevos revueltos con tocino y tortillas (scrambled eggs and bacon with corn tortillas) but since he had been up all of 5 minutes, he found it “too hard” to eat before a coffee. I say that if someone serves you breakfast as you are seated at the breakfast table, you shouldn’t complain. He did say thank you though 😉
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