After making the enchilasagna the other night, we had an open can of salsa verde in the frig and several posts lately about huevos rancheros had me in the mood for a Mexican breakfast. I had also visited the local latino market recently and bought a couple of pounds of chorizo, some of which was still in the frig. And finally, some time back, I’d bought a 10# bag of anasazi beans that Bev decided she didn’t like as just soup beans (they are a little sweet), so I’m looking for more tasty uses for them, such as refried beans. I can almost picture the Sinagua Indians growing a crop of these beans in the creek bottom land below their housing at Montezuma Castle in central Arizona (only Native American ruins we’ve visited).
So the day before the breakfast, I fried up the chorizo and made the beans using this, no pre-soaking, recipe:
1 pound dried Anasazi Beans®
6 slices of bacon, chopped
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1 clove garlic, crushed
1 teaspoon chili powder
Add 6 cups fresh water and cook beans 1.5 hours or until tender at a gentle boil. Drain beans, save liquid. Saute onion, green pepper, garlic and bacon. Mash beans together with sauteed mixture, adding liquid a little at a time, until bean mixture is smooth.
I ended up adding more water a couple of times and cooked about 2 ¼ hours to get them done and I added salt to the water. I normally always cook beans with a ham hock but wanted to see how the recipe turned out without it. One of the ingredients that’s always confusing to me is chili powder – do they mean pure ground up chile pepper or the spice blend to make a pot of chili. I always use chile for pure and chili for the soup blend. In this case, I made an executive decision and used my homemade chili blend, with all of the additional flavors. I also used a little more onion and peppers - mine were roasted anaheims. I’m starting to like this “the recipe is just a suggestion” mentality. The sautéing ingredients smelled so good, I wanted to get a spoon and eat them as is. These are definitely not your run of the mill refried beans and I loved them – one use for the anasazi’s for sure, maybe some baked beans next.
For breakfast then, I gave the corn tortillos a quick fry to warm them up then spread on a layer beans, a layer of chorizo, some warmed salsa verde and shredded cheddar and nuked it for a minute.
I topped it all with a fried egg and a little more salsa (forgot the jalapenos). I guess these would be called heuvos verde. I sided it with a slice of grilled pineapple with a little coconut rum drizzle after flipping – got a nice flambé as it ran over the sides.
It was delicious, but wish I’d remembered the japs – the good news is I have more of everything.
I sure would like to have a good green sauce recipe if you have one to share.
Have a great day and thanks for stopping by.