How To make Anasazi and Pinto Beans with Hominy and Green
1 1/2 c Dried anasazi beans
1 1/2 c Dried pinto beans
10 c Water
1 t Salt
3 c Dried indian hominy
3 ea Green anaheim chiles
Soak the beans overnight in water to cover. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning. Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery. While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish.
How To make Anasazi and Pinto Beans with Hominy and Green's Videos
Anasazi Beans Juniper - Kitchen Cat
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★ Kitchen Cat ★ Anasazi Beans Juniper Recipe.
A recipe from the KC Side Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 ts : Ground Red Chile (Opt)
10 : Coriander Seeds
Salt
1 ts : Dried Mexican or Greek
2 1/2 qt : Water
1 sm : Noion
2 c : Dried Anasazi or Pinto Beans
8 : Juniper Berries
1 tb : Sunflower Seed or Light
Refried Beans - Cowboy ???? Cooking ???? w/ the legend Kent Rollins in person!
We had the pleasure of meeting one of our greatest national treasures today, Kent Rollins! He is exactly as you'd expect in person... an amazing person. Completely as one would expect ???? good genuine human.
We had a sampling of these particular refried beans, and good Lord... the best we've bever had. Hands down.
And to top off an amazing day, my wife got a personalized signed copy of his first book (she already has the second book personalized ????)!
Thank you Kent for an absolutely amazing experience. ❤️????????
Navajo Grandma -- Neeshjizhii (dried steamed corn)
Navajo Grandma shares more information about white & yellow corn, steamed, dried corn called Neeshjizhii used for making Lamb Soup or any soups now and during the winter. The recipe below. This corn is a huge mainstay on the Navajo reservation and in many tribes. The versatility of corn is wonderful and yummie. There's more to come. Enjoy
Neeshjizhi Stew Recipe
2 lbs. chopped lamb stew meat
1 Tbs. sunflower oil
1 minced onion
1-2 garlic cloves, minced
1/2 tsp. oregano
4 dried red chile pods
1/2 - 1 c. Neeshjizhii
1 tsp. salt or to taste
8 c. water
In a heavy skillet, brown the lamb. Remove and heat the oil in the skillet. Add the onion and saute for a few minutes, until it turns translucent. Add the garlic and oregano and saute for another couple minutes.
Transfer the lamb and onion mix to a slow cooker. Add the chile pods, neeshjizhii, salt and 8 c. water and cover. Cook for 6-8 hours on low-medium. Check liquid occasionally and add more water for more broth.
This tastes lovely with frybread or Naneeskadi. Enjoy!!
Potato Hominy Soup Recipe
Potato Hominy Soup Recipe
My Hominy Tim Curry.
This is a recipe from one of my favorite vids from Saps Kitchen that was made by me and my mom.
The Refried Bean Secrets Mexican Restaurants Use – 3 Stages for Tacos, Tostadas & More
I used to own a Mexican Restaurant in the Rio Grande Valley and the amazing chefs I worked with taught me the secrets of refried beans...
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Join the Backyard BBQ Masterclass:
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These refried beans are sometimes called runny, sticky and retefritos…and the restaurants will serve their refried beans based on the dish being ordered.
… but the first secret is that it all starts with a good pinto bean recipe.
For Terry’s favorite pinto beans recipe we’re gonna use:
– 2.5 C of Casserole Pinto Beans – these our are FAVORITE brand of beans
– 2 Garlic Cloves
– 2 Strips of Thick Cut Hickory & Mesquite Smoked Bacon
– About half J & B Salt Pork
_ A little more or a little less of each ingredient, to your preference
and
– 2 tsp of APC OG, you can salt to taste later
The cooking process for these is super simple in the crock pot. NO soaking needed. You just need to set it to high to get them simmering and check it every hour or so with a little stir. Depending on the crock pot these should take about four to five hours MAX!
And BONUS! In this video we’re also gonna show you what I call the THREE STAGES OF REFRIED BEANS! Stage 1 is the runny bean, perfect for scooping up with a Mexican spoon. Stage 2 is a little drier bean cooked with a little lard perfect for spreading on a tortilla or on a plate. And Stage 3 we add a little more yummy lard and take them to a little toasty finish, incorporating all of the yummy crispy goodness from the bottom of the pan. I love these for chalupas because they won’t make your tortillas soggy and the flavor, oh baby is several notches above the other two.