First off, I'm so excited about the major player in this dish. Beans. I got these lovely brown tepary beans in my weekly Chow Locally box. I am fascinated with them because they are a food that the local Arizona Indians have been using for centuries. Heritage food always really impresses me, especially from people groups who have been around for so long. Eating those foods gives me this cool connection with people from the past and I just really find that inspiring.
The other accompaniments to this meal are homemade flour tortillas; and mine and Billy's recipe for fantastic, easy potatoes. To be honest you could just buy Udi's gluten-free flour tortillas, but to save money I made these, so it's your call. Making them wasn't as time consuming as I thought, and they live up to the original author's promise-- they bend and don't crack! The potatoes are a good recipe for breakfast and for whenever you need something to eat quickly. My secrets are to add my onions close to the end of cooking so they don't burn, and to add a dab of butter in at the end as well.
I have split up the different recipes below, and when you are finished creating each dish, don't forget the shredded cheese. Happy Eats!!
Crock-Pot It! Beans
TIME: 6 HRS SERVES: 6+ MY PERSONAL, ORIGINAL RECIPE. THESE ARE FABULOUS. THE SOAM BAVI BEANS ARE SO FLAVORFUL AND LOVELY. IF YOU DON'T USE THE FULL AMOUNT FOR THE FIRST MEAL, FREEZE THE REST IN SMALL PORTIONS FOR EASY RE-HEAT. GLUTEN-FREE
2 slices of bacon, not cooked
1 lb Brown Beans or Pinto, soaked overnight (I used Soam Bavi Brown Tepary Beans, an American Indian Heritage Food)
8 cups chicken or vegetable broth (I used a homemade broth with a ton of flavor and spices)
2 bay leaves
1/2 tsp ground pepper
2 tsp himalayan salt
In crock pot, add all ingredients except for the salt. Make sure liquid covers the beans, if not add water or more broth to cover. Cook on low for 6 hours.
Add salt. Remove bay leaves and bacon if desired. Strain and serve. Keep any remaining beans in portioned out containers in the fridge / freezer. Fridge keeps for 4-5 days, freezer keeps for up to 4 months.
Flavorful Sautéed Potatoes
TIME: 20-30 MIN SERVES: 3-4 MY PERSONAL, ORIGINAL RECIPE. THESE ARE OUR GO-TO BREAKFAST POTATOES, USED ANY TIME OF THE DAY WHEN WE NEED AN EASY MEAT SUBSTITUTE. GLUTEN-FREE | VEGETARIAN
2 tbsp olive oil
3 large or 4 small russet potatoes, cubed, preferably organic
1 tsp cayenne pepper
1 tsp paprika
1 tsp coarsely ground salt (I used a Hawaiian Pink Salt with Garlic)
1/2 tsp italian seasoning, or just oregano
1/2 tsp ground pepper
1/4 tsp turmeric, for health purposes
1/4 tsp ground coriander
1 onion, julienned
2 cloves of garlic, smashed
2 tbsp butter
In a medium cast iron skillet, heat olive oil over medium-high heat. Add cubed potatoes. Sauté for about 4 minutes being careful not to burn yourself. Add 3 tbsp water quickly to skillet, using the lid to protect yourself from any jumping oil. Cover skillet immediately and continue to cook for another 5 minutes. Remove lid and stir potatoes.
Add spices including cayenne, paprika, salt, italian seasoning, pepper, turmeric, and coriander. Add onions and garlic. Stir to incorporate everything into the potatoes. Sauté for 4 minutes, leaving time for the potatoes to brown. Add butter and cover skillet with lid. Let the butter melt, and allow everything to cook for another 4 minutes or so. Remove the lid and mix well. When the onions are mostly translucent and potatoes are tender, taste for doneness and seasoning. Serve.
Gluten-Free Flour Tortillas
TIME: 20-30 MIN YIELD: 5 ADAPTED FROM SPARK PEOPLE, ORIGINAL RECIPE SAYS IT SERVES 8, BUT TO MAKE MINE LARGE ENOUGH I WAS ONLY ABLE TO MAKE 5. THESE ARE TRULY GREAT BECAUSE THEY HAVE SO MUCH BEND.
2 tsp xantham gum or guar gum
1 tsp baking powder
2 tsp brown sugar
1 tsp salt
1 cup warm water
buckwheat flour, for rolling out
2 tsp olive oil
Combine dry ingredients until well mixed. Add in warm water and gently stir to combine. Use hands to bring together the rest of the dry mixture and press repeatedly until you can form a cylinder. Section off about 5 equal pieces. Place pieces back into the bowl and cover with a damp rag. The mixture dries out quickly so you'll want to work quickly. Sprinkle a little buckwheat flour on a cutting board or clean surface. Pat a piece of dough into an even ball. Gently roll the ball out flat with a rolling pin as thinly as possible. Turn dough around as you roll to help create more of an even circle.
Heat a cast iron skillet over medium heat. Add a small amount of olive oil. Add in formed tortilla. Cook on one side for 2 -3 minutes or until brown spots begin to appear, flip. Cook the other side for one minute. Remove and repeat process until all tortillas are made. Note- I like to cook them as I make them so they don't dry out. (It probably would be beneficial to enlist a helper at this stage.) Once cooked, these are marvelously bendy and moist so just keep them in a bread bag or covered with a towel to keep warm for serving.
To Serve and Notes:
You will have a ton of beans, so if you don't want too many leftovers it's an easy recipe to half. Serve each person a tortilla, top with beans, potatoes, and shredded cheese. If you are a topping junky like Billy, serve with sourcream and salsa.