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walton_eats1 lb dried small red beans, soaked overnight, simmered until tender, then drained
1 large can petite diced tomatoes
1 yellow onion, chopped
2 cloves garlic, minced
Kosher salt and black pepper, to taste
2 tablespoons tomato paste
1 tablespoon Spanish smoked paprika
1 teaspoon ground cumin
1-1/2 teaspoons ancho chile powder
1/2 teaspoon sugar
1 cup chicken stock or broth
1 teaspoon balsamic vinegar
Olive oil
Saute onion in a couple tablespoons olive oil until onion is soft. Add garlic and saute another 30 seconds or so. Add tomato paste, chile, paprika, cumin, sugar and some salt and pepper. Stir and cook until tomato paste is a bit caramelized. Stir in chicken stock and deglaze pot. Add tomatoes and beans. Partially cover and simmer for 30 minutes. Stir in vinegar. Taste for seasoning and add salt and pepper if necessary. Serve with fluffy white rice.
I also roasted a pork tenderloin rubbed with ancho chile powder, salt, pepper and garlic powder. 425F for 25 minutes, then let rest for 10 minutes. The pork is slightly pink and very juicy.
1 large can petite diced tomatoes
1 yellow onion, chopped
2 cloves garlic, minced
Kosher salt and black pepper, to taste
2 tablespoons tomato paste
1 tablespoon Spanish smoked paprika
1 teaspoon ground cumin
1-1/2 teaspoons ancho chile powder
1/2 teaspoon sugar
1 cup chicken stock or broth
1 teaspoon balsamic vinegar
Olive oil
Saute onion in a couple tablespoons olive oil until onion is soft. Add garlic and saute another 30 seconds or so. Add tomato paste, chile, paprika, cumin, sugar and some salt and pepper. Stir and cook until tomato paste is a bit caramelized. Stir in chicken stock and deglaze pot. Add tomatoes and beans. Partially cover and simmer for 30 minutes. Stir in vinegar. Taste for seasoning and add salt and pepper if necessary. Serve with fluffy white rice.
I also roasted a pork tenderloin rubbed with ancho chile powder, salt, pepper and garlic powder. 425F for 25 minutes, then let rest for 10 minutes. The pork is slightly pink and very juicy.
