My sister, Karen, and her husband are coming for Christmas and staying a few days. With my sister visiting I will be bringing back some of my best dishes of the year to see if I can make them even better.
Karl’s Ham and Six Beans
Tag Archives: beans
Karl’s Santa Maria-Style Beans
Not being able to get heirloom Santa Maria pinquito beans for this Sunday I have had to substitute little pink beans. What make beans “Santa Maria beans” (besides the unique beans) is in using two kinds of pork and chili sauce in the mix. Some recipes call for using a bottled chili sauce and others make it themselves and then add it to the pot.
Karl’s Santa Maria-Style Beans
Filed under Side Dishes, Starches
Karl’s Ham and Five Beans
My younger daughter, Eilene, has just graduated from high school and she is having a few friends (10) over this week end. Teenagers must be fed, so I have decided to make ham and beans. One of her friends is meat intolerant (i.e. not a vegetarian by choice), so I will have to come up with something special for him. That will take some more thought.
Karl’s Ham and Five Beans
Filed under Main Dishes, Pork, Stews
Karl’s Casamiento Veracruz (Black Beans and Rice) with Grilled Mexican Green Onions
I wanted a side dish to go with my Veracruz Fish Tacos and the marriage [casamiento] of black beans and rice seems a natural. In reading about the cuisine of Veracruz black beans are a must.
Karl’s Casamiento Veracruz
(Black Beans and Rice)
Veracruz being as first port of call on the east coast of Mexico had more contact with Europe than other parts of the Mexican interior. The joining together of the Old World rice with the New World beans is almost symbolic of Veracruz’s historic position as the place where European, black slave and indigenous native cultures combined to form something new.
Filed under Side Dishes, Starches, Vegetables
Karl’s Refried Beans II
Adapted from a recipe by Chelsie Kenyon, About.com Guide
The epazote is a key ingredient to this dish adding a distinctive flavor. It is a Mexican herb that when raw smells reminiscent of citrus, savory, or mint, but is not any of them. It culinary purpose is as a carminative, i.e. it helps stop gas from forming. Left over epanzote may be used as a tea, like fresh mint.
Filed under Side Dishes, Starches
Karl’s Beef Chili
Day Three of the sick girls comfort food meals. Today Jan wanted chili, as something she could actually taste.
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Filed under Beef, Main Dishes, Stews
Karl’s Navy Bean Soup
The girl’s are still sick so I am still making comfort soups. Bean today, for variety.
I wanted something a bit more than U.S. Senate Navy Bean Soup (beans, onion, butter, ham hock and water), but not the many ingredient soups I found on the internet. Bean soup should always be about the beans. Any addition to the basic recipe should enhance the bean flavor not drown it out.
Karl’s Navy Bean Soup
Filed under Main Dishes, Pork, Soups
Karl’s Ham and Beans
When Safeway had a half price sale on hams after Thanksgiving I could not resist buying one. This is a lot of meat for my three person household, so I sliced it into three ¾” thick ham steaks to freeze and I was left with a large ham bone and the grisly pieces at the end. For me this meaty bit says “Ham and Beans.
Karl’s Ham and Beans
Filed under Main Dishes, Pork, Stews
Karl’s Refried Beans
For this Sunday I was going to use a recipe I adapted from Chelsie Kenyon, but my local Mexican market did not have the epazote, which is a key ingredient to her dish. Off to the internet.
Most recipes for refried beans I found tended to be very simple. Some used only beans, fat, onions and salt. The main two distinctions between recipes seemed to be: 1) What kind of fat do you use? and 2) Do you add any other ingredients beyond the basic four?
Karl’s Mexican Rice and
Karl’s Refried Beans
Filed under Side Dishes, Starches
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Miriam
Jabberwocky Stew 