Hacienda Beans Recipes

SMOKY PERUVIAN (PERUANO) BEANS

Steps:

• Prepare your dry Peruvian beans by soaking them overnight (simply cover in a pot with cool water) and drain/rinse in the morning. Pre-soaking can help ease digestive distress in those susceptible.
• Transfer the drained beans to a cooking pot on stove and cover with generous amount of water - bring the beans to a boil and then reduce to a gentle simmer for the duration (you may need to add water as the beans cook). Allow beans to simmer until desired texture is achieved (I like them tender but still slightly firm) about 45 mins - 1 hour. Rinse cooked beans and set aside.
• In a large skillet set over low-medium heat, s​auté onion/garlic for about 4 minutes in some olive oil - add carrots, bell pepper and continue to sauté for another minute or two.
• Sprinkle mixture with paprika and cumin and mix in chopped chipotle peppers.
• Add veg stock, water, tomato paste, reserved adobo sauce, vinegar and honey. Stir to combine. Finally, add cooked Peruvian beans stirring gently to integrate.
• Simmer ingredients for about 10-15 mins to reduce liquid base (stirring occasionally).
• To the remaining base (there should still be a generous amount after reduction), add the tapioca (or cornstarch) slurry and simmer for another 3 minutes just long enough to allow sauce to thicken slightly. The way I do it is to move some of the beans aside with a spoon and then add the slurry directly into the exposed liquid stirring/whisking vigorously before the final simmer. Taste and add salt as desired.

RESTAURANT-STYLE MEXICAN BLACK BEANS

Steps:

• Heat a heavy skillet over medium-high heat. Add in the oil and let heat briefly.
• Add in onions and saute for 5 to 7 minutes until soft.
• Add in minced garlic, cumin, and cayenne pepper and saute another 60 seconds.
• Add in un-drained black beans and juices from can. Let simmer for 5 minutes. Serve hot topped with fresh cilantro.

HACIENDA COLORADO-STYLE BEANS ALA CHARRA

Steps:

• Sort beans and remove any debris.
• Add beans to water in pressure cooker.
• Add 1/2 teaspoon salt.
• Soak overnight.
• Add the rest of the salt to taste, bacon, onion, and garlic powder.
• Pressure cook beans until tender, but firm.
• Cooking times will vaary with altitude, but 15-20 minutes on a medium rock will cook them well.
• Run cool water over pressure cooker lid before removing lid.
• Wait for vents to drop before rotating the lid from the pot.
• Add tomatos and cilantro.
• Stir and simmer on low until heated through.
• Add liquid smoke, if desired.

HACIENDA HASH BROWNS

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add onion and red pepper; cook and stir 3-4 minutes or until tender. Add garlic; cook and stir 1 minute longer. Remove from heat; cool slightly., Sprinkle 3/4 cup crushed tortilla chips in a greased 11x7-in. baking dish. In a large bowl, whisk eggs, cilantro, cumin, salt and pepper. Stir in hash browns, 1 cup cheddar cheese, cottage cheese, black beans, pepper jack cheese and onion mixture; spoon over chips., Bake, uncovered, 40-45 minutes or until lightly browned. Top with remaining cheddar cheese and tortilla chips. Bake, uncovered, 10 minutes longer or until cheese is bubbly. Add toppings of your choice., Make Ahead: Refrigerate unbaked hash browns, covered, several hours or overnight. To use, preheat oven to 350°. Remove from refrigerator while oven heats. Bake, as directed, increasing time as necessary. Let stand 5-10 minutes before serving., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time 10-15 minutes or until cheese is bubbly.

HACIENDA HOT DOGS

Steps:

• Cut a lengthwise slit three-quarters of the way through each hot dog and to within 1/2 in. of each end. Fill pocket with 2 tablespoons cheese. , Place in an ungreased 13x9-in. baking dish. Pour taco sauce over hot dogs. Bake, uncovered, at 350° for 15-17 minutes or until cheese is melted. , Spread the inside of each bun with 2 tablespoons refried beans. Layer with lettuce, hot dog, tomato, pepper rings and cilantro.