Forget just about everything you think you know about beans and chili pods and try this combo. It is not hot .. to me .. the aroma is outstanding .. as they "finish."
Right outside my door are ten acres of Great Northern crossed with Pinks .. and in windrows for harvesting. I picked a cup and as I finished cooking four russet potatoes sliced and boiled for fifteen minutes .. I pulled, cooled, bagged them and put the potatoes in the refrig to fry for breakfast for the next several days with eggs. Into that hot water I added my beans, one tsp salt, one Tb spoon cumin, one Guajillo and one Arbol chili destemed .. IF YOU are not sure about chili heat .. leave off the Arbol or cut in half .. add sugar if too hot .. washed and broken into the water with the seeds in there. Pull the pods out after cooking. Soak over night and rise early and turn the heat on and wake again to "little Mexico."
Fry hot water corn bread .. one cup flour to one cup yellow corn meal with a dab of sugar to make it brown, salt 1/2 tsp, 1/2 baking powder and add hot water to make a dough .. dab in flour to make balls and flatten and fry .. or make flour tortillas .. two cups flour, 3/4 tsp salt, two Tb spoon of Crisco, 1/2 tsp baking powder .. same as above .. dough, balls, flatten put in clean hot skillet on medium heat and brown each side .. serve with beans.
If you get too far from the stone age .. things go haywire.
No matter. Try again. Fail again. Fail better. This time, do it with this tiny ad:
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