Mesquite-Infused Pinto Beans with Sofrito, Hibiscus Flowers, Shiitake and Oyster Mushrooms, Roasted Delicata Squash, Blistered Padron and Lunchbox Peppers and Curry Kraut!
Mesquite-Infused Pinto Beans with Sofrito
2 cups Pinto Beans, cooked
2 tomatoes or 1 jar of canned tomatoes
2 T Coconut Oil
1 T Mesquite Powder
1 onion, diced
4 cloves garlic, minced
1 T cumin seed
2 tsp. achiote or annatto
2 bay leaves
sea salt, to taste
Blistered Padron and Lunchbox Peppers
in a hot skillet, blister peppers with extra virgin olive oil until desired char is accomplished! Sprinkle with sea salt.
Hibiscus, dried or fresh, rehydrated and simmered for 5 minutes (reserve water for agua fresca!!!)
Tortillas, fresh or store-bought
Pico de Gallo
Golden Yolks
to create:
1. Sautee onions and garlic in a skillet with Coconut Oil and sea salt.
2. Add cumin seeds, achiote/annatto, and tomatoes. Sizzle! Cut Hibiscus flowers into lil chunks and add to the mixture. Sautee for another 5 minutes.
3. Scoop this mixture into a pot o' beans, add bay leaves, and cook until the flavas are divine, the aroma is juuuust right, and the beans are thick.
4. Make tacos and SPREAD THE LOOOOVE!
