Bean Garnachas Recipes

BEAN GARNACHAS

Steps:

• Drain tomatoes, reserving liquid.
• Chop the tomatoes.
• In large skillet, combine tomatoes, reserved liquid, beans, garlic, jalapeños and cumin.
• Cook over medium-high heat 5-7 minutes, till thickened.
• Season with salt and pepper, if desired.
• Add chicken.
• Arrange tortillas in a single layer on grill or another skillet.
• Spread 3/4 cup chicken mixture over each tortilla.
• Top with cheese.
• Cook about 3 minutes or until bottom of tortilla browns and cheese melts.
• Garnish with lettuce and avocado if desired.

GARNACHAS

Steps:

• For the refried beans: Saute the onions in the oil in a small pan over medium heat until soft, 1 to 2 minutes. Place the beans in the pan and season with the salt, pepper and garlic powder. As the beans are cooking, mix and smash them until a mashed consistency forms. They should be smooth and fully mashed.
• For the corn tortillas: Heat the oil in a medium pan over medium-high heat. Fry the corn tortillas individually until golden brown and crispy on both sides, about 3 minutes per side.
• For the garnachas: Spread 1 1/2 tablespoons of the refried beans on the crispy corn tortillas. Sprinkle 1 tablespoon of the shredded cheese over the beans. Drizzle 1 teaspoon of the ketchup over each garnache.

CHICKEN AND BLACK BEAN GARNACHAS

Steps:

• Combine beans, tomatoes, chicken, garlic, jalapeños and cumin in large bowl. Season to taste with salt and pepper.
• To heat tortillas, arrange them in single layers on grill over medium coals. Spread chicken mixture over each tortilla. (Optional: Top with cheese. Heat for about 3 minutes, until cheese melts.) Remove from grill.
• Top serve, top with sliced avocado and jalapeño, if desired.
• Servings: 4.
• Nutritional Information Per Serving: (without optional ingredients): Calories 220; Total fat 4g; Saturated fat 1g; Cholesterol 15mg; Sodium 780mg; Carbohydrate 32g; Fiber 6g; Protein 16g; Vitamin A 6%DV; Vitamin C 15%DV; Calcium 6%DV; Iron 15%DV.
• *Daily Value.

BEANS MARBELLA

Steps:

• Start the beans: Rinse the beans then add them to a large, heavy pot and cover with enough cool water to generously immerse (about 12 cups). Add ¼ cup olive oil, the bay leaves, oregano and 1 teaspoon salt, then bring to a boil over high heat. Once the liquid comes to a boil, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are very tender, 1½ to 2 hours. Add extra water by the cupful as needed to keep the beans immersed.
• Prepare the potatoes: Heat the oven to 375 degrees. On a large sheet pan, toss the potatoes with 2 tablespoons olive oil; season generously with salt and pepper, and toss to coat. Roast, stirring once about halfway through, until the potatoes are golden-brown and tender, about 30 minutes. Set aside.
• Finish the beans: In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped garlic and sauté until soft and fragrant. As soon as the edges of the garlic start to color, add the red wine and simmer until the wine is reduced by half, 5 to 10 minutes.
• Using a slotted spoon, transfer the cooked beans (you should have about 7 cups) to the reduced wine in the skillet, then add about 2 cups of their cooking liquid - you want just enough to mostly cover the beans. Add the olives, prunes and another ¼ cup olive oil, and simmer over medium, stirring occasionally, until the flavors meld and the liquid thickens slightly to form a sauce, 10 to 15 minutes. Season to taste with salt and pepper.
• Finish the potatoes: In a medium bowl, combine the minced shallot with the red wine vinegar. Add the potatoes, capers and parsley, and toss to coat. Season to taste with salt and pepper. Tip the potatoes on top of the beans, drizzle with olive oil and serve.