Eliza (who has decided to spend the next few months in Atlanta) came home for the weekend and she had a bunch of meal requests. She wanted a repeat of the Chicken Verde I posted about earlier (with extras so she could bring some back to Atlanta with her) so I decided to add a few things to the table. I made some black beans to go along with it – a nice and hearty side dish, especially if you are also feeding vegetarians, and the girls enjoyed leftovers of the beans the next day for lunch with sour cream and fritos. I also added some short rib carnitas and we used the leftovers of that in nachos with a bunch of the leftover toppings. All of these totally work on their own, but I can personally vouch for how yummy and versatile the leftovers can be so never worry about making too much.
Recipe courtesy of Ree Drummond
1 pound dried black beans
4 cups low-sodium chicken broth
3 cloves garlic, minced
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 1/2 teaspoons chile powder, plus more if needed
1 1/2 teaspoons cumin, plus more if needed
1 teaspoon kosher salt, plus more if needed
Place the beans in a bowl or pot, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.
In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic, onions and green, red and yellow bell peppers. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Then add the chile powder, cumin and salt and stir. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs.
Serve in a bowl with sour cream, cilantro, lime wedges and diced bell peppers on the side.
Short Rib Carnitas
(from Smitten Kitchen, one of my favorite cookbooks)
2 tsps. Kosher salt
1 teaspoon chili powder, or to taste
3 libs. meaty short ribs, with bones
Juice of 1 orange
Juice of 1 ½ limes
(save the last ½ lime for garnish)
5 garlic cloves, unpeeled
Heat the oven to 275 degrees. Combine the salt and chili powder in a small dish. Spread the short ribs out on the butcher paper they came in or on a tray or plate, then rub them all over with the salt mixture. Arrange them in a deep roasting pan (the walls should be higher than the short ribs – it doesn’t matter which side is down) and pour the orange and lime juice into the bottom. Scatter the garlic cloves throughout. Cover the dish tightly with foil and cook for 2 to 2 ½ hours. The meat should be tender and separate easily from the bone. Remove the foil and increase the heat to 425 degrees F. Roast the meat for 20 to 25 minutes, basting it with the pan juices until the edges are crispy and brown.
Discard the bones, pick off any large chunks of visible fat, then lightly shred the meat right into a dish, pouring the extra pan juices over it. You can squeeze out the garlic cloves from their skin and keep them on the side for those who want to eat them.
The Smitten Kitchen recipe suggests serving it in corn tortillas with Sunset Slaw and an onion and cilantro mix. I served it in flour tortillas (I included the recipe with my Chicken Verde post) with a tomatilla salsa, alongside chicken verde and all the fixings (sour cream, chopped jalapenos, cojito cheese, cilantro) and a tomato, cucumber and avocado salad that also served as a chunky salsa for the tacos.
I used the leftover beef carnitas on top of nachos the following night – delish!