I had to figure out what to have with my Roasted Chicken Legs and I found this bad boy in the NYT Cooking recipes and could not resist. The original recipe called for red pepper but i use a Pablano pepper in my version as I like the flavor it brings to the party morel And there is nothing sacred about Kidney Beans. You could use about any bean you might have around and it will be tasty.
2 tablespoons olive oil
5 slices good smoked bacon, diced
1 medium yellow onion, peeled and diced
1 Tbs minced garlic
1 Pablano pepper, seeded and diced
2 tablespoons ground cumin
1 tablespoon ground coriander
1/3 cup, sliced “tamed” jalapeño peppers (optional)
1 cup orange juice
½ cup pineapple juice
3 (151/2-ounce) cans red kidney beans, drained and rinsed
Kosher salt and coarse ground black pepper
- Heat a large saucepan over medium-high heat. Add the olive oil and, a few moments later, the bacon. Cook, stirring occasionally, until the fat has begun to render out of the bacon and the meat is beginning to crisp, about 5 minutes.
- Lower the heat to medium and add the onion, garlic and pablano. Cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes.
- Add the cumin and coriander. They will absorb the heated oil in the pan and grow fragrant. Stir for 1 to 2 minutes and then add the juices. Raise the heat to high until the mixture begins to simmer, then lower the heat and reduce to one half of its volume. Taste and adjust the seasonings.
- Stir in the beans. After 5 minutes stir again, then taste and adjust the seasonings. Add jalapeño if desired. (The mixture can keep, softly bubbling on the stove, for hours. Add a little juice or water if necessary. Stir occasionally.)
Serve with white rice.