I made some caramelized onions with the 5 onions I had leftover from Thanksgiving. Then I made some “broth” with celery and a small chicken neck I stored in the freezer. It was super small, like the size of an index finger, maybe even a trump-sized index finger. Some garlic, a bay leaf etc…
What can I make with these ingredients? Was thinking of getting some beans. White beans?
LOL 
White beans would be great.
I like Beef Stroganoff with a base of caramelized onions. Japanese Curry also is really good with lots of caramelized onion. Essentially anything with a gravy like base. Start with butter. Make a blonde roux… add onions, add broth, season and herb it up as you wish. Pick your protein (this is where Ikea meatballs also come in handy)
Pasta fagioli with white beans or chickpeas. Add some rosemary.
Moros are my favorite dark bean - like the best of a pinto & a black bean together. They take a looong time to cook but so tasty and look at that rich broth!
Yeah I just put them in the insta pot for 2 hours came out perfect!
Cooked up a pot of red beans with no real direction. What should I do with them? Only use thus far has been throwing them into a tasty burrito with Sonoratown tortillas.
You can make lazy red beans. Sautee up some onion, bell pepper (I like those baby ones in the bag) with some sliced sausage (even Kielbasa or summer sausage will do if you got any in a gift basket). Then add in the beans and let them co-mingle a bit (over night would be awesome too). You can have it with rice. I like them with crusy bread. >D
Oh I’ll totally do this. Even have bell peppers in the fridge
This rainy weather as of late has made me run through my favorite Rancho Gordo beans. Mainly I have been making my old favorites. Chili, Frijol con Puerco and Minestrone Soup. However, for this storm, I was craving Frijoles Charros… which I don’t think I have mentioned before.
Most of the restaurants that serve Frijoles Charros has it as a side dishe and is mostly bacon with beans. The way my Abuela made it was more of a Guisado. She added bacon, but also hot dogs and whatever odds and ends she had in the kitchen. We would eat it with lots of queso fresco on top and with rolled up tortillas and butter. Just perfect comfort food that never seemed to end.
Recently we saw this video with over the top Frijoles Charros. I loved the idea of whole sausages over the hot dogs. For me, it was cut up pieces of Chorizo of Whole Foods Pork Chorizo (which is what they had). In the future, I plan a little more ahead and get some links from Choriman.
I also wanted to add some chicken thighs to make it even more meaty and luscious. For the beans, I chose the Rebosero bean. Small, but mighty. Full of flavor
I made the beans separately, usual way with plenty of water and aromatics. I then seared the the cup up chorizo and chicken thighs. The fond was incredible and I melted it with chopped up onion and a can of chopped tomatoes. I then added added the meat back with a can of water, a small scoop of Knorr tomato chicken bullion and simmered covered for 30 minutes. Then, I added the beans and all their liquor. Mexican Oregano, Cumin and then simmer for another 30 minutes. Then, in the last 10 minutes, I added thick cuts of Jalapeño. One of my favorite elements of Frijoles Charros.
I made it a day ahead and the next day, the liqour was like gravy. A real stew…
Which I then dressed up with fresh toppings of onion, cilantro, avocado and queso fresco (hometown favorite Cacique!)
P went over to our local tortilleria for some fresh Masa and made tortillas.
I was tempted to slather on the butter, but instead we made most of the thick stew to make tacos instead.
Abuela would definitely approve.
damn this looks unreal. i might have to try
Looks like a bad number 2 but tasted amazing. Bbq baked buckeye beans made in insta pot. No soak 2.5 hour cook time and then simmered to make very thick. Added sugar, mustard, apple cider vinegar and some bbq from fridge
Love Buckeyes. Incredible rich broth. I’m definitely going to do bbq baked beans with them. Just wish RG had come up with a more creative name after nixing Yellow Indian Woman (understandably). 
Looks so good! 
Love rancho gordo beans they’re such a good weekday meal
Totally! 
It’s Chili season! Both my father and brother love Chili and I decided to whip up a special batch for them for a belated birthday celebration.
First stop to make this chili extra special was Monsieur Marcels! They were all stocked up on Rancho Gordo Beans including some I had never seen before!!!
They had these adorable mini chick peas.
These unique crinkly Italian beans!
Of course they had all several varieties of black beans including heirlooms from Mexico.
I had to resist! I chose only two new to me beans! The Rio Zape and Occhio Della Capra!
For the Chili I chose the Rio Zape since they are known for the bright and Smokey flavor. They are also so stunning.
They cooked up great and were a great addition to chili. Bigger than a pinto and with the super tender skin.
I was worried that the flavors may not meld well with the chili since the beans were quite bright, but overnight it all came together and the family loved it! Looking forward to trying the Occhio soon in a Veggie Cassoulet!
What spices do you use for your chili?
