(This is part 2 of a 2-part post- part 1 is here)
Dinner-on-the-cheap.. red beans, fried bacon, onions and tomatoes simmered in a homemade chili base, with shaved raw chayote squash, crèma fresca and fresh tortillas..
click to enlarge; take a look at the pool of thick, mahogany-colored juices on the left side
Fry diced, uncured bacon in a heavy skillet until well browned. Pour off all but about 1 tablespoon of the fat.
Add chopped onions and cook until browned.
Add tomatoes and cook until the water is released but not yet evaporated.
Add 1 tablespoon homemade chili base (more or less, depending on how spicy you like it) and stir to combine.
Add red beans (dried and cooked or from a BPA-free can) and some of the bean cooking liquid and a teaspoon of epazote, reduce heat and simmer 20 minutes. Adjust seasoning with sea salt and cracked pepper if needed.
Garnish with a little salad of shaved raw chayote squash (crispy & tastes rather like a cucumber with no bitterness), chopped cilantro and fresh lime juice and dress with crèma fresca dusted with smoked chili powder. Serve with Spanish rice or fresh tortillas.
This post is part of Food Renegade’s Fight Back Fridays