This is one of my favorite sides and is very easy to make. Heat some extra virgin olive oil in a small pot. Once the oil is hot, add chopped garlic, onion, and jalapeno, along with one tblspn of of chili powder (I usually use a combo of Mexican chili powder and ancho chili powder). Once the veggies are tender, add a can of drained pinto beans, along with 1 tsp of cumin, 1 tsp of smoked paprika, and 2 tblsp of chicken broth (or alternatively, some nice beer). Simmer on low for a while and eat.
August 29, 2010
August 29, 2010 at 1:47 am
Derrida already did it, and did it better.
;-)
August 29, 2010 at 2:25 am
Nice, I’m trying this tomorrow.
August 29, 2010 at 2:28 am
LOL @ Alex.
August 29, 2010 at 9:17 am
Make the beans with just water and salt in a slow cooker for 3-4 hours on high and than add the spices 15 minutes before you eat or you will cook the spices to death, far healthier, no BPA from the tin can and you can adjust salt.
I’m partial of adding a tablespoon or two of Curry powder, some habeneros and a touch of allspice myself. The garlic and onions are foundational to so many of my dishes, bout yourselves? I go through a head of garlic and a 2.5 lb bag of onions a week.
August 29, 2010 at 2:24 pm
Alex that made my day.
August 29, 2010 at 8:08 pm
Happy to please Ian – I’m here all week.
August 30, 2010 at 1:48 am
rarian wrote:
I go through a head of garlic and a 2.5 lb bag of onions a week.
me too!
August 30, 2010 at 4:08 am
At what point, in the mixing of these ingredients, can we expect an object, with its characteristic endo- and exo-relations, to be formed?
August 30, 2010 at 9:26 am
just came across this account by Peirce’s biographer Joseph Brent. It’s enuf to make your hair stand on end:
http://www.cspeirce.com/menu/library/aboutcsp/brent/singular.htm