Roasted Tomatillo Salsa with Cowboy Beans

I first discovered Rick Bayless while watching Top Chef Masters. I didn’t really warm to him at first, but as he came to describe his introduction to and passion for Mexican cuisine I totally fell under the spell. Other chefs were representing the great cuisines that have really left a mark on the world, you know that ones that every looks up to like French and Italian, but he argued that very little credit was given to Mexican food and I found myself agreeing. Throughout the series his dishes would make my mouth water and I was drawn in his stories every time, and every time he won his money would be donated to a charity that assisted Latino farmers and that was something I could really relate to. Not that I’m a Latino farmer or anything close to it, but I value supporting the people who keep me fed.

Since then I have browsed many of his books at the bookstore, but they’re not the prettiest of cookbooks while I do know that it is the content rather than the packaging that counts, I am always a fan of the aesthetic qualities of cookbooks, it’s what began by collection in the first place. So when I happened across a blog raving about Rick’s Cowboy Beans and Tomatillo Salsa I immediately bookmarked it for future use. I was also excited to cook with tomatillos again after my successful first attempt and although it took several visits to the supermarket until they were again in stock, I was not giving up. And so it was that I found myself, post yoga, head over a pan of rather noisily roasting tomatillos, the aroma of bacon and garlic wafting about my kitchen. Having everything sliced and ready to go the process was nice and straightforward, and gave me little pockets of extra time to warm tortillas, slice tomatoes, prepare lettuce and grate some cheese for that husband of mine who had decided we would enjoy our beans burrito style.

Rick did not disappoint. The beans were fantastic and will definitely stay in my favourites list. I find the more recipes I try the more I grow to love beans of all varieties and so using new kinds of beans is something I look forward to. The salsa was fresh and flavourful and there’s a bucket load so I’ll be looking for ways to enjoy it over the next few days – maybe even just with corn chips while watching the hockey! I would totally make these two recipes again and I would highly suggest at least the beans, since tomatillos can be tricky to find sometimes, to anyone with even a passing enjoyment of Mexican food. From now on I’ll be keeping my eyes out for more Rick Bayless recipes, and I might even take back what I’ve said about his books and get myself one.

  
Roasted Tomatillo Salsa

2 Tbl oil
8 large garlic cloves
1 pound tomatillos (8 medium), husked, rinsed, and halved
1/2 -1 serrano chile, coarsely chopped – taste salsa for heat before you dump them all in
1/2 – 3/4 cup coarsely chopped fresh cilantro sprigs
2 to 3 tablespoons water
1/2 cup finely chopped white onion, rinsed in a sieve and patted dry
salt

In a large skillet heat the oil over high heat. Add the garlic cloves and tomatillo halves. Roast until well browned. Turn over garlic and tomatillos, continue to roast until they are soft, about 3-4 minutes. Transfer roasted garlic and tomatillos to a food processor or blender. Blend until smooth. Add cilantro, chili and onion. Blend. Add water to adjust consistency. Taste for salt.

Cowboy Beans

from Rick Bayless, Mexican Everyday 

4 thick slices bacon, cut into small pieces
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
1 15-ounce can diced tomatoes in juice (preferably fire-roasted)
2 15-ounce cans pinto beans (do not drain)
1 or 2 canned pickled jalapeños, more to taste
Salt
½ cup chopped cilantro.

In a large (4-quart) saucepan, cook bacon over medium heat until crisp, about 4 minutes. Add garlic and stir for a minute, then add half the tomatoes with their juice (reserve other half for another use). Cook, stirring, for 3 to 4 minutes. Add beans with their liquid and simmer over medium-low heat for about 15 minutes.

While beans simmer, stem chilies, cut in half lengthwise and scrape out seeds. Chop into small pieces and add to beans.

Taste beans and season with salt if necessary. Ladle into small bowls, sprinkle with cilantro and serve.