Beer Braised Pinto Beans

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There is nothing that says “comfort food” more than a pot of beans bubbling on the stove. I got this recipe a couple of years ago from my friend and part-time neighbor Nancy, I’ve mentioned them before. We met at this bloggers event hosted by Maryland Tourism, and it turned out they have a vacation house next door here on Chincoteague, literally. It’s a small world after all.

Nancy’s husband Len and their daughter Kelsey own and operate Louthan Distilling in Baltimore, who offer amazing locally distilled whiskey and bourbon. Needless to say, we became fast friends, and usually will get together for a potluck type situation when they are down. I always ask that Nancy bring these beans when we do…

Pintos, tomatoes, onions, garlic and spices are simmered in a beer broth for a couple of hours, to make for a flavorful and tender bean – that lends itself great for burritos, or tacos, or on top of cornbread. Also great mashed up and served refried. If you don’t have the time to spare, you can make them in under an hour (from dried state) in the Instant Pot – you’ll find directions for that included with the regular recipe below.

A hefty dose of cilantro stirred in at the end, and a pint of beer on the side – and you’re good to go. Speaking of beer and locally crafted goodness, have you guys heard that we now have a brewery here on Chincoteague Island? The first on the the Eastern Shore of Virginia. W00t!  I know, I know – so exciting!

Black Narrows Brewing Company opened their doors at the end of December, and we couldn’t be happier that they’re here. It’s run by a wonderful family, they use local ingredients, and their beer is epic. If you’re visiting the island make sure to stop by and see them on Chicken City Road – right behind the Brant.

Enjoy a pint, and get a yourself growler (or three!) to bring home. The Louthans are heading into town this weekend actually, and I can’t wait to get up there with them and enjoy a pint. Have a great weekend, everyone!

Nancy’s Beer Braised Pinto Beans

1 lb pinto beans, rinsed and soaked overnight (or quick-soak method)
1 Tbsp olive oil
1 medium onion, peeled and roughly chopped
4 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
1 (15 oz) can diced tomatoes
1 1/2 cups beer (I like Yuengling – keep it cheap)
2 cups water
2 cups chicken broth
1 bay leaf
3 tsp kosher salt
1/2 cup fresh cilantro, roughly chopped

Drain and rinse beans. Set aside.

Drizzle oil into a dutch oven or large stockpot over medium-high heat. Add the onions, and cook for 2 minutes to soften. Add the garlic, chili powder, and cumin and cook for another minute.

Add in the beans, tomatoes, beer, water, chicken broth, salt, and bay leaf. Bring beans to a simmer, then cover and reduce heat to low.

Simmer for 2-3 hours, until beans are tender. When fininshed, stir in the fresh cilantro and season to taste with salt.

Instant Pot Directions: No soaking of beans needed. Saute onion, garlic and spices. Then add your rinsed beans, tomatoes, beer, broth, water, salt and bay leaf. Manual high pressure for 45 minutes. Stir in cilantro when finished.

Shrimp Guacamole

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The big game is this weekend! Anyone planning on having a party? Or heading somewhere where you want to bring something to share? I’ve got the perfect munchie to fit the bill, if that’s the case!

Y’all know I love to incorporate seafood into my dishes whenever possible, and for a throw-down like Sunday’s event – it’s always fun to splurge a little bit for your spread…

Since most of my local seafood shacks are closed for the off-season here on the island, I took a road trip “across the bay” to my closest Whole Foods Market – in Hampton Roads, to see what kind of goodness they were offering for the big game!

While I’m usually not a purveyor of pre-made items, their uber-tubs of guacamole have always been a favorite for me (incidentally on sale this week). I’ll usually buy one to snack on with some chips on the way home! So, I decided to use that as a base for my guacamole for both simplicity, and times sake.

For the shrimp salsa, I picked up some of the gorgeous grey shrimp found at their seafood counter. Their fishmongers are always so knowledgeable, and always ready to answer any question you can throw at them! I love that they work with small, local fisheries whenever possible. Knowing that I can still support sustainable fishing practices, while shopping at a large grocer, is very important to me. Just another reason why I love Whole Foods, and everything that they stand for.

So, those shrimp. I roasted them with the shell on (helps to retain moisture and tenderness) with some fresh lemon, oregano, and lots of pepper. Once they were perfectly cooked I let them cool down enough to peel, then give a rough chop. Combined with a little tomato, red onion, jalapeno, lime juice, and a bit of cilantro to brighten it up – the rustic, chunky salsa was the perfect contrast against the smooth, creamy guacamole. And, it was so pretty on the plate!

The perfect addition to your big game day buffet.  

Shrimp Guacamole

3/4 lb large shrimp, shells on (cut up the back with shears to remove vein)
4 cloves garlic, minced
1 Tbsp fresh oregano, chopped (or 1 tsp dried)
1 lemon, sliced
olive oil
2 roma tomatoes, chopped
1/2 medium red onion, finely chopped
1/4 cup cilantro, chopped
1 lime, juiced
kosher salt
black pepper
1 cup guacamole
tortilla chips

Preheat oven to 425 degrees.

Line a sheet pan with aluminum foil and drizzle with olive oil. Toss shrimp, garlic, oregano, 2 tsp salt, and 1 tsp of black pepper in a large bowl – with an additional Tbsp of olive oil.

Place onto sheet pan in an even layer. Scatter lemon slices on top. Roast for 15 minutes until shrimp are pink and starting to curl up. Remove from oven and let cool to room temperature, before peeling and roughly chopping.

Combine the chopped shrimp, tomatoes, onion, cilantro, and lime juice to form the salsa. Season to taste with salt.

To plate, I used a large biscuit cutter to form a mold for the guacamole. Not necessary, but makes a prettier presentation! Place the mold in the center of the plate, and fill with guacamole. Top with the shrimp salsa mixture, packing in slightly before removing the mold. Scatter tortilla chips around the edges to serve.

Alternately, you could serve it in a bowl.

Disclosure: I have a partnership with Whole Foods Market and was compensated for my work, but all words and opinions are my own.

Homemade Sloppy Joes

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Homemade Sloppy Joes

Raising three little boys, quick economical meals are something that are a constant around here. We love tacos, and my version of a homemade Hamburger Helper is always a hit, and who could forget spaghetti? But on this particular evening that I’d taken out some ground beef, I wasn’t feeling any of those options.

I decided to whip up a from-scratch version of the classic Manwich sauce in a can, and made homemade Sloppy Joes. They took just a few minutes to throw together, out of ingredients that I usually always have on hand. A little bit of tang and a little bit of sweetness to the sauce hits all the right spots on the flavor scale, everyone really enjoyed them!

I think this would be a great option for a cookout instead of burgers. The beef could easily be mixed up and kept warm in a slow cooker for serving. I kept it simple and served with some potato chips and my favorite coleslaw.  In fact, I put a spot of coleslaw on my sandwich. Don’t knock it till you try it!

Homemade Sloppy Joes

2 pounds ground beef (80/20)
1/2 green bell pepper, diced
1/2 onion, diced
3 cloves garlic, minced
1 cups ketchup
1/3 cup water
1 Tbsp packed brown sugar
1 Tbsp yellow mustard
1 Tbsp apple cider vinegar
1 tsp hot sauce
1 tsp Worcestershire sauce
Kosher salt
Ground black pepper
4 hamburger buns, toasted

Brown the ground beef in a large pot over medium-high heat. Drain off most of the fat.

Add in the green peppers and onion, cooking for about 4 minutes until onions soften. Add in garlic and cook for another minute.

Stir in the ketchup and water, as well as the brown sugar, mustard, vinegar, hot sauce, and Worstershire sauce. Stir to combine, season with salt and pepper to taste.

Cover and simmer over low heat, for about 20 minutes.

Serve the filling piled high on toasted hamburger buns.

Source: adapted from Allrecipes

10-Minute Mediterranean Pizzas

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mediterranean tortilla pizzasHave you guys had tortilla pizzas? I’d heard about them, but hadn’t tried it until last week. A flour tortilla acts as the crust (a particularly sturdy one, mind you!), topped and cooked in a cast-iron skillet for just a few minutes. A complete no-brainer, with ingredients that you probably already have hanging out in the pantry already!

Which, I so need meals like this in my life right now. Boy scouts, soccer practices and games, homework… and, now the Holidays right around the corner?  Sheer craziness. The best part is, it can be switched up so easily! Whether it’s a trip to the Mediterranean coast with salty olives and feta cheese like this example,  or barbecue sauce and chicken, or topped with a ton of veggies, or the more traditional route with just cheese and pepperoni – the possibilities are endless.

Bertolli recently reached out to me about participating in their My Tuscan Table campaign to celebrate their 150th anniversary. I wanted to do something very traditional and Italian…but the truth of the matter is, a quick dinner consisting of something super easy like tortilla pizzas and a simple green salad are the norm for our family’s table these days. Everyone gathers around to make their own, which is really important on those busy nights. Cooking and enjoying a meal together is pretty much the cornerstone of Tuscan culture, in fact, I’m pretty sure it transcends all cultures!

Bertolli’s new Riserva line of sauces make it super easy – and with fresh ingredients and no additional sugars, it they bring new hope to the jarred pasta sauce aisle. I’m usually a homemade girl, but sometimes you just need a good store-bought sauce! Bertolli is asking everyone to share their Tuscan tables. For every hashtag “#MyTuscanTable” used during the month of October, they’ll be donating $1 to Share Our Strength’s No Kid Hungry campaign.  So get to hashtagging, folks!

Mediterranean Tortilla Pizzas

1 flour tortilla (I like whole wheat)
1/4 cup marinara sauce
1/4 cup shredded mozzarella
1/4 cup crumbled feta
5 kalamata olives, sliced
sliced red onion
olive oil

Preheat the oven to 425 degrees fahrenheit.

Brush one side of the tortilla lightly with olive oil. Place the oiled side of the tortilla down in a 12-inch cast iron skillet.

Spread sauce evenly across the tortilla, leaving 1/2-inch around the edges. Sprinkle with cheese and toppings.

Bake until the cheese is melted and bubbling (no sooner!) and the edges of the tortilla are lightly browned, about 10 minutes. Let the pizza cool for a few minutes before slicing.

Disclaimer: This post is sponsored by the good folks at Bertolli. As always, all thoughts and opinions are my own.