FRIJOLES DE LA OLLA COMPUESTOS (BROTHY BEANS WITH GARNISH)
Beans, simmered for hours with a smoked ham hock, are a satisfying and delicious side dish. “With little effort, they can be a great main dish,” David Gomez said.
Serves 12
Soak beans overnight in water. Drain soaking water from beans and rinse. Place beans and ham hock in a stockpot large enough to hold beans, hock and water to cover by 2 inches. Bring beans to a boil and adjust to a gentle simmer. Cook, covered, for 2 hours or until beans are very tender. Maintain water level 2 inches over beans. When beans are done, remove ham hock. When cool enough to handle, remove any meat from bone, chop and add back to beans. Season with salt to taste. Serve in bowls. Top with desired garnishes. Serve with warm tortillas on the side.
Accompaniments Cilantro, chopped Yellow onion, small dice Fresh jalapeños, thinly sliced Avocado, diced 1 lb. Zuni Gold heirloom beans or pinto beans 1 smoked ham hock Salt, to taste
Cotija cheese Lime wedges Tortillas
EMPANADAS DE MANZANA (APPLE EMPANADAS)
David Gomez’s mother used to make a bread pudding with cinnamon, sugar, cheddar cheese, raisins and apples during the Lenten season. “This is an empanada version I created to honor those memories,” he said.
Makes 12 to 15
6 cups Granny Smith apples (peeled, cored and cut into 1/2-inch cubes) 1 cup piloncillo or packed dark brown sugar 2 tbsp. fresh lemon juice 1 1/2 tsp. ground cinnamon
1/4 cup golden raisins 3 tbsp. sugar 1 egg 1 tbsp. milk 1/2 cup shredded sharp cheddar cheese Your favorite pie crust recipe or refrigerated pie dough
1/4 tsp. ground cloves 1/4 cup chopped pecans
Place apples, piloncillo (unprocessed cane sugar), lemon juice, 1 tsp. cinnamon and cloves in a small saucepot. Cook on medium heat for 20 minutes or until sugar is dissolved and apples produce juice. Adjust to medium-low heat and cook, stirring occasionally, until liquid evaporates and apples are tender. Remove from heat, fold in pecans and raisins, and let cool. Preheat oven to 425 degrees. Mix remaining 1/2 tsp. cinnamon with sugar; set aside. Beat egg and milk in a small bowl; set aside. Fold cheese into apple mixture; set aside. On a lightly floured surface, roll out pie crust and cut into 4-inch rounds. Fill center of rounds with 2 tbsp. apple filling and 1 1/2 tsp. cheese. Moisten edges with egg wash. Fold in half and seal with a fork. Transfer to a parchment-lined baking pan. Brush tops of empanadas with egg wash. Sprinkle with cinnamon-sugar mixture. Using a sharp knife, make a small slit on top of each empanada. Bake for 15 to 20 minutes or until golden brown, turning halfway through. Serve warm.
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