Wednesday, March 18, 2015

Fresh beans with salsa & Tweeback



1 lb (about 2 1/2 cups) dried beans
9 cups of water
3/4 tsp salt
2 Tbsp of oil


Pick rocks out, rinse beans and place in pressure cooker with water and salt. Bring pressure cooker up to pressure on high; start timer 35-40 minutes. Let pressure release naturally (this can take another 15 minutes or so). When the pressure is all released open pressure cooker add oil and boil for 15 - 20 minutes so the juice thickens a bit.


Fast easy tasty salsa:

3 Jalapeno peppers
1 Red bell pepper
1 Large onion
3 Large tomatoes
2 Tablespoons of vegetable oil
1/2 Teaspoon of caldo de tomate or seasoning salt or to taste 


Dice onions, tomatoes, red and jalapeno peppers on medium heat add oil to frying pan saute all the all the diced veggies for 5 min, add about a cup of water depending on how soupy you want it and add the caldo de tomate or seasoning salt and boil for 7-10 minutes. 

Serve the beans and salsa with a tweeback or a jiets küak.

Click here for the tweeback dough recipe.  

To make a jiets küak take a raw tweeback, flatten, stretch, press some whole in it and deep fry it in vegetable oil until golden brown.

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