It’s been really interesting getting used to the new ingredient selection and price differences at the grocery stores since moving from New Orleans to Nashville. One major difference is that canned goods at Kroger are almost half the price of the canned goods at the local grocery store that I used to frequent.
I personally have not tried this recipe but the pictures look awesome and I wanted to “bookmark” the source. I’ve been following Budget Bytes for some time and Beth does a great job.
Besides the beans, tomatoes and pictures what caught my eye was the comment on the food cost differential by geography. Why should canned beans be twice the price in one city versus another? Dynamic pricing and profits. Simple answer.
Beans are cheap. And beans are cheaper in Oklahoma too.
Sugar & Butter (to coat spring form pan)
1 1/4 sticks butter
½ Cup Sugar (divided ¼ cups)
8 oz. Semisweet Chocolate
4 oz. Milk Chocolate
1 Tsp. Vanilla
4 Large Eggs Separated
¼ Tsp. Salt
- Preheat oven to 425. Butter spring form pan with 2 ½” sides and coat with sugar and tap out.
- Melt 10 Tbs. of butter with ¼ cup of sugar in saucepan over low heat until sugar dissolves. Then add both chocolates and stir until melted. Remove from heat and add vanilla.
- Divide eggs whites into a bowl and yolks into another. Using electric mixer beat egg whites with salt until foamy. Gradually add ¼ cup of sugar, 1 tablespoon at a time until soft peaks form.
- Next whisk yolks until thick and pale yellow about 4 minutes. Whisk in warm chocolate mixture with egg yolks.
- Whisk 1/3 of whites into chocolate mixture. Fold in remaining whites.
- Pour batter into prepared pan. Bake until top forms crust but center of cake remains moist & moves when pan is shaken about 15 minutes. Cake will appear under-cooked. Let stand in pan overnight. Cake will fall as it cooks.
- Run small knife around cake pan side to loosen. Release pan sides from cake. Sift powdered sugar over to top, cut into wedges and serve with whipped cream or ice cream.
This recipe came from the old Gourmet magazine. According to The NY Times the magazine ceased publication in 2009. So this recipe is old and The Boss has been making this chocolate wonder for years. Expect compliments because it’s that good.
Sopa de Frijol con Vegetal
1/2 pound dried pinto beans
1 bay leaf
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 cloves garlic (medium), finely chopped
1 can tomatoes, fine dice
2 teaspoons chili powder
1. Pick over the beans carefully and remove any foreign particles. Put the beans in a strainer and rinse under cold running water. Put the beans, bay leaf, oregano, and cumin in a large saucepan with water to cover by about 2 inches. Bring to a boil over medium high heat, then reduce heat to medium-low, cover and cook until the beans are tender and the liquid thickens, 1 1/2 to 2 hours. Do not let the beans boil dry. Check the water level during cooking and add hot water, when needed, about 1/4 cup at a time. There should always be about 1/2 inch of water above the level of the beans.
2. Meanwhile, heat the oil over medium heat in a medium skillet and cook the onion, stirring, until it browns, about 5 minutes. Add the garlic, tomatoes, and ground chili. Cook, stirring, until the tomato juices evaporate, 2 to 3 minutes. When the beans are tender, add the onion mixture to the beans. Add salt, and continue cooking for about 20 minutes to blend flavors. Remove the bay leaf, and serve hot.
Adapted from the original meatless recipe found in “1,000 Mexican Recipes.” Copyright 2001 by Marge Powe, Wiley Publishing, Inc.
I love pinto beans and found this recipe a long time ago. When the offspring were little I didn’t fix beans at home. I got my bean fix when we went out for Tex-Mex and gorged myself on the refried variety. Nowadays as an Aging Wonder I tend to eat a lot healthier than during my younger days. Give me a good bowl of beans and I’m a happy camper.
Check back for updates and tips on this soup recipe. I’ve got beans on the stove and I am absolutely positive I no longer follow the recipe as written.
Substitute Mayocabo beans instead of pinto beans.
That’s it. That’s the update.