Remember when I told you about my beans from Rancho Gordo? Oh my. I am still crazy about these beans and the recipes from the company’s cookbook. Their flavor and texture is just so far beyond any beans I’ve ever eaten. We still have 3 1/2 lbs. in our pantry but I’m already thinking about what I’m going to order next.
I told you last time I had my eye on their chile relleno recipe. I love chiles rellenos, preferably when they are not deep fried in batter but merely roasted and stuffed. This recipe is definitely a departure from what you typically see at Tex-Mex restaurants. I don’t know if it’s more authentic, but it certainly is delicious. There are quite a few steps here, but they aren’t too intense.
First you have to cook the beans; the Rancho Gordo folks advise soaking your beans for 4-6 hours and simmering them with sauteed vegetables (onion, celery, carrot, garlic) until soft, which generally takes 1-3 hours. This step is really hands off. After you’ve cooked the beans you can refry them; the recipe for the refried beans is below. Once the refried beans have been prepared, you’re ready to prepare the filling for your chiles. The chiles are stuffed with the beans, a mixture of chorizo and wild rice, cilantro, cheese, and salsa. They are absolutely delicious and more than worth your time.
