Directions:

1. Heat 6 cups water in a large saucepan over medium heat and bring to a boil. Add beans, ¼ piece onion, 2 garlic cloves, and bay leaves. Reduce heat to low medium and bring to a simmer. Cook for 15 minutes, add salt and cook for 15 minutes more. Remove from heat and let cool.
2. Roast poblano chiles over an open flame. Using tongs, turn frequently until most of the chile skin is charred. Transfer to a heat proof container and cover. Let chiles steam for 10 minutes. Remove chiles from container, using the back of a knife or spoon, scrape charred skin off chiles. Slice open, remove stem and seeds. Chop.
3. Heat cooking oil in a large saucepan over medium heat. Chop remaining ¼ piece of onion and remaining garlic cloves, add to saucepan. Stir until onion begins to soften, add cilantro, roasted poblanos and 4 cups of drained cooked beans and 4 cups bean broth. Stir and bring to a boil. Using an immersion blender, blend until desired consistency. You can use a blender as well by carefully blending in batches. Adjust salt if needed.
4. Ladle into bowls, drizzle olive oil on top, sprinkle with cotija cheese and top off with roasted pepitas. Serve.

Ericka Sanchez is the creator and recipe developer at the award-winning NibblesandFeasts.com, a bilingual blog created to share traditional Mexican family recipes and modern dishes with a Latin twist.

The post Bean and Poblano Chile Soup first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/bean-and-poblano-chile-soup/feed/ 0 https://static.camelliabrand.com/recipes/pinto-beans-and-rajas-de-chiles-empanadas/ https://static.camelliabrand.com/recipes/pinto-beans-and-rajas-de-chiles-empanadas/#respond Thu, 19 Apr 2018 15:09:07 +0000 https://www.camelliabrand.com/?post_type=recipes&p=46170 Ingredients: EMPANADAS cooked, cooled , drained, chopped finely chopped shredded shredded RAJAS fresh large , thinly sliced   Juice of read more ...

The post Pinto Beans and Rajas de Chiles Empanadas first appeared on Camellia Brand.]]>

Ingredients:

EMPANADAS

• 1 cup cooked, cooled Camellia Brand Pinto Beans
• 1/4 cup roasted red peppers, drained, chopped
• 1/4 cup rajas
• 3 tablespoons finely chopped fresh cilantro
• 1/2 cup shredded Chihuahua (quesadilla) cheese
• 1/4 cup shredded Oaxaca cheese
• Store-bought frozen empanada dough for baking

RAJAS

• 8 fresh poblano chiles
• 1/4 cup canola oil
• 1 large white onion, thinly sliced
• 1/2 teaspoon kosher salt
• 2 tablespoons Worcestershire sauce
• Juice of 1 lime

Directions:

1. Pre-heat oven to 400°F.
2. Place whole poblano peppers on lightly oiled baking sheet in the center of the oven and bake 20-30 minutes, or until skins are thoroughly blackened, flipping occasionally to achieve even charring and roasting. Remove peppers from oven.
3. Add charred poblano peppers to a plastic storage bag and seal, or to a bowl and cover. Allow poblanos to steam for about 10 minutes to loosen the skins.
4. When poblanos are cool enough to handle, use a towel or fork to remove and discard skins.
5. Cut poblanos open lengthwise, removing and discarding seeds, stem, and white membrane. Thinly slice peppers into strips.
6. Heat oil in a large skillet over high heat until it shimmers. Add onion and cook, stirring occasionally, until wilted and beginning to brown at the edges, 8 to 12 minutes. Reduce heat to medium. Add poblano strips, salt, and cook, stirring occasionally, until hot, about 5 minutes.
7. Stir in Worcestershire and remove from heat. Drizzle lime juice over the top. Set aside to cool. Reserve 1/4 cup for use in empanadas, and refrigerate or freeze the remainder.
8. To assemble empanadas: Defrost dough in the refrigerator.
9. Pre-heat oven to 375°F. Spray cookie sheet with cooking spray. In a small bowl, combine cooked pinto beans, roasted red peppers, rajas, cilantro, and cheeses.
10. Spread dough out slightly using a roller. Place 1-2 tablespoons of filling in center of dough. Brush edges with egg wash, and fold dough over filling to form a half circle; seal edges by crimping or pressing with fork. Transfer to greased baking sheet and brush with egg wash if desired.
11. Bake until golden brown, about 18-20 minutes, when internal temperature reaches 165°F.
12. Serve warm empanadas with with Spicy Avocado Crema.

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