3404. ADZUKI BEANS with BACON, MISO and KALE

makes 2 entrees or 4 side dishes


1 1/4 cups dried adzuki beans (or 2 cups cooked)
3 slices smoked bacon, cut into lardons
1 onion diced
2–3 large garlic cloves
1/2 Serrano pepper, finely minced
1 teaspoon miso paste
1 1/2 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 cups raw shredded kale
feta or ricotta salada cheese
pinch of dried red pepper flakes

Soak beans overnight for a super quick simmer. Rinse the dried beans and place them in a large pot. Add enough water come up two inches above the beans, cover the pot, and go to bed. The following morning, drain off the beans, reserving the water. The water makes a great base for a vegetable broth, and in a pinch I’ve used it instead of broth. Cover the beans with water again, by about 1 inch, and simmer for 30 – 45 minutes, or until al dente. Drain, rinse, and set aside.

Fry the bacon lardons until crispy.

Drain off all by 2 tablespoons of bacon grease, and add the onion, garlic, and Serrano pepper. Sauté unless softened. Add the cooked beans, and miso paste, being sure to distribute the paste through the mixture. Stir for about one minute, and remove from the heat.

Add the rice vinegar, salt, and ground pepper.

Remove the center tough vein of the kale leaves and thinly slice the leaves horizontally. Stir the kale into the beans so that the heat of the beans wilts the leaves.

Optional: Sprinkle a little feta cheese and dried red pepper flakes on top.

bacon recipe source: Susan Pridmore, The Wimpy Vegetarian, March 2013

3018. BACON, CHEESE and JALAPENO TACOS

makes eight tacos 


4 jalapeños 
1/2 pound thick-cut smoked bacon, cut crosswise into 1/2-inch pieces 
2 ounces shredded smoked Gouda cheese (1 cup) 
2 ounces shredded asadero or Monterey Jack cheese (1 cup) 
2 ounces finely grated Cotija cheese or ricotta salata (1/2 cup) 
8 corn tortillas 
salsa verde and sour cream, for serving 

Roast the jalapeños directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool. Using a paper towel, rub off the skins and discard the stems. Thinly slice the chiles crosswise, keeping most of the seeds. 

Heat a large rimmed cast-iron griddle or a cast-iron skillet. Add the bacon to the griddle and cook over moderate heat, stirring occasionally, until the fat is rendered and the bacon is nearly crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all of the fat and wipe the griddle clean. 

Meanwhile, in a bowl, toss the Gouda with the asadero and Cotija cheeses. 

Warm the tortillas on the griddle over moderate heat, turning once, until pliable, about 1 minute. Transfer the tortillas to a work surface. Fill the tortillas with the bacon, jalapeños and mixed cheeses and fold in half. Griddle the tacos, turning once and pressing gently with a spatula, until browned in spots and the cheese is melted, 3 to 4 minutes. Transfer the tacos to a platter and serve with salsa verde and sour cream.


bacon recipe courtesy of: Rayme Rossello, Food & Wine, May 2013