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Mar 29, 2013

Borracho beans

From my friend Angi Gillig!

BIG can of Bush's beans (or similar)
Bacon - chopped  (I used half a package but this is subjective)
onion - diced
big tomato - diced
half bunch of cilantro chopped
half a bottle of dos equis (or similar)
1-2 chicken bouillon cubes (depending on your preference)

Fry bacon
Remove bacon, add onions and tomatoes to grease.
After they are sauteed, add beans and bacon back to the pan 
add a little water to make it as soupy as you like
Bring to a boil
Add cilantro and bouillon and simmer
At the end, add half a bottle of Dos Equis

Ta da! Homemade borracho beans!

Rosemary Dijon Pork Tenderloins

1/3 cup Dijon mustard
2 tablespoons freshly ground black pepper
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
5 large garlic cloves, 2 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each

In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.

Preheat oven to 375 degrees F.

Bake on roasting pan according to package directions. I use a thermometer to know for sure since pork is generally pinkish in the center anyway.