Help, please, with Noche Bueno dinner

A

anna_x

Well-known member
Two years ago, the meal was elsewhere and I took Michael's delish Mexican rice. This year, a guest is making a variety of tamales, so we have that and M's rice. Anyone have a good recipe for black beans instead of refried? Marinated carrots? Other sides? but need to avoid or reduce corn and olives because of another guest's allergies. Thank you for putting your thinking caps on. You are the best resource in the world!

 
Hate to post "the same old thing" but sounds like a Mango-Jicama-Avocado Salad in Cilantro-Lime

Vinaigrette would probably fit the bill as would the recipe for Borracho Beans:

Mango, Jicama and Avocado Salad

¼ cup FRESH LIME JUICE
2 Tbsp OLIVE OIL
1 tsp SALT
1¼ tsp freshly ground PEPPER
2 ripe MANGOES, peeled, seeded,cut into ½" dice
1 JICAMA (about 1 pound) skinned,cut into ½" dice
1 HAAS AVOCADO, ripe but firm,cut into ½" dice
¼ cup CILANTRO LEAVES, coarsely chopped

In a small bowl, whisk together lime juice, olive oil, salt & pepper and set aside.

In a medium bowl, combine mango and jicama. Cut avocado in half; remove pit and skin. Cut into ½ inch cubes and add to mango and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning and toss again.

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Borracho Beans
Serves 8

2½ cups DRIED PINTO BEANS
2 Tbsp SALAD OIL
2 strips THICK-SLICED BACON, diced
2 JALAPENO or other hot chile, chopped
1 LARGE ONION, chopped
3 cloves GARLIC, minced or pressed
1 bottle BEER (12 ounces)
2 cups CHICKEN BROTH -- or water
8 oz TOMATO SAUCE
1 Tbsp DRY OREGANO LEAVES
1 Tbsp GROUND CUMIN

Rinse beans and soak overnight in water. Drain.

Heat oil in an 8-10 quart pot over medium heat. When oil is hot, add bacon and cook until just lightly browned.

Add chilies, onion, and garlic and continue to cook, stirring, until vegetables are soft (about 5 minutes).

Add beans, beer, broth, tomato sauce, oregano, and cumin; bring to a boil, stirring. Reduce heat, partially cover pan, and simmer, stirring often, until beans are tender and most of the liquid is absorbed (about 2½ hours).

 
Or the broccoli slaw that wigs posted

BROCCOLI SLAW WITH DRIED CRANBERRIES from
CHRISTMAS WITH SOUTHERN LIVING 2004
posted by wigs

Note from Caryn: When I serve this dish at times other than Christmas, I substitute dried cherries for the dried cranberries.

1/2 cup apple cider vinegar
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon mustard seeds
3 Tablespoons vegetable oil
1 (12- or 16-ounce) package broccoli slaw mix (I use 2 bags.)
2 Gala apples, unpeeled, cored & chopped
1 cup dried cranberries

Combine first 4 ingredients in a small
saucepan. Bring to a boil; boil 1 minute or
until sugar dissolves. Remove from heat and
cool; whisk in oil. Combine slaw mix,
apples, and cranberries in a large bowl.
Pour vinaigrette over broccoli slaw and toss
well. Cover and chill. (I stir a few times
during chilling to keep the ingredients well
mixed with the vinaigrette.) Serve with a
slotted spoon. Yield: 8 cups for the
original recipe with 1 bag of broccoli slaw

 
Or Melissa's charro beans

Diana Kennedy’s Charro Beans
(posted by Melissa Dallas)

1/4 pound pork rind (I use salt pork)
1/2 pound pink or pinto beans
1/4 onion, sliced
2 small cloves garlic, sliced
6 cups water

Combine all and cook until done. Taste for salt fifteen minutes before and add a little if needed.

3 thick strips bacon, cut in small strips
2 tablespoons lard or bacon drippings
2 medium tomatoes, diced-I use a can if I can't find good ones
3 chile serranos, finely chopped ( I use jalapenos, but sometimes they don't have much bite)
2 large whole sprigs cilantro, chopped - I use a good half cup packed

Heat lard in skillet, render bacon in it until starting to brown, add remaining ingredients and cook over a fairly high flame 10 minutes or so, until well seasoned. Combine with beans and simmer uncovered on low flame about 15 minutes.

 
Yum! I could cut off the cob and mix

with all the tasty stuff in a bowl, couldn't I? Easier to serve and eat.

 
Menu is coming together, THANKS to collective heads!!!

the tamales, Michael's Mexican Rice, Steve's Borracho Beans (w/ beer), Chezz's Mexican corn (cut off), and either the Mango-Jicama Salad or Wigs' broccoli slaw. I'm thinking the mixed escabeche would make lovely jars to take home. It sounds so pretty.

Is there any reason I can't make it all a day ahead and just reheat?

I'm so HUNGRY now. I need to go thaw out chili for dinner.

 
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