Achiote Beans Recado on Tostadas

Ok, I'm going to try out this blogging thing again. Since I'm stuck on bedrest for the next nine or so weeks, I have not much else to keep me busy. Brian would eat Spanish food for every meal if I let him, and I get bored with the same old tacos y burritos meal. So... I did some searching for something different and adapted this meal from Susan and herFatFreeVegan blog. Although it takes some planning in advance (the beans have to cook for an hour and a half), it was definitely worth it. Sooooo delicious! *Sorry the picture is not very detailed. I was too excited to eat to stop and take pictures! haha!

Achiote Beans Recado on Tostadas, served with pico and mango

Ingredients

2 T. paprika

1 t. cumin

1 T. black peppercorns

3 whole cloves

1/4 t. allspice

1/2 Vidalia onion, chopped

1/2 red bell pepper, diced

2 serrano peppers, seeded and diced

3 cloves garlic, minced

2 15-ounce cans pinto beans, rinsed and drained

1 15-ounce can kidney beans, rinsed and drained

1/2 cup water

1/2 cup orange juice

1/2 T. light corn syrup

1/2 T. molasses

3 T. tomato paste

salt, to taste

cayenne pepper, to taste

lime juice, to taste

Directions

Put the first five spices into a coffee grinder or spice mill and grind until you have a fine powder. Set aside.

In a large saucepan, saute the onion until golden brown. Add both types of peppers and garlic and stir for about a minute. Add 1 1/2 T. of the mixed spices and stir for about 30 seconds. Stir in all remaining ingredients except the lime juice.

Cover and turn the burner to it's lowest setting. Cook for an hour and a half, stirring every 15 minutes or so. Add a little bit of lime juice over the beans before serving.

I served these on tostada shells with homemade pico de gallo and some mango chunks (which definitely complimented the flavor of the beans), with some Spanish rice on the side.