I made stuffed poblanos last weekend with filling comprised of several items from our regular cooking rotation and a basic chili sauce for topping. I’ve managed to misplace the recipe I used for the method, but since I modified to omit items I didn’t have on hand, I’m safe enough to share one or two similar recipes. It is the method, time and temperature that matter.
The guts can be anything. In this case, I wanted refried pintos, black beans and brown rice, plus some veggies.
I’ve been using a slow cooker recipe for black beans since nearly the beginning of our diet when it became clear the salt in canned beans was going to be a problem. I’ve changed a few details, but the formula hasn’t steered me wrong even with other types of beans with or without seasonings. I do 1.5 pounds of beans and 8 cups of water. Works great!
This particular batch, I did in my pressure cooker. I got a six quart and and eight quart for Christmas (Amazon wish list FTW!) The user manual makes the thing seem if they are likely to explode and should be handled behind those plexiglass panels with glove-holes to avoid exposure when doing science experiments. Cutting 4 – 5 hours on high in the crockpot down to about less than an hour seems worth the risk.
Refried beans were my first try, but it was literally mashing up pintos that were chilling in the fridge for a couple days. We make big batches of most things to enjoy the left overs. Beans especially since they take a long time to cook from dried.
I attempted mashing in the pan with serving fork but soon got tired of it. I got out the mashing attachment for my sweet Breville All In One Processing Station.
Any veggies could be anything. The original recipe I’d used but can’t seem to locate featured zucchini and summer squash, but to me this is the kind of thing you pick favorites or – better still – use whatever is about to go bad. In this outing, I used mushrooms, orange bell pepper and red onion. I’d found on my first batch of stuffed poblanos that I didn’t use enough filling. These, I planned to over stuff.
The worst part of the whole operation is cutting and gutting the peppers. I slit them further this time and it wasn’t so bad. Forget a spoon and use your fingers for getting the seeds. I used rubber gloves, not strictly necessary for the poblanos but a must for the chili peppers I was going to cut later.
Side note: Silicon baking pads have been vital in avoiding oil. Granted, cooking spray wouldn’t been the end of the world, but why use it when these babies keep everything non-stick? We got a set at Costco around the holidays for $15.
I put my veggies in first, refried beans and a spoonful of rice next before stuffing them to the gills with black beans. Pop the little beauties in the oven at 450 degrees for 45 – 55 minutes.
The red sauce was a big hit the first time I made it. It’s from that missing recipe and called for chili peppers in adobo sauce, but there we go with salty canned goods again. So improv to the rescue!
I found a recipe to make your own chili peppers in adobo after my first batch, but I haven’t done it yet. With these type of flavors, it’s hard to end up with something that tastes bad, ya know?
I stock up on no-salt added tomato products whenever I find them on sale. Publix seems to rotate the brand they offer buy one get one free and I’m more than willing to take advantage.
My version of chili sauce:
- 28 ounce can no-salt added crushed tomatoes or tomato sauce
- 4 – 5 chili peppers seeded and chopped
- 1 tablespoon of dried chopped onion.
- 1 tablespoon cayenne
- 1 tablespoon garlic (minced or powder)
Put all ingredients in a small sauce pan, simmer for a while (15 – 30 minutes) to blend the flavors, remove from heat, hit it with a stick blender until smooth. Easy-peasy.
The leftover sauce goes perfectly on the leftover fillings. Why even cook if it’s only going to feed you once?