My "Mexican" Food

I've been thinking about mexican food for days, so I finally decided to make some for dinner.  No, these recipes are not the "real thing", but they were delicious -- I guess it would be more accurate to call them "latin-inspired" dishes rather than claiming a nationality.  I wanted to try using dried black beans since they are cheaper than canned, and I've heard they are actually better when prepared this way.  These, like most of my recipes, are completely adjustable to your tastes -- I like to experiment in the kitchen, so I hope you will too.  Let me know about your variations!  Both of these would probably be good with lime juice instead of vinegar, but I didn't have a lime, so vinegar was good.  The chicken actually tasted like something I've had in a Peruvian restaurant.  Yum!  This is also a great excuse to use lots of cumin which has been my absolute favorite spice ever since I was about 12 years old.

Black Beans and Rice

1/2 lb. dried black beans

plenty of water for soaking, then about 4 cups for cooking (depending on desired level of soupiness)

1 large onion, chopped

1/2 bell pepper, chopped

2-3 cloves garlic, chopped

1/2 can diced green chilies

1 small bunch fresh cilantro, chopped

green onion(s), chopped (optional)

herbs and spices to taste: chili powder, cumin, cayenne, paprika, dried oregano, salt and pepper

1-2 tbsp. red wine vinegar

Soak dry beans in cold water overnight.  I drained the beans and added fresh water in the morning and let them keep soaking while I was at work today.  Drain and rinse soaked beans.

Saute onions, bell pepper, and garlic in 1 tbsp. olive oil.  Add your herbs and spices of choice -- heating them in the warm oil helps to activate the flavors.  When onion and peppers have softened slightly, mix together with beans and 4 c. water in a saucepan, and bring to boil.  Add green onions, green chilies, cilantro, and vinegar.  Allow to simmer until beans are soft.  Taste during cooking to adjust seasoning as needed.  Serve on top of steamed brown rice.  This can be served as a vegan main dish, or as a side dish to other things.. like spicy chicken :-)

Latin-Inspired Roast Chicken

3 chicken quarters or other pieces

2 cloves garlic, minced

1 tbsp. olive oil

1 tsp. red wine vinegar

1 tsp. taco sauce or salsa (a little tomato paste could have worked too)

herbs and spices to taste: salt and pepper, paprika, chili powder, cumin, dried oregano, cayenne (I did equal parts paprika, cumin and chili powder, dash of cayenne, 1/4 part oregano, 1/2 part salt, and a few grinds of fresh black pepper)

Preheat oven to 350 degrees F.  In a small bowl or mug, mix together oil, vinegar, garlic, and seasonings to taste -- it should be a thinnish paste.  Brush oil and spice mixture on both size of each piece of chicken, and bake for about 1 hour, or until done (for poultry, internal temp. should be 180 degrees F when done).