Beans & Quelites
Market Vendor Jesus Guzman led this week’s Market Fresh Cooking at the Tuesday Market. Here are the recipes for his beans & quelites and red salsa.
Beans & Quelites
The Recipe
Ingredients
- Anasazi Beans
- Quelites (wild spinach or lambs quarters)
- Green Onions
- Coconut Oil (or other cooking oil)
- Garlic Powder
PREPARATION
- Cook Anasazi Beans in a crock pot overnight.
- Salt to taste.
- Coarsely chop quelites and green onions and sauté over medium/high heat in the oil of your choice (Jesus prefers Coconut Oil) with a bit of garlic powder until just tender.
- Strain the Anasazi beans and add the quelites and onions mixture. Stir just to mix.
- Add the salsa or chile of your choice to add some spice!
Jesus’ Basic Red Salsa Recipe
The Recipe
Ingredients
- Tomatoes
- Green Onions
- Red Chile Powder
- Garlic Powder
- Salt
PREPARATION
- Chop up tomatoes and green onions and add to a pan with just a splash of water (enough to cover you tomatoes and onions.)
- Add red chile powder, garlic powder, and salt and bring to a boil.
- Simmer until tomatoes and onions just begin to break down.
- Eat as is (hot and chunky) or chill and blend for a smoother, cold salsa.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!
