Hambeans and Cornbread

DSC_7438 (1600x1060)Sleet and freezing rain turning to snow in weather news today.  Perfect day for ham and beans.  I keep tweaking the recipe for these, adding tomato paste today along with the mole sauce.  Main ingredients are pinto beans, cured ham, onions, chicken broth, various chili powders, a mole from New Mexico chilies and garlic.  The cornbread is a standard recipe of half corn meal, half flour, an egg, butter, milk, salt, and green and red peppers.  I tossed in a handful of shredded cheddar and Monterey jack cheeses, just for fun.

Breakfast Pr0n – Steak Mole and Eggs

DSC_5984 [1600x1200]I’ve been making mole sauces before I knew what a mole sauce was.  I called mine “ancho sauce” because I used dried ancho peppers to make it.  I still do, although other dried chilies are in this one, too.  There are tons of recipes for sauces of this sort but they have in common a general method:  Gather dried peppers and remove stems and seeds, simmer them in water or stock, and then whirl them in a blender with whatever else suits the occasion.  I always add garlic cloves, dried oregano, and lime juice to mine.  These are the sauces that draw double takes when reading the recipes – many call for the addition of chocolate.  I think you could get by without a blender if you use powdered chilies, and I’d bet that is how most of these sauces have been made.