Bolita Beans, which are so popular and delicious have not been available for the past two years due to weather and crop failures. We have 'em now for your eating and health' pleasure. I felt so badly when so many of you kept ordering them and we could not locate them anywhere. Well, order now as we do have them and they are amazing!
The history about beans is somewhat muddled. Many feel beans evolved in Central and South American. Bolita beans are often thought to have been first cultivated about 10,000 years ago in Northern New Mexico by the Native Americans there. (Pictured are pinto beans.)
All beans which are legumes are very healthy and an essential part of the Northern Mexican diet which is primarily based on corn and beans. To me, the bolita bean tastes like a cross between the black bean and the pinto bean. Interestingly, the pinto bean is rated as the healthiest bean in the world.
I am going to share my favorite bean recipe. The secret to a great depth of rich flavor is to use a ham hock when cooking and cook with no salt or lid until the beans are soft when pressed to the edge of the pot, then finish the cooking until they are very tender, using chicken stock. This is all in the recipe.
For my week long classes, I thought perhaps you might like to know how the selection of items is determined. I start with the first day being a study of chiles with salsas, Chile Rellenos New Mexican style and Chiles en Nogado being featured...plus more.
The second day, I feature the rich culinary history of corn, how the method of preserving corn in the limestone encrusted caves in the Isthmus of Mexico started the process of preserving, known as posole making. Posole is the Mother process for all masa- based dishes such as tortillas and tamales and the like. In this class we make corn and flour tortillas, and then create traditional and innovative tacos, enchiladas and burritos and I share the history and creativity of each. Plus a dessert and much more.
Wednesday, I share the history of regional Mexican favorites--the moles where we make the Mayan Mole Verde and one of the Oaxacan Moles with Chocolate and Chile. The history of how the Sopaipilla was originally created in Old Town Albuquerque in 1620 and all the hints for success are shared. Plus we make complimentary side dishes and a great Mexican desert.
Thursday is tamale and stew days where we make two kinds of tamales for steaming on Friday and three different stews plus all the trimmings and the special breads that go with them and a favorite dessert.
Friday is Party day with a range of appetizers, the tamales with sauce, Perfect Margaritas, a special soup and two local favorite desserts.
Complete menus are available for viewing at the Week-long tab on my website at www.janebutelcooking.com--once you have selected the tab, then press the button and select the menu within the text.
The week long class begins with a wine reception at my home followed by dinner at a local restaurant specializing in some of the dishes we will be making. Each day, we create a favorite Mexican and or New Mexican breakfast to start each session. Then at the end of each class, all those attending enjoy a bountiful lunch and can invite friends or relatives for a modest fee. To cap it all off, each attending receives an apron, diploma and an autographed cookbook where most of the recipes come from.
I am extending a special 20% off until March 4, If any questions, do not hesitate to email us at info@janebutelcooking com. or call me at 505-243-2622.
We will be scheduling many more classes in the next few days--stay "
tune"! Also learn more about Oaxaca soon It is set for June 14 - 20, 2011.