I went to a mountain cabin in the Pacific Northwest, and I made… beans and cornbread? Yes I did. No regrets. Too good for regrets.
If you’re used to a bold, spicy pot of beans, do yourself a favor and give these subtle, aromatic beans a try for a different take that lets the pintos shine.
Little cubes of sweet potato jostle with black beans and diced poblano pepper in rolled corn tortillas with a gentle drape of cheeses and a velvety brick-red sauce. Yowza.
This soup is a riff on traditional Mexican sopa de albondigas, meatball soup. It’s bright and full of herbs and vegetables, perfect for spring.