I had some left over beignet mix and frying oil, and a desire to make chimmichurri. This was the results.
Chimmichurri mix
- 1 cup packed fresh parsley, washed and dried
- 5 medium cloves garlic, peeled
- 2 tablespoons oregano leaves
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Kosher salt
- 1/4 teaspoon red pepper flakes
I chopped all this up and mixed it in with some pressed tofu and a package of queso fresco.
For the empanadas, I mixed up 1 cup of beignet mix with 3.5 oz water. Rolling that out I cut it into two pieces and put two spoons of the chimmichurri mix in, sealing the edges with a fork. Fried up for 5 mins in oil at 375.
Beans
2 cups dried pintos
1 onion
6 cloves garlic
Water
Spices
Soak the beans for a day, then toss them in a crockpot for 10 or more hours, adding spices and chopped onion to taste. I finished them on the stove for 40 mins to cook down, and stirred to mash them up.
