Tuesday, May 15, 2012

Tell it to the Frogs: Smoked Bean Hotpot with Fry Bread

At the quarry survivor camp, Deputy Shane Walsh explains to Carl Grimes how they will catch frogs to prepare Cajun style frogs' legs for the group. He claimed that after the survivors tire of eating canned beans they'd be loving frogs' legs.

The WDSCB believes that in addition to his extremely unfortunate hairdo choice in Season 2, Shane is mistaken here also.

The possibilities of canned beans are endless. Trust us, your Group will never get sick of beans.

When the dead rise; beans will save the world.

Smoked Bean Hotpot with Fry Bread

2 Tbsp. Olive Oil
2 Tbsp. Minced Onion (reconstituted in 1/4 cup water)
2 cans (15 oz.) Beans, drained (Navy or Great Northern)
2 tsp. Garlic Powder
3 tsp. Smoked Paprika
3 tsp. Bacon Salt
1 can (15 oz.) sliced carrots, drained
1 can (15 oz.) potatoes, drained
2 cups stock (vegetarian or chicken)
1 jar capers, drained
1 jar roasted red peppers, drained and chopped
Black Pepper

In a large Dutch oven, heat oil over medium heat. Add onions and warm for 2 minutes. Add garlic, beans, smoked paprika, Bacon Salt, and stock. Bring to a boil and cook for 15 minutes. Add carrots, potatoes, peppers, capers and heat gently for 5 more minutes.
Serve with Fry Bread.

Fry Bread

1 1/2 cups unbleached flour

1/2 cup cornmeal

1 tsp. Sea Salt
1/4 tsp. baking powder
1/4 cup butter flavor shortening
3/4 cup cool water

Stir together flour, cornmeal, baking powder and salt. With a fork or pastry blender, cut in shortening until crumbly. Stir in water and mix until dough forms into a sticky ball.

On a floured flat surface, pat out into a ball. Divide dough into six portions and pat each portion into a six-inch oval.

In a large Dutch oven or cast iron skillet, heat 2 Tbsp. shortening over medium heat. Fry dough ovals one at a time for 2 to 3 minutes per side or until golden and bubbling.

No comments:

Post a Comment