Although new to many people, these colorful beans date back to the ancient, cliff-dwelling Anasazi Indians. Slightly sweeter than pinto beans, they also tend to hold their shape better when cooked. If not available, substitute pinto beans in this recipe.
When I write “flavored,” I mean it, as I have chosen the chiles that impart the most distinct flavors. The raisiny flavor of the pasilla melds with the apricot overtones of the habanero and the earthiness of the New Mexican chile to create a finely-tuned fiery sipping vodka. Of course, use an excellent vodka like Stolichnaya or Absolut. Note: This recipe requires advance preparation.
Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.