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Ingredient - Beans
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.

Albuquerque-area resident and vegetarian cookbook author Nanette Blanchard has self-published a booklet of her favorite southwestern plant-based recipes. Fiesta Vegan: 30 Delicious Recipes from New Mexico contains her take on traditional recipes such as Posole, Calabacitas, Sangria, and Capirotada. Each of the recipes includes a color photo and a nutritional analysis. Fiesta Vegan also offers a list of online sources for specialty ingredients and recommendations for New Mexico stops for food-lovers. The 40 page booklet is available either in print or as a .PDF download. You can also find a Kindle version without photos; information on all the booklet versions is on her web site here. Blanchard also maintains a food blog, Cooking in Color.

If you can’t find prepared tostada shells you can simply serve this recipe on top of your favorite brand of tortilla chips. The Spicy Chile Sauce is also a great accompaniment to your favorite scrambled tofu recipe.

Tostadas

This recipe appeared in the article Bacon-Wrapped Brats and Dogs, Oh My on the Burn! Blog. (excerpted from The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh

Grilled beans! What will they think of next? We’re not suggesting you grill them bean by bean, but rather these are little bean torpedos bound together by mushrooms and bread crumbs. And go ahead, use black beans, kidney beans, whatever. Shape them into patties and serve them on hamburger buns. The chipotles in the sour cream add just the smoky flavor needed to complete the grilled bean experience. Serve with a corn and poblano chile strips salad and Mexican rice.

This recipe is considered to be the basic one for beans that will be added to chili when it's served--assuming, of course, that you are a "with beans" aficionado. There is a great debate about whether or not to soak the beans overnight. The only simple answer is that if the beans are soaked overnight, they will take about half as long to cook the next day.
These bean balls from West Africa can be consumed hot or cold, as a snack or as a side dish.  Some West Africans eat them with Nigerian Fried Red Pepper Sauce for breakfast!  Others spinkle the balls while hot with additional red pepper or press crushed red chile pods into them.
Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.
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Byron Bates thinks big, really big when he makes these beans. The recipe can be cut down to fit your needs. Note: To plump raisins, place them in a saucepan covered with water or fruit juice. Bring mixture to a boil, reduce heat and cook for a couple of minutes or until raisins are soft and plump.

Three varieties of beans were found beneath the ash in the village kitchens of Cerén. Certainly they were boiled, and since they are bland, they were undoubtedly combined with other ingredients, including chiles and primitive tomatoes. The Cerén villagers would have used peccary fat for the lard and bacon, and of course would not have had cumin. But they probably would have used spices such as Mexican oregano.
If you want to have a blast on May 5th, literally and figuratively, serve this unique salad. It has texture, color, and flavor. The dressing is deceptive--it starts out mild, and then goes wild on the tongue. Serve lots of margaritas with this salad!
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