It's been a few days since I posted a recipe from Animal, Vegetable, Miracle, and after today it's going to be even longer because of the important trinity of holidays coming up. First, this week is San Diego Restaurant week, culminating in Rosh Hashannah this weekend and Yom Kippur next weekend. Whew - I get tired just thinking about it.
Besides, I just got notice from my local library that my next book is waiting for me. I love my library. I request a book and if it's there, they pull it off the shelf and put it on hold for me. If it's not there, they have it sent there, and once again, they put it on hold till I can go pick it up.
So before we delve into amazing restaurants, detective novels, and fun holiday fare, I'll leave you with something quick and easy - something where you can let your kitchen appliances do the work for you, and you just have to reap the benefits.
The green bean dip in Animal, Vegetable, Miracle is described as similar to guacamole - and that's where I ran into a little problem. As I've mentioned before, we (meaning I) make a lot of guacamole in Thathouse. Enough where Thatboy was very quick to point out, this was not guacamole. And he was not very happy about that point. As for me - I thought it was a good change up from other bean dips (white bean, black bean, garbanzo bean). It is definitely more comparable to them than something smooth and avocado-y. So while I wouldn't recommend serving this up with your fajitas, I think it would definitely be a nice addition to a backyard bbq or cocktail party if served with some nice flatbread.
Frijole-Mole (recipe can be found at animalvegetablemiracle.com)
Local ingredients used:
Green beans (from Hillcrest farmer's market)