Two Meatless Meal-Prep Friendly Meals! Our Best Home Cooking Bites of the Week
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Welcome to Food Friends, a podcast inspiring home cooks to try new dishes in the kitchen by sharing trusted recipes, tips, and friendship.
Hi, I'm Sonia. And I'm Carrie. We met in Los Angeles over 15 years ago as personal chefs and haven't stopped talking about food since. We're so glad you're here. Hi Sonia. Hi Carrie.
Sonia, what was your best bite this week? Carrie, my best bite this week were vegetarian tostadas, which is actually a pretty simple weeknight meal, but we ate it like three nights in a row. We liked it so much. And Part of why it was so good was that I tried a new to me variety of a bean. There's a farmer that I love. He's actually changing the name of his farm, so I can't quite leak him, but I'll try to link his farm in the show notes or join me on a tour of the Portland Farmers Market and I'll take you to his stall. You can find a link to do that also in our show notes. But anyway, there's a local farmer and he's growing this variety of bean called Rojo Chiquito, which is like a small Red bean. That said, I found a very similar bean from Rancho Gordo that I've also tried called Domingo Rojo bean.
Yeah. Yeah. I love those. They're like little red beans, so they're extremely similar. And I think the point is if you can find any heirloom red bean, truly any red bean, you can make what I'm gonna describe. And to be even more honest, you can use any bean for a vegetarian tostada. Yeah. Yeah.
How did Sonia discover the heirloom Rojo Chiquito bean and why is it special?
This is just I have Happen to get this at the farmer's market, but this bean blew me away partly because it really holds its shape when you cook it, which is just a nice bonus in a bean. Some beans really fall apart and there's beauty to that, but sometimes you want your bean to really keep. its shape but still get very very tender and creamy inside and this is what this bean does and I just cooked it in some water I just cooked it till it was tender and water and then I do what I always do which is then I make a very simple kind of saucy element to it. I I saute some onions and some garlic. I add the cooked beans and some of their liquid And I let that simmer away sometimes with a few spices, sometimes a little tomato or tomato paste, and let them get
Even more tender, even more flavorful and saucy. I had these beans and I made them the day before I was gonna eat them. And I made them on a Sunday. And then I was like, okay, the next day I'm gonna make tostadas. I went and got really good tostadas. You can get them pre-made. And really, this is a dish I learned from my friend Javier Lara, who we've had on our show, who taught us a lot about the three sisters: beans, squash, and corn. And When we've gone to his house for dinner, more than once, he's made us tostadas. And I'm always thinking of that memory of how good it is to eat a tostada for dinner. So I just heated up some beans, I shredded some cheese, I cut up some avocado, I shredded some lettuce, some I had some iceberg lettuce from the farmer's market too, which was really fun.
What a joy.
That was partly what inspired this as well. And then I also decided to make a little slaw on the side. And so I just cut up some cabbage, made a really simple mayonnaise-based slaw, just your standard kind of coleslaw-ish slaw. So this is the thing. I think the order really mattered. You get your tostada. You put that down, you top it with shredded cheese first. And this is creating a layer. Yeah, this is my hot take. Then you put the piping hot beans on top of the shredded cheese. It instantly melts the cheese, but it keeps a barrier between that crisp tostada and the beans. So it holds its texture and shape better. And then we just topped it with. Lettuce, avocado, and some salsa, some hot sauce. We just picked up and ate it.
So enjoyable, slaw on the side or slaw piled on. And like I said, we ate it three nights in a row because we couldn't get enough of it.
I mean, Sonia, there's so many things I like about what you've shared, but I have to just say, one of my best bites of my life is a vegetarian tostada I ate at the farmer's market, the Santa Monica farmer's market, probably 15 years ago.
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