I made up a batch of beans and chile mole to have as leftovers for dinner and lunch during the week, but it ended up serving an even better purpose. Assana and Dan came over for a spontaneously planned get-together that turned out to be a lot of fun. It makes the case for having food on hand for a last-minute dinner party.
The beans with kale were good – I used Rancho Gordo Christmas limas but next time I need to remember to chop the kale up a bit.
The chili is delicious but only after I tweaked it a bit, adding come chipotle powder, more salt, and some Sherry vinegar at the end. We had pumpkin cheddar muffins too, and they paired great with the chili (see tomorrow’s post!).
I also had romaine and my favorite salad dressing already made up, and since we had Acme pain au levain in the pantry, Larry and Dan had some grilled cheese sandwiches as well, with sharp, raw milk cheddar and roasted cherry tomatoes. We made pre-dinner cocktails and hung out in the kitchen before loading up our plates straight from the pots on the stove that were warming the beans and chili. It’s funny how such a casual, mish-mash meal can turn out to be one of your favorites.
Find the recipe for the chili here.
- Slow-Baked Beans with Kale (Recipes for Health, NY Times)
- Lentil & Eggplant Chili Mole (Appetite for Reduction, p. 242)
- Caesar Salad with Focaccia Croutons (The Conscious Cook, p. 57)
Wine: Jayson 2008 Pinot Noir (Sonoma Coast, California). Assana and Dan brought the wine for dinner, and I’m so glad they did. Larry and I both loved this Pinot. Fruity, full-bodied, and well-balanced.
