PING: Beli

Mr. & Mrs Potatohead

Not that you are the / an "expert" on this, but hey you are living in Mexico.....
So, with that thought, I want to bounce a couple of recipes / methods off you.
Recently we have had discussion about re-fired beans and I have talked about Paella.
I'm just wondering about authenticity here? If you could share!
These are from The Art of Mexican Cooking, Jan Aaron & Georgine Sachs Salmon.

PAELLA

1 t. chilli powder
2-3/4 C. chicken broth
1/2 C. olive oil
3 Med. sized onions, diced
2 chickens, cut (2lb. broilers / friers)
1/4 lb. ham, diced
2 C. rice
24 (or so) Med. shrimp
12 fresh clams.
12 thin slices of Chorizo or Italian sausage
4 cloves garlic, crushed
2 to 3 tomatoes, chopped
1/2 t. saffron
1 t. oregano
1/2 C. dry white wine
3/4 C. each of fresh, or fresh frozen, corn and peas
Pimientoes
Salt and pepper to taste

1)) Heat the chicken broth and chilli powder in a sauce pan. Bring to a boil, then low simmer.

2)) Heat the oil in a heavy cassarole or Lg. saute' pan, add the onions and sauté to a good sweat. Add the chicken and brown on all sides.

3)) Add the ham and rice. Once the rice absorbs the oil, add 1 C. of the hot broth. When the broth is absorbed, add another cup of broth. Reduce the heat to Med. low and continue to simmer until the chicken and rice are "nearly" tender.

4)) Add the shrimp, clams and sausage, cover and simmer for about 10 minutes.

5)) In a muddler: Blend together the garlic, saffron, oregano and remaining broth. Strain this liquid into the casserole, add the wine, corn, peas and salt and pepper to taste. Mix through and heat thoroughly (about 5 - 10 minutes)
Decorate with pimiento slices

BEANS
(Frijoles Refritos)

2 C. Red kidney (or pinto) beans.
Salt to taste
1/2 C. lard or bacon fat
2 T. minced onion, sautéed in the fat
1/2 C. tomato paste
1 T. chili powder

1)) Soak beans over night

2)) Add water to cover the beans, add salt and cook for about 2 hours.

3)) Mash well and add the melted fat / minced onion, tomato paste.and chili powder. Simmer until all the fat is absorbed, striing frequently to prevent sticking