Hummus

1 can (15 ounces) garbanzo beans, drained and rinsed 
2 cloves garlic, peeled 
1 teaspoon sea salt (divided) 
1/4 cup fresh lemon juice

1/4 tsp ground cumin 
2 tablespoons water

3 small ice cubes 
1/3 cup tahini 
2 tablespoons extra virgin olive oil 

Using a food processor, chop two cloves of garlic and a 1/2 teaspoon of sea salt. Process until the garlic is finely minced. 

Add the drained garbanzo beans, fresh lemon juice, cumin and water to processor and continue to chop. After 2 minutes add ice. Blend the mixture until it reaches a smooth consistency, about 4 minutes total. 

Add the tahini and 1/2 teaspoon of salt to the mixture. While the food processor is running, drizzle in the extra virgin olive oil. Continue blending until the hummus becomes creamy. Approx 1 minute. 

Beans, Beans the Magical Fruit...

1 onion chopped fine
1 red bell pepper chopped fine
2 stalks celery chopped fine
3 cloves garlic chopped fine
1/3 cup olive oil
1/4 stick butter
1 lb red beans
3 cans beef stock
1 smoked pork hock
1 tablespoon thyme
1 or 2 bay leaves
sausage ring (Holmes) cut into 1/2 inch pieces
red pepper sauce (Frank's)
salt
pepper

Soak beans in cold water over night. Drain.

In a sauce pan melt butter and add olive oil. Add onion, red pepper and celery cook until soft but not brown. Add the garlic for the last minute.

Add all the contents of the sauce pan to a Crock Pot along with beans, stock, hock, thyme, bay leaves. Add salt, pepper and pepper sauce to suit your taste.

Cover and cook on high for 1 hour. Reduce to low and continue for 6 hours. Add more salt, pepper and pepper sauce. Add sausage and cook for 4 more hours.

Remove hock and bay leaves.

Top servings with Molho de Vinagrete and crumbled queso cotija and a side of Corn Bread de Andy.

Feijoada

Competition Winning Recipe

2 lbs black beans, soaked over night in cold water, drained
2 or 3 medium white onions, chopped fine
3-4 cloves of garlic, chopped fine
1 lbs thick-sliced bacon, trimmed of excess fat, cut into 1/2" pieces
1 package (12 oz) of salt pork, trimmed of gratuitous excess fat, cubed in 1/2" pieces, boiled for 30 minutes in water
2 lbs of smoked sausage, cut into 1/2" pieces
1 rack of baby back ribs, sliced into the individual ribs
2 smoked pork hocks
3 boxes (32 oz) of beef and/or chicken stock
3 bay leaves
1 tablespoon of dried parsley
1 tablespoon of dried Italian seasoning
1 fresh jalapeno, seeded, chopped fine

Frank's Hot Sauce
olive oil
salt
pepper

Coat the bottom of a large stock with olive oil, add onions and cook 3 minutes. Add garlic and cook 3 more minutes. Throw-in bacon and salt pork and cook 4 more minutes. Add beans, sausage, ribs and pork hocks. Add enough beef/chicken stock to cover the contents of the pot by an 1-2" of liquid. 3 boxes should be enough but have an extra one. Add the bay leaves, parsley and jalapeno. Salt and pepper to your taste along the way. Use enough cayenne pepper sauce to make you happy.

Bring to a boil, reduce heat and simmer for 3 hours covered. Stir every hour and dip out the foam that collects on top.

Remove ham hocks and bay leaves.

Serve in individual bowls and topped with Molho de Vinagrete. Goes well with cornbread or rice.

Makes: Lots