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Colache de Calabacitas con Frijoles

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Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Colache is a traditional harvest meal in several regions of Mexico and there are many variations to the dish. I have found that eating just colache leaves me feeling a little hungry so adding the refried beans with a side of tortillas really rounds out the dish! Dig into this traditional dish and let us know what you think! This dish costs $2.37 per serving and $9.50 for the whole recipe.
Servings 4
Course Main Course
Cuisine Mexican
Servings4

Ingredients

Chile Broth
  • 4 cup Veggie Broth
  • 1 Dried New Mexico Chili
Veggies
  • 3 Zucchini
  • 3 Yellow Squash
  • 1 Onion
  • 1 Jalapeño
  • 8 oz Frozen Corn
  • 1 tsp Dried Oregano
  • 1 can Diced Tomatoes
Beans
  • 1 lb Pinto Beans
  • 4 qt Water
  • 2 Dried New Mexico Chili
  • 2 clove Garlic
  • 2 tsp Salt
  • .5 cup Canola Oil
Other Ingredients
  • Corn or Flour Tortillas
  • 6 oz Shredded Monterrey Jack Cheese Optional

Method

Chile Broth
  1. Toast Chiles: Remove stems and seeds from each of the 3 dried chiles (1 chile for the broth and the 2 chiles for the beans). Place a cast-iron skillet or frying pan over high heat and heat until it is very hot. Place the chiles into the pan and toast on all sides until each has begun to blacken and smell very aromatic. Remove the pan from the heat and let cool.
  2. Make Chile Broth: Put vegetable broth into a blender and add one of the toasted chiles. Blend on high speed until completely smooth. Using a coffee filter inside a fine mesh strainer, filter out any chunks and pour the mixture into a pot. Bring to a simmer and let cook for 20-30 minutes letting it reduce to increase the flavor.
Cook the Beans
  1. Pressure Cooker: Sort through the beans to ensure there are no pebbles or debris. Add beans, water, 2 toasted chiles, chopped onion and garlic to a pressure cooker. Bring pressure cooker to high pressure and cook for 50 minutes. Use the quick-release method to release pressure.
  2. Regular Pot: Sort through the beans to ensure there are no pebbles or debris. Add beans, water, 2 toasted chiles, chopped onion and garlic to a large pot. Cover the pot and simmer for 2-3 hours until the beans are soft. Check every 30-40 minutes to ensure the water does not dry out.
  3. For Both Methods: Drain the beans, reserving the liquid. Blend the beans in a blender or use an immersion blender to blend them until they are very smooth. Heat a large frying pan over medium heat and add the oil. Place beans into the pan and cook and stir the beans for 5-10 minutes until the oil is mixed in and the beans are fragrant. Remove from the heat and add-in as much of the reserved liquid as desired to thin out the beans to your desired consistency and add salt to taste.
Veggie Prep and Serve
  1. Prepare Colache: Dice zucchini, yellow squash, and onion. Mince jalapeno. Heat a large stockpot over medium-high heat and add a small amount of oil. Add zucchini, yellow squash, onion, jalapeno, and frozen corn to the pot and cook and stir for 2-3 minutes until the vegetables begin to soften. Add can of tomatoes, oregano, and prepared chile broth from step 2. Bring to a simmer and cook for 10-15 minutes until all the vegetables are soft but still have a bite. Add salt and pepper to taste.
  2. Serve: Serve the Colache on a plate or in a bowl with a small amount of broth. Add shredded or diced cheese on top if desired. Serve with a side of the beans as well as warm tortillas.
  3. Meal Prep Tip: Colache keeps for 3-4 days in the refrigerator. The beans will keep for 5-6 days in the fridge but can also be frozen and will keep for up to 6 months in the freezer.