GOUT TOMATOES RECIPES

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GARDEN TOMATO RELISH RECIPE: HOW TO MAKE IT - TASTE OF HOME



Garden Tomato Relish Recipe: How to Make It - Taste of Home image

What a great way to use your garden harvest—and have a tasty relish on hand for hotdogs, hamburgers and other dishes. Why not share a jar with a friend or neighbor? —Kelly Martel, Tillsonburg, Onario

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 50 minutes

Prep Time 01 hours 30 minutes

Cook Time 20 minutes

Yield 10 pints.

Number Of Ingredients 14

10 pounds tomatoes
3 large sweet onions, finely chopped
2 medium sweet red peppers, finely chopped
2 medium green peppers, finely chopped
2 teaspoons mustard seed
1 teaspoon celery seed
4-1/2 cups white vinegar
2-1/2 cups packed brown sugar
3 tablespoons canning salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg

Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers., Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag., Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

REFRIED BEANS (BETTER THAN STORE-BOUGHT)



Refried Beans (Better Than Store-Bought) image

For the creamiest, most flavorful refried beans, start with dried beans. Cooking the beans from scratch gives us the chance to add flavorful aromatics like onion, garlic, and cilantro to the cooking liquid. The dried beans can be cooked on the stovetop, which takes 1 1/2 to 2 hours or in a pressure cooker (like an Instant Pot), which takes about 1 hour total. If you are short on time, you can also make refried beans using canned beans, which takes less than 20 minutes. We’ve shared all of these cooking variations in the recipe below.

Provided by Adam and Joanne Gallagher

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield Makes about 3 cups refried beans

Number Of Ingredients 15

1/2 pound dried pinto beans or black beans (about 1 cup)
Water
1/2 medium onion, peeled and left whole
2 medium cloves garlic
4 sprigs fresh cilantro
1 bay leaf
Salt, to taste
3 tablespoons olive oil, butter, lard or bacon drippings
1/2 cup chopped onion (1/2 medium onion)
1 teaspoon minced garlic (1 medium clove)
1/2 teaspoon ground cumin, optional
1/8 teaspoon cayenne pepper, optional
3 cups (470 grams) cooked pinto or black beans, warmed, see notes for canned
2 to 3 lime wedges
Optional toppings: sliced or diced jalapeño, crumbled Mexican queso fresco or shredded cheese, diced white onion, diced tomato, or fresh cilantro

Steps:

  • There is no need to soak the beans for this recipe. Rinse the dried beans then add to a large pot. Add the onion half, garlic cloves, bay leaf, and cilantro sprigs. Cover with at least 3 inches of water. Place the pot over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook until the beans are extremely tender (almost silky inside), 1 1/2 to 2 hours. If during cooking the beans look dry, add a splash more water.
  • Remove the onion, garlic cloves, bay leaf, and cilantro sprigs, and then discard them. Season the beans and liquid with salt. Start with 1/4 teaspoon and go from there based on your tastes.
  • Drain the beans, but do not discard the cooking liquid. We will use some of the liquid for making the refried beans. You will need about 3 cups of the beans to make refried beans. If you have more than 3 cups, reserve the rest for another recipe.
  • There is no need to soak the beans for this recipe. Rinse the dried beans then add to a 6-quart pressure cooker (we have an Instant Pot). Add the onion half, garlic cloves, bay leaf, and cilantro sprigs. Add about 6 cups of water, but do not fill past the 'max fill line.' Add 1 teaspoon of neutral oil like vegetable or olive oil (this prevents the beans from foaming).
  • Seal the lid and cook on High Pressure for 30 minutes, and then allow the cooker to naturally release (you can tell when it is safe to open the cooker when the steam release valve drops). We recommend you read the user manual of your specific pressure cooker before using this method.
  • Remove the onion, garlic cloves, bay leaf, and cilantro sprigs, and then discard them. Season the beans and liquid with salt. Start with 1/4 teaspoon and go from there based on your tastes.
  • Drain the beans, but do not discard the cooking liquid. We will use some of the liquid for making the refried beans. You will need about 3 cups of the beans to make refried beans. If you have more than 3 cups, reserve the rest for another recipe.
  • In a large, skillet — a cast iron pan is perfect here — heat the oil (or butter/lard/bacon drippings) over medium-high heat until shimmering. Add the onion and cook, stirring often, until it smells sweet and is starting to brown around the edges, 4 to 5 minutes.
  • Stir in the minced garlic, cumin, and cayenne pepper and cook until fragrant, about 30 seconds.
  • Add the 3 cups of cooked beans, moving them around the pan for a minute or two so that they are heated through. Add 1 cup of the bean cooking liquid and then use a potato masher or the back of a wooden spoon to mash the beans into your desired consistency.
  • If, as you are mashing, the beans seem a little dry, add a splash more liquid. The beans do dry out over time, so it’s a good idea to keep the cooking liquid near by to maintain the best consistency, especially if you are making them in advance.
  • Taste the beans and adjust with additional salt, pepper or spices. Serve with a squeeze of lime and your favorite toppings scattered on top.
  • Use 2 (15-ounce) cans of pinto or black beans. Two cans will be approximately 2 3/4 cups of beans, which is close enough to 3 cups for this recipe.
  • Open the cans, drain, and then rinse the beans. Follow the recipe instructions in the section labeled 'Make Refried Beans' above, but replace the 3 cups of home-cooked beans for canned beans. Instead of using the bean cooking liquid for thinning the refried beans, you will need to substitute for another liquid. We recommend using a flavorful stock (vegetable stock or chicken stock), you will need 1 to 1 1/2 cups.

Nutrition Facts : ServingSize About 1/2 cup, Calories 152, FatContent 5.7g, SaturatedFatContent 0.8g, CholesterolContent 0mg, SodiumContent 150.3mg, CarbohydrateContent 19.8g, FiberContent 4.7g, SugarContent 1.3g, ProteinContent 6.4g

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