Chile time. Because. I have a need...

On vacation for 4 days, this is Day 2. I essentially get 2 solid weekends over 1 weekend.
And I'm ok with that.

I'm making chicken & green chile enchiladas for dinner tonight. I have beans on now (after a quick soak from dry) cooking. Once those are cooked (2 hours? ish?), then it's time to fry them  up and mash them. Use them as layers in enchiladas (flat & layered), but also use them Tuesday for huevos rancheros.

So, process: 2 cups of dried pinto beans are covered by water (over the beans by an inch), brought up to the boil, boiled for 1 minute, then removed from heat, covered and allowed to rest for 1 hour. Then, drain the soaking water. Add a couple sprigs of thyme, the top 4 leaves of a sage sprig, a tablespoon of dried oregano, 2 lightly crushed garlic cloves and 1/4 to 1/2 of 1 onion, kept whole. Pour over 6 cups broth (I used a weak ham broth).
Bring to a boil, reduce to a simmer, cover, cook an hour. Stir after 1 hour, test the tenderness of the beans. Continue cooking until tender (figure another hour to 1 1/2 hours). Drain the beans, reserving the bean liquid. Discard the veg/herbs. In a cast iron skillet, heat 6-7 tablespoons lard/oil. Add 1/2 onion, minced. Add 2 cloves garlic, minced fine (or grated). Add beans. Stir, break down the beans by mashing/squishing/pressing. Keep stirring, adding bean liquid as it thickens. Add s&p as you see fit.

I still have to finish dishes, then I'm going to poach the 4 boneless, skinless chicken thighs for the enchiladas. They get poached in chicken broth, with some onion/garlic/herbs/chile powder. I'm reserving the poaching liquid for the enchilada sauce. Shred the chicken. Then I'll make a little roux, mix in the broth, let it cook down, add the chile (8 large roasted/seeded/peeled green chiles) and some garlic. Layer beans, chicken, cheese and tortillas in a small casserole, pour over the sauce each layer?

OHhhhhh fucking yum.
Fat girl needs some food.