Smoky Bastard Bean Nachos – #Partyfood
Finally!! After making loads of Nachos for friends and family one of my favorite versions I’ve made so far made their way to the blog! The origin of this recipe goes way back since I’ve made the Don Marco’s beans a couple of months ago. I’ve first made Nachos with those beans until one day I ran out of ingredients and needed to improvise! The Smoky Bastard Bean Nachos were born! It’s something I regularly encounter leading me into stress. I tend to forget some ingredients quite often. Then again I like the stress… It makes me think about new possibilities. Like this Mexican Korean fusion style meal. Combining best ingredients from both kitchens. Gochujang, beans and Nachos for the win! I’m sold! Are you?
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Throwing a party? Don't forget to add some nachos. Make loads of them cause these Smoky Bastard Bean Nachos will be gone pretty fast if you don't mind your steps! Be warned
- 1 Tbsp Sunflower oil
- 1 red onion
- 2 pieces star anise
- 5 leaves of Kaffir lime
- 1 pinch of ginger powder
- 1 Tbsp Gochujang
- 1 Tbsp Oyster sauce
- 30 ml espresso
- 1 can of tomatoes diced +- 400 gr.
- 400 gr. Minced beef
- 2 Tbsp Traeger coffee rub
- 1 Lime for the zeste and half of the juice
- 1 can red kidney beans
- 1 Handful fresh cilantro
- salt and pepper at taste
- 1 bag Nacho chips
- 100 gr. Real Cheddar Cheese grated
Prepare your smoker for an indirect session at medium heat(+-200°C). For this recipe I've used the Traeger Pellet msoker with Realtree big game blend pellets.
Preheat a skillet and add 1 Tbsp of sunflower oil. Bake the spices for a couple of minutes to release their flavors.
Fry the onion until translucent and quench with 30 ml. of espresso. Add the Gochujang paste and oyster sauce and let simmer for 5 minutes before adding the canned tomato dices.
Meanwhile start frying the minced beef and bring to taste with Traeger coffee rub (or your prefered rub when desired).
Grate the lime zeste and add it to the tomato sauce with half of the lime juice and half of the shredded cilantro. Add the minced beef and let the sauce gently boil on a low heated fire for about 1.5 to 2 hours. Add some wood chunks for a smoky flavor when not using a pellet smoker. 5 minutes before the sauce is done add the canned red beans.
Take the skillet used to bake the minced beef and add a layere of Nacho Chips. Top it with the Smoky bastard Beans and freshly grated cheddar cheese. Add another layer of all these ingredients and put it back in the smoker for about 10-15 minutes on medium heat (about 200°C) until the cheese is molten.