In hopes of placating La Niña, who has been a windy bitch lately, I spent the afternoon simmering a pot of pintos in chipotle.
While that was going on I made a quick red chile sauce, browned a bit of Ranch Foods Direct’s mild Italian sausage with a handful of diced onion and assembled a smallish baking dish of rolled enchiladas, each containing a couple tablespoons of sausage sprinkled with extra-sharp cheddar. I slathered the lot with the chile, covered the dish with foil and slid the sucker into the oven.
After 20 minutes at 350 I withdrew the dish, sprinkled the enchiladas with a generous handful of Monterey Jack and returned them to the oven, this time uncovered and under the broiler, to brown and crisp the cheese.
By the time the enchiladas were toasty the beans were done. There was some leftover posole in the ’fridge but I said to hell with that and went with a side of shredded red-leaf lettuce and diced tomatoes slathered in olive oil with a little salt and pepper.
No football was harmed in the making of this meal. In fact, no football was involved. Who the hell watches football when he can watch beans and enchiladas?


