Drunken Beans with Seitan Chorizo, Jalapeño-Onion Cornbread Muffins, and Grilled Vegetables

Drunken Beans with Seitan Chorizo, Jalapeño-Onion Cornbread Muffins, Grilled Vegetables, and Pacifico Cerveza

Grilled Vegetables on Le Creuset Grill Pan

Chorizo and Vegetable Mixture

Beans, simmering away

Notes

Recipes, Tips, and Substitutions

1. Drunken Beans with Seitan Chorizo

a. I followed the Viva Vegan! Drunken Beans with Seitan Chorizo Recipe, replacing the eponymous chorizo with Field Roast Mexican Chipotle Sausages.

b. To save time, I used canned Pinto Beans. I recommend Eden Foods Brand, which does not use BPA in its cans.

2. Jalapeño-Onion Corn Muffins.
a. I followed the Veganomicon Skillet Corn Bread Recipe, which gave the options of incorporating corn into the batter or adding a jalapeno-onion topping; I chose both, and thought the flavor was excellent. I might have sauteed the onions a bit longer to get a touch more caramelization, but that is entirely a matter of personal preference

b. I baked these for 23 minutes and they came out just about perfectly. Keep in mind that cornbread can become very dry very quickly; this is especially important in warm, dry climates. I would err on the side of under-baking, as you need to let them sit in the pan for at least five minutes anyway before attempting to remove them and they will continue to cook during that time.
c. I used light brown sugar in lieu of white, not only because I didn't have any white sugar but also because I really like the complexity of the taste.
d. In the event it isn't obvious from the picture, I used white corn meal instead of yellow; if you desire a deeper color intensity, use yellow.

e. I baked the cornbread muffins nearly a week before I made this meal. To prevent the cooked muffins drying out, I stored them in a sealed container in the refrigerator.

3. Grilled Vegetables

I got a lovely new Le Creuset Grilling Pan and this was her maiden voyage. Tip: if you're using it inside an apartment, you should turn your exhaust fan on high and open all the windows; I narrowly avoided setting the smoke alarm off, as the vegetables and oil give off a fair amount of emissions as they're grilling. In terms of recipe, just pick up whichever vegetables look freshest at the market (I used green bell peppers, yellow onions, and zucchini), slice to about a quarter inch thick, lightly coat with vegetable oil, and a salt of salt and pepper to taste, then cook for about 10 minutes, ensuring that the grill marks come out but that the delicate vegetables do not over cook.

Tasting

If it's possible, even better than it looks! This was truly divine: the smoky, spicy beans excellently complimented the flavorful cornbread, and the crunch of the lightly grilled vegetables was a welcome contrast to the soft bread and bean mixture. I definitely recommend grabbing a second bottle or saving a bit of the beer (I used Pacifico) and a hearty lime wedge for pairing, which echoes and enhances the lime juice in the bean topping. Add warm weather and just try not to smile.