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White Bean Ragu w. Mushrooms and Pork and Sweet Corn Enchiladas

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Meal 2: Sweet Corn and Black Bean Enchiladas w. Ranchero Sauce over Latin Rice w. Butternut Squash


  • Heat the enchiladas and rice 'casserole' briefly in the microwave to get the chill out. 2-4 minutes. Then bake at 350 for 15-35 minutes depending on share size to heat through and crisp the tortillas a bit.

  • Microwave the sauce to hot, pour atop the enchiladas when they are nearly done and bake 5 minutes more, then serve.



White Bean Ragu w. Braised Pork and/or Roasted Mushrooms, Crisped Polenta, Sauteed Escarole


  • Heat the ragu gently to a simmer. Use a lid for faster and more even heating. Stir to allow the pork to shred a bit and for everything to simmer together 2-3 minutes so it is hot through.

  • Over medium-high, heat a little butter and or oil in a non-stick or well seasoned pan. Cut the blocks of prepared polenta into approximately 1.5"x1.5" pieces. When the fat is hot add the pieces 'skin' side down. Allow them to brown, adjusting the heat as needed. Do not crowd the pan. The pieces will take about 3 minutes per side to brown properly. Turn them when the first side is done to brown the other side. Transfer to a paper towel, and then serving plates. Top with the ragu to serve.

  • Sauté the escarole in a little butter or oil over medium high heat. It will brighten and wilt, and brown lightly. About 2 minutes. Toss, season with salt, and serve beside the ragu and polenta.

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