Bags of Spices

THE HUGGINS FAMILY

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Category: Sides

  • Braised Fennel

    Braised Fennel

    This elegant side transforms fennel’s natural sweetness into something truly special. Lightly caramelized and gently braised with shallots, garlic, and white wine, the tender fennel is finished with butter, lemon zest, and fresh fennel fronds for a glossy, aromatic dish worthy of any restaurant table.

    Ingredients

    • 2–3 fennel bulbs, trimmed and quartered lengthwise (cores intact)
    • 2 tbsp olive oil or butter
    • 1 shallot, thinly sliced
    • 1 clove garlic, thinly sliced
    • ¼ cup dry white wine or 1 tbsp lemon juice
    • 1 cup chicken stock
    • ½ tsp honey (optional)
    • 1 tbsp butter (for finishing)
    • salt and freshly ground black pepper, to taste
    • zest of ½ lemon, for garnish
    • chopped fennel fronds or parsley, for garnish

    Directions

    Brown the Fennel

    In a large sauté pan, heat olive oil or butter over medium-high heat. Add fennel quarters cut-side down and cook until deeply golden on both cut sides, about 3–4 minutes per side. Remove and set aside.

    Build the Aromatic Base

    Add shallot and garlic to the pan; sauté 30 seconds, just until fragrant. Deglaze with white wine (or lemon juice), scraping up any browned bits.

    Braise

    Add chicken stock and honey, if using. Return fennel to the pan, cut-side up. Bring to a simmer, reduce heat to low, and cover. Braise gently for 15–20 minutes, turning once, until fennel is tender but still holds its shape.

    Glaze & Finish

    Remove the lid and simmer uncovered for 5–7 minutes more, allowing the liquid to reduce into a glossy glaze. Stir in butter off heat to finish the sauce and season with salt and pepper.

    Serve

    Transfer fennel to a serving dish and drizzle with the reduced pan juices. Garnish with lemon zest and chopped fennel fronds or parsley before serving.

    Notes

    Preparation

    • Proper browning is essential—golden edges enhance both flavor and appearance.
    • Use vegetable stock for a vegetarian version.
    • Finishing with butter gives the glaze a rich, silky texture.

    Serving Suggestions

    • Serve as a side with roasted chicken, fish, or creamy polenta.
    • For a richer presentation, finish with freshly grated Parmesan or a drizzle of aged balsamic.
    • Add a sprinkle of toasted breadcrumbs or flaky salt for texture.

    Make-Ahead & Storage

    • Can be braised up to 1 day ahead; cool and refrigerate in its cooking liquid.
    • Reheat gently over low heat, spooning juices over the fennel to re-glaze.
    • Best served warm, but can also be enjoyed at room temperature as part of an antipasto spread.
  • Refried Beans

    Refried Beans

    Rich, creamy, and deeply savory, our family’s recipe for refried beans captures the heart of traditional Mexican cooking with a fraction of the usual time. Each bite balances earthy depth and a hint of sweetness from slow-simmered pinto beans. Whether tucked inside burritos, layered beside Mexican rice, or served simply with warm tortillas, they bring comfort and authenticity to any meal—and once you’ve made them this way, you may never reach for canned beans again.

    Ingredients

      Beans

    • 2 cups dry pinto beans, rinsed and drained
    • 1 onion, diced (or 1 tbsp onion powder)
    • 1 tsp table salt
    • ½ tsp ground cumin
    • 5 cups chicken broth or water

      • Fat (Choose One or a Blend)

    • 2–3 tbsp avocado oil, lard, butter, or a combination

      • Optional Flavor Boosters

    • ¼ cup Mexican Tomato Sauce (recommended for deeper flavor)
    • OR ½ tsp soy sauce or Maggi (for umami depth without tomato flavor)

      • Optional Add-Ins

    • ⅛ tsp Mexican oregano
    • 1 tsp garlic powder (add after cooking)
    • 1 sachet ham bouillon or sazón (optional, for savory richness)

    Directions

    Sauté Aromatics (Optional but Recommended)

    Using the Sauté function, heat 1 tbsp of the fat in the Instant Pot. Add diced onion and cook 2–3 minutes until translucent and fragrant. If using onion powder, add during the Mash step.

    Deglaze with a splash of broth if any browning occurs.

    Cook the Beans

    Add pinto beans, broth, cumin, and salt to the pot. (If using butter, reserve it for after cooking.) If using Mexican Tomato Sauce for integrated flavor, stir it in now—or stir it in later during the refry step as a finisher.

    Set to Pressure Cook – High for 60 minutes. When complete, allow natural release for 10–15 minutes, then release remaining pressure manually.

    Mash or Refry

    Drain beans lightly, reserving at least ½ cup of the cooking liquid. For classic mashed texture, return beans to the pot, add fat, and mash to desired smoothness using a potato masher, hand mixer, or immersion blender. Add liquid as needed for consistency.

    For authentic refried texture, heat remaining fat in a large skillet over medium-high heat. Add beans and mash directly in the pan, stirring occasionally until thickened and slightly toasty (about 5 minutes). Stir in reserved broth as needed for a silky, spreadable consistency. If using Mexican Tomato Sauce as a finisher, add 2–3 tbsp during this stage and cook until slightly reduced and glossy.

    Rest and Serve

    For best flavor, refrigerate overnight and reheat before serving. The beans thicken slightly as they cool, deepening both flavor and texture.

    Notes

    Preparation

    • For richer flavor, add ¼ cup Mexican Tomato Sauce or ½ tsp soy sauce/Maggi during cooking or mashing (omit if serving entrées with green sauce bases).
    • Mashing the beans in hot fat develops a nutty flavor and glossy, restaurant-style finish.
    • Reserve some cooking liquid and add as needed to reach your preferred consistency.
    • Beans improve overnight as flavors meld and starches set.

    Serving Suggestions

    Make-Ahead & Storage

    • Refrigerate up to 5 days in an airtight container.
    • Freeze up to 3 months; thaw overnight in the refrigerator before reheating.
    • Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen if thickened.