Smoky Chipotle Beans with Wilted Spinach and Masa "Gnocchi"

From Mexico One Plate At A Time

Cookbook

Author(s): Rick Bayless

Page 188

Cuisine: Mexican

Course: Sides

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↓ Rating ↕ Difficulty ↕ Cooked ↕

jenncc

14 years ago

★ ★ ★ ★ ★ 5/5

2 found this helpful Sign in to mark helpful

Love this dish with or without the "gnocchi". I have made it with black beans and pinto and agree with Rick that black are the way to go. We enjoy it with Ricks Red Tomato Rice (p. 174) and enchiladas or almost any of his chicken or pork dishes.

Report