3 dried ancho chilies |
3 dried chipotle chilies |
1-1/2 teaspoons mustard seeds |
2 pork tenderloins about 14 ounces each |
1 tablespoon vegetable oil |
1/2 cup chicken broth |
chipotle butter |
3 medium cloves garlic finely chopped |
4 canned chipotle peppers in adobo sauce |
2 tablespoons spicy mustard |
1 cup unsalted butter cut into cubes at room temperature |
1/2 teaspoon salt |
3 slices bacon cut into pieces |
2 cloves garlic finely chopped |
2 cans great northern beans drained slightly |
2 teaspoons fresh chopped thyme leaves |
1/2 teaspoon salt |
buttered spinach |
2 tablespoons butter |
8 cups fresh spinach tough stems removed and torn into large pieces |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |