In his excellent version of the traditional Chilean stew porotos granados , chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil. Click here to visit the new home of KitchenDaily!
Beef chimichangas are one of my favorite Mexican dishes to make using the slow cooker. Although they do require a bit of work, in the end it's well worth