Monday, November 12, 2012
Black beans - Music please, maestro
I avoid cooking dried beans most of the time, but caved in to the idea while shopping at my favorite Hispanic market the other day. Heck, these dark-skinned little devils are cheap, nutritious and tasty. Somewhere in the Google-verse I found a recipe that included a bunch of stuff to add after the cooking is done.
I didn't write down the measurements (that would be so Food Network). I just added a lot of the stuff I knew I liked and less of anything questionable. The slightly citrus-y cast the beans took on from the orange flavor and vinegar was really nice. And with my beloved fluffy white rice as a vehicle on which to serve them, these beans made my meal.
Add some or all: garlic (while the beans are cooking is a good idea), garlic powder, cumin, black pepper, salt, dried oregano, SunnyD (or orange juice if your nose is in the air), lime juice, EVOO, rice wine vinegar.
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