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.
I actually prefer dried beans to the can one.
ReplyDeleteIt looks delish!
Dried beans are great and I cook a variety of them, probably more than canned ones. I'd just like some fluffy rice. Mine has been pretty sticky lately and don't know anything different I've done to cause that.
ReplyDeleteDried beans are so much better than the can. You can't replicate the same fluffiness and taste in my opinion!
ReplyDeleteThe only reason I don't like dry beans is because I'm impatient!! I actually prefer the dried beans. This sounds delicious.. and it's so you, not writing down the amounts! :)
ReplyDeletereally sounds gorgeous and LOOK at the colour of those beans... always go for whatever I fancy, dried or canned... no rules!
ReplyDeleteEstupenda receta me gusta su color,hugs,hugs.
ReplyDeleteI use both dried and canned, not at the same time obviously. That version you made sounds like it would go great with jerk chicken since the beans have the citrus notes there too.
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