Tag: beans
Another recipe from Diana Kennedy, The Art of Mexican Cooking using the Pot Beans.
Fresh Ingredients
1 recipe frioles de olla
1 T white onion, finely chopped
Spices and Oils
6 T lard
Heat the lard in a 10″ frying pan. Fry the onion over medium heat until transparent. Add a cupful of the beans and broth and mash down over fairly high heat. As they reduce, add more and keep mashing until all the beans have been added. Continue frying as you scrap the sides and bottom of the pan until the mixture becomes a thick paste and you can see the bottom of the pan as you stir.
If you are preparing the beans ahead, cook them until all the beans have been added and mashed. Then cover tightly to prevent a hard crust from forming on the top. When reheating, sprinkle the top with warm water, mix in and continue with the final frying.
The paste freezes well.
July 7, 2010
I add recipes here that I don’t want to forget. This one comes from Diana Kennedy, The Art of Mexican Cooking (see the above Good Books link to Amazon).
Fresh Ingredients
1/4 white onion, roughly sliced
PantryFare
1/2 pound dry beans – pinto, pink or black turtle
Spices and Oils
1 heaping T lard
sea salt to taste
Remove stones and dirt from the beans and rinse them twice in cold water. Drain. Place in a pot and cover with hot water plus about 3 inches above the beans. Add the onion and lard and bring to a simmer. Continue simmering until the beans are soft, then add salt and continue cooking until the beans are very soft and the broth is soupy. Cooking time will vary depending on the dryness of the beans but plan on an extended time frame and eat the next day.
Pointers from Diana Kennedy:
“Do not soak the beans first; the skin gives off an unpleasant flavor.”
“Do not add the salt until the skins are soft, or they will toughen.”
“Do not leave the beans at room temperature for any length of time; they ferment easily”
Always use the bean broth . . . throw out the book that tells you to discard it.”
July 7, 2010
This is another recipe from the St Petersburg Times.
1 – Butternut Squash, peeled and cubed in 1 inch pieces
1 Cup chopped onion
1 Tablespoon Olive Oil
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground corriander
4 Cups broth
2- 15 oz cans white beans
2 Tablespoons orange juice
1 tsp sherry vinegar
Cook onion 3 to 4 minutes in oil heated in large pot at medium high. Add squash, spices and broth and simmer 20 minutes, until squash is tender. Add beans, juice and vinegar to broth. Once heated, transfer to your blender in batches and puree. Salt and pepper to taste.
December 3, 2009
I’m not going to post a recipe for this. Instead, I’ll refer you to Daisy Martinez’ site where there are explicit directions for cooking both the rice and the beans. Daisy’s Rice Recipe
I fixed the rice and beans yesterday using brown rice and spicing it up with sofrito that I had in the freezer. It was very tasty though I’m still airing the house out this morning. It took approximately 3 hours from start to finish but worth the trouble and the wait.
May 25, 2009
