Tag: black 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
Dressing:
2 T fresh lime juice
1 T white wine vinegar
1 T honey
1/2 small jalapeno, seeded and chopped
1 small garlic clove
1/2 tsp mustard
1/4 C extra-virgin olive oil
Salad:
2-3 C salad greens (arugala or spinach are good)
3 C black beans
1/2 C toasted sliced almonds
1/4 C crumbled feta
Source: MeatlessMonday.com
September 9, 2009
Quinoa and Black Bean Stir-Fry
Add all to taste:
quinoa
black beans
cauliflower
broccoli
onion
orange bell pepper
corn
salsa
choloula
veggie powder
black pepper
crushed red pepper
corriander
cumin
August 31, 2009
Add all ingredients to taste:
Romaine
Baby Spinach
Roasted Red Pepper strips
Black Beans
Ground Flax
Cholula
Rice Vinegar
August 6, 2009
Found a great website with a great recipe for Peachy-Keen Black Bean Soup
www.hungry-girl.com Soup recipe
August 5, 2009
