| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
Pintos |
| 1 |
cn |
Black beans |
| 1 |
cn |
White beans |
| 1 |
cn |
Kidney beans |
| 1 |
cn |
Any other beans you want <looking for color here> |
| 1 |
cn |
Chopped tomatoes |
| 1 |
bn |
Cilantro, chopped |
| 1 |
bn |
Green onions, cut diagonally |
| 3 |
|
Cloves garlic, minced |
| 1 |
|
Serrano chiles, sliced into rounds very thinly (up to 2) |
| 1 1/2 |
tb |
Dried epazote |
| 1/2 |
ts |
Cumin, toasted and ground |
|
|
Few dashes of your favorite hot pepper sauce |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Just add the epazote to the beans while they are cooking. Use dry beans and
add the epazote <after finely chopping the tough stems> to the pot. To be
honest, I have never used dried epazote. I grow fresh epazote in the summer
and usually throw 3 or 4 spigs in with the beans. I don't bother to chop
them. I remove the stems <the leafy part disapears somewhere in the pot of
beans> after the beans are done. The flavor is very noticeable, and quite
delicious.
If you just want a pot of beans as a side dish, here is a recipe. Make any
adjustments to suit yourself, as I am making this one up as I type. It
should work though. In fact, let's do this one with canned beans. Here
goes:
Rinse the beans well in cold water. Put into a pot and add the remaining
ingredients. If the juice from the tomatoes doesn't cover the beans <I
doubt if it will>, add some beer <Prefered> or water to cover. Bring to a
boil, reduce to simmer and cook uncovered for half an hour or more to blend
the flavors. Add more liquid as needed. Serve with a slotted spoon.
That sounds like it should work. In fact it's making me hungry. I'm getting
ready to make some chili for dinner tonight, so I'll have to try this one
another time. In fact I better get it in gear. Looks like dinner won't be
until 7:30 or 8:00 tonight.
Posted to bbq-digest Digest V97 #018 by Kurt Lucas <kurtl@navicom.com> on
Mar 2, 1997.
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