beans - from scratch

When I make Cuban style black beans, using dry or canned beans, I always start with a sofrito of onion, garlic and tomato. The onion and garlic are sauteed until softened, during this time I add freshly ground cumin and a dried bay leaf or two. You can also add diced green bell to the onion and garlic if you like. Next I add seeded and chopped fresh tomato and let that cook over med-low heat for a few minutes. Next is the beans which if canned I add with the liquid, fresh get drained after cooking. I use chicken stock to further flavor the beans, but vegetable stock would work as well. Some folks like to add Adobo seasoning, but I like cumin best. I only add salt at the end just before serving. Remove the bay leaves and serve with long grain cooked rice. I use this recipe for refried beans, frying in Manteca (lard) and adding Cotija cheese.
 
cumin seems to be the 'identifying' spice for latin american dishes - we like it but in smaller qtys that often used...



thanks for the ideas - we're not 'against' meat, just trying to keep it low(er) fat - so a beef or chicken stock would definitely bring some flavor to the party.


I've used canned beans many times - but I'm finding the dry from scratch does better for texture - canned beans are,,,uhmmm,,,, canned - and sometimes to mush.
and the flavors are better controlled methinks - one doesn't have to overcome the 'canned taste' - seems most canners have a 'stock seasoning' selection of salt+chem lab...
 
Smoked turkey parts.

I now use them in my greens instead of pork hocks.

Lee
 
currently doing a pot of pinto beans.
onion, mixed color peppers and sliced chorizo.
hit it with a "italian blend" seasonings - tomorrow should be a good bean day....
 
heehee.


DW was not fond of the bean dish as it was 'finishing up' the making...

but after a day it really blended well and was really yummy.


the sausage was andouille (the chorizo was a booboo) - I mention this because as it finished I was not impressed with the "sausage flavor" - but it developed nicely overnight.
 
Lately, The up-front seasoning in my Pintos from scratch is this gem....


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yuppers. I generally don't use the 'blends' but DW picks out recipes and buys for them, and we wind up with some very odd bottles in the spice cabinet....


I did use the Perfect Pinch "Italian" seasoning on this batch. worked well.


got any good black bean suggestions?
 
Nope !


Just the usual suspects... a little minced Jalapeno, Cumin, Cilantro, Mexican Oregano when I can find it, otherwise regular oregano w/ Lemon zest...Garlic, of course...
 
ChowderMan said:
got any good black bean suggestions?
Click to expand...

This one is different from the Mexican recipes.

One reviewer said to add some molasses, which I would do. I would also cut back on the brown sugar, if I was just using one can of beans.

You have dried black beans, I take it? What the heck, if you have about 6 hours, just use them in my Boston Baked Beans recipe. http://www.netcookingtalk.com/forums/showthread.php?t=1858&highlight=Boston+Baked+Beans

Or Shermie's pressure-cooked beans http://www.netcookingtalk.com/forums/showthread.php?t=21120&highlight=Boston+Baked+Beans

Lee

“Baked” Black Beans
https://www.readyseteat.com/recipes-Baked-Black-Beans-6162

Ingredients

· 1 tablespoon Pure Wesson® Vegetable Oil
· 1/4 cup chopped fully cooked bacon
· 1/4 cup chopped onion
· 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
· 1/4 cup Hunt's® Tomato Ketchup
· 1/4 cup firmly packed brown sugar
· 1/4 cup water
· 1 teaspoon Gulden's® Spicy Brown Mustard

Directions

Heat oil in medium saucepan over medium-high heat. Add bacon and onion; cook 3 minutes or until onion is tender, stirring occasionally. Add all remaining ingredients. Reduce heat to medium-low, cook 10 minutes more or until flavors blend, stirring occasionally.
 
I got black beans, kidney beans, navy beans, white beans, pinto beans . . . (g)


copied those out - thanks - will give 'em a whirl.

on the BBB - typically a bit darker than the link... do you use dark molasses in them?
 
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