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#1
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I've been exploring dried beans . . . from scratch.
there are bazillions of bean types - http://www.foodsubs.com/Beans.html any favorite seasonings? I'm trying to avoid the fatty meats / sausage type flavorings in favor of herbs/spices/veggies adds,,,,, |
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jim_slagle (01-05-2019) |
#2
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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.
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jim_slagle (01-08-2019) |
#3
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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... |
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jim_slagle (01-08-2019) |
#4
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Smoked turkey parts.
I now use them in my greens instead of pork hocks. Lee |
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jim_slagle (01-08-2019) |
#5
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Couldn't find any ham hocks so went with smoked, meaty, pork neck bones.
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jim_slagle (01-10-2019) |
#6
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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.... |
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#7
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note to beanie addicts:
_always_ make it 24 hours ahead. a day in the fridge is worth mountains in the mouth. |
#8
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I might embroider that on pillow.
![]() Lee |
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jim_slagle (02-19-2019) |
#9
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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. |
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jim_slagle (02-19-2019) |
#10
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Lately, The up-front seasoning in my Pintos from scratch is this gem....
__________________
“Anybody who believes that the way to a man's heart is through his stomach flunked geography. ” ― Robert Byrne |
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jim_slagle (02-19-2019) |
#11
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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? |
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jim_slagle (02-19-2019) |
#12
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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...
__________________
“Anybody who believes that the way to a man's heart is through his stomach flunked geography. ” ― Robert Byrne |
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jim_slagle (02-19-2019) |
#13
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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...on+Baked+Beans Or Shermie's pressure-cooked beans http://www.netcookingtalk.com/forums...on+Baked+Beans Lee “Baked” Black Beans https://www.readyseteat.com/recipes-...ack-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. |
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jim_slagle (02-19-2019), lilbopeep (02-19-2019) |
#14
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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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jim_slagle (02-19-2019) |
#15
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Yes, I guess so. It's pretty dark!
Lee |
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jim_slagle (02-19-2019), lilbopeep (02-19-2019) |
#16
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Trader Joe's has an excellent blackstrap molasses. I LOVE it!
__________________
Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind. Never explain yourself. Your friends don't need it and your enemies won't believe it anyway. |
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jim_slagle (02-19-2019) |
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