Something else that just can't be beat.
Link to recipe for overnight soak or short soak method
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| Put to soak the night before. |
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| Rinsed and ready to cook the next day. |
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| "Good belly fodder!" |
Once they have cooked up nice and tender and creamy-textured you can doctor them with some salt & pepper, maybe chili powder & a little cumin... or maybe just a little El Pato Salsa de Chile Fresco. Olé! Serve them with carrot sticks & a slice of fresh bread to soak up the juice. Just like lunch every Friday at our old elementary school.
This pot is from a two-pound bag of Western Family pintos I had in my pantry & in the whole two pounds of beans I found NO pebbles. It made me a little nervous because over the years I've sorted through a lot of beans & there are always one or two sneaky little bean-shaped stones in a bag. I'm not going to stop looking for them, but this was a pleasant surprise!
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