pot o' beans

I did it.
After numerous failed attempts, I succeed in making  tasty beans.
Last time I made black beans and they were alright, okay but need improvement.

The trick was a long soak time, drain the beans, make a sofrito (no tomatoes) using bacon fat...I knew there was a reason I saved that mug of bacon drippings (just channelling a bit of Ma Ingalls), cook the beans (this time I used pinquitos) for a long time.
When the beans softened, I added salt (DO NOT ADD BEFORE THIS POINT) and a dash of cinnamon, cumin, paprika and fresh ground pepper.

With cornbread, chicken sausage but skip the sautéed swiss chard.
I have leftovers and am happy to share.

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