Meat Lite: Black Beans and Rice, My Way
Posted On: November 3, 2009 – 10:30 am
From Recipes Editor’s note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite , which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless . I love beans, but the perfectly cooked legume has long eluded me. Finally, after years of trial and error, I have struck upon a system that produces the creamy, tender beans my heart desires every time. (Don’t you hate it when a chef on a reality show has run out of time and calls his or her undercooked beans “al dente”? Nobody likes them that way!) I am sharing my bean-cooking tips with you here in my recipe for Black Beans and Rice, My Way, so titled because the dish adheres to no special culinary tradition—it’s just heavy on the ingredients I like. But whatever your recipe, here are the cornerstones of the bean-cooking method that works for me: Don’t soak them; all soaking has ever gotten me is beans that fall apart before they ever get truly tender. Cook them with a little meat for major depth of flavor. Ham hocks with their bone and sausages with their fat work especially …
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danielckoontz : Let me plug the best new cookbooks I've seen in the past two years: Almost Meatless. Brilliant concept, easy recipes. http://ow.ly/2xEqC2010-09-01T01:13:53Z - Reply - View Tweet
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