The Little Penguin
Cook
- Joined
- Aug 2, 2007
- Messages
- 72
Hi! I'm 30, and I live in Seattle Washington. Although right now cooking is more of a hobby, I do hope to attend culinary school at some point in my life and/or study to be a dietitian. I've eaten a "pescaterian" (vegetarian with a little seafood) diet for the last six years or so but I recently switched to a vegan diet.
I mostly make simple stuff- pasta dishes, salads, rice with pulses, curries, pies... and I also like to play bartender. I've been told a make a good "proper" (gin) martini.
A lot of people seem to like my black beans and rice so I'll add this recipe to my intro. I hope you enjoy it!
notes: I don't think a lot of people these days use dry beans, so here's my fast version. I also assume the reader can make rice, so that's omitted!) This
1 can blacks beans
1/2 white onion
2 cloves garlic, pressed
several tablespoons over-brewed Lapsang Souchong tea (optional)
1/4 teaspoon brown sugar
a few drops vinegar
dash cayenne pepper
several tbsp olive oil
several tbsp red wine
dash black pepper
Saute the onion and garlic in the olive oil for several minutes, then add the red wine and continue a few more, stirring frequently as you add in the black and cayenne pepper. When the onions are soft and translucent, add the black beans. Bring to a simmer (add a little liquid if needed) then reduce heat, bringing beans down to a mild simmer as you stir in the sugar and vinegar. (and LS tea if you want a smokier flavor). Keep at a mild simmer for for 5-10 minutes, stirring occasionally. Serve with rice.
I suggest having it with plantains, sour cream, and a cold bottle of Negra Modelo!
I mostly make simple stuff- pasta dishes, salads, rice with pulses, curries, pies... and I also like to play bartender. I've been told a make a good "proper" (gin) martini.
A lot of people seem to like my black beans and rice so I'll add this recipe to my intro. I hope you enjoy it!
notes: I don't think a lot of people these days use dry beans, so here's my fast version. I also assume the reader can make rice, so that's omitted!) This
1 can blacks beans
1/2 white onion
2 cloves garlic, pressed
several tablespoons over-brewed Lapsang Souchong tea (optional)
1/4 teaspoon brown sugar
a few drops vinegar
dash cayenne pepper
several tbsp olive oil
several tbsp red wine
dash black pepper
Saute the onion and garlic in the olive oil for several minutes, then add the red wine and continue a few more, stirring frequently as you add in the black and cayenne pepper. When the onions are soft and translucent, add the black beans. Bring to a simmer (add a little liquid if needed) then reduce heat, bringing beans down to a mild simmer as you stir in the sugar and vinegar. (and LS tea if you want a smokier flavor). Keep at a mild simmer for for 5-10 minutes, stirring occasionally. Serve with rice.
I suggest having it with plantains, sour cream, and a cold bottle of Negra Modelo!