Tuesday, August 4, 2009

Step 4 Of 5. Rosie Makes A Black Bean Dish.

Rosie marches on to Step 4: her black bean melange.
My mise en place: cooked black beans heirloom tomato onion cilantro jalapeno Fresco ("Authentic Mexican crumbling cheese") You could substitute Mozzarella and/or Monterey Jack. Rosie's Tip #139: How To Cook Black Beans. First you rinse the black beans in cold water and start a big pan of salted water to boil. Pour the beans in when the water comes to boil. Turn to low. Simmer for 20 minutes. Pour out water and rinse beans. Add beans to salted water, bring to boil, reduce heat, simmer for 20 minutes. Rinse. And they're ready for serving or preparing.
I chopped the peeled tomato, the jalapeno, the cilantro, and the onion.
Mixed all together along with Fresco cheese..
Decided it needed freshly ground salt and pepper and some lime zest and juice.
Absolutely superb black bean partay. Serve it cool, warm, cold, hot, room temp. Serve it on its own, serve it as layers in a tortilla gateau along with plenty of shredded cheeses layers, and stacked up tortillas, and black olives and green olives, or serve as an accompaniment to the main dish, which would be Step 5 - the amalgamation of Steps 1-4 with my PORK TENDERLOIN. Step 5 to follow. Do I have your interest piqued? At all?

2 comments:

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Garlicpbo said...

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