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.
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?
you got my attention!!
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