No, that's not an egg yolk.
That's one of my yellow cherry tomatoes
in a delicious and light black eyed pea salad,
perfect for a lunch accompaniment
on a hot summer's day
or just for snacking on.
Great on a tostito chip.
Beans are nutritionally wonderful.
They're low in fat and are an excellent source of protein,
fiber, and plant-based nutrients.
They also can prolong the feeling of fullness
after a meal and can help control blood sugar levels.
Please do not hesitate to cook with beans.
I think some people do because the bean directions
generally tell you to soak overnight
and people think it involves lengthy cooking on the stove.
No and no.
All I do is rinse my beans,
put them in boiling salted water,
and simmer away.
Simmer time depends upon the bean.
And remember I like my beans, al dente.
These black eyed peas were ready in about 30 minutes.
Black beans take a bit longer - 35 - 40 minutes.
Kidney beans even longer - 40 - 45 minutes.
For longer cooking beans,
I drain and refresh the water halfway through cooking time.
According to la grande dame, Julia,
this refreshing of water,
decreases the effects of "intestinal motility."
Mr. Hawthorne has a different way of doing beans.
He puts them in salted water,
then brings the water to a good rolling boil,
cuts off the heat,
and covers the pan.
He'll come back in 20 minutes or so and taste test.
If they're not ready,
he uncovers, brings to a boil again,
and taste tests.
He thinks his method is more consistent,
but I haven't experienced any inconsistencies
in my beans with my method.
I find the taste of cooked dried beans
far superior to canned beans
and worth the minimal effort to prepare them.
I will admit I have Semi-Ho'd it before
and used canned beans,
but I didn't like it one bit.
I had to rinse the slime off for about 5 minutes
to remove excess salt and indigestible sugars
that are in the cloudy liquid/slime.
That was enough to turn me off the canned product.
My mise en place:
1 cup dried beans, cooked
(Makes about 2 cups.)
Juice of 1 lemon
2 garlic cloves, minced
1 TB Dijon mustard
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1/4 cup or so ELBOO
(That's Extra Light Bertolli Olive Oil!)
1/2 red onion, chopped
1 pepper, chopped
cherry or grape tomatoes
flat leaf parsley, chopped
I squeezed the juice of one lemon
into a medium bowl.
It always help to roll your citrus before juicing.
When I sliced my lemon,
I noticed it had quite a thick rind,
so I added the juice of a lime too.
Slowly drizzle ELBOO into the mixture,
whisking constantly,
until you have a nice emulsion.
Add salt and pepper.
Your 'maters look SOO tasty! Can you email me some of those beauties? *drools*
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