- Joined
- Jan 26, 2002
- Messages
- 2,737
Hey, don't forget the black beans!!!
Soaked, rinsed, then cooked in minimum of liquid--water or beer...include some pintos for variety if you like.
Keep the liquid from bean cooking, and cook up some real smoked sausage or bacon, add some thyme and a bit of allspice,and veggies like finely chopped celery, parsley, onions, carrots, and peppers (whatever heat you prefer) and of course lots of black pepper.
Now, the secret ingredient--add a bit of dry sherry that you soaked a few habaneros in for a couple of weeks at the end of cooking the meat and veggies. Careful, this stuff gets hotter the longer it ages.
Combine with beans, and very slowly cook as long as you can stand, adding the reserved liquid from the beans as needed. You can also add finely chopped tomatoes or tomato sauce or mild enchilada sauce... and a few more veggies later for texture. Good paprika is good to add too. Blending the flavor of different peppers, and veggies cooked for different times adds complexity and texture.
Taste, and adjust final flavor--best done by heating the needed spices in a tiny bit of oil to tweak them up and mixing in right before eating.
Damn, there's some in the fridge, but I already ate!
Special for Rusty:
Just got some awesome paprika from my brother, labled "pimenton"--maybe originally from Spain.... the thing is the peppers were obviously dried over a wood fire before grinding. It's really smokey tasting...got to be heated a bit in oil before using, otherwise it's got a bitter taste...treat it right and it is really amazing. Smokier than dried chipotles. Not hot or mild heat-wise for paprika, in-between. Gotta crank on my bro' to insure a consistent supply of that stuff.
Can't believe that my pant's size doesn't increase weekly, especially considering the amount of beer I drink to wash this stuff down.
Soaked, rinsed, then cooked in minimum of liquid--water or beer...include some pintos for variety if you like.
Keep the liquid from bean cooking, and cook up some real smoked sausage or bacon, add some thyme and a bit of allspice,and veggies like finely chopped celery, parsley, onions, carrots, and peppers (whatever heat you prefer) and of course lots of black pepper.
Now, the secret ingredient--add a bit of dry sherry that you soaked a few habaneros in for a couple of weeks at the end of cooking the meat and veggies. Careful, this stuff gets hotter the longer it ages.
Combine with beans, and very slowly cook as long as you can stand, adding the reserved liquid from the beans as needed. You can also add finely chopped tomatoes or tomato sauce or mild enchilada sauce... and a few more veggies later for texture. Good paprika is good to add too. Blending the flavor of different peppers, and veggies cooked for different times adds complexity and texture.
Taste, and adjust final flavor--best done by heating the needed spices in a tiny bit of oil to tweak them up and mixing in right before eating.
Damn, there's some in the fridge, but I already ate!
Special for Rusty:
Just got some awesome paprika from my brother, labled "pimenton"--maybe originally from Spain.... the thing is the peppers were obviously dried over a wood fire before grinding. It's really smokey tasting...got to be heated a bit in oil before using, otherwise it's got a bitter taste...treat it right and it is really amazing. Smokier than dried chipotles. Not hot or mild heat-wise for paprika, in-between. Gotta crank on my bro' to insure a consistent supply of that stuff.
Can't believe that my pant's size doesn't increase weekly, especially considering the amount of beer I drink to wash this stuff down.
