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[url=http://cookingadoptionstyle.blogspot.com/]Cooking Adoption Style[/url]
Please help me -- I will be posting my Colombian cooking experience shortly -- but this Guatemalan recipe was really hard for me -- any suggestions on how to cook beans will be appreciated.
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IN the south we cook lots of dry beans. The best bet is to soak the beans overnight in enough water to cover the beans plus about 2 " int he pot above the top of the beans. Small red beans are not a smaller southern redbean(kidney beans). They are more like a very pale red pinto bean.
It will take longer than 1 hour to cook them to a soft consistency and generally you will need to check them and add water as needed. Don't let the beans cook out all the water. Adding chicken stock enhances the flavor of the beans as well instead of water.
To cut the acid in food, you add fat which can be olive oil or any other oil you want. If the tomatillos are cooked in a pan with some oil, then the acid will be reduced and the garlic can sweat down too.
I found this recipe for Frijoles con carne which explains better how to make it:
[url=http://www.recipeisland.com/blog/recipe-island/guatemala-recipes/guatemala-frijoles-con-carne/]Guatemala: Frijoles Con Carne : Caribbean & World Wide Recipes[/url]
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