A week of beans
January 7, 2010
It’s been a week of beans chez Onepot. So, if you don’t care for beans and/or feel compelled to go straight to the comments section to explain how they give you gas, you should probably just switch to some babies-and-cookies blog now and come back tomorrow.
Still here? Onto beans, then. A $3.71 bag of dry black beans, acquired on Sunday when Mr. Onepot apparently found a deal he could not turn down, has been transformed into three dinners and four lunches for the two of us.
First there was this:
- 1 giant, slightly intimidating heap of dry black beaks
- enough water to cover the heap in the pressure cooker
- 1 large onion, diced
- 1 carrot, shredded
- 3-4 cloves garlic, minced
- 1 (slightly less than full; I was hungry) jar Trader Joe’s habanero+lime salsa
- 2 jalapeno peppers + 1 banana pepper, cut into ringlets of fire
- cilantro and scallions (you know, for prettiness)
- Cooked the beans in the pressure cooker for approximately 30 minutes post-whistle. (Of course, this would work in a regular pot as well, but the cooking time will be different.)
- Drained the beans. While they were relaxing in the colander I…
- Sauted the onion, garlic, carrot, and peppers in the same pot for 3-5 minutes. And finally, I…
- Added the beans and salsa; stirred; let it all simmer for another minute or so.
Night 1: the beans went into a tortilla with some hot sauce and queso fresco:
Night 2: the beans cuddled with some saffron couscous and rapini stir-fried with garlic and lemon:
Night 3: here they finally are, just gently revived with a can of chopped tomatoes, in a rice + beans interpretation: