We call it "savor" in Spanish but it means flavor. *smile* Regina Marie Phone: 916-877-4320 Email: [email protected] Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com
-----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Nancy Martin via Cookinginthedark Sent: Friday, June 20, 2014 6:29 PM To: [email protected]; RJ Subject: Re: [CnD] Cuban black bean soup Hi, I wonder why the olive oil? No sauteing the veggies. Thanks, Nancy ----- Original Message ----- From: "RJ via Cookinginthedark" <[email protected]> To: "citd" <[email protected]> Sent: Friday, June 20, 2014 2:26 PM Subject: [CnD] Cuban black bean soup >2 cups of black beans, soaked over night. > I usually soak them in boiling water for a hour. At my age I usually > forget the beans until the next day. > 1/3 to 1/2 cup of olive oil > 1 onion > 1 green pepper > 4 cloves garlic > 1 ham hock. I use 4 tablespoons of chicken bullion instead. > > Put the beans in a heavy pot. I use the crockpot, myself on high. > Place the soaked beans in the pot after draining. Add enough water to > cover the beans by one inch. Add the chopped onions, garlic, and peppers. > bullion or the ham hock, your choice. Stir in the olive oil and salt and > black pepper to taste. I don't use the salt, but pepper the hell out of > it. Smile. > Cook until some of the black beans break down. In the crock. About 5 to 5 > 1/2 hours. In the pot, about 2 1/2 hours. You can tell because the soup > gets creamy when the beans break down. If using the stove, check the water > level, you might have to add a little more water. > Serve with some vinegar, chopped onions, and chopped red pepper. > Plus I usually cook up some brown rice to pour the soup over. > > I found if you want fluffy brown rice. > Soak the rice for a hour or more before cooking > Instead of the 3 cups of liquid, Use 2 1/2 cups. > Instead of the 45 minutes. Cook for about 28 minutes or until liquid is > absorb by the rice. > I will bring the liquid to a boil and than turn the heat down to the > lowest simmer on my stove, which is gas. If using electric, I found it is > best to set the pan on a different burner after bringing the rice to a > boil, set for a low simmer > RJ > > --- > This email is free from viruses and malware because avast! Antivirus > protection is active. > http://www.avast.com > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
