Re: Old School
By: Margaerynne to MRO on Tue Jan 14 2025 09:01 pm
Hello fellow bean connoisseur !
I'm not sure if the following is exactly what you're looking for but I've yet to
meet a beaner who didn't enjoy (not using beaner there in any race related cont
ext) =)
Black beans and Red beans work equally well here:
I'm not sure what part of the country , or what country you are from ? anywho th
ese seasonings may or may not be locally availible but easy to find on even Amaz
on these days:
If you're not familier with Adobo / Sason / the Goya.com website in general you'
re gonna love em, goya.com is full of reciees and great seasonings...
I recomend the red bottle of Adobo, (red/vs./blue) blue doesn't have pepper and
red does, your choice.lots of others to play with but I like to keep it simple.
Next you'll need the Sazon. I like the classic version with Coriander & Annatto.
Sazon does have MSG in it, not sure if that matters to you but thought I'd ment
ion as my mom was and my wife is super alergic to it... definitly not a myth unc
le rodger, lol.. I've seen what it can do to some people... anywhoo I'm not afra
id of flavor or a trip to the emergancy room so I personally like to use it.
Now, sautee your choice of onions and your choice of peppers in butter over a me
dium heat. I just use white onions and green bell peppers. Add to taste the abov
e mentioned seasonings. (you can add more later just make the onions and peppers
yummy.)
I usually use canned beans for this btw so if you use dry beans make sure they a
re good and soft already, as close to canned beans as you can get.
Once the veggies (sorry I dont have exact messurements you'll have to just figur
e that out "to taste and prefference") are nice and simmered add them to the bea
ns, and, dont use water..
chicken stock is crucial here. I like to make this recipe after a giant pot of h
ome made chicken soup with some left over stock but canned or box of wine style
stock works just fine.
again, no messurements here, just do what feels right..
low heat...
long as possible...
you want the whole texture of this concoction to be very "melted beany" if that
makes sense? thick.. beany thick... I dont know exactly how to describe it but I
'm pretty sure its very difficult to over cook this recipe.. just keep adding ex
tra chicken stock (veggie stock works fine if you must swing that way)....
Serve over rice of course, I like yellow rice and white rice.
Pro tip:
Throw the bean concontion into a blender , add a little more chicken stock and b
lend away for an amazing bean soup... dollop of sour cream when plated is essent
ial here imho..
hope you find some value here.
-Tinman.
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