Monday, December 03, 2007

 

Cooking black or red beans:


1. Add a bag of beans to a pot and cover with water and let it set around at least over night. The best I ever made were forgotten on the stove top for a few days and were sprouting when I started to cook them.
2. Added a can of anchovies [okay you don't have to but you'll miss a great treat]. Also added about 1/3 cup Bragg Liquid Aminos [like soy sauce but less sodium], hand full of carrots, onion or any other fresh vegetable you need to use up, some herbs [about a hand full of what ever fresh you happen to have around such as basil, rosemary, oregano or parsley] some red pepper flakes [amount is up to you] and a tablespoon or so of chili powder.
3. Cook till tender.
Note: Don't get to hung up on amounts [probably best to start with less hot stuff as you can add more later] one of the idea's is to use up left over stuff like onions, peppers, herbs etc. Stay away from chicken, pork or beef flesh...... the Bragg's will do the job without this bad stuff.

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