Thursday 13 September
Yes, you heard right, but not the
usual canned sort. These were the rest
of the black beans from a batch we made Sunday before last, left unseasoned
until we could think what to do with them.
Our default seasoning is New
Mexican, so we chopped a half onion and the last clove of our Archie
Christopherson memorial garlic (it's almost a year since his 80th birthday party), and sautéed it with a spoonful of dried Chimayo chile. When it was toasted, we added the black beans
to simmer, with a shower of fresh cilantro leaves at the end.
The "pork" part was
thick medallions, dusted in our favored fashion with more New Mexican spices
(ground cumin, coriander, and salt) and fried up medium rare. They went fine with the beans, and no can (or even chuck
wagon) was involved.
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