CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
79
She got it originally because it’s a gonzo source of the B-type vitamins that are hard for vegetarians to source. Now she likes it for the flavor and adds it to several dishes, even “savory” oatmeal.
Before she found that I was adding B-complex tabs (dissolved and filtered out the microcrystalline cellulose) to my kombucha at the second ferment. If I kept it below about 200% RDA for most of the B vitamins, that distinct “b-vitamin flavor” wasn’t noticeable.
And again. Nancy’s chick peas cooked with olive oil, in a salad with “all the things” in my fridge, this time with cilantro, splash of tomato shrub, splash of pomegranate molasses, some pluot jam, preserved lemons, chopped shallots, roasted pepper paste, fresh chopped yellow and hotter peppers, celery, and The “New (in 1989) Basics Coookbook” “Pacific Grilled Salmon”.
Once the beans are cooked to desired softness, add an Italian soffrito, a splash of white wine, several hand crushed San Marzanos, oregano, black pepper, and grilled and sliced Italian sausage with fennel. For a vegetarian version just add the fennel, toasted of course. Add torn up baguette if you want it thicker.
I’ll frequently make refried beans from canned beans to go along with tacos:
1 can black beans
1 T. bacon grease
1 small onion, diced fine
1/2 T. garlic, minced
Tabasco
Salt
Pepper
Drain the beans, reserving the liquid; mix the liquid with an equal amount of water and set aside. In a medium sauce pan, melt the bacon grease over medium heat. Saute the onion until soft - about 3 minutes; add the garlic and cook another 30 seconds. Add the beans and half the reserved liquid. Reduce heat and simmer a few minutes, mashing the beans with a potato masher or fork to the desired texture. Continue simmer, adding the balance of the liquid in parts until beans reach desired consistency. Season with tabasco, salt and pepper.
Simple black eyed peas and cornbread for New Year are so, darned good. An overnight soak, soffrito, some diced ham, oregano, salt, and pepper, with the salt added after the cook. A few hours in a bean pot in the oven. Simple perfection.