Black beans with chile flakes, microwaved potato fried in butter.
The black beans are made by pulverizing them to dust in coffee mill and microwaving with 4 X water until boiling. Butter for fat, southwest seasonings. It is very good.
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4 comments:
I'm not too crazy about the looks of those beans that aren't beans any more.
I got an email for a black beans recipe some time back, when it had not occurred to me yet that we were making a foodie blog.
I thought it was somebody trying to pull a fast one. I like to see them coming. if its too fast I'll strike out.
That should read I got an email with a black beans recipe.
Maybe I should post it.
Let the chips fall where they may, as Althouse would not say.
I thought it might be somebody burlandose.
this is the title - Abuela's recipe for Cuban Black beans.
I don't know.
Yea, I agree about the looks.
I've had black bean sludge in Mexico that was ink black, makes me think they used squid ink. And I've had it unappealing gray from pinto beans. And it is possible to do this and have texture too, but it would take longer for the chunks to boil and cook through. The powder speeds it tremendously and the flavor is outstanding.
The purple color would appeal to some people but not so much to me. I do recommend trying this flavored with butter s/p and chiles and any kind of bean. Give it a go, then pass judgement. Also, I think a watered down version could be used as a sauce, or powdered bean used to thicken a sauce.
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