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Feb 21, 2012 22:18

1. I have raced through all of Parks & Recreation (thanks
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teevee, fandom: fringe, food: recipe

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the_antichris February 21 2012, 20:54:40 UTC
I don't have a recipe, but Vaguely Mexican Slow-Cooker Beans turn out well. There are probably similar recipes online somewhere.

The previous night, soak about 2 cups of dry beans. I use a mixture of pinto, kidney, black and white.

Saute a chopped onion and some garlic in olive oil. Add cumin, coriander, smoked paprika, a bit of thyme and a bit of oregano and continue sauteing until toasty. Add one or two chopped chipotle chillis with a bit of adobo sauce. (Cans are a lot larger than you need for one recipe, so I keep the rest in the freezer.)

Meanwhile, boil the shit out of the beans for about ten minutes so you don't get kidney bean poisoning. Dump everything in the slow cooker with a couple of bay leaves and water or stock to just cover the beans. Cook for about eight hours or overnight on low.

This looks pretty close to the Boston baked beans I slowcookerised from my grandma's old cookbook, but I think there was a bay leaf as well. And add tomato paste if you like, which makes it closer to NZ baked beans. You can leave out the bacon (I did), but it helps to put in some smoked paprika to replace the smoky taste, and you'll need to put in extra salt at the end.

Both of these make shitloads. I haven't tried freezing the baked beans, but the Vaguely Mexican Beans freeze well.

I'd like to see your beef recipe if it's handy. I'm a bit sick of the one I kept making last winter.

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the_antichris February 21 2012, 20:56:28 UTC
HO SHIT I FORGOT THE TOMATOES. You put a can of tomatoes in with the Mexican beans before you add the water/stock. And I usually squoosh a bit of tomato paste in as well.

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