![]() ![]() I make about 2-3 cups of rice per can of black beans, but there is no right or wrong way to do it. Prepare your rice until it’s completely cooked, then put it into a bowl. Start by preparing your choice of rice–white rice, instant rice, brown rice, basmati rice…whatever suites your family best. (Although my step-dad is still on the fence about beans that don’t have ample amounts of molasses or maple syrup added to them.This recipe is really easy. They in fact had the consistency of canned refried beans. When they were finished, they were amazingly soft and not liquid-like at all. (I have a very picky step dad who prefers his beans with a slightly sweeter edge) I then restarted the beans for another 8 hours and cooked them on slow. I added 2 tbsp of tomato paste, two ground dried lime leaves (I just love the flavour they have), and 1 tbsp of brown sugar. I then returned that smoothy liquid to the slow cooker. I took about three huge soup ladle scoops of the beans and water and put them in the blender to make a very watery bean ‘smoothy’. After it was finished cooking I found the black beans to still be a little hard, even after an night of soaking, and the final dish was a bit watery. I made this recipe exactly as written, minus a change in peppers as I only had a poblano pepper on hand, and not a jalepeno.
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