My Primary Foodstuff
Mar. 22nd, 2011 09:49 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
snarpExcept for the sardines, bananas, and kimchi, this is basically what I eat all the time. It's good for when you're too loopy to cook. It's meant to sit in the slow-cooker on "keep warm" for twelve hours to a day, then be put in the fridge for a day or two longer. It gets better the longer it sits.
Pinto Beans With Salt Bacon, And Maybe Rosemary, Pepper, Garlic, And/Or Miso
Ingredients:
* a large crock pot
* 2 cups pinto beans
* 1 white or purple onion, diced
* (sort of optional but strongly recommended, because this is Kentucky) 1/3 pound salt pork, salt bacon, or sidemeat, chopped into two or three chunks
* (optional) 1 tablespoon rosemary, 1 teaspoon black pepper, 4-6 cloves minced/chopped/pressed garlic
* (optional) if you didn't put in either the meat or the rosemary, 2-4 tablespoons of white miso and 1-2 teaspoons of instant hon-dashi. But please don't use miso and hon-dashi with rosemary, because that's completely wrong; I think there are laws. The miso does go very well with a lot of garlic, though, of course.
Run the beans over a plate or cooking board to make sure there are no stones in there. Then put them in a bowl and cover them with water, drain the water, and cover them with water again. Soak for at least two hours, but preferably overnight. When the beans are done soaking, dump that water again and put them in the crockpot along with six cups of water and the meat. Sautee the onions, garlic, and herbs in a little olive or canola oil before adding them, just long enough to get the onions translucent. (Okay, you can skip this if you're in a hurry, but it's really better to do it.)
Turn the crock pot on high and leave it there until the liquid starts bubbling, however long that takes with your crockpot. Then turn it down to low overnight (or at least for four hours or so). You now have a large pot of smelly soup which will upset your family/roommate and which will take you two or three days to finish, unless you've just had surgery and are full of steroids and hungry literally all the time. Eat it with rice or bread and something green, like broccoli or steamed spinach. The spinach can be mixed into the soup itself a serving at a time, but the broccoli can't.
If you didn't use the miso, the remainders can later be made into chili with the addition of a diced tomato, another onion, a teaspoon or two cayenne pepper, and possibly half a pound ground turkey or hamburger. (The tomato cannot be added before the beans are finished cooking; the acid screws it up.) I advise mixing the tomato and pepper in just before putting the chili in the fridge and letting it sit overnight or for a few hours before eating reheated; it is my personal belief that this represents The Perfect Chili.
Pinto Beans With Salt Bacon, And Maybe Rosemary, Pepper, Garlic, And/Or Miso
Ingredients:
* a large crock pot
* 2 cups pinto beans
* 1 white or purple onion, diced
* (sort of optional but strongly recommended, because this is Kentucky) 1/3 pound salt pork, salt bacon, or sidemeat, chopped into two or three chunks
* (optional) 1 tablespoon rosemary, 1 teaspoon black pepper, 4-6 cloves minced/chopped/pressed garlic
* (optional) if you didn't put in either the meat or the rosemary, 2-4 tablespoons of white miso and 1-2 teaspoons of instant hon-dashi. But please don't use miso and hon-dashi with rosemary, because that's completely wrong; I think there are laws. The miso does go very well with a lot of garlic, though, of course.
Run the beans over a plate or cooking board to make sure there are no stones in there. Then put them in a bowl and cover them with water, drain the water, and cover them with water again. Soak for at least two hours, but preferably overnight. When the beans are done soaking, dump that water again and put them in the crockpot along with six cups of water and the meat. Sautee the onions, garlic, and herbs in a little olive or canola oil before adding them, just long enough to get the onions translucent. (Okay, you can skip this if you're in a hurry, but it's really better to do it.)
Turn the crock pot on high and leave it there until the liquid starts bubbling, however long that takes with your crockpot. Then turn it down to low overnight (or at least for four hours or so). You now have a large pot of smelly soup which will upset your family/roommate and which will take you two or three days to finish, unless you've just had surgery and are full of steroids and hungry literally all the time. Eat it with rice or bread and something green, like broccoli or steamed spinach. The spinach can be mixed into the soup itself a serving at a time, but the broccoli can't.
If you didn't use the miso, the remainders can later be made into chili with the addition of a diced tomato, another onion, a teaspoon or two cayenne pepper, and possibly half a pound ground turkey or hamburger. (The tomato cannot be added before the beans are finished cooking; the acid screws it up.) I advise mixing the tomato and pepper in just before putting the chili in the fridge and letting it sit overnight or for a few hours before eating reheated; it is my personal belief that this represents The Perfect Chili.
