![]() ![]() Be sure to fluff the grains with a fork once they’re cooked, to avoid clumping. The water should run clear.ĭuring the cooking process, a little salt goes a long way. We use the chicken version, but the beef flavor works in this dish as well.Īs for the rice, give the grains a thorough washing and remove as much starch as you can before cooking. You should be able to find a bouillon cube easily. Maybe we’ll try yellow peppers next time. I think red peppers have a bit more of a kick, and the green variety has a gentler taste profile. There is a slight flavor difference between the two. Green peppers or red? The truth is, I have used both. Dice them into small cubes, so they will easily be distributed throughout the dish. But feel free to use white or Vidalia onions instead. In this dish, we use red onions, as they add a hint of sweetness. And yes, on occasion, I’ll use one of my mother’s serving bowls from so long ago.Īs for the vegetable mixture, otherwise known as sofrito, you’ll want to cook the vegetables down until they are just a bit tender, but not too much. I take such pride in placing that bowl on my table now. Being a mother of three doesn’t leave me with much extra time on my hands, so pulling out a can works in a pinch.īut between you and me, there’s something that feels just a touch more heartwarming when you transform them from their dried state into something so filling and nutritious for your loved ones. You can use canned legumes instead, and I often have. You’ll want to make sure that if you are using dried legumes, clean them fully and get rid of any grit or dirt that might be lurking in the bag (and be sure to read our article on reducing pesky gas!). This follows my mom’s original recipe as best as I can remember, and it tastes like home. But when I think of home, the memory is redolent with the heady aroma of peppers, tomatoes, garlic, and rich spices like cumin. Other times, there’d be a roast chicken or a beautifully seared steak. Along with a healthy portion of perfectly salted white rice, it was more than enough to satisfy. I have fond memories of her chopping up peppers and onions almost to the rhythm of the release valve dancing in place.Īnd soon enough, she’d place a heaping bowl of steaming hot beans coated in her special sofrito in the middle of the table. This side dish was almost a daily occurrence, along with the gentle hissing of my mother’s stovetop pressure cooker. ![]() For as long as I can remember, there was always a bowl of soaking beans in the kitchen of my childhood home. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |