Wednesday, August 31, 2011

austin-style black beans {cooking from The Homesick Texan}

mention austin, texas 
and my heart skips a beat

soulful-gritty musicians
artists, farmers, chefs
gathering to share
amazing food
freshly harvested
properly spiced 

my vision of austin?
accidentally hip

here is the rub
i have never been there
NEVER
i thought i was once
but 
i was sorely mistaken

imagine my joy
upon receiving my assignment
as part of 
the

 i was to make
austin style black beans

at last
my first
legitimate
 taste of austin

no surprise
just as i imagine 
toothsome
darkly rich
edged in spice
and
a bit
smoky

i know this
because i was there
i have pictures to prove it
austin style black beans
 (printable recipe)
 from The Homesick Texan Cookbook by Lisa Fain
1 lb. dried black beans
1 Tbs. vegetable oil
1 medium yellow onion, diced
1 carrot, diced
4 cloves garlic, minced
2 canned chipotle chiles in adobo, chopped
½ c. cilantro, divided
½ tsp. ground cumin
1 Tbs. tomato paste
¼ c. lime juice
salt, to taste
rinse and sort through beans, discarding any stones or shriveled beans.  place beans in a large pot and cover with 1 inch of water. bring to a boil and cook for 15 minutes.
drain and rinse the beans in a colander in the sink.
return the empty pot to the stove and on medium-low heat, warm the vegetable oil.  add onions and carrots to pot and cook until onions are translucent, stirring occasionally, about 8 minutes. add garlic and cook another 30 seconds.
return beans to the pot along with the chipotles and half of the cilantro. cover with 2″ water, bring to a boil, then turn heat down to low and simmer uncovered for 1½ hours.
after   hours, add remaining cilantro, cumin, tomato paste, and lime juice. taste and add salt.   cook uncovered for another 30 minutes, or until beans are tender all the way through (will vary depending on the freshness of your beans). when done, smash a few beans against the side of the pot with a spoon to thicken, if you wish. stir the pot and serve. 
  *This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef   








14 comments:

  1. Hello fudge ripple, I love your post!!
    "i have pictures to prove it!"

    love it!

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  2. vianny...you made me smile--thanks!

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  3. hey bo...i liked yours too...i'm heading over to tell you so "in person"

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  4. Yup the beans were tasty! Nice post and cant wait for your next assignment..
    Thanks for sharing.

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  5. Hi Christy,
    Your beans look so good, right out of downtown Austin, great presentation! My beans are cooking as I write this note, I just know they will be delicious, the tacos were out of this world. It is fun cooking with you!
    Miz Helen

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  6. ha ha ha...I have pictures to prove it... And prove it they do! They look fantastic =)

    ReplyDelete
  7. Oh YUM!! These look fantastic!

    P.S. I mentioned you on my blog, come check it out.

    http://hunwhatsfordinner.blogspot.com/2011/09/7-links-and-giveaway.html

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  8. I love your description about the beans being toothsome and earthy, deeply rich, and perfectly spiced. Yours look terrific and serve as a reminder that I should eat the rest of mine with some tortillas...delicious!

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  9. You make me want those beans all over again. Perfect perfect perfect.

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  10. Your beans are so luscious looking and I love your very apt description of them. I really enjoyed them too. ;-)

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  11. I love your writing! If I wasn't already jonesing to try these puppies (I did the pork tacos this week), I would be now! Yum. Great to be cooking with you!

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  12. I love that you "have the pictures to prove it!" And a gorgeous picture it is! :) You described the flavor of the beans perfectly.

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  13. Isn't this fun? Getting to cook our way into Texas! Love the beans! Great photo :). Looking forward to more cooking with you

    ReplyDelete

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