The Musical Fruit
I made quick spicy black beans on Monday, but today I slow-simmered a pot of the Creole Southern version, spicy/smoky with cayenne pepper and andouille sausage. I committed heresy and substituted pintos for red (kidney) beans (I don’t like kidney beans, love pintos). If you soak the beans overnight – whichever bean you choose – it doesn’t take long before the whole pot cooks down into a creamy, delicious mess. Over white rice, a tasty, rustic din.
The beans are intact when you first start…
…but after a couple of hours become soft and creamy…
…and ready to ladle over white rice for a rib-stickin’ meal.
Moderate it: beans are better for you every time you open a health magazine. They’ve always been packed with fiber, but turns out that fiber helps lower cholesterol – woo hoo! And then, turns out they’re also loaded with anti-oxidants – more woo hoo! Go easy on the white rice, fill up on beans and veggies, and you’ll not only be really, really full, you’ll have done your body good. Nice.
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