Text 16549, 78 rader
Skriven 2007-06-09 23:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: BEANS  70608
========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> borlotti beans...
 
 JW> You just have to get your hands on some white navy beans (great
 JW> Northern or pea beans).

 GJ> Is there so much difference between the various varieties of hard
 GJ> beans?

The differences may be subtle but traditionally certain dishes call
for certain beans. Boston baked beans are navy beans, Succotash is
lima beans, Chili con carne gets served with red beans or kidney
beans on the side.

 GJ> From my observations to date, it seems that, between limits,
 GJ> there is an inverse linear relationship between soaking and cooking
 GJ> times. Judging the ideal cooking time is dependent more on taste
 GJ> trying than pre-selecting a recipe-recommended time.   Do you agree?

Yes and yes. The age and dryness of the beans and therefore the
soaking/cooking times can be quite variable from lot to lot.
  
I wasn't familiar with barlotti beans but Googling advises me it's
an Italian variety of what I know as a cranberry bean. Sort of
similar to a kidney bean.


MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cerun Beans
 Categories: Latin Amer, Beans, Bacon, Sausage, Chilies
      Yield: 4 servings

      3 c  Cooked pinto beans (either
    Canned or simmered for hours
    Until tender)
      1    Onion, minced
      2 tb Lard, or substitute
    Vegetable oil
      5 sl Bacon, minced
    3/4 c  Chorizo sausage
      1 lb Tomatoes, peeled, seeded,
    And chopped
      6    Serrano chiles, stems
    Removed, minced
      1 ts Cumin (or substitute Mexican
    Oregano)

  Three varieties of beans were found beneath the ash in the village
  kitchens of Cerun. Certainly they were boiled, and since they are
  bland, they were undoubtedly combined with other ingredients,
  including chiles and primitive tomatoes. The Cerun villagers would
  have used peccary fat for the lard and bacon, and of course would
  not have had cumin. But they probably would have used spices such
  as Mexican oregano.

  Saute the beans and onion in the lard or oil for about five
  minutes, stirring constantly. In another skillet, saute the bacon
  and chorizo together. Drain. Combine the beans and onion with the
  drained bacon and chorizo in a pot, add the other ingredients, and
  simmer for 30 minutes.

  Heat Scale: Medium
  From: Www.Fiery-Foods.Com

MMMMM



Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)