My husband is still on the diet. He’s down two notches on his belt. *Pausing here for applause.*
I’m still struggling to do my best to help him on this journey. He basically eats a really lot of meat, veggies and beans. He has to have beans with every meal. I personally would feel weird eating a side of pinto beans at 6AM, but he’s been doing it for almost a month an is handling it just fine.
He did mention last week that some of the beans he has been eating (mostly canned) didn’t have a lot of flavor. This coincided nicely with a new issue of Everyday Food showing up in my mailbox with a recipe for Cuban Black Beans.
Jason actually has canned Cuban Black Beans in his stockpile, so I thought I would make the homemade kind and we could do a little taste test. I served both beans last night with pork soft tacos and ask the family to vote. The result was:
Bennett: The dark ones (homemade) are definitely way better. Do I have to eat the other ones? They’re pretty gross.
Jonas (stirring the piles together): I like them both! Do I have to eat all my taco? It’s kind of gross.
Gray: The light ones (canned) are much better. Do I have to eat the dark ones? They’re really gross and I might throw up.
Me: But are they better enough for two and a half hours of chopping and simmering?
Jason: Yeah, that’s debatable. Probably not that much better.
And I agreed with him (the kids are useless, clearly). The homemade were really good. They had a nice garlic/cumin/cilantro scent and a much richer flavor. But there was a decent amount of work involved. I think probably if I’m just feeding the family at home I would stick with the canned. The homemade, however, would make a lovely side dish to bring along to a potluck or cookout. Plus, I suppose a case could be made for making a big batch of the homemade one and freezing them in small batches to thaw one at a time. But you’d have to have your shit pretty together to pull that off.
|Cuban Black Beans|
- 1 tblsp olive oil
- 1 yellow onion, medium dice
- 2 celery stalks, chopped
- 2 garlic cloves, diced
- 2 carrots, but into 1/4 inch rounds
- 1 1/4 tspn cumin
- 1 lb dried black beans (soaked according to the package)
- 1 dried bay leaf
- 1 small bunch of cilantro, stems only, tied with kitchen twine
- Heat oil in a dutch oven over medium heat. Throw in all veggies. Saute 8 minutes or so.
- Stir in cumin and cook another minute.
- Add everything else plus 8 cups of water. Bring to a boil and then turn down to a simmer. Simmer uncovered for two hours or until beans are soft enough. Don’t stop when they’re still crunchy.
- Remove bay leave and cilantro stems bundle.