Tuesday, July 9, 2013

Black Bean Cactus Thing

Several years ago we bought some dried black beans because it makes a lot of sense buy beans dried rather than canned (less processing and all around cheaper). However, dried beans take planning to cook and canned beans are just so darn easy. Anyway, we FINALLY soaked and cooked those black beans we bought years ago. I suppose an added bonus of dried beans is they're incredibly shelf stable.

The beans soaked for 24 hours and then we used them to make a hearty vegetarian dinner of brown rice, black beans, nopales, onions, carrots, garlic, sweet peppers, tomatoes, and cilantro.

First things first, the spines must be cleaned off the nopales.

While I meticulously de-armed the nopales, the pre-soaked black beans and brown rice cooked on the stove. When they were done, I decided to save the cooking water, to used it to flavor something else.

I diced the nopales and sauteed it with onions and garlic. 

Alex added spices (cumin, California paprika, cinnamon, red flake pepper, black pepper)...

..and sweet peppers...

We finished it with tomatoes and cilantro before adding the cooked beans and rice. Some Avocado and green onion would have also been awesome additions.

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