Thursday, June 23, 2011

Have summer herbs? Try this.

Here's an inexpensive but tasty meal you're family should like, I got it from Martha a few years ago from a cute Brazilian lady who worked on her show.

I got a beautiful bunch  of cilantro from my friend's greenhouse yesterday and had to make this today. I was going to use the black beans I'd canned up this winter but much to my chagrin I had only pintos canned. Oh well. Guess what? Pintos are just as good cooked this way. I used 3 quart jars so I didn't have to soak the dry beans. So easy!

I served it over my white rice recipe which the same cute Brazilian lady made on Martha's show that day. I'll post that as well.

Brazilian Black Beans

1 lb dried black beans

4 medium beets, scrubbed (I never add these except for when i have them, I've realized this is probably an economical method for cooking beets since you're already cooking the beans and they had some red color.)

Combine beans and Beets. Add enough water to cover but 1/2 inch, about 8 cups. Bring to a boil, then reduce to a simmer and cook until beets are tender, 40-60 min. Remove beets and cook beans 'till tender, 1-2 hrs more. Peel beets when cool and use as desired. (I have a honeyed beets recipe if you want that)

Towards the end of beans cooking:

2 TBS minced garlic

4 1/2 tea. coarse salt...mash these together in a mortar and pestle or something that will work, then fry in med skillet in

2 TBS corn oil, also add

3/4 cup chopped scallions/green onions/chives (maybe one bunch?) and

1/2 cup chopped cilantro (again one bunch)

Cook until scallions are soft 2-4 min, stir mixture into cooked beans and simmer for 5 minutes. Serve with white rice and some veggies.

This is a great one to double and freeze into small containers. The boys prefer these made into burritos and I prefer mine with rice in a bowl with jalapenos and sour cream, yum!


Necy's White Rice (Brazilian lady)


.After making this rice the first time I realized there was no better way to make it and I gave away my rice cooker and use this method every time. My kids all love it and want just plain rice...


3 c white rice (can reduce to 2 or 1 cup, then use 2 or 1 teaspoon of salt to match)

1/3 c corn oil (I used coconut today 'cause I didn't have corn, but the flavor of corn is better)

1 TBS coarse salt
Bring a teapot full of water to a boil (~6 3/4 c)
In a fine strainer rinse rice under cold running water for 1 minute, drain well, set aside.

In a stockpot heat oil until very hot but not smoking, add rice, cook stirring until translucent, about 3 minutes. Add salt and stir to combine.

Add enough boiling water to cover (~4 1/2 c). Simmer over med-high heat, partially covered (i don't even cover mine) until water is absorbed about 9 minutes. Add rest of the water and continue cooking over low heat until water is absorbed and rice is cooked, ~15 minutes. I don't follow these precise directions, I eye it, and if it needs more water then I add more and when it gets to the end when you're afraid it'll burn you can turn off heat and put on lid and leave it for 10 minutes and it'll probably be done after that... Enjoy!



pintos used today instead of black...just as good (I think)


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