The uses of beans in Mexican cooking are immense. Although you can buy them already made, if you make them at home they have a much nicer flavor and you will give your kitchen an irresistible smell. You can make a lot of them and refrigerate a batch which should last in the refrigerator for about 4 to 5 days. You can freeze another batch which will last for months.
I will give you two tips, included in the recipe below, if you make them at home:
1. Don’t add the salt in the beginning or it will toughen the beans. Add it at least after an hour of cooking when the beans are already a bit soft.
2. You don’t need to soak them the night before cooking. Yes, that helps to reduce the cooking time, but it is not necessary. If you do soak them, don’t soak them more than 12 to 14 hours, because they may begin to ferment and you will finish with a Chinese rather than Mexican tasting dish.
Continue reading Beans: Frijoles de Olla or Beans from the Pot
As we returned from our 10 day vacation to Mexico this December and walked out of the Dulles airport, I felt my bones freeze. Say what? I told my husband, I think I am turning around and catching the next flight back to Mexico.
Now we are home, with the heating so high it seems we moved to the Equator. And I admit that the cold and especially the snow, which I am watching right this minute through my kitchen window starting to magically fall from the night sky, is one of the things I love about living in the Eastern United States. We can experience the full change of seasons.
Continue reading Comfort me with Café de Olla (or Coffee from the Pot)
Comfort me with Café de Olla (or Coffee from the Pot)