by pinback » Wed Oct 17, 2012 10:18 am
Alright, here's the goddamn recipe. You will need INGREDIENTS:
BEANS
=====
1 pound dry BLACK (you maggot) beans. FRIJOLES MOTHERFUCKING n!33rs.
2 tbsp olive oil.
1 green pepper (bout a half cup?), diced.
1 small onion (bout 3/4 cup?), diced.
3 cloves garlic, minced.
7 cups of water or so.
1 tbsp ground cumin.
2 tsp dried mexican oregano.
2 tbsp salt
1 tbsp sugar
1 tsp black pepper
1 tbsp red wine vinegar
Juice of 1 lime
RICE
====
1 cup parboiled white rice*
1.5 cups water
2 tsp olive oil
1 tsp salt
Then you need to follow DIRECTIONS:
BEENZ
=====
1. Soak BEENZ overnight. Drain.
2. In a large saucepan or pot, saute onion and green pepper in olive oil until soft.
3. Throw in garlic, cook for one more minute.
4. Add BEENZ, cumin, oregano, and water to pot.
5. Bring to boil, then cover, and simmer for like, HOURS, dude. The goal here is to get the beans so they're totally soft, which in my case took like four goddamn hours.
6. Once beans are soft, remove a cup, cup and a half of them into a separate bowl, and MASH them into a paste.
7. Return mash to pot, remove cover, and simmer until the whole goddamn thing starts to thicken. You want it a little saucy, not too dry, but not soupy neither.
8. Add salt, vinegar, sugar, pepper, and lime juice to taste. We want tangy, we want flavorful, we want balance, and we want awesome.
RICE
====
1. Wash rice by putting it in a strainer and running it under cold water for a minute or two.
2. Add rice, water, oil and salt to saucepan.
3. Bring to boil, then cover and simmer for 20 minutes.
4. Fluff with fork.
* Unless you live in a highly latino area, the only parboiled rice you're likely to find is a box of Uncle Ben's "converted" (which means the same thing). The rice is golden in color when dry, and has a much more toothy, distinct bite and flavor to it. It is awesome, it is more nutritious than regular white rice, and it should be way more popular than it is.
Alright, here's the goddamn recipe. You will need INGREDIENTS:
BEANS
=====
1 pound dry BLACK (you maggot) beans. FRIJOLES MOTHERFUCKING n!33rs.
2 tbsp olive oil.
1 green pepper (bout a half cup?), diced.
1 small onion (bout 3/4 cup?), diced.
3 cloves garlic, minced.
7 cups of water or so.
1 tbsp ground cumin.
2 tsp dried mexican oregano.
2 tbsp salt
1 tbsp sugar
1 tsp black pepper
1 tbsp red wine vinegar
Juice of 1 lime
RICE
====
1 cup [i]parboiled white rice[/i][b]*[/b]
1.5 cups water
2 tsp olive oil
1 tsp salt
Then you need to follow DIRECTIONS:
BEENZ
=====
1. Soak BEENZ overnight. Drain.
2. In a large saucepan or pot, saute onion and green pepper in olive oil until soft.
3. Throw in garlic, cook for one more minute.
4. Add BEENZ, cumin, oregano, and water to pot.
5. Bring to boil, then cover, and simmer for like, HOURS, dude. The goal here is to get the beans so they're totally soft, which in my case took like four goddamn hours.
6. Once beans are soft, remove a cup, cup and a half of them into a separate bowl, and MASH them into a paste.
7. Return mash to pot, remove cover, and simmer until the whole goddamn thing starts to thicken. You want it a little saucy, not too dry, but not soupy neither.
8. Add salt, vinegar, sugar, pepper, and lime juice to taste. We want tangy, we want flavorful, we want balance, and we want awesome.
RICE
====
1. Wash rice by putting it in a strainer and running it under cold water for a minute or two.
2. Add rice, water, oil and salt to saucepan.
3. Bring to boil, then cover and simmer for 20 minutes.
4. Fluff with fork.
[b]*[/b] Unless you live in a highly latino area, the only parboiled rice you're likely to find is a box of Uncle Ben's "converted" (which means the same thing). The rice is golden in color when dry, and has a much more toothy, distinct bite and flavor to it. It is awesome, it is more nutritious than regular white rice, and it should be way more popular than it is.