The Texan here, and for the past two weeks, I've either had no time to cook, or been unable to cook. Travel first, then bogged down with awards business. Boy, did I pick a wrong time to travel. Not really, just my time perception was a bit skewed.
Whatever the case, like Missy, I'm not doing much (make that any) cooking lately. So I'm going to back-track a bit and give y'all my recipe for the yummiest beans you've ever had.
Growing up in Michigan, the only beans I had were the green, baked, or kidney (in chili) varieties. Then I moved to Texas. Wow! These folks know all about beans. And my favorite is the pinto. Okay, I'll do the black-eyed pea at New Year's....
A couple of weeks ago I showed you the how-to of Texas brisket. Today I'll show you how to make the best low/no fat beans you've ever had. Our vegetarian friends can even like this one.
I used to think you had to soak your beans overnight. Then I learned the quick-soak method, and I've never turned back.
Bring to a boil. Reduce heat, cover and simmer four to six hours, until beans are tender.
Once upon a time, beans were a staple because they were so cheap. They're still cheap, but so good for you--protein, fiber, low-fat.... And without the fat of a ham hock, what's not to like.
Happy Tuesday, y'all. And happy eating.