What do you put in your black beans? - KickRunners.com
 
Thread Tools
#1 of 22 Old 08-19-2008, 02:37 PM - Thead Starter
Advanced Member
 
nadra24's Avatar
 
Join Date: Dec 2007
Location: Salt Lake City, UT
Posts: 585
Likes Earned: 0
Likes Given: 0
When I make black beans in my pressure cooker, I typically throw in a couple of bay leaves and a few cloves of garlic, and salt them when they're done. While I was in Honduras a few weeks ago I had the most delicious refried black beans, and I'm not sure what kind of seasoning was in them, but they were so much better than mine are. What do you use to season your beans?
nadra24 is offline  
Sponsored Links
Advertisement
 
#2 of 22 Old 08-19-2008, 03:50 PM
Special Member
 
corrade's Avatar
 
Join Date: Aug 2007
Location: Western MA
Posts: 2,940
Likes Earned: 0
Likes Given: 0
Liquid Hickory Smoke is a great addition. I'm sure in Honduras they added some Cumin, Coriander and Paprika. My personal recipe has all of the above, yellow onions, corn oil and a little Apple Cider Vinegar.
corrade is offline  
#3 of 22 Old 08-19-2008, 04:07 PM
Special Member
 
witchypoo's Avatar
 
Join Date: Feb 2007
Posts: 5,034
Likes Earned: 0
Likes Given: 0
1 bag of frozen corn kernels
1 jar of salsa
witchypoo is offline  
 
#4 of 22 Old 08-19-2008, 05:46 PM
Addicted Member
 
Buxtehude's Avatar
 
Join Date: Feb 2007
Posts: 16,043
Likes Earned: 16
Likes Given: 0
I wonder if they use sofrito in Honduras...not sure if they would...maybe...hmm:

http://latinfood.about.com/od/season.../r/sofrito.htm
Buxtehude is offline  
#5 of 22 Old 08-19-2008, 07:24 PM - Thead Starter
Advanced Member
 
nadra24's Avatar
 
Join Date: Dec 2007
Location: Salt Lake City, UT
Posts: 585
Likes Earned: 0
Likes Given: 0
Thanks, all! Bux, it didn't seem like there was cilantro in them (I don't like cilantro, it tastes very soapy to me, and I didn't detect that at all) but it is possible. I will try the cumin and liquid hickory smoke that corrade suggested.
nadra24 is offline  
#6 of 22 Old 08-19-2008, 09:03 PM
Advanced Member
 
Ice Cream's Avatar
 
Join Date: Dec 2007
Location: Massachusetts
Posts: 998
Likes Earned: 0
Likes Given: 0
I use jerk sauce and sauteed onions and garlic.
Ice Cream is offline  
#7 of 22 Old 08-19-2008, 11:21 PM
 
Join Date: Feb 2007
Posts: 6,892
Likes Earned: 0
Likes Given: 0
sauteed onion, garlic, oregano, cumin and Goya Sazon without Annato
diablita is offline  
#8 of 22 Old 08-20-2008, 10:27 AM
Addicted Member
 
HighHeat's Avatar
 
Join Date: Mar 2007
Posts: 16,500
Likes Earned: 0
Likes Given: 1
Quote:
Originally Posted by diablita View Post
sauteed onion, garlic, oregano, cumin and Goya Sazon without Annato
1 to all of this.

but that last ingredient changes them from black beans to ohmygodtheseareawesome
HighHeat is offline  
#9 of 22 Old 08-20-2008, 11:30 PM
 
Join Date: Feb 2007
Posts: 6,892
Likes Earned: 0
Likes Given: 0
Quote:
Originally Posted by HighHeat View Post
but that last ingredient changes them from black beans to ohmygodtheseareawesome
so true! add a tortilla española and you have one killer dinner
diablita is offline  
#10 of 22 Old 08-21-2008, 09:45 AM
Special Member
 
runNYtrails's Avatar
 
Join Date: Oct 2007
Location: WNY
Posts: 1,988
Likes Earned: 14
Likes Given: 1
Quote:
Originally Posted by diablita View Post
sauteed onion, garlic, oregano, cumin and Goya Sazon without Annato

What exactly is this Goya Sazon stuff ? A spice or a can of something ??

 Smile, breathe and go slowly  ~ Thich Nhat Hanh 
runNYtrails is offline  
#11 of 22 Old 08-21-2008, 09:57 AM
 
Join Date: Feb 2007
Posts: 6,892
Likes Earned: 0
Likes Given: 0
It's a blend of spices (a seasoning) sold in thin orange boxes. Most markets sell Goya products in the International Aisle.

diablita is offline  
#12 of 22 Old 08-21-2008, 06:26 PM
Addicted Member
 
Buxtehude's Avatar
 
Join Date: Feb 2007
Posts: 16,043
Likes Earned: 16
Likes Given: 0
A unique seasoning!
Buxtehude is offline  
#13 of 22 Old 08-22-2008, 10:44 AM
Special Member
 
witchypoo's Avatar
 
Join Date: Feb 2007
Posts: 5,034
Likes Earned: 0
Likes Given: 0
it's a fantastic unique seasoning.

i rub it all over chicken thighs and bake them. then, i move the cooked chicken to a plate, scrape the fatty drippings into a stock pot, and cook onions, white beans, tomatoes, pieces of shucked corn in the drippings. then, i add 8 c chicken stock, put the thighs into the soup, and serve it with cornbread or homemade tortillas.
witchypoo is offline  
#14 of 22 Old 08-22-2008, 11:43 AM
Addicted Member
 
Buxtehude's Avatar
 
Join Date: Feb 2007
Posts: 16,043
Likes Earned: 16
Likes Given: 0
Quote:
Originally Posted by witchypoo View Post
it's a fantastic unique seasoning.

i rub it all over chicken thighs and bake them. then, i move the cooked chicken to a plate, scrape the fatty drippings into a stock pot, and cook onions, white beans, tomatoes, pieces of shucked corn in the drippings. then, i add 8 c chicken stock, put the thighs into the soup, and serve it with cornbread or homemade tortillas.
You should rub it on your thighs.

For fun.
Buxtehude is offline  
#15 of 22 Old 08-22-2008, 12:15 PM
 
Join Date: Feb 2007
Posts: 6,892
Likes Earned: 0
Likes Given: 0
Quote:
Originally Posted by Buxtehude View Post
You should rub it on your thighs.

For fun.
¡sabroso!
diablita is offline  
#16 of 22 Old 08-22-2008, 12:15 PM
Special Member
 
RaisingArizonainNH's Avatar
 
Join Date: Jan 2006
Location: NH
Posts: 2,842
Likes Earned: 14
Likes Given: 0
Lime juice is good with black beans. I usually just have them over rice with peppers.onions and a fresh tomato chopped up . Add salt pepper, lime juice and cilantro ( not if you don't like it though!)
RaisingArizonainNH is offline  
#17 of 22 Old 08-22-2008, 03:22 PM
Special Member
 
fatmantrying's Avatar
 
Join Date: Feb 2007
Location: Texas
Posts: 3,814
Likes Earned: 0
Likes Given: 0
Refried changes everything... you don't know if they used lard, bacon grease, olive oil, etc... can reall make a difference.

Not many Sofritos have cilantro and I'd bet it had some kind of sofrito base. I'd try a typical sofrito first just to see if you think thats it and then go with the Goya Sazon without Annato.

You'll often find that the garlic they use is roasted. Takes quite a bit more to impart the desired flavor, typically a whole head, but it's a really good addition.

Another trick to refried black beans or pintos.... seperate the beans from the juice. Add the oil of your choice, like EVOO, then add all the beans to a preheated pan on medium to medium high heat. Don't try to mash until beans start to get tender, generally a couple of minutes... then add about 1/3 of the reserved liquid, and gently mash a little more... in a minute or two, the mixture will begin to go dry again, add another 1/3rd of the liquid and when it starts to get dry again, add the last third and pull off when they are at your desired consistency. 30 - 45 seconds nomrally does it. They'll be really creamy.
fatmantrying is offline  
#18 of 22 Old 08-22-2008, 06:33 PM - Thead Starter
Advanced Member
 
nadra24's Avatar
 
Join Date: Dec 2007
Location: Salt Lake City, UT
Posts: 585
Likes Earned: 0
Likes Given: 0
Thanks for the info, fatmantrying, and everyone else too! I have never made my own refried beans, I typically just cook them in the pressure cooker until soft and then mash them if I feel like it. I will have to try some of these suggestions. I probably wouldn't remember the exact taste, I just know that my beans are generally kind of bland. That's fine most of the time, but I want something delicious to go with my plantains and eggs.
nadra24 is offline  
#19 of 22 Old 08-23-2008, 09:45 AM
 
Join Date: Feb 2007
Posts: 6,892
Likes Earned: 0
Likes Given: 0
oh nadra, you just made my mouth water. Eggs, plantains and black beans are the best combination in the world imo. Do you make sweet plantains (plantanos maduros)? If so, have you had a tortilla de plantano? It's a cuban take on the Spanish classic Tortilla Espanola. Instead of onions and potatoes inside, it has plantanos maduros. And it's so, so good eaten with black beans.

I really have to hunt down some plantains here.
diablita is offline  
#20 of 22 Old 08-23-2008, 10:32 AM
Moderator
 
Tech Tee's Avatar
 
Join Date: Jul 2008
Location: South Jersey
Posts: 4,843
Likes Earned: 22
Likes Given: 0
Speaking of Goya...I see their Adobo spice mixes, and I am wondering. Are they hot? Flavorful? Fruity? Savory?

Anybody try them? I like hot food, the term "adobo" caught my eye as in Chipotles in Adobo sauce.

They're not expensive, but expensive enough that I don't want to have to throw one out if I don't like it.
Tech Tee is offline  
#21 of 22 Old 08-23-2008, 10:46 AM
 
Join Date: Feb 2007
Posts: 6,892
Likes Earned: 0
Likes Given: 0
I've never used the Adobo mixes in my cooking, but I'm betting they're savory and with just a touch of heat based on the recipes they have listed on the Goya site. Cuban food is typically very full-flavored but not extremely spicy. Go for it!
diablita is offline  
#22 of 22 Old 08-23-2008, 12:48 PM - Thead Starter
Advanced Member
 
nadra24's Avatar
 
Join Date: Dec 2007
Location: Salt Lake City, UT
Posts: 585
Likes Earned: 0
Likes Given: 0
diablita, I have only made plantains once, and I just kind of winged it. I just waited until my plantain was good and ripe, cut it into spears, and pan-fried it in a little oil. It was sweet, so I guess it was a platano maduro. It was so good! I had it with scrambled eggs. Egg, plantain, black beans, and fresh corn tortillas is hands down, my most favorite breakfast ever. I will have to try the tortilla de platano, it sounds good.
nadra24 is offline  
Reply

Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page



Posting Rules  
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off