There are times when I’m completely uninspired, when trying to figure out what to do for dinner just leaves me panic stricken, stoned, mute. A bit dramatic, admittedly, however I flutter at hummingbird speed until I hit the wall. And there it was, my wall. It’s times like those where I have to just sit down and not ascribe too much energy to the moment, and simply wait for the inspiration to come. This weekend’s inspiration came in the form of beans. I think it came about after I was musing on the previous weekend’s feast at my friend Dulce’s. She’s always whipping up these fantastic dishes, familial cuisine, that I find so beautiful and delicious. Whether it be tacos with meat, or eggs with salsa burritos, accompanied by a bevvy of condiments that round out and balance the tastes with sweet, sour, salty, astringent, umami; tempered with a bit of heat and cooling energies. I wanted to invite that into my cooking this weekend, and so evolved a humble meal, embellished with flavors that complement the beans; rich with spices and an array of flavors to satisfy the palate.
I made this dish over the course of two days, not because of the time involved, though cooking dried beans does involve a bit of extra attention. However, as I sat with the aroma from the pot as the beans bubbled along with bay, allspice and cinnamon, I wondered, why ever bother with canned beans? (On a practical note, I am unafraid of busting out a can of beans, when I need a quick meal on the fly.)
The pickled carrot and radish also take time to cure, however I found it quite easy to tuck the more laborious tasks into an already full weekend.
It looked a bit like this:
Wake up; soak beans and marinate veggies. Go for a run.
Come home; check on veggies. Head out for a pedicure.
Get a haircut; grab remaining ingredients for dinner.
Cook beans; prep remaining ingredients.
See? It’s totally doable.
Black Bean Tacos
1 cup black beans
1 stick cinnamon
1 tsp allspice
2 bay leaves
1/2 tsp chili flakes
2 garlic cloves, peeled
Sautéed vegetables (recipe follows)
Picked radishes, carrots and scallions (recipe follows)
chipotle sauce, or other hot sauce, if desired
fresh, mild cheese (optional)
Soak beans in water for several hours; drain and rinse. Place allspice in a tea strainer or a piece of cheesecloth; combine remaining ingredients, including beans in a 4-quart stockpot; cover beans by at least an inch of water or stock. Bring to a boil, then reduce to a simmer; cover. Cook until beans are tender, about 40 minutes, checking for doneness periodically. The beans should be slightly firm, skin partially intact, with a creamy center. If not planning to serve the beans immediately, allow to cool in their own cooking liquid and store for later use.
1-2 tbsp olive oil
1 onion, sliced
1 red pepper, sliced
1-2 pasilla peppers, or red peppers, if preferred
4 oz chipotle chiles in adobo sauce
zest and juice of 1/2 orange
Place a large sauté pan over moderate heat. Add onion; cook ~2-3 minutes, until slightly transparent and soft. Add garlic and remaining vegetables; turn up heat to medium-high and give a toss. Allow veggies to sit for a few minutes to develop a bit of char. When nice and soft, add chopped chiles, a pinch of salt, orange juice and zest. Cook for another minute; remove from heat.
4-6 radishes, thinly sliced
1 carrot, peeled, cut lengthwise and thinly sliced
1 shallot, peeled and thinly sliced
2 whole garlic cloves, peeled
1 cup apple cider vinegar
2-3 tbsp brown sugar
1 tsp salt
1/2 tsp chile flakes
Combine sugar, salt, chile and vinegar in a small pot over medium heat until sugar is dissolved.
Add sliced vegetables, cover and set aside for several hours. Place in a glass jar in refrigerator. This will keep for ~1-2 weeks.
Enjoy, and much love,