onion - 1/2
garlic - 3-4 BIG + garlic power
pinto beans - 1 can
red pepper seeds - about a tsp
chili - 1 1/2 TB
cumin 1 tsp (or more)(gives curry-ish flavor)
cinnamon
nutmeg - FRESH GROUND (I am a nut for fresh ground nutmeg!)
red wine - as needed to keep the soupy consistency, probably about 1 cup
vinegar - ditto, it also makes the beans taste good
chocolate
worcestershire sauce - a bunch, to taste
italian dressing
the "unusual" ingredients:
cilantro - half a bunch at least
nopalitos (prickly pear cactus, sabra) - preserved in a bottle, from a Mexican tienda)
tomatillos - from my garden
bell pepper
and the "secret" ingredient:
achiote or annatto seeds, from African and Brazilian cooking
(fabulous in Feijoado Black Beans) - you heat the beans in oil,
which turns red as the flavor dissolves into it, then USE THE OIL ONLY
(strain the seeds out, they're hard and unchewable).
This stuff makes beans taste great, a West African secret.
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