FRITZ BEANS UPDATE
We love our friend Fritz’s beans. He gave us the secrets to making them so great: boil the shit out of the beans and add olive oil. I have updated the original method. This is a big deal because you don’t have to wash a cutting board or do any pesky chopping.
First, make a greens-alliums-water smoothie: a half or whole bunch of cilantro (set aside some leaves for garnish/guacamole), a few (three, four) cloves of peeled garlic, a peeled, quartered yellow onion, today I threw in a few sprigs of parsley that were on the windowsill, and water. Blend it all up.
Put a pound of dry black beans in a big pot. Pour on the fragrant green water. Add 1T ground cumin. Add another blenderful of water. Bring this to a boil. Boil the shit out of the beans, adding more water prn. Once the beans are soft (timing varies, plan on an entire day and be pleasantly surprised when they’re done after an hour), add salt, lime juice, more cumin, Bragg’s liquid aminos, black pepper, whatever to taste. Swirl in some olive oil.
Eat the beans with guacamole, romaine, scrambled eggs, sweet potatoes, tortillas, rice, tortilla chips, cheese, sour cream, salsa, and whatever else you like.
The carbs are normal bean carbs: 14g per half cup.
OTHER BEAN NEWS
If you don’t have time to make Fritz’s beans, remember the Gwyneth Paltrow speed beans. It’s a can of black beans heated up (keep the glop right in there, do not drain or rinse) with garlicky olive oil.
All this bean talk reminded me of Jeremy Jackson’s Beans and Me essay from the Eggplant book, so I reread it. It’s the Paltrow beans! My mind is blown.