Lunch today

"serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have some black beans cooking in the pressure-cooker. When they're
done, I'll probably throw them on some corn tortillas with cheese,
salsa, and sour cream. What are y'all up to today?

serene

I just finished making spanakopita - again. I think I need to go to a Greek
grocer instead of buying the Athens brand phyllo at a typical grocery
market. This is my second box of it and it is so terribly dry as it comes
out of the tightly closed package. Covering it with a damp towel does
nothing to refresh it.

I followed Wayne's recipe and the taste of the filling was very good and
fairly easy. All-in-all it was quite edible, but a PITA to construct with
the dry phyllo. It'll be a while before I give it a go again.

RE BEANS:
I couldn't find my usual Goya canned Canary beans for a Peruvian pork
n'beans recipe I like, so despite my saying NEVER will I buy dried beans
again, I like this dish so much I went ahead and bought dried canary beans.
I'll rue the day.

I have a pressure cooker. Do you heed all the tips for cooking beans -- so
as not to explode. I forget what they are, but --.
Any help you might give will be appreciated.
Dee

Dee Randall said:

RE BEANS:
I couldn't find my usual Goya canned Canary beans for a Peruvian pork
n'beans recipe I like, so despite my saying NEVER will I buy dried beans
again, I like this dish so much I went ahead and bought dried canary beans.
I'll rue the day.

Are canary beans the same as Peruanos? If so, I love the dried beans.

Quoted message said:

I have a pressure cooker. Do you heed all the tips for cooking beans -- so
as not to explode. I forget what they are, but --.
Any help you might give will be appreciated.

Basically, it's just add some oil (I put a little on the lid of the
pressure cooker, wipe some along the inside of the seal, and let the
rest fall into the beans), and don't fill the cooker more than halfway
full. I've never ever had a clog or an explosion.

Here's a good place to get your questions answered:
http://missvickie.com/howto/beans/beanframe.html

serene

"serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

RE BEANS:
I couldn't find my usual Goya canned Canary beans for a Peruvian pork
n'beans recipe I like, so despite my saying NEVER will I buy dried beans
again, I like this dish so much I went ahead and bought dried canary
beans.
I'll rue the day.

Are canary beans the same as Peruanos? If so, I love the dried beans.

Quoted message said:

I have a pressure cooker. Do you heed all the tips for cooking beans --
so
as not to explode. I forget what they are, but --.
Any help you might give will be appreciated.

Basically, it's just add some oil (I put a little on the lid of the
pressure cooker, wipe some along the inside of the seal, and let the
rest fall into the beans), and don't fill the cooker more than halfway
full. I've never ever had a clog or an explosion.

Here's a good place to get your questions answered:
http://missvickie.com/howto/beans/beanframe.html

serene

I see at
http://images.google.com/imgres?imgurl=http://www.foodsubs.com/Photos/maicobabeans.jpg&imgrefurl=http://www.foodsubs.com/Beans.html&h=203&w=266&sz=7&tbnid=p0EDsnCZbz64VM:&tbnh=82&tbnw=108&hl=en&start=3&prev=/images%3Fq%3DPeruano%252Bbean%26svnum%3D10%26hl%3Den%26lr%3D%26sa%3DNthat they are one and the same:maicoba bean = mayocoba bean = Peruvian bean = azufrado bean = Peruano bean= canaria bean = canario beanThanks for the link. It suggests lard somewhere on the link. I purchasedsome lard a month or so ago (does it ever go bad, I wonder), so this mightbe the thing to use in this dish to keep it from foaming. Perhaps Ishould've cut it into pieces and frozen it? It's been in the refrigerator.Thanks,Dee Dee

serene <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

I have some black beans cooking in the pressure-cooker. When they're
done, I'll probably throw them on some corn tortillas with cheese,
salsa, and sour cream. What are y'all up to today?

serene

Flu and chicken noodle soup. I can't keep down much else. My beloved
brought me my fave soup. The kitties like it too 😉

Michael <- way too late for lunch but doing the same for dinner

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

Dee Randall said:

I see at
http://images.google.com/imgres?imgurl=http://www.foodsubs.com/Photos/maicobabeans.jpg&imgrefurl=http://www.foodsubs.com/Beans.html&h=203&w=266&sz=7&tbnid=p0EDsnCZbz64VM:&tbnh=82&tbnw=108&hl=en&start=3&prev=/images%3Fq%3DPeruano%252Bbean%26svnum%3D10%26hl%3Den%26lr%3D%26sa%3DNthat
they are one and the same:maicoba bean = mayocoba bean = Peruvian bean = azufrado bean = Peruano bean= canaria bean = canario beanThanks for the link.
It suggests lard somewhere on the link. I purchasedsome lard a month or so ago (does it ever go bad, I wonder), so this mightbe the thing to use in this dish to
keep it from foaming. Perhaps Ishould've cut it into pieces and frozen it? It's been in the refrigerator.Thanks,Dee Dee

Lard lasts *forever*. (You can tell when it goes rancid, but since
it's rendered, it takes a lonnnnnnnnnnng time.)

serene