Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
Brad Makes Giardiniera (Italian Pickle Relish) | It's Alive | Bon Appétit
Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 30 of It's Alive. This time he makes giardiniera, a delicious and versatile condiment that's easy to make and is the perfect addition to sandwiches, salads, and more!
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Brad Makes Giardiniera (Italian Pickle Relish) | It's Alive | Bon Appétit
???? Quick & Easy Fermented (Probiotic) Hot Peppers & Sauce ????
This recipe ferments hot peppers causing them to create probiotics which are excellent for healthy gut flora. More importantly, you'll create a hot sauce that has no added sulphites. Sulphites cause a wide range of symptoms, some are similar to hay fever, such as a runny nose, itchy eyes and a wheezing cough. while other symptoms include rashes, itching, restricted breathing, asthmatic attacks, hives, anaphylactic shock, fainting and irritation of the digestive system. Unfortunately sulphites are present in most foods we consume including beer, wine, pizza, salad dressings, dried fruits, meats, dairy, flours, cereals, baby food, and packages & processed foods. Not only is this recipe really simple to make, it's uber healthy! Simply put, your body will thank you. ;-)
You'll Need
1 1-litre or 4-cup glass mason jar with lid
a variety of hot peppers
9-20 garlic cloves
2 outer cabbage leaves
salt
water
gloves or vinegar
a sharp knife
kraut pounder
Ingredients
2 ghost peppers, sliced
4-6 habanero peppers, sliced
6 green hots or fingerlings, sliced
any other type of hot peppers (optional)
2 outer cabbage leaves
1 T salt
water
Method
1. Slice peppers. Either wear gloves or use my vinegar technique that I share in the video.
2. Chop garlic, coarsley.
3. Wash mason jar with warm soapy water and rinse well with clear running water.
4, Fill jar with peppers using your hands. Press down with either your fist or a kraut pounder leaving 1-inch head space.
5. Add 1 T salt and fill with water.
6. Fold cabbage leaves and press into jar over top of peppers to create a seal. Make sure water covers cabbage leaves.
7. Add lid but do not fasten tightly. Leave it very loose.
8. Place the jar in a container to catch overflow of liquid.
9. Leave on the counter 7-10 days depending on temperature of your home.
10. Secure the lid so that it's not tight but lightly snug. Place in fridge for 3-6 months.
11. Once ready to make hot sauce, pour entire contents into a blender or food processor and blend until smooth. Return contents to airtight jar and store in fridge for up to 1 year.
Canning Three Bean Salad
It's bean season here at the homestead and although we are eating them fresh in salads, hot in side dishes, and even giving some away to our friends, we still have an overabundance, but that is just fine with us. Today we are canning three bean salad.
First the ends are removed and the beans are broken into pieces about one and a half inches long. Then they are rinsed and drained.
The three beans we will be canning today are green beans, wax beans and canned kidney beans. To the bean mixture, we will add some celery chunks and sliced onions.
The pickling liquid consists of vinegar, sugar, pickling salt, mustard seed and celery seed.
The beans are put into a large pot and boiling water is added. The beans are then cooked for 5 minutes.
The pickling liquid is also brought to a boil in another pot.
When the beans finish cooking they are drained into colanders and spooned into the hot canning jars. The jars are filled to within 1/2 inch of the top, first with the beans, then with the hot pickling liquid. After wiping the jar rims, the lid is applied, then the band is tightened and the jars are put into a boiling water canner. The next jar is removed from the canner where it has been sterilized, and filled the same way.
When all the jars are filled and the water in the canner comes to a boil, they are boiled for 15 minutes.
These are the finished jars, ready to provide some garden goodness in the middle of winter.
Forget Kombucha, There's a New Bubbly Probiotic Drink In Town
RECIPE...
Strawberry Kvass, a refreshing fermented beverage, carries with it a sense of time-honored tradition and a punch of bright, berry flavor. Originating from Eastern Europe, Kvass is typically made with rye bread or beets, but this strawberry variant brings in a sweet and tart profile that's perfect for those warmer days. Strawberries, those summer gems, are the star of this recipe. We're talking two pounds of these juicy red delights going into a brew that's nothing short of a fruit lover's dream. And it’s not just a wonderful beverage, it’s an experience. Watching the strawberries releasing their ruby-red juices, seeing the bubbles of fermentation, smelling that sweet aroma—it's all part of the journey.
Now let’s talk about the magic of fermentation. We've got sugar, the fuel for fermentation, dissolved into water, and then poured over the strawberries. It's as simple as that. And what follows next is the most beautiful thing: we stir the mixture thrice a day, getting in there, agitating everything, helping the fermentation along. Over 3 to 5 days, you’ll watch as the natural yeasts get to work, turning that sugar into slightly fizzy, deliciously tart kvass. It's a bit of patience, a dash of magic, and a whole lot of flavor payoff. Remember to pour yourself a glass, kick back, and relish the tangy, fruity goodness of your homemade kvass. Here's to the joy of fermentation and the simplicity of ingredients coming together to create something special.
P.S. Try this out with your favorite fresh fruit, too. I really dig strawberries and pineapple. Get creative. ???????? Adam
#Kombucha #Fermentation #Probiotic #SummerDrink #Healthy #HealthyRecipes #QuickAndEasy #Cooking #NoCookRecipe #OmnivorousAdam
Fermenting Is Actually So Easy
Proper Tasty chef Amy shows you how to ferment basically anything at Made In Hackney [ ????????
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