Subj : Old School
To   : Margaerynne
From : Tinman
Date : Wed Jan 15 2025 00:00:58

  Re: Old School
  By: Margaerynne to MRO on Tue Jan 14 2025 09:01 pm

Hello fellow bean connoisseur !

I'm not sure if the following is exactly what you're looking for but I've yet to meet a beaner who didn't enjoy (not using beaner there in any race related context) =)

Black beans and Red beans work equally well here:

I'm not sure what part of the country , or what country you are from ? anywho these seasonings may or may not be locally availible but easy to find on even Amazon these days:

If you're not familier with Adobo / Sason / the Goya.com website in general you're gonna love em, goya.com is full of reciees and great seasonings...

I recomend the red bottle of Adobo, (red/vs./blue) blue doesn't have pepper and red does, your choice.lots of others to play with but I like to keep it simple. Next you'll need the Sazon. I like the classic version with Coriander & Annatto. Sazon does have MSG in it, not sure if that matters to you but thought I'd mention as my mom was and my wife is super alergic to it... definitly not a myth uncle rodger, lol.. I've seen what it can do to some people... anywhoo I'm not afraid of flavor or a trip to the emergancy room so I personally like to use it.

Now, sautee your choice of onions and your choice of peppers in butter over a medium heat. I just use white onions and green bell peppers. Add to taste the above mentioned seasonings. (you can add more later just make the onions and peppers yummy.)

I usually use canned beans for this btw so if you use dry beans make sure they are good and soft already, as close to canned beans as you can get.

Once the veggies (sorry I dont have exact messurements you'll have to just figure that out "to taste and prefference") are nice and simmered add them to the beans, and, dont use water..

chicken stock is crucial here. I like to make this recipe after a giant pot of home made chicken soup with some left over stock but canned or box of wine style stock works just fine.

again, no messurements here, just do what feels right..

low heat...

long as possible...

you want the whole texture of this concoction to be very "melted beany" if that makes sense? thick.. beany thick... I dont know exactly how to describe it but I'm pretty sure its very difficult to over cook this recipe.. just keep adding extra chicken stock (veggie stock works fine if you must swing that way)....


Serve over rice of course, I like yellow rice and white rice.


Pro tip:

Throw the bean concontion into a blender , add a little more chicken stock and blend away for an amazing bean soup... dollop of sour cream when plated is essential here imho..

hope you find some value here.

-Tinman.

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