The Best Beans and Rice Ever

Rachel — Fri, 19 Feb 2010 13:50:51 +0000

Tuesday night I cooked the best beans and rice ever.

I’m sure it’s the best because I grew the beans, picked the beans, dried the beans, and finally cooked them. Do you know how many fresh beans it takes to make a cup of dried beans? Now I do and it’s a LOT.

I didn’t use a recipe (I rarely do) but here’s what I can recall:

Best Beans and Rice
Makes: 6 entrée servings
Time: 25 minutes preparation, 1-2 hours simmering

Cook dry beans with 3 cups water and bay leaves in pressure cooker for 25 minutes.

Cook peppers, onion, and garlic in a large pot with olive oil over medium high heat until softened.

Add rice to pot and stir to coat. Add beans (discard bay leaves), veggie stock, 2 cups water, chilis, soy sauce, and old bay.

After 1 hour, check seasonings. Add tomato paste. Continue cooking until rice is tender, adding more water as necessary. Correct seasonings again if needed and serve.

Have you ever worked so hard in the creation of something that the final product is elevated beyond usual expectations?

I added this recipe to the Food Renegade Fight Back Friday blog carnival.

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The Best Beans and Rice Ever is a post from Hounds In The Kitchen.
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Make It Yourself: Dried Herbs

Rachel — Thu, 20 Aug 2009 02:41:56 +0000

Herbs are big and bushy around Central Ohio right now, which means it’s time to think about drying some for the winter. Many people also grow herbs inside and we’ll certainly try that, but indoor gardening remains difficult for me.

Here’s how I dry big leafed herbs like basil, oregano and mint:

1) Pick whole stalk (or buy from the farmer’s market)

2) Wash and pat dry

3) Hang by clothes pins on the clothes line in bright sun. If you don’t have a clothesline, look for a sunny spot where air circulates well.

4) Bring in at night (to avoid dew re-wetting them)

5) Hang one more day

6) When herbs are completely dry (they will be crispy textured), bring inside

7) Use fingers to rub off the leaves

8 ) Package in labeled glass jars or ziploc bags

homegrown mint tea awaits us in winter

For more delicate herbs (thyme, chamomile), I modify the above steps by hanging them inside a cut up paper bag on the clothes line.

notice the tiny cut holes in the sides

The bag catches any little pieces that might dry and fall off. This is particularly important for chamomile, as the best tea is made from the flowers.

Come visit me on Saturday 12 – 3 at Wild Goose to make your own drying bag and take home a stalk of herbs to dry for yourself!

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Make It Yourself: Dried Herbs is a post from Hounds In The Kitchen.
If you like what you read, please consider supporting us with a donation or visit the Hounds in the Kitchen shop for ebooks and favorite tools. Thanks!

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The Best Beans and Rice Ever

Make It Yourself: Dried Herbs