ca 2:30pm — I have a pot of black beans simmering on the stove, I have done some shopping and have the stuff for pico de gallo (substituting jalapenos for serranos this time), and I have hard red wheat and red quinoa from Mother Nature’s Market soaking on the kitchen table.
Soaking: hard wheat on the left, red quinoa on the right.
I’m thinking along three lines: black beans and rice as the first dish, some pico de gallo, and then a mung bean soup, with some wheat and quinoa added to provide the grain component of the soup. Of these three, it’s with the black beans and rice that I’m winging it the most. Thankfully WordPress has a common tag named rice and beans.
I threw in some salt, marjoram, a bay leaf and a few cubes of ham after about an hour of simmering, just to see what it would do. It has improved the smell of the pot quite a bit. I want the beans soft though, and different recipes I’ve perused are giving different times to simmer. This recipe suggests an hour and a half (but no salt) and this one suggests (with salt) perhaps three hours. I’ll note the cubes of ham seem to have disappeared by now, melted into the broth of the beans. This recipe looks fantastic, but I’d have to use the same stuff I want to use to make pico.
ca 3:45pm — The pico de gallo is now marinating in the refrigerator. The last batch really didn’t hit its peak of flavor until 2 days after mixing. Today, the tomatoes were huge, the green onion bunch was huge, and the japalenos were huge, so 3 tomatoes, 1 japaleno, 1/2 a yellow onion and a bit more cilantro this time. It’s amazing how much easier it is to mince cilantro when you have an idea of the right tools (this tool, or perhaps that tool) to use.
The beans are whole and soft and on low heat.. I’m trying to reduce the liquid the beans are in. In a lot of recipes I’ve seen so far, they save the bean liquor and use it to cook at other stages, but if we’re sticking to the principles of Louisiana red beans and rice, we’ll just mix beans and rice and some of the liquor as needed. Flavor should evolve in the dish if we just eat some today and save the rest in the fridge.
ca 4:45pm – black beans and rice are done.
The final result: a bowl of black beans and rice.
I cooked the rice (1 cup) by first sauteeing it with a bit with celery ( 1 stick) , onion (1/2 smaller yellow onion) , garlic (2 cloves), and a handful of diced ham. I added water (2 cups) and let it simmer a bit (15 to 20 minutes). I forgot the lid and there were some losses, so I had to add more water as I cooked. The end product was good and soft, but a little sticky. The beans were well nigh perfect and the mixture quite edible. My family came home just as I finished. My daughter liked it, my wife decided it was good, but could use some spices.
I need to get my wife to teach me how to use the rice cooker.
ca 6:45pm — The black beans and rice ended up as half our dinner (smoked sausage being the other half). A single serving of bean and rice is all that is left.
ca 9:30pm — Today’s cooking is done. But just before I started my daughter walked over to my quinoa and said, “Your quinoa is sprouting.”
My reaction was typical. “No it isn’t.”
“Come over here and see, it’s sprouting.”
And of course, my daughter was right. It’s what happens, I guess, when you soak quinoa almost 24 hours. I guess 4 hours is enough.
In any event, I had to precook the wheat for about half an hour, because I anticipated about 25 minutes of cooking for the mung beans, and wheat needs 45-60 minutes of cooking. I cut up a typical assortment of veggies.. 3 celery stalks, carrot sticks equivalent to a couple carrots, 1 yellow onion, 3 cloves of garlic, some remaining mini-pimentos, and the japaleno I didn’t put into the pico de gallo. I cooked the veggies in the pot in olive oil for 5-6 minutes and then added the wheat berries. Afterwards, I added mung beans and covered with about half an inch of water. In the pan I was cooking the wheat in, I added a quart of water and heated it while I cooked the rest (so I could add hot water as needed). 10 minutes after I started with the beans, I added the red quinoa, sprouts and all.
It took longer to cook (40 minutes, instead of the expected 25) than I expected, because I was keeping the heat low, and at times it was just under boiling. At the end it began getting the color and consistency I like, so I then spiced (much the same as my red lentil soup):
1.5 teaspoons garam masala
0.75 tsp cumin
0.75 tsp coriander
0.75 tsp Jamaican curry powder
mixed peppers, from a grinder (12 twists)
marjoram, thyme, salt, salt substitute, red pepper to taste.
12 drops of a habanero-mango hot sauce.
The result looked something like this:
Mung bean, wheat berry, and red quinoa soup
It’s a good tasting soup, and it’s going to be lunch for the next 3-4 days at work.