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Over medium heat, In a heavy kettle or dutch oven, saute onions in oil till soft and transparent. Add garlic and saute till fragrant and lightly browned. Add more oil as necessary. Add water, beans, ham hock (or bone) bay leaves, parsley, salt and cumin. Bring to a boil over medium-high heat. Skim surface as required. Reduce heat to low and simmer, partially covered for about two hours, or until several beans test tender (add more water if cooking liquid reduces to level of beans). Remove ham hock from beans. If beans are still watery you can continue to simmer or use an immersion blender or the back of a large spoon to puree some of the beans. Dice optional meat and put into beans. (If using country ham leave salt out of beans) Adjust seasoning. Prepare rice as directed. When cool enough to handle, remove ham from hock, discard bone and skin, and cut meat into bite-size pieces; set aside. Serve beans over rice with a couple chunks of the hock meat on top. Garnish with more chopped parsley. Note, I have cilantro as an option as it does have a very strong, distinct, taste that some people do not like.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Ready-made fermented black bean sauce — instant stir-fry flavor
“Hard-to-cook defect in black beans. Protein and starch considerations”
protein and starch → affect → hard-to-cook defect in black beans
“Final hardness increased with moisture content and temperature.”
moisture content and temperature → affects → hardness of black beans
“Similarly, beans heated in a solid‐to‐solid roaster to 51°, 61°, 72.3°, 80°, 85.5°, 89.5°, lO1°, and 111°C were maintained at 8% moisture and 25°C.”
roasting temperature → affects → hardness of black beans
“Hardening at 8.5° and 25°C proceeded initially almost linearly reaching a constant value after 4 to 6 months while at 40°C it was sigma‐shaped.”
temperature → affects → hardening rate of black beans
“Reheating, and particularly microwaving, increased the amylolysis course parameters of black beans without altering the enzymic availability of cowpea starch.”
reheating → increases → amylolysis course parameters of black beans