[Sca-cooks] Black beans and rice sides

[Elaine Koogler]

Sounds to me like plain ol' corn on the cob would be
wonderful...especially if you can get anything like the wonderful Silver
Queen that's starting to come in here in southern Maryland now.

Kiri

Philippa Alderton wrote:

> As it happens, this afternoon, I'm making up some
> Black Beans and Rice, with my usual sides, and I was
> wondering if anyone might have some suggestions for
> alternative sides. Recipes follow ;-)
>
> Black Beans-
>
> 1 lb well soaked Beans, simmered gently all day, w/
> 3 Hickory Smoked ham hocks
> Chopped hot peppers to taste
> Chopped onion and garlic added after 5-6 hours
> Two small cans tomato paste
> 1 Large can tomatoes
>
> Simmer all gently, so the broken beans absorb the fat
> and get velvety smooth- the intact beans add texture,
> and the tomatoes add flavor, and make things a deep
> mahogany color. One hour before serving, add more
> chopped onion, giving two variants of onion flavor in
> the same dish- If you serve raw ones on the side, you
> get three ;-)Salt isn't really needed- the hocks add
> plenty of that for most people.
>
> I usually get the beans mostly done, then refrigerate
> overnight, then let simmer for a while next day before
> serving- helps blend the flavors, and get that
> beans-are-always-better-on-the-second-day flavor ;-)
>
> Rice-
>
> I use the short grain Asian rice which is fairly
> sticky, tossed/ blended with butter just before
> serving. To serve, make a rice bowl within the bowl
> you're serving in, and add the beans- you get a chunk
> of rice in every spoon of beans, that way.
>
> Enriched Corn Bread-
>
> Being a bit lazy, and not having much in the way of
> facilities and ingredients here, I'm using two boxes
> of Martha White corn bread, replacing the milk or
> water with a can of creamed corn, and a dollop of sour
> cream, and adding a small red and a small green
> chopped hot pepper- great flavor and color. Bake until
> done in an 8X8 pan.
>
> Salad-
>
> Thinly sliced cukes, onions, and tomatoes dressed in
> Balsamic vinegar, and allowed to sit a blend flavors
> for an hour or so.
>
> Would love to hear other suggestions, either
> alternatives, or additions, keeping in mind that I
> don't do bland.....
>
> Phlip
>
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