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ellarienIn which, undeterred by last night's mishaps, I return to the kitchen and improvise as if I knew what I was doing.
Two cups of Safeway's Small Red Beans, soaked overnight in six cups of water. In the morning I threw out the soaking water and added six fresh cups, which was not included in the instructions on the packet but seemed like a good idea. Then I brought the pan to the boil and let it boil briskly for ten minutes (also not mentioned on the packet) while I sliced up and fried a large onion and hacked up a couple of tomatoes. Added onions, tomatoes, 1/3 cup molasses (which is sort of like black treacle, but runnier), and a sprinkle of salt and powdered paprika to the pan; brought back to the boil; covered and simmered until the total cooking time was about two hours, stirring and testing occasionally and otherwise pottering around the apartment, picking up and doing a bit of vacuuming. Divided up into seven small containers, froze six and saved the last one for lunch. It smells good, anyway. (Edit: and tasted good, too, on hot raisin-bread toast, just to further commingle the two sides of the Atlantic.) Texture a little on the hard side, possibly a side effect of the additives, but perfectly edible.)
Two cups of Safeway's Small Red Beans, soaked overnight in six cups of water. In the morning I threw out the soaking water and added six fresh cups, which was not included in the instructions on the packet but seemed like a good idea. Then I brought the pan to the boil and let it boil briskly for ten minutes (also not mentioned on the packet) while I sliced up and fried a large onion and hacked up a couple of tomatoes. Added onions, tomatoes, 1/3 cup molasses (which is sort of like black treacle, but runnier), and a sprinkle of salt and powdered paprika to the pan; brought back to the boil; covered and simmered until the total cooking time was about two hours, stirring and testing occasionally and otherwise pottering around the apartment, picking up and doing a bit of vacuuming. Divided up into seven small containers, froze six and saved the last one for lunch. It smells good, anyway. (Edit: and tasted good, too, on hot raisin-bread toast, just to further commingle the two sides of the Atlantic.) Texture a little on the hard side, possibly a side effect of the additives, but perfectly edible.)
