Mmm, Mmm Good

Last night I finally (finally) made something worthwhile enough to write the recipe down. It is as follows:

Kaimata Beans:

Put 1 1/2 cup dry black beans in boiling water until there is about 3" of water above the beans in a pot and cook them until soft (but not mushy). This will take awhile (like at least an hour, but probably more).

While beans are cooking grate 4 large carrots (more can be used if desired) and chop 2 welsh onions (can sub in 4 spring onions, 2 leeks, or 1 large onion -- but not all of those). And read a book, play your guitar or write in your journal, since grating carrots and chopping onions doesnt take that long.

Heat equal parts oil and tamari in a large frying pan. Once beans are soft, add them to the pan. There should be just enough liquid left in the beans to reach the top of the beans in the pan. Add 1 dried bay leaf, salt, pinch of black pepper, 2 heaping tsps sugar, and chili powder (to taste, but do put some in even if you're serving to kids. I added a pinch and the two yr old guzzled the beans down). Bring bean mix to a rapid boil. Add carrots and onions. Add 2-3 springs each of thyme and marjoram (don't forget to strip those leaves of the stem!). Simmer rapidly until most of the liquid is gone (stir as you see fit throughout).

Prior to serving, remove bay leaf and add a generous handful of chopped flatleaf parsley. Also, taste before serving and add salt if necessary. Serve with rice.

I imagine this recipe to be one of those that you can amend as you see fit. BBQ sauce would be nice, or ginger... lots of stuff. Just make sure that if you're adding something like BBQ sauce, which has salt, to add less salt. Or none. Just taste it and make sure it tastes good.

I love cooking. And food.