Mine is always squid, chorizo and chicken.Originally Posted by Raza
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Mine is always squid, chorizo and chicken.
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That looks amazing. I'll be by later...
Yup - that's what's in here, plus shrimp, mussels and a few chickpeas for their texture.
Too many watches, not enough wrists.
Finally got rose coco beans (v similar to Borlotti beans and pinto beans, apparently)
to be tender and soft and full of flavour:
8 hours soak, 10 minutes vigorous boil before adding to dish.
Then 1 hour in lowish oven, and 18 hours in the slow cooker.
Very pleased!
Finding that in the slow cooker a tomato-based dish caramelises on top - just a very thin layer and not dried out, but black nonetheless. It does it in less than 9 hours, so I was able to stir that in and let it happen all over again.
Interesting. Those resemble some purple pole beans we grew a few years ago, that turned out very good. We ate most of them while they were still immature, cooked lightly along with the pod like a string bean. The ones that we allowed to dry out resembled these. The neighbor who gave us the seeds said they were a native American "trail of tears" variety.Finally got rose coco beans (v similar to Borlotti beans and pinto beans, apparently)
Too many watches, not enough wrists.
First time I cooked them they were still very crunchy, so I forgot about them until I got the slow cooker and have been experimenting. Now they're like a firmer kidney bean, which is pretty much idea.Interesting. Those resemble some purple pole beans we grew a few years ago, that turned out very good. We ate most of them while they were still immature, cooked lightly along with the pod like a string bean. The ones that we allowed to dry out resembled these. The neighbor who gave us the seeds said they were a native American "trail of tears" variety.
Still not as nice as a white haricot bean (in London Turkish Demason beans are easiest version of them to find) but variety being a good thing etc. Also, the rose coco beans probably more suited to the very thick blend of spices I usually do.
What would be the most authentic bean to serve with merghez sausages?
Ooohh, yum, merguez sausages are among my favorite. I would say, if you wish to go Moroccan style, make a black lentil salad (whole lentils cooked with a lot of olive oil and Morroccan spices like cumin, ginger, coriander, turmeric, garlic, paprika, then allow to cool and serve at room temp, toss in a bit of lemon juice at serving time.)
Personally, one of my favorite vaireties of bean is the French white flageolet beans that one uses in cassoulet. I bet that would go really well with lamb also. Darn I'm getting hungry again.
Too many watches, not enough wrists.
Just finished with the rub for the ribs going on the grill tomorrow afternoon. They will now lay in the fridge until tomorrow.
Gonna do them 3-2-1 style this time I think trying to get as much smoke as possible on my gas grill. Got a pretty good setup last time but was a bit too windy outside and a lot of smoke just got lost (gas grill having too many vents)
Will make sure to get pics tomorrow
Last edited by meijlinder; Aug 7, 2015 at 08:37 PM.
Yeah the Turkish beans I've got are virtually those Flageolet beans. Excellent for stewing very slowly with beef I've found.
In reference to a conversation a few weeks back, I had pork cheek at a tapas place last night and agree it is insanely tender.
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