Summer is the time for creative culinary inspiration, especially because there is time and energy to spend in the garden and the kitchen. Last night’s dish was Cuban Black Beans atop a stir fry of Asian Vegetables on a bed of buckwheat noodles mixed with freshly made Walnut Pesto. This savory global potpourri was scrumptious, each flavor perfectly complementing the other two.
From the bottom up:
The stir-fry of Asian Vegetables began as a little olive oil, onions, and garlic, then lots of mushrooms (beech and trumpet), some baby bok choy, and a little chard (a little tamari or soy sauce is optional).
And for the Cuban Black Beans —
1. Soak a pound of black beans in two quarts of water for at least 6 hours.
2. Heat a tablespoon of olive oil in a frying pan and add a chopped medium onion. Cook until it begins to soften, about three minutes. Add 2 large cloves of garlic, minced. Cook for another minute. Add to the beans and soaking water. Bring to a boil, reduce heat to low. Remove any foam that rises. Cover and simmer for an hour.
3. Add salt to taste, 2 more minced garlics, and 1/4 cup chopped cilantro. Simmer for another hour until beans are soft and broth is thick. Add more seasoning if you wish (including chili, cumin, even tomatoes).