Creative culinary inspiration

IMG_7341Summer 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:

IMG_7350

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).

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4 Responses to Creative culinary inspiration

  1. Yumm. I know it was meant to be vegetarian but wouldn’t a nice grilled sausage or chorizo on the side be a nice addition?

  2. Jerome Bloom says:

    THE BLOGGER’S FRIEND SAYS

    YOU LEFT OUT

    DRIED AVOCADO LEAVES

    AND /OR EPAZOTE LEAVES

    FOR A MORE AUTHENTIC FLAVOR

  3. Jerome Bloom says:

    SAUSAGE ADDED

    YUMMM!!!!!!!!!!!!!!!!!!!!!!!

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