"MEow" wrote in message
...
I've bought some black beans which are soaking as I type this, but
I've forgotten how long they're supposed to boil and it doesn't say so
on the package. Anyone?

I've also bought some frozen okra out of curiosity. Does anyone know
of a good recipe with it? Nutritional information would also be
appreciated.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"Resistance is futile. You will be quoted" - Aquarion (afdaniain)

Okra's so yummy...is your frozen okra whole, or sliced?
I get the sliced kind...it's great to add to chili or bean stews...kind of
thickens it up a bit, and it's got a cool texture...a little slimy, with
sort of crunchy neat seeds inside. I really like the seeds. You don't have
to cook it for super long...probably only 15 minutes or something at a
simmer if it's the sliced kind.

It's also tasty baked/fried - I've coated the chunks with seasoned flour
(dip in soy milk first or something?), and then bake it until they're
crispy. Fun french fry alternative.

Black beans...don't remember how long to cook them...don't think more than
an hour after they're soaked. I usually rinse them well, and put them on the
stove covered by 2" of water or so...let it come to a boil, turn off the
heat and cover the pot and let them soak for about an hour. Then cook them
at a simmer until they're almost soft...no more than an hour...but I just
keep checking them. To make them super tasty, I take a couple rounds of
sliced onion and pan-fry/saute them in oil until they're almost black on
each side (keep the slices whole and just flip them) and then stir the
slightly blackened onions into the beans when they beans are almost done
(usually add salt to the beans at this point too). It just gives the beans
the best flavor. Great for mexi dishes.

Carey