jmcquown wrote in rec.food.cooking:

> On 3/23/2016 7:16 PM, cshenk wrote:
> > Brooklyn1 wrote in rec.food.cooking:
> >
> > > Frying well seasoned chops:
> > > http://i65.tinypic.com/2i9gvih.jpg
> > > Do not wash pan, add black beans, I used two cans of Goya with
> > > liquid, mashed with my 'ricer' while cooking until it reaches
> > > desired consistancy, and taste to reseason... main seasoning is
> > > Penzeys adobo: http://i68.tinypic.com/f0z0a0.jpg
> > > Serve... very delicious:
> > > http://i66.tinypic.com/246tnvt.jpg
> > > Only thing missing were tortillas, can't get decent tortillas in
> > > this back country... on Lung Guyland a dozen different local
> > > brands were delivered to the Hispanic market all day, and still
> > > hot. I cooked this almost two weeks ago but for some reason the
> > > ETECH xD adapter for my camera's chip hadn't arrived until now.
> >
> > Works for me but it's too much beans and pork for one person here.
> > What you showed would be shared by 2 here and we'd be adding some
> > sort of veggies to the plate.
> >
> Agreed, one pork chop, a spoonful of the beans, a green veggie.
>
> > I see some others hate the look but they aren't familiar with 1/2
> > mashed beans most likely?
>
> Who exactly has never heard of it? The beans still look like a plate
> of slop. I've got Penzey's adobo seasoning. It's a nice seasoning
> but it's not "all that".
>
> Jill

Grin, here we'd be splitting one of the pork chops (actually something
better like pork loin as chops are nasty to us) but 1/2 cup each of
beans. Add a green and we'd be good.

For adobo seasonng, I like the good old standby of Goya.

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