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cshenk

wrote in rec.food.cooking:

> On Wednesday, November 22, 2017 at 7:29:04 PM UTC-5,
> wrote:
>
> > At a low simmer I would cook them about 30 minutes.
>
> > Usually, when I heat up something along that line I will do also
> > heat it up for about 3 minutes or so but at a reduced power. Maybe
> > 60% power.
>
> > If you feel like it, after those sausages have simmered until done,
> > throw them in a hot skillet for just a few minutes for a bit of
> > browning. Will improve the taste and crisp up the skin.
>
>
> Thanks, I'm going to make the beans and sausage early next week. I'm
> still eating the 6 day spread I made Wednesday. I won't go into it,
> but it's pretty good.
>
> Now, as for browning the sausage, I won't argue it might taste better
> that way, but I'll be using it in the beans (either great northern or
> kidney, always done to near mush), so I'll probably pass on the
> browning because I'm a lazy guy and I'll have less pan to wash.
> Appreciate the advice though.
>
> Now speaking of beans, I have a very simple recipe my Arab
> grandparents used to make. It is not found in most Arab cook books
> because it came from Arabs who landed in Brazil back in the 20s or
> so. It's so simple it's incredible. My grandmother used clarified
> butter for almost all cooking. I use the bottled type from Trader
> Joe's. Regular butter is ok too. Below is the recipe, and the bean
> to meat ratio can stay regardless of the amount you make.
>
> 5 ingredients only:
>
> Kidney beans (the light red ones)
> Beef roast
> Butter
> Garlic
> Dried Mint
>
> Also rice, which I don't include as an actual ingredient.
> Instructions below:
>
> Put 1 pound light kidney beans in a big pot with a 1 pound roast -
> chuck or sirloin is good. My grandmother used lamb. Too hard to
> find, so I go with beef.
>
> Cover with 6 cups of water and bring to a boil. Lower and cover and
> simmer for 2 to 3 hours, checking on it now and then. My grandmother
> let the meat sit in the beans all the way till it was breaking apart,
> which was great - but I take the meat out at about the 2 hour mark
> because I want to add it daily to the finished product.
>
> This is so easy and simple it's incredible. While the beans are
> cooking, take a bunch of raw garlic and mince it well. The amount is
> up to you. When the beans are done, put them on the back burner and
> get out a skillet. In the skillet put 4 tablespoons of butter and
> melt it down. Add the garlic and stir for about 5 minutes. Keep
> your eyes on it so it does not brown. It will ruin the mix.
>
> When the garlic and butter mix is done, add it to the beans along
> with a good palm-ful of dried mint. Stir the mint and butter and
> garlic mix into the beans and that's it. Put on rice and eat. Since
> I do the prep thing I don't make the rice every day or eat it
> traditional style with the beans over the rice. I cut up some meat
> each day along with maybe some spinach or parsley, which is not
> necessary but adds nutrition and does not destroy the flavor. I put
> the beans, spinach, and meat, in a bowl and place a handful of cooked
> rice in the center. I cover the bowl and micro for 3 minutes. And
> that's it. One day for cooking, 7 meals overall with little or no
> work.
>
> Oh, one more thing, I agree with you on the micro power, but my unit
> is cheap and not so powerful. So when it comes to using the micro
> it's up to whoever owns it and knows it. Thanks for your post.
>
> Now,

Hi Jaz,

I like generally the recipe but the mint simply feels wrong to me?
Different traditions likely there.

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