The bean story
Simple and delicious, these stars of the side dish/ingredient world are easy to prepare. Once you know how to make them yourself, you’ll probably only use the canned version in a pinch.
A lot of folks don’t know how easy it is. Take, for example, one of our young customers. In her defense, her mother wasn’t a cook (she divulged this information) and she was trying to learn how. She’d come pick up a meal and ask us how to make it herself. We gladly shared most recipes with people. And we offered easy suggestions for them to try at home.
One day we had a large pot of black beans sitting on our prep table – using them to add to a recipe. She was watching intently as she stood at the cash register.
“Why do you pour the beans in the pot first?”
I was putting her purchased items in a sack.
“Well, we put them in there to cook them.”
She looked confused, “Why not just use them directly from the can?”
Then something dawned on her, “Are you supposed to cook the ones in the can? I thought they were already cooked and you just warmed them up.”
I stared at her for a moment and then realized what she meant. “No, you don’t have to cook the canned beans. But you do have to cook them if they are dry.”
She looked confused.
I continued, “You can buy dry beans in sacks in the store. They are usually beside the rice.” I spoke watching her face to make sure I hadn’t misunderstood and was now being condescending. Nope. She hadn’t noticed the dry beans. So I continued, “You buy those and look through them to make sure there aren’t rocks from when they were packaged. Then you just put them with plenty of water and seasonings in a large pot and cook them. You can use them in recipes or freeze for later.”
Joanne was the one assembling the recipe. She piped up, “And they’re better for you to cook them this way.” She picked up that huge pot and brought it to the counter so our customer could see (and smell) how delicious they were.
Our sweet unenlightened customer shook her head slightly and said, “I did not know you could cook beans like that yourself. I just always got them in the can.”
We didn’t want to make her feel badly. I said, “You can absolutely use the ones in the can. We sometimes do if we don’t have time to cook a pot.”
Joanne added, “We just like to add our own seasonings to the beans as they cook. It makes them taste better. Do you want me to write down how to make them yourself?”
Sweet customer smiled so wide you’d have thought we gave her money. “Yes, please.”
As she left she thanked us and said, “I’m gonna tell my mom about this. She’ll flip.”
We just smiled and waved.
So don’t be afraid to make your own pot of beans. If that chick can do it, anybody can.
I do not soak my beans the night before as the package and many others suggest. Mostly, it’s because I forget. But this method works great and doesn’t affect the taste at all.
Black Beans
16 oz. bag of black beans
2 Tbs. Lawry’s Garlic Salt
1 Tbs. Ground Cumin
1 tsp. black pepper
1 tsp. chili powder
Spoonful of bacon grease (yes, it makes a difference in taste)
8 cups water
Large pot
One cayenne pepper pod (optional)
Look and wash the beans.
Add water to pot.
Add beans and seasonings.
Cook over medium-high heat for 4 hours, stirring occasionally.
Taste for needed salt or other spices you might like and add that.
Make sure beans are soft. If not, cook a little longer!
Eat immediately, add to recipes or freeze in bags for up to 3 months.
(I freeze in 2 cups portions as that is the amount I usually need in recipes.)
For a crowd: (Makes enough for a small army or 8 recipes of Caribbean Chicken Enchiladas)
Multiply all amounts by 4.
