Runny pinto beans and rice remind me how much I enjoy the fiesta called life. I have been to places where people glorify Mexican food. Cooking Mexican food is normal in my home. Beans and rice is a main course for a healthy Mexican household. I put vegetables in my beans. I usually add peppers and onions. The onions dissolve. Some of the peppers survive. The final appearance of the beans may include green spots. Adding the seeds of the peppers makes the beans hotter. Adding seeds to something without knowing the consequences in advance can ruin good food. I added the seeds. The flavor of the beans includes some heat. I am pleased with my decision.
Note: 1) I recently cooked the beans without the seeds and I believe that they were more exciting; the flavor of the beans reminded me of my favorite flavors for the filling of a burrito
There are two possible routes when making beans. The first route is to use less water. Less water makes beans that float in translucent gravy probably made by the onions and starch from the beans. The second route is to use more water. Using more water requires someone to reduce the beans. Reducing the beans makes thick brown gravy. Based on my life experience, choosing more water will make beans similar to beans from an inexpensive Mexican restaurant. Choosing less water will make beans from a more expensive Mexican restaurant. The choice is relative. Today, I chose more water.
The idea for making rice with cilantro and lime came from Cooking with a Wallflower. I cooked the rice using the absorption method. The directions on the bag of rice said to cook the rice for 15 minutes. I use the large burner to cook rice. On my stove, I simmer food on 3, which is between 7 and 8 on the face of a clock. There are some bubbles in the water at this setting. I removed the rice from the burner. I did not remove the lid for 5 minutes. After fluffing the rice with a fork, the rice was sticky and firm but less firm than al dente. The flavors of lime and cilantro are eternal.
Discovering The New Recipe
- 1/2 lb/227 grams pinto beans
- 4 or 6 cups water (prepare to reduce if choosing 6)
- 1 large yellow onion, small dice
- 4 serrano peppers (choose to keep or discard the seeds), chopped
- 1/2 tablespoon salt
- Soak the beans overnight
- Put all of the ingredients in a slow cooker
- Stir the ingredients
- Cook on high for 4 hours
- Reduce if necessary
Cilantro Lime Rice
Follow The Links To Download The Recipes:
1. “How to Cut Perfect Lemon Wedges in No Time at All with Blue Apron.” YouTube video, 00:46. Posted by “Blue Apron,” August 1, 2013. https://youtu.be/O1-yJTpUkrA.