So, like. . . I'm taking a break from me studiousness. But now I am wrenched with a vex. "Why," might you be asking, am I irritated? With myself, of course.
Since I have been le fini with school, I've been cooking at home. A passion of mine that I love to do. I've missed it for 6-months and I'm entirely sick of eating out. My waist line is unhappy with me over all this eating out too. In the end, I would rather have a home cooked meal than a restaurant meal anytime, anyplace, any day. My last weeks cooking has consisted mainly fresh fruits and vegetables. Speaking of which. . . . have any of you realized how expensive said items are now at the grocery? Holy cripes! Though, this is not why I am irritated.
I am bothered due to my latest creation. Just over 24-hours ago I began to cook a pot of sopa de frijoles negros. AKA: Black Bean Soup. High in fiber and low in fat. Awesome! Directions are as follows:
Soaking: Place beans in a large pot, cover with 2 quarts of water. Allow to soak over night, or at least 8-hours.
I followed the directions to a "T" minus the ham. What's the problemo you ask? Well, I ask it too! The beans are still as hard as a rock. Hard. As in my dog(s) wouldn't even eat that. Blehck.
To be honest, I did somewhat deviate from the recipe as I was reading yesterday on the Internetz, ". . . Some people blame beans for intestinal distress. It actually isn't the fiber in the beans that causes gas but a sugar that requires an enzyme to be digested, which humans lack. When soaking beans, add a pinch of baking soda to the water. It will help leach out the sugar from the beans, making you less gassy after eating them. Also, to avoid the sugar, don't cook the beans in their soaking water. . . " so, I added a pinch of baking soda and didn't cook them in their bath water.
Does anyone know if adding baking soda will cause a hardening of the beans? Have I done wrong? I was only trying to help my as well as the husbands intestinal distresses.
Um. One more thing. I just checked my second time around simmering soup. Not only do the beans continue to be hard enough to load in a BB gun for ammo, it appears that my genius-chicken-instead-of-ham-idea has turned a tasty looking purple. Yep. You read that right. The chicken is now freekin' purple.
Pffft. Stoopid bean sopa.
*** I exchanged the ham for chicken. Brilliant! Mucho healthier, right? Hmpf. If you have not already, please re-read the 2nd to last paragraph above. I see now that there is a reason pig instead of fowl is used. Whatever.
I'm going back to studying. . . le sigh.
Since I have been le fini with school, I've been cooking at home. A passion of mine that I love to do. I've missed it for 6-months and I'm entirely sick of eating out. My waist line is unhappy with me over all this eating out too. In the end, I would rather have a home cooked meal than a restaurant meal anytime, anyplace, any day. My last weeks cooking has consisted mainly fresh fruits and vegetables. Speaking of which. . . . have any of you realized how expensive said items are now at the grocery? Holy cripes! Though, this is not why I am irritated.
I am bothered due to my latest creation. Just over 24-hours ago I began to cook a pot of sopa de frijoles negros. AKA: Black Bean Soup. High in fiber and low in fat. Awesome! Directions are as follows:
Soaking: Place beans in a large pot, cover with 2 quarts of water. Allow to soak over night, or at least 8-hours.
- after soaking, drain water, add 7 cups of water
- bring beans to boil, reduce heat and simmer uncovered for 2-hours
- in a skillet, saute onion, pepper and ham*** for about 5-minutes
- add mixture to bean pot. Simmer uncovered for 1/2-hour
- add contents of seasoning packet. Simmer for additional 1/2-hour
I followed the directions to a "T" minus the ham. What's the problemo you ask? Well, I ask it too! The beans are still as hard as a rock. Hard. As in my dog(s) wouldn't even eat that. Blehck.
To be honest, I did somewhat deviate from the recipe as I was reading yesterday on the Internetz, ". . . Some people blame beans for intestinal distress. It actually isn't the fiber in the beans that causes gas but a sugar that requires an enzyme to be digested, which humans lack. When soaking beans, add a pinch of baking soda to the water. It will help leach out the sugar from the beans, making you less gassy after eating them. Also, to avoid the sugar, don't cook the beans in their soaking water. . . " so, I added a pinch of baking soda and didn't cook them in their bath water.
Does anyone know if adding baking soda will cause a hardening of the beans? Have I done wrong? I was only trying to help my as well as the husbands intestinal distresses.
Um. One more thing. I just checked my second time around simmering soup. Not only do the beans continue to be hard enough to load in a BB gun for ammo, it appears that my genius-chicken-instead-of-ham-idea has turned a tasty looking purple. Yep. You read that right. The chicken is now freekin' purple.
Pffft. Stoopid bean sopa.
*** I exchanged the ham for chicken. Brilliant! Mucho healthier, right? Hmpf. If you have not already, please re-read the 2nd to last paragraph above. I see now that there is a reason pig instead of fowl is used. Whatever.
I'm going back to studying. . . le sigh.