So I've probably made gallo pinto a hundred times by now
but this evening (after a particularly bad batch earlier) I decided to
wait wait
let's back up a step here
Alright: the indian fried rice method?
-
some fennel seeds
some cumin seeds
some chopped onion
some garlic
some salt
some cardomon seeds
about 2/3 cup of black beans
1 cup of rice
2 tbs of oil
~3 tbs of crushed tomato sauce
~a cup and a half of water or broth or stock
fry the ingredients in the oil
add the liquid, bring to a simmer
cover put on low heat for 20 minutes?
Right
right.
That's one of the faster easier tastier ways to do this
so tonight I chucked in some diced jalapeno but not before deglazing the previous runs stuck on bits with the vinegar in the jar of jalapenos
Kinda like when I was using olive brine to deglaze
unexpectedly good results.
and it was only a couple tablespoons of the vinegar, and about 1 jalaepno's worth
As I was eating it, some thoughts occured though
1: I not only could've, but should've put some lard in this. Or at least olive oil.
2: sherry or balsalmic vinegar braised diced strawberries
I dunno... I'd put em in though >> just to see what happened.
I think it'd be good.
3: diced ham, sausage, ribe-eye (what I always eat with gallo pinto :P)
4: a tablespoon of sour cream or soft ameri-latin or euro-latin cheese. Or grated hard cheese from above mentioned regions. Cow/Sheep/Goat, does not matter.
5: Blood sausage. Coin cut, seared on every relevant side.
uh huh...
where the hell am I going to get a pint of blood and sausage skins though?