Here’s a hearty and flavoursome stew with Spanish roots. Serve it with crusty bread and a fresh green salad. You can soak the black beans overnight or use the following quick-soak method. Add 1½ cups of black beans and 6 cups of water to a pot or pressure cooker and bring to a boil. Simmer…… Continue reading black beans with pork and chorizo
Tag: black beans
blue corn tamales
Tamales originated as early as 8000 to 5000 BC. The Aztec and Mayan civilisations, as well as the Olmec and Toltec before them, used tamales as portable food, often to support their armies, but also for hunters and travellers. Tamales are generally wrapped in corn husks or plantain leaves before being steamed. In Mexico they are a favourite…… Continue reading blue corn tamales
prawns in almond sauce + mexican rice
Nuts have been used to enrich sauces in Mexican cooking since Pre-Columbian times. Peanuts, or cacahuate, are thought to be indigenous to South America and were widely cultivated in Mexico. Almonds were introduced into the cuisine later, after the Spanish conquest in the 16th Century. This way of cooking prawns (shrimp) is quite simple and absolutely delicious. Soak 1 dried…… Continue reading prawns in almond sauce + mexican rice
black bean soup
Spiced and a little spicy, this hearty soup will satisfy vegetarians and non-vegetarians alike. To make this soup first soak ⅔ of a cup of dry black beans in 3 cups of water overnight. Cook the beans until soft (this only takes 10 minutes in a pressure cooker). Dice 1 onion, 1 red bell pepper and 2 sticks of…… Continue reading black bean soup
grilled chicken mexican style + black beans + guacamole
Delicious with tortillas and all the usual mexican accompaniments this chicken is equally good as part of any barbecue. Rub skinless chicken pieces with a mixture of smoky paprika, chipotle powder, salt, lime juice and vegetable oil and allow to marinate for at least an hour or overnight in the fridge. Cook over hot coals…… Continue reading grilled chicken mexican style + black beans + guacamole
tortilla soup
Today I’m making tortilla soup. Usually our left-over tortillas are transformed into quesadillas but this time I’ve made sure to keep a few. First there’s the chicken. This is optional, but I’m making this as a substantial main meal so I’m poaching some chicken in cold water. I find that bringing the heat up slowly…… Continue reading tortilla soup
michelle picker cooks 