Again, small steps, big consequences. This week I tried Dominican Red Beans, and just a few small tweaks to the recipe.
For one thing, I had recently begun using some fennel in the recipe, as well as some Panch Puran, aka Panch Phoron which is itself a mixtutre of five spices, which conveys a rich aroma. It contains the following seeds:
- fenugreek
- nigella
- cumin
- black mustard
- fennel
- Pre-roast the Panchpuran (whole seeds, not powder), and fennel. Sofar I am trying 7 mins at 300F. The trick is to release the flavor, but not burn the seeds. We don't need charcoal in the soup.
- Caramelize the onions, along with peppers, by dry roasting about 6 minutes at 350F
- Add in the other herbs and spices and stir-fry by adding a cup of water and Yondu, another 6 minutes at 350F, and next
- Add the other herbes and spices and the pre-cooked beans with liquid, and let it simmer at 230F for about 15 mins.
- Dutch Brown beans (bruine bonen - the reference bean)
- Roman beans (aka Cranberry beans, aka Borlotti beans, aka Cargamanto beans). A very close second indeed.
- Small Red Beans. On the heels of Roman beans.
- Pinto beans. Fine as well, but not as creamy, slightly flatter tasting.
- Red Kidney Beans. Totally delicious just as well.
- Dominican Red beans, delicious. <Bean of the week, this week).
- Central American Red beans, next week.
- Pink beans - future.
- Red Cargamanto - future.
- White Cargamanto - future.