Those are Cuban black beans in an Asian rice bowl. Yes, I had to put that out there at the beginning. The intention wasn’t to mix cultures. The beans do not have an Asian twist in any way. Color is the reason behind it. Red came to mind when I was determining the scheme of the photo. I went through the cabinet and found a red bowl. Perfect. Off I went taking photos. It was in the post-processing that I realized a bowl could cause confusion, or not. Would you have noticed if I didn’t mention it?
It is nearly impossible to un-see something. All you can do is move forward and try to ignore the distraction. So I’m moving on to tell more about the beans. They have been on my to-cook list for ages. I admit that all I’ve done before is open a can. While canned black beans are fine, homemade is off the charts better. Why? It’s all the added flavors infused in the cooking process.
Cuban black beans are slow-simmered with aromatics. First dried beans are soaked overnight. They are then cooked for a bit in only water. Onion, bell pepper, and garlic are sautéed and added in along with spices, wine, and vinegar. A little while later you have a pot of tasty beans ready to eat. I made them to go along with slow-cooker Cuban pork and yellow rice. Some people serve them over white rice. Perhaps some even serve them in an Asian rice bowl *ahem* *cough* *cough*.
Does the style of a bowl affect how and when you use it? Or do you use it because it has the right size, color, or shape? Not counting for photography, I generally use whichever one works. It’s casual here in Magnolialand. If only those bowls and dishes would wash themselves. However that is a whole different subject I’ll save for another time.
Recipe adapted from Three Guys From Miami – Black Beans