Dried red beans with water and a pinch of asafoetida in the crockpot around the clock develop this most amazing thick red gravy, which gets even better when you add sauteed onions and garlic and salt toward the end. (Asafoetida or hing from an Indian grocery adds this savory edge and is supposed to make the beans more digestible.) Without any labor, you get to smell this earthy, rich fragrance through the house hour after hour. The result makes canned red beans seem as flavorless as a long-distance winter tomato.
This kind of slow food I can manage.
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