Changes for page Killer Beanies
Last modified by Richard Johnson on 2024/10/07 20:58
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edited by Richard Johnson
on 2024/10/07 20:58
on 2024/10/07 20:58
edited by Richard Johnson
on 2018/08/02 20:23
on 2018/08/02 20:23
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... ... @@ -1,17 +1,0 @@ 1 -Killer Beanies (on the loose) 2 - 3 - 4 -1 16oz can whole beans (black or pinto), rinsed 5 -2 16oz cans refried beans (Von's organic black, TJ's, or your favorite, opposite type of the whole beans) 6 -1 16oz can fire-roasted diced tomatoes 7 -\\Cue the Swedish chef here: 8 -\\About 1T dried oregano 9 -About 1.5 tsp ground cumin (or as much as 1 T, everything's to taste, here) 10 -A variable amount of black pepper, white pepper, cayenne pepper, ancho chili pepper, (chipotle pepper or "liquid smoke"), or hotness of your choice, to taste. Start at 1/4 tsp, depending on heat, and go up from there, keeping in mind that pepper heat increases over time. 11 - 12 -Other things for consideration: 13 - 14 -1/2-1 tsp truffle salt 15 - 16 -1 tsp or more powdered lime juice (True Lime) 17 -\\Combine all in a 2-3 qt pot, heat over medium low until hot, stirring occasionally after the initial mix. Keep an eye/ear out for it. Once it starts blooping, it's done. :-) Taste for salt/fat/acid/heat balance and adjust as necessary. Richard calls this recipe "Killer Beanies on the Loose," and thinks it should be the name of a rock band. :-D
