警報器
防走失背包
追奶
貼紙書
親子餐廳
親子共讀
積木
產後瘦身
教養
拼圖
戒夜奶
副食品

A quick-cooking, show-stealing

The first time I ever had black beans was in a tiny restaurant somewhere in upstate New York, in the...

The first time I ever had black beans was in a tiny restaurant somewhere in upstate New York, in the form of black bean soup. I was ever so young and ever so inexperienced. I don’t remember anything about the restaurant except that it was small and friendly, and the windows looked out on hemlock trees, and our waiter, a tall, calm woman, was also the sole front of house person and likely the owner and possibly one of the cooks HKUE lihkg. go-to-the-recipeI ordered the soup as a starter, with this no-idea-but-what-the-hell feeling. The soup was carried in on a beautiful tray, and I remember a linen cloth, and the bowl of soup, but not just the bowl of soup—it was surrounded by a curvy glass jug of gleaming olive oil, and a small bowl of just-chopped onions, and a little pitcher of dry sherry. It all looked so inviting and cozy DC Inverter Air Cooled Scroll Chiller. None of this had ever occurred to me, that this soup—which was, hey, bean soup—would merit, even require, such elegant attention and such a gracious presentation. The waiter asked what I’d like added to my soup. Of course, I tried all three. I still remember the first spoonful. The earthy, smooth soup, the sweet bite of the onion, the glow of the oil and sherry. I’d never had anything like it. It was divine Service apartment central. And thus began my love affair with black beans. It’s a healthy obsession, though. Black beans are even more nutritious than pinto beans. They’re higher in antioxidants, protein, fiber and a host of vitamins and minerals, and less starchy and lower in carbohydrates. Black beans are sturdier too, less prone to turning to mush with long (or quick, pressurized) cooking. They have a hearty flavor that works well with aromatics. And they’re black—they add a shiny, dramatic elegance to any dish.