Other Voices, Other Rooms!

Tuesday, September 28, 2010

First Post!

Due to my ever fluctuating waistline, I've decided to do the Mark Bittman thing and delve into the vegetarian. This is what we had for dinner last night. Contrary to what Anthony Bourdain says, vegetables are good!
I'm a big fan of cooking a big batch of whatever and eating it for the next few days. The main components of these tacos are simply prepared and taste really delicious. Pinto beans and corn are both inexpensive and marry together to supply a lot of the body's needed vitamins, minerals and protein. Cheap, nutritious, and easy! What could be better?

The Pintos:

2 cups of dry pinto beans
Olive oil to taste
1 medium diced white onion

Soak the beans overnight in plenty of water. (you don't have to do this but, I always do and it seems to make the beans more tender.)
Drain and rinse the beans on the next day when you're ready to do the cooking.
Saute the diced white onion in the olive oil for about 10 minutes until everything starts to brown up nicely.
Add the rinsed beans and cover with about 2 quarts of water.
Bring your pot to a furious boil for about 10 minutes then, back off on the heat and simmer for about 45 minutes to an hour until the beans become tender. You'll know when they are getting close by giving one a bite.
Add the salt and cook the beans for about another ten minutes.

The Corn: (I copped this recipe from Rick Bayless's Mexican Kitchen)

4 ears of fresh, shucked corn
2 jalapeno peppers sliced into rings, seeds and all
1/2 tsp salt
The juice of 1 lime
3 tablespoons of epazote or 1/4 cup cilantro

Epazote is an ingredient largely unknown to most North American cooks. It is a Mexican herb described by Rick Bayless as having "the aggressiveness of fresh rosemary, the pungent assertiveness of cilantro and the tenacity of anise". It imparts an earthiness that once you start using, you'll  miss if its gone. I never cook black beans any more without epazote.

Carefully cut the kernels of corn from the cobs using a sharp knife
Heat a dry, heavy, cast iron or non stick skillet and add the corn and jalapenos for about 10 minutes or so until the corn starts to brown up.
In a measuring cup combine a 1/4 cup of water with the lime juice and salt, stirring until the salt is dissolved.
Add the epazote or cilantro to the corn then, drizzle the liquid over everything.
Let everything stand for a few minutes off the heat until the flavors meld and taste for salt.
Serve with more lime if you want.


  1. That looks delicious!!! I'm curious...have you tried this recipe with black beans?

  2. Be careful of the hyped vegan diet! all those beans can wreak havok on the gentle waistline. But dont get me wrong... looks delish!!!!

  3. awesome! thanks for sharing