Abuelitas Beans Essay Example for Free

Abuelitas Beans Essay Nothing can be more enticing to a nose than waking up to the delicious aroma of simmering beans. The scent compels one to peal away the comforter and stagger into the kitchen for a bowl of creamy delicious beans. Pinto beans have been a staple in Mexican cuisine for hundreds of years, and every family has his/her own recipe. I recall, as a young girl growing up in a large, Mexican family, that there was always a large pot of legumes ready to nourish twelve mouths for less than five-dollars. Dad always ended his meal rubbing his barrel stomach while saying his favorite aphorism, â€Å"Pansa llena, corazon contento† (â€Å"Full belly, happy heart†), which always meant that the beans were delicious. Here is Abuelita’s recipe to fill the tummy of those that are endearing to one’s heart. Cooking beans really is not that hard. First, gather the supplies needed: one, five-quart slow-cooker with a ceramic liner with a glass lid cover, a sturdy plastic cooking spoon ( Abuelita always said that one should never stir the beans with a metal spoon or they will stick and burn. I obey her. ), one-pound dried pinto beans, one-half aromatic white onion, two fresh garlic cloves, water, and two tablespoons kosher salt. Several people have asked me, â€Å"Why a slow-cooker? † Well, all the women in the family cook the legumes in a cazuela (an earthenware pot made of clay). The cookware is either given to the bride at her wedding with hopes that her culinary endeavors will produce a happy marriage, or it is an inheritance from her mother or grandmother. The beans have a better taste if cooked in the cazuela, at least that is what the women in my family declare. I on the other hand, embrace the beauty of the slow cooker; it frees me to leave the house to run errands, and I have never endured stinky-burned beans. Once all the supplies and ingredients have been gathered and prepped, proceed by placing beans in a colander. Rinse the beans and run them through one’s hands to make sure debris is washed away, and small stones are picked out. Put the beans into the slow-cooker and cover them with water. Furthermore, add all the ingredients in the cooker. Except for the salt. Set the temperature at high for six to eight hours. After one hour, the earthy aroma starts to penetrate the whole house, reminding one of what will be for consumption. Please, if you want plump beans do not stir the beans during the first two hours. After approximately three hours, check to see if water is needed, due to water evaporation, and the legumes absorb a lot of water. Always add hot water never cold because the cold temperature lowers the heat and toughens the beans. Once another three hours has past, test the legumes for doneness. I was told when one bites into a bean, it should be soft and creamy. As a result from respecting the process, and not disturbing them, the pot liquid will have thickened leaving a delicious dark chocolate color broth for a healthy soup. Lastly, but not least, it is time to salt the beans. Add two tablespoons of kosher salt and stir with a wooden or plastic spoon. Go ahead and taste the broth and decide if more salt is needed. Always remember to gradually add salt to the beans since adding is easier than extracting. In the end, set the temperature to warm and ladle beans into the bowl of one’s choice. In conclusion, if an individual follows these simple steps of gathering supplies, for example, a slow-cooker, it will make the process of cooking worry free. Basically, pinto beans are easy to make, but easier to consume any time of day, resulting in everyone rubbing his/her tummy’s with contentment. â€Å"Buen Provecho! †(Enjoy your meal).