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The rice and beans came out well tonight--I think I have the spicing right:
What felt like a lot of powdered ginger and roasted powdered garlic (Penzey's), maybe half a teaspoon of cumin, 1/8 teaspoon smoked paprika, a bit more oregano than usual. I put them in after cooking the onion and pepper, mixed and cooked for a minute, then added the beans, water, and vinegar, and some black pepper. I haven't been putting pepper in during the cooking, even though the spice mix Goya recommends is largely white and black pepper, if I recall correction.
[This is based on a recipe I found on the Goya can: theirs calls for twice as water as I'm using, and is cooked in olive oil. Tonight's was instead cooked in bacon fat: fry bacon, remove the bacon and let it drain into a paper towel, then use [part of] the bacon fat to cook the onion and pepper.
OK: ( I'm doing this from memory )
What felt like a lot of powdered ginger and roasted powdered garlic (Penzey's), maybe half a teaspoon of cumin, 1/8 teaspoon smoked paprika, a bit more oregano than usual. I put them in after cooking the onion and pepper, mixed and cooked for a minute, then added the beans, water, and vinegar, and some black pepper. I haven't been putting pepper in during the cooking, even though the spice mix Goya recommends is largely white and black pepper, if I recall correction.
[This is based on a recipe I found on the Goya can: theirs calls for twice as water as I'm using, and is cooked in olive oil. Tonight's was instead cooked in bacon fat: fry bacon, remove the bacon and let it drain into a paper towel, then use [part of] the bacon fat to cook the onion and pepper.
OK: ( I'm doing this from memory )