Peruvian beans?
Peruvian beans?
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Peruvian beans?
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Post #1 - April 22nd, 2010, 11:13 amI just bought some beans at a Latino market (mostly Peruvian, but some Mexican) some very small red beans marked frijol de seda. A google or two revealed that they probably are more properly called "rojo de seda". Unfortunately, I haven't turned up any recipes at all. [This might be because google frequently presents itself differently to us folks Up North, a fact which bugs me considerable.]
Any suggestions?
TIA!
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #2 - April 22nd, 2010, 1:10 pmHm. I'm finding them to be more Central American - Salvadoran, Nicaraguan, Mexican - when I use my Google-fu.
See the comment at the bottom of http://recipes.wikia.com/wiki/Nicaraguan_Gallo_Pinto
http://www.nicaragua.com/recipes/
http://latincaribbeancuisine.suite101.c ... nto_recipe
http://www.videojug.com/film/how-to-make-gallo-pinto-2 (again, see comments)
http://www.whats4eats.com/grains/gallo-pinto-recipe
LeeLeek
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Post #3 - April 22nd, 2010, 2:00 pmTnx Leek--
One thing I learned from the tour you provided me is that YMMV: red beans, black beans, Moors and rice, Christians and beans, etc. etc.
My former neighbor across the street is a Nica and *he* always ate what *he* called "moros y christianos" instead of Gallo pinto.
My beans are not kidneys, and I would say even smaller than those in the Goya bag illustrated.
I think I'll just make the general recipe except add some Peruvian aji amarillo paste I have. Should be good in any case!
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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