A few months ago I was trolling the internet looking for ‘grown-up’ lunches that C could take with him. Something beyond his standard peanut butter sandwich. Even beyond peanut butter and nutella! I came across a whole slew of options, and I scribbled them down. I typed them up – because C refused to even attempt to decipher my scrawl – and taped the list to the fridge. C went through with a pen and selected several options he’d like. I’ve been working my way through the list, trying out new dishes and re-working others to be more take-along-friendly. Yesterday I decided to try out Black Beans soaked in sherry and Rice with Soy Sauce, Rice Wine Vinegar, Sesame Oil and Parsley.
I started with the beans. I drained and rinsed a can of Black Beans and put them in a pyrex dish with a lid, then poured in about a 1/2 a cup of sherry. I closed it up and decided to let it marinate overnight. When I pulled the container outta the fridge today I thought it sucked. A lot. I started thinking, maybe instead of adding the rice to the dish, what if I just added all the other stuff? So I did. It needed something else….some sweetness and some acidity – so in went a Tablespoon of honey and another of Lemon Juice. Good….. but still lacking a little something. I threw in a dash of Liquid Smoke, some Worcestershire sauce and 3 dashes of Tabasco. Oh and about a Tablespoon of Fish Sauce (going with the Asian theme). I stirred it together. Tasted. Grimaced. Stirred again. Tasted. Grimaced again. Still tasted all alcohol-y because of the sherry. I started thinking about all those shows on the Food Network that talk about cooking the alcohol out of the sauces so I figured that might work. I dumped the beans & liquid into a saucepan and put it on low heat. About 15 minutes later I came back to a pan of beans which had absorbed all the liquid. I tasted – and nearly CRIED with joy! They were DIVINE. No joke. Those were some GOOOD beans. I say WERE because I decided to eat them. Yes. I ate them ALL. To be honest, I opened up a bag of salad into a bowl and dumped the beans on top, added some shaved Raclette cheese and sat down to a gorgeous lunch. It was only afterward that I thought C might be pissy because I made this awesome meal and didn’t save ANY for him.
I decided to try and recreate the beans so he too could share in the joy that is Black Beans cooked in Sherry. Unfortunately, I ran outta Sherry. I do, however, have Sherry vinegar in the pantry. I tried to substitute it. WOWEE!! It WORKED!! *clapping*
Black Beans in Sherry by Me
1 Can Black Beans, drained and rinsed well **I like Goya brand best, but you could totally use whatever you have on hand.
2 Tablespoons Honey (feel free to add more if you want it a little sweeter)
2 drops Sesame Oil (go VERY light on the sesame oil. A single drop goes a looooong way).
1 Tablespoons Worcestershire sauce
2 teaspoons Fish Sauce (If you don’t have any on hand you can leave it out, try adding more Worcestershire sauce which is another fish-based sauce, or try a little more soy sauce)
1 Tablespoons Soy Sauce
1 Tablespoons Seasoned Rice Wine Vinegar
2-3 Tablespoons Sherry or Sherry Vinegar **To be honest, it is better with the Sherry than with the Sherry Vinegar.
1 Tablespoons Lemon Juice
3 drops Tabasco or Sriracha Sauce
5-6 drops of Liquid Smoke
s/p to taste
1- In a saucepan add all the ingredients together except the salt and pepper. Stir.
2- Put over a low flame, stirring occasionally until all liquid is absorbed. Taste. Adjust seasonings to your liking – this just means add whatever you like from the ingredients list until it tastes good to you.
3- Season with salt and pepper. Try not to gobble while standing at the stove.
4- Clap with joy at your new recipe.